Like the pork this is a concept influenced by the spectacular West African cooks (and seminar participants) who could make wonderful meals out of next to nothing: www.africanbites.com/chicken-stew-african-style/ Of course there are many "African" styles, but I'm wondering what you think about this one.
I have to admit that I am a bit offended first of all by the name of this recipe - "African chicken stew." There are 54 different countries in Africa, so it is totally presumptuous for the person to use this name, even if it spans a few countries. But on top of that, I see nothing particularly African about this recipe. There is not a single uniquely African ingredient except for a Maggi cube, with which about 80% of African recipes begin.
My concept of sub-Saharan African cooking is based principally on peanut sauce, chili paste and manioc (and of course onions, carrots and tomatoes).
My concept of sub-Saharan African cooking is based principally on peanut sauce, chili paste and manioc
Now here's the thing, I associate those ingredients mainly with western sub-Saharan Africa though they can be found in Uganda/Kenya, but further south than that they become rarer. At least as I've experienced. I think the recipe would be fine though somewhat generic, especially because the ingredients of thyme, paprika, curry powder and basil don't seem to feature at all in Zambia or Zimbabwean traditional cuisine.
K2, I was afraid you were attacking me: I most certainly don't view "Africa" as a single culture or country. I was relaying a recipe that I have come upon, with many variations, among diasporic people of various heritages, and asking questions about this.