Mhogo
Yuca, Kuku Chicken, Stewed Yellow Beans, Spinach, Tomato-Onion Sauce
Chef Hamissi Mamba of Baobab Fare | Detroit, MI
Adapted by StarChefs | July 2025 | Photo: Alexander Zeren
INGREDIENTS
Marinated Chicken:
1 whole chicken, legs, breasts, thighs separated and cut into desired pieces
100 grams sliced green bell peppers
50 grams sliced onions
50 grams sliced celery
½ cup yellow mustard
¼ cup minced garlic
¼ cup neutral oil
2 tablespoons lemon juice
1½ teaspoons ground black pepper
1½ teaspoons Maggi seasoning
1½ teaspoons curry powder
1½ teaspoons kosher salt
½ teaspoon ground white pepper
½ teaspoon ground cumin
Beans:
4 pounds yellow beans, washed
¾ cup neutral oil
12 ounces diced onions
2¾ cups tomato sauce
4½ tablespoons kosher salt
1 tablespoon curry powder
2½ teaspoons garlic powder
1¼ teaspoons ground cumin
Kuku Chicken:
Oil for frying
2 tablespoons neutral oil
400 grams onions
½ cup yellow mustard
1½ tablespoons kosher salt
¾ teaspoon ground black pepper
1½ cups vegetable broth
Spinach:
4 pounds spinach
1½ cups tomato sauce
1 cup neutral oil
1 pound chopped green bell peppers
2 onions, sliced
1½ cups chopped celery
2 tablespoons minced garlic
2 tablespoons kosher salt
2½ teaspoons ground cumin
2½ teaspoons curry powder
2½ teaspoons Maggi seasoning
2½ teaspoons garlic powder
1¼ teaspoons ground black pepper
1¼ teaspoons ground white pepper
2¾ cups peanut butter
Tomato-Onion Sauce:
11 ounces vegetable oil
16 ounces thinly sliced red onions
65 grams chopped garlic
17 grams Maggi seasonin
17 grams curry powder
10 grams ground black pepper
8 grams ground white pepper
6 grams ground cumin
5 grams ground cardamom
2½ tablespoons garlic powder
1½ tablespoons kosher salt
13 ounces tomato sauce
Yuca:
5 pounds chopped yuca
2 tablespoons kosher salt
1 tablespoon Maggi seasoning
METHOD
For the Marinated Chicken:|
Place chicken in a nonreactive container and set aside. In a Vitamix Commercial blender, purée all remaining ingredients until smooth. Pour mixture over chicken and mix to evenly coat. Cover and refrigerate overnight.
For the Beans:
In a stock pot over medium-high heat, add beans. Cover with 2 inches water, then bring to a boil. Reduce heat and let simmer 2 hours, or until beans are tender. Remove from heat and set aside. In a saucepan over medium flame, heat oil. Add onions and sauté until lightly browned. Stir in tomato sauce, salt, curry powder, garlic powder, and cumin. Let simmer 15 minutes, or until desired flavor is achieved. Add cooked beans and stir to combine. Cook 5 minutes, or until mixture reaches 150°F. Reduce heat and keep warm.
For the Kuku Chicken:
In a fryer, heat oil to 350°F. Remove Marinated Chicken, reserving excess marinade. Add Marinated Chicken to hot oil and fry until golden brown and cooked through. Transfer to a paper towel-lined plate and let drain. In a pot over medium flame, heat oil. Add onions, mustard, salt, and pepper. Sauté until onions are soft and translucent. Add reserved marinade and cook until desired flavor is achieved. Add broth and fried Marinated Chicken. Simmer 15 minutes, or until chicken is fork-tender. Reduce heat and keep warm.
For the Spinach:
In a pot over medium-high heat, bring water to a boil. Add spinach and cook until just softened. Add tomato sauce, oil, peppers, onions, celery, garlic, and seasonings. Bring to a boil, then reduce heat to medium. Let simmer 15 minutes, or until vegetables are tender. In a mixing bowl, whisk to combine peanut butter and a splash of hot water. Add peanut butter mixture to pot and stir to combine. Simmer additional 15 minutes, or until desired flavor is achieved. Reduce heat and keep warm.
For the Tomato-Onion Sauce:
In a large saucepan over medium flame, heat oil. Add onions and sauté until golden brown. Stir in garlic, Maggi, and spices. Cook 3 minutes, or until mixture is fragrant. Add tomato sauce and reduce heat. Let simmer 10 minutes, stirring occasionally, or until sauce has thickened. Remove from heat and let cool
For the Yuca:
In a large pot over medium-high heat, bring all ingredients and 2 quarts water to a boil. Cook 12 minutes, or until yuca is fork-tender and is no longer covered in water. Set aside, reserving yuca and cooking liquid.
To Assemble and Serve:
In a pot over medium heat, add Yuca and reserved cooking liquid. Cover with Tomato-Onion Sauce and stir to evenly coat. Let cook 15 minutes. Reduce heat and simmer 15 minutes. Spoon desired amount mixture to a serving bowl. Top with desired amount Spinach, Kuku Chicken, and Beans.
