Cumin has been used for centuries in the cuisines of Northern Africa, Arabia, and India, where it is usually mixed with other spices. When cumin was introduced to Central Africa is unknown, but recipes like this one  Chicken in are common there. This recipe is also good when made with bushmeat such as antelope, gazelle, or pangolin (or even beef if the grocery is out of pangolin). Cook chicken in this sauce for another traditional African dish.  

Ingredients:

• 2 onions, finely chopped
• 1 can tomato paste (or tomato sauce)
• 1 large can of stewed tomatoes or several fresh tomatoes
• 4 cloves of garlic, minced
• 1 tsp cumin
• cayenne pepper or red pepper or hot sauce (Sriracha)
• black pepper, salt (to taste)

Directions:

1. In a large stew pot combine everything.
2. Stir until all is well mixed.
3. Bring to a slow boil then reduce heat, cover, and simmer for about twenty minutes, stirring occasionally.

To make Chicken with Cumin  Sauce, add chicken, cover, and simmer for another half hour or more, stirring occasionally, until chicken is thoroughly cooked.  Serve with rice.

Serves:  2-3 cups

Source:  Genius Kitchen, congocookbook.com