Local chicken is the free-range bird, not the fast-grown broiler. The meat is leaner and firmer, the flavour is noticeably fuller, and the stock it gives off is the reason many Nigerian and Rwandan cooks refuse to use anything else.
It rewards patience: a slower simmer turns that firm texture tender while the flavour deepens. Use it in tomato stew, in pepper soup, in a vegetable soup, or serve it plainly next to jollof rice and dodo. This is the standard portion listing.
Order online for pickup in Remera or delivery across Kigali from Jollof Bistro.
