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Picnic Bread (From South Africa)

Snack Recipes

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November 22, 2016

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The Picnic Bread (from South Africa) is a very cheesy quick bread that also has spring onions, bacon, and chili sauce in it.

This picnic bread recipe is the perfect road food, school bread, breakfast. I love this so much that I can’t afford to miss this recipe. It actually does not need butter — just slice and eat. Also, note that this does not pretend to be a low-fat recipe! It is meant for long days away from home when one slice means sustenance.

Where Does Picnic Bread Come From?

The recipe comes from Zuri and it’s an old South African recipe that was favored by fishermen for their packed lunch as well as by school children, and of course, it makes perfect picnic fare.

How Best To Enjoy Picnic Bread

This recipe can be enjoyed as breakfast with freshly boiled eggs, a pot of tea, and some slices of ham. The texture is moist and almost “pudding like”, but it is NOT heavy at all, and this quick bread recipe is JUST packed with flavour. I LOVE the cheesy taste, there’s a lot of cheese (and eggs) in this recipe, and I can see why fishermen would have taken it out with them, as it’s packed full of protein and would have made a very filling snack.

I hope you have all enjoyed your brief excursion to South Africa today, PLEASE DO try this recipe and let me know what you think of it.

Picnic Bread

This picnic bread recipe makes one large loaf and it’s so moist and full of flavor.

Print Recipe

Servings

Ingredients

2 ¹⁄₂ cups flour
4 teaspoons baking powder(not soda)
1 cup chopped spring onion
3 3 cups coarsely grated cheddar cheese
1 lb fairly lean bacon, chopped into smallish pieces (2 packets)
8 large eggs, beaten
2 teaspoons seasoning salt, such as aromat
fresh coarse ground black pepper
1 tbsp chili sauce
3 tbsp melted butter
1 cup buttermilk

Instructions

Directions to make Picnic Bread

Set oven on 350 deg F.
Grease well 2 fairly small bread tins.
Mix all the ingredients except the buttermilk.
DO NOT fry the bacon: it goes in raw, chopped: it cooks in the baking process and adds to the flavor.
Add JUST enough buttermilk to make a soft, almost sticky dough, as for scones. You may not even need the buttermilk, as the consistency will also depend on the size of the eggs used.
Divide batter between the 2 tins.
Bake about 1 hour in the preheated oven, or until a skewer comes out clean.
Turn out and cool on a rack.

Notes

Notes: It's going to be difficult to guess the servings, as the bread is rich and filling. When cool, wrap in foil and keep at room temperature or in fridge overnight (assuming you're going to use it on a trip of for school the next day).It freezes well.

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South African Sausage (Boerewors)

Snack Recipes

AFN Snr Chef

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November 22, 2016

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Boerewors is one of the best sausages, especially when having an outdoor event. This dish will make any South African Homesick instantly. No matter where they settle in the world, South Africans will find a fellow countryman who can make it or they will learn to make it themselves – that’s how much they miss their traditional sausage!

It is very satisfying and can be taken in picnics, outdoor parties, or relaxation centers.

What is Boerewors?

When translated from Afrikaans, a language derived from the Dutch settlers, it means farmer’s sausage. It has a rather crumbly texture and was made in the past by individual farmers and hunters.

It is most often cooked outdoors at a ‘braai’, and that means it’s not a quick switch-on-the-gas type of barbeque where you cook, eat and leave.

It’s a whole afternoon or evening event of constructing the perfect wood or charcoal fire which must be at just the right heat.

It may take some time to get to the correct temperature and will involve drinking copious amounts of beer and brandy, with the conversation getting louder and louder, and the stories taller.

Finally, the braai master and his assistants will announce that the fire is ready, meaning whoever is doing the side dishes better have their act together because the meat won’t take more than half an hour.

Who Invented Boerewors?

The Netherlands! It was invented about 200 years ago in the Netherlands. It is made from coarsely minced beef (sometimes combined with minced pork, lamb or both) and spices (coriander seed, black pepper, nutmeg and cloves).

What Meat is Boerewors?

Beef! Traditionally, it is made of minced meat in a sausage casing. The meat commonly used is beef but could also be goat, pork or lamb or a mixture of the four. Legally, it must contain 90% meat content and less than 30% fat content.

What Does Boerewors Taste Like?

Usually beef, it is known by its iconic spiral shape and the distinctive taste of coriander seeds, nutmeg and cloves.

Sausage Vs Boerewors

The main difference between boerewors and sausage is the percentage of meat in the product. It is generally more expensive because it contains a higher percentage of meat. However, sausage can be just as delicious and it often offers better value for money.

Boerewors Rolls

A boerewors roll is similar to a hot dog, however it is made with traditional farm style sausage rather than a wiener. These rolls are terrific appetizers and finish as quickly as cocktail hot dogs.

Spicing Boerewors

The spices used in a traditional boerewors recipe will include coriander, allspice, cloves, and nutmeg among others. Now it depends how much of a purist you are – some people believe that spices should be freshly ground for the best flavor so they will buy whole cloves to grind, whole nutmeg to grate, and dry roast their coriander seeds before crushing them.

The easiest option is to buy a ready-mixed boerewors spice pack, and just add it to the meat. The pack comes with a handy guide to tell you how much spice to add per pound of meat.

Boerewors Recipe

When you cook boerewors on the braai (barbeque), you do not cut it into individual sausages as you do with pork sausages – it is cooked whole in a coil and only after cooking is it then cut into suitable lengths.

The casing should not be damaged during cooking otherwise the juices will leak out and it will be dry. Often they are placed inside a grilling basket to make turning the whole coil easier on the braai.

Use a tablespoon of olive oil in a skillet and allow your boerewors to cook on a low heat. Low heat will let it cook evenly while browning each side. Around 10 minutes per side should be enough for a total of 20 minutes.

Tips to Make the Best Boerewors

The meat for boerewors should not be frozen – fresh is best.
The pork fat is necessary – a certain amount of fat is good as it makes the product tastier and juicier.
Chunks of cheese may sometimes be added – to make kaaswors. This is absolutely delicious served warm with the cheese melting into the meat.

Check out 6 Amazing South African Dishes You Shouldn’t Miss Out On

Boerewors (South African Sausage)

Robust and flavorful South African Boerewors is the sausage you need for your next grilling party!

For best flavor, the sausages should rest at least overnight in the refrigerator before being cooked.

Print Recipe

Prep Time 2 30

Cook Time 8

Total Time 2 38

Servings

Ingredients

2 lb beef roast, (top round roast or brisket), trimmed of sinew
1 lb fatty pork shoulder/butt, or pork neck or belly
1 tbsp ground coriander seeds
1 tbsp salt
½ tbsp ground allspice
½ tbsp ground black pepper
¼ tbsp ground nutmeg
1/8 tbsp ground cloves
¼ malt vinegarhog casing for fresh sausage

Instructions

Preparing the Meat

Cube the beef and pork into pieces that will fit easily into your meat grinder. Sprinkle the spices over meat and mix to coat. Cover the seasoned meat and refrigerate for at least 1 hour.
After the meat has rested, follow the instructions that came with your meat grinder to grind the seasoned meat using the coarse grinding blade.
Add the vinegar to the ground meat and mix well.

Stuffing the Sausage

Thoroughly rinse (inside and out) one salted hog casing. Prepare the casing for stuffing as directed on the casing package.
If using a Kitchen Aid, or similar, mixer, attach the thick sausage stuffer attachment to the meat grinder attachment.
Place the entire casing onto the sausage stuffer attachment, leaving 4 inches hanging off the end. Tie a knot in this end of the casing to keep your sausage mixture from oozing out. Begin to stuff your casing as directed for your machine, moving slowly and being careful not to over-stuff the casing. (Don’t worry too much about unevenly stuffed sausage, we will take care of that later.)
As you stuff the casing, coil the sausage onto a large plate. Stop stuffing when you only have 5-6 inches of casing left. Remove the casing from the sausage stuffer attachment.
Before you knot the end, check the sausage for uneven areas. If you find any, gently even out the sausage mixture in the casing with your hands.
Once the sausage is even to your liking, knot the end of the casing.
If you still have additional sausage mixture (for us, this recipe made two 1.5 lb sausages), rinse and prepare another casing and stuff it as before.
Once all your sausage mixture has been stuffed, refrigerate your sausages overnight (at least 12 hours) so that the flavors can come together before cooking.

Cooking the Sausage

The traditional way to cook boerewors is on the grill. Heat your grill to a medium-high heat (400F). (You should be able to hold your hand a few inches from the cooking grate for 4-5 seconds.) If desired, soak a large wooden skewer or two in water. Place the skewers through the sides of the sausage coil to make it easier to turn the sausage when it’s on the grill. If you like a little grilling adventure, cook the sausage coil loose.
Place the boerewors onto the grill and cook for 4-5 minutes on the first side, until the color has changed and the sausage has nice grill marks. Flip the boerewors and cook for 3-4 minutes on the second side, until the sausage is firm.
Remove the sausage from the grill and place on a large platter to serve.

Notes: If you don’t have a meat grinder, ask your butcher if he or she can grind your beef and pork for you. (Be sure to ask for a coarse grind.) Mix your butcher-ground meat with the spices, cover, and refrigerate for 1 hour. Then, continue with the recipe as directed.

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Samaki Wa Kukaanga

Recipes

AFN Snr Chef

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November 22, 2016

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Prepare time: 30 min

Cook: 40 min

Ready in: 1 hr 10 min

Samaki wa kukaanga, in Swahili for “fried fish,” is a dish that is simple and also a very popular way to prepare fish in Eastern Africa. It is a popular item at roadside food stands.

Ingredients

Fish, whole or fillets cut into serving portions — 2 pounds
Lime or lemon juice — 1/4 cup
Garlic, minced — 4 or 5 cloves
Salt — 2 teaspoons
Cayenne pepper — 1/4 to 1/2 teaspoon
Oil — 1/2 cup

Directions

Add the fish, lime or lemon juice, garlic, salt and cayenne pepper to a large, non-reactive bowl and set aside to marinate for 20 to 30 minutes.
Heat the oil in a saute pan or skillet over medium-high heat.
Remove the fish from the marinade and pat dry with paper towels. Fry the fish in the hot oil until browned on each side.
Serve with rice and sukuma wiki.

Variations

The amount of cayenne can be varied to your taste. Or try using a minced jalapeño or Serrano pepper.

Mtuzi Wa Samaki

AFN Snr Chef

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November 22, 2016

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Mtuzi wa samaki is a delicious fish curry dish that originated on Zanzibar’s little island. The prominence of Indian-style curries in Zanzibar’s cuisine reflects the island’s past as a commerce crossroads.

Tanzania is located at a crossroads in the spice trade routes leading from India. That’s why you’ll find Indian spices in so many Tanzanian cuisines, including this fish curry. This recipe has gained popularity in East Africa’s coastal region over time.

Where Does Mtuzi Wa Samaki Originates From?

The dish originated in Zanzibar but is now enjoyed all over the eastern coast of Africa.

What To Serve Mtuzi Wa Samaki With

Rice
Ugali
Boiled potatoes
Boiled cassava
Chapati

Variations

Mtuzi wa Kamba (Shrimp in coconut curry): Substitute shrimp for the fish. There is no need to sear the shrimp initially.
Mtuzi Wa Samaki

Print Recipe

Cook Time 47 minutes

Servings 0
Ingredients

Ingredients
3 tbsp Oil
2 to 2 1/2 pounds Fish filets, any kind, cut into serving portions
6 to 8 cloves Garlic, minced
Salt and pepper -- to taste
1 Onion, chopped or sliced
2 Red or green bell peppers, chopped or sliced
1 cup tomatoes, seeded and chopped
1 1/2 cups Coconut milk
2 to 3 teaspoons Garam masala or curry powder
1-2 tbsp Tamarind paste or lemon juice
Instructions

Directions
Heat the oil over medium-high flame in a large skillet or pot.
Season the fish with salt and pepper. Sear the fish fillets on both sides and remove to a plate.
Reduce the heat to medium and add the onions and peppers.
Sauté until the onion is translucent.
Add the garlic and sauté 1 or 2 minutes more.
Add the tomatoes, coconut milk, garam masala or curry powder, tamarind paste or lemon juice, salt and pepper.
Bring to a boil, then reduce heat to low and simmer for 6 to 8 minutes.
Add the fish fillets, cover and continue to simmer until the fish is cooked through, from 5 to 8 minutes more.
Serve with rice, ugali, boiled potatoes, boiled cassava, or chapati.
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Irio (Mashed Sweet Potatoes)

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AFN Snr Chef

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November 22, 2016

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Irio is a substantial and nutritious complement to meals that originated with the Kikuyu tribe and has now spread throughout Kenya. Irio comes in a variety of flavors, but potatoes and peas are the most common additions, with corn being the most popular. This dish is noted for being served with grilled steak in a dish called nyama na irio.

What is Irio?

The meaning is much more plain, and the direct translation is food in the Kikuyu language- traditional Kenyan cuisine that originated with the Kikuyu tribe and has now expanded throughout Kenya and East Africa.

Preparing Irio

Many chefs prefer to use this below recipe because it only requires a few ingredients: potatoes, corn, peas, salt, and pepper, as well as boiling water. It’s incredibly simple, and you only need one pot to prepare your lunch or dinner!

This is a unique and delectable potato dish. You can use frozen corn and peas for this recipe. This recipe produces a thicker, chunkier mass than traditional mashed potatoes, but the ultimate product is quite delicious.

Variations of Irio

In Kenya, dried green peas are often used for this dish and need to be soaked in water and then cooked separately from the potatoes.

You can add a little butter to the final puree for a little more flavor if you like.
Lima beans or sauteed greens can be added to the puree for added flavor, texture, and color.
Some people prefer to boil the corn and sweet peas separately and then mash them with the potatoes.
For a more vibrant hue, add pumpkin leaves, spinach, or watercress.
To produce that vibrant green color in this dish, the sweet peas can also be boiled separately and pureed before adding it to the mashed potatoes.
In other situations, sauteed onions are also included, as well as a variety of other ingredients.

Irio

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Prep Time 30

Cook Time 30

Servings

Ingredients

2 cups Green peas
1½ pounds Potatoes, peeled and cut into chunks
Water to cover
2 tsps Salt
2 cups Corn fresh or frozen

Instructions

Place the peas and potatoes in a large saucepan and add water to cover.
Stir in the salt and place over medium flame.
Bring to a boil, then reduce heat and simmer until potatoes are cooked through.
Drain, reserving the liquid.
Simmer the corn with a little salted water in a separate saucepan for a few minutes while the potatoes and peas are cooking.
Mash the potatoes and peas together with a potato masher or put through a ricer to form a pale green puree.
Stir in the corn with a little of the reserved liquid and season to taste with salt and pepper.
Serve hot.

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Sukuma Wiki

Recipes

AFN Snr Chef

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November 22, 2016

1

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Sukuma Wiki is a Swahili term for “stretch the week” — a popular dish in East Africa. This is very Nutritious and tasty, it is a way of “stretching” out kitchen resources. Served with Ugali and perhaps some roasted meat or fish, sukuma wiki makes a typical Kenyan or Tanzanian meal.

What is Sukuma?

Sukuma wiki has been consumed for at least 2,000 years, with evidence that the Ancient Greeks grew many varieties of colewort and kale.

Colewort is widely referred to as collard greens in Tanzania, Kenya, Uganda, and other regions of East Africa, where it is recognized by its Swahili name, Sukuma. It’s also confused for kale.

Sukuma wiki is a rustic African meal that is popular in many parts of East Africa, including Kenya and Tanzania, to name a few. It’s a Swahili word that means “to push/stretch the week,” especially when used with with Ugali (cornmeal fufu).

It’s a flavorful and cost-effective braised collard green rich in spices. They are simply collard greens prepared correctly. Vegan or not, you can eat it.

In the Eastern Africa region, it is a vegetable that is generally inexpensive and available all year. Along with Ugali or Sima, it is a staple food in East Africa.

Nutritional Benefits of Sukuma Wiki

These nutritious greens are high in vitamins A, C, K, and calcium, and they’re also delicious. They are the most in-demand vegetables all over Kenya because of both their nutritional benefits and economic value.

Apart from its vitamin component, it is rich in roughages and has iron and calcium which is good for bone formation.

Variations of Sukuma Wiki

Add a chopped chili pepper or two with the onions if you like.
Some recipes call for thickening the dish with a flour-lemon juice mixture.
Here’s how: mix 2 tablespoons of flour well with the juice of 1 lemon and a little water. Stir into the greens after they have been simmering for about 10 minutes.
Continue simmering for another 15 to 20 minutes until the dish is slightly thickened.
If you like, add some leftover meat for more flavor. Kenyans would most likely use goat or beef.

How to Prepare Sukuma Wiki

This vegetable is primarily softly sautéed in oil until tender, flavored with onions, and seasoned with salt, and can be eaten as a main meal or as a side dish with your choice of meat (fish, chicken, beef, pork).

Follow the following step by step procedure to get yours ready!

Sukuma Wiki

Print Recipe

Prep Time 20

Cook Time 30

Servings

Ingredients

3 tsbp Oil or fat
Onion, chopped or minced
1 Kale or collard greens, destemmed and finely chopped
2 pounds Tomatoes
2 cups Water
1 cup Stock
Salt and pepper to taste

Instructions

Heat the oil or fat over medium-high flame in a large, heavy-bottomed pot.
Add the onion and sauté until translucent.
Add the greens in batches, sautéing each addition until wilted.
Add the tomatoes, water or stock, salt and pepper.
Bring to a boil, then reduce heat to low and simmer gently until tender, from 20 to 30 minutes.
Adjust seasoning and serve with a little bit of the broth.

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Githeri

AFN Snr Chef

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November 22, 2016

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This cuisine comes from the Kikuyu tribe and is simple and filling. It has recently gained popularity in Kenya. The combination of beans and corn provides a complete protein source for many Kenyans who have a protein-deficient diet.

Githeri is a staple cuisine of the Gikuyu, Meru, Mbeere, and Embu peoples of Kenya’s central and eastern provinces, but it’s also popular in other regions of the country and among other communities, such as the Kamba of Kenya’s Eastern province.

In preparing this dish, fresh or dried beans and maize can be used, but most people prefer fresh because it tastes better. It is convenient to obtain since maize and beans are widely available in these locations, as they are primarily derived from local farms and homesteads.

Health Benefits of Githeri

Githeri is a creative combination of beans and this contributes to its high carbohydrate and fiber content. It is low in fat and cholesterol and has a moderate protein content. B vitamins, magnesium, phosphorus, and potassium are all abundant in it.

Githeri can also be turned into a stew by adding vegetables, potatoes, and occasionally meat. Githeri is also used to produce mukimo, which is made by mashing together potatoes, bananas, and greens. The popularity of this dish has risen recently as a result of the health benefits linked with the plant-based food.

What to Eat With Githeri

This dish’s popularity stems in part from the fact that it has been the main lunch offered to students since the 1920s. Githeri has also gained popular among young people. It is served in many Kenyan hotels.

The same food, which consists of two major ingredients: maize and beans, as well as other available legumes and even ground nuts, is known by several names and is a traditional dish from at least as far north as Ethiopia to as far south as South Africa. In Tanzania, for example, it is known by several names such as Kande, Pure, and Ngate. The meal has a much broader impact than Kenya and the Gikuyu people.

Recipe For Githeri

This dish just requires two simple ingredients, both of which are commonly available throughout Kenya. Maize (corn) and beans are the two ingredients. Although most people prefer green maize, dried maize (corn) is utilized on a regular basis since green maize is seasonal.

Because dried maize and beans take a long time to cook, they must be boiled for several hours. Once the salt has been applied, our supper is complete. If green maize is used, the maize must be boiled separately from the beans since the green maize cooks faster.

To complete the process of preparing this dish, the beans and maize are blended when the beans are almost done.

Note that the ideal ratio of maize to beans is 1:2; you should always have more beans than maize. You’re however not under any pressure to follow this rue strictly. Tweak your dish how you deem fit!

Check below to see the ingredients you need for your kenyan beans and corn, Githeri.

Variations of Githeri

In Kenya, dried corn and beans are used.
The beans and corn are put in a pot with water and simmered for several hours until softened. Use any kind of beans: pinto beans, kidney beans, cowpeas (black-eyed peas), green peas, groundnuts, pigeon peas.
To give the dish more flavor and texture, add some chopped greens, sauteed onions, cubed potatoes or cassava, stew meat, or a little curry powder.
Muthokoi: Substitute hominy for the corn.
Mukimo: Cook the beans and corn with some chopped potatoes and chopped greens. Mash together well and season with salt and pepper.

Below is the step-by-step recipe on how to make this easy recipe. If you make it don’t forget to leave a comment. Enjoy!

Githeri

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Prep Time 10

Cook Time 10

Servings

Ingredients

3-4 Corn kernels, cut fresh off the cob or frozen
Kidney beans any time
2 cups water to cover
Salt and pepper to taste
Tomatoes
Spices
Onions
Olive oil
Vegetable Broth
Garlic
Cilantro

Instructions

In a large pan, add olive oil over medium heat.
Once heated, saute onions for a couple of minutes until lightly golden and translucent in appearance
Reduce heat to low and simmer until cooked through, 8 to 10 minutes.
Cook on low heat while stirring for a minute
Now, add tomatoes; cook for three minutes or until the tomatoes are soft and mushy
Next, stir in beans, corn kernels, stock and salt; cover the githeri mixture and reduce heat to low-medium
Simmer for about 8 minutes, stirring occasionally
Garnish githeri with spring onion (scallion) and cilantro

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Poulet Fafa

Chicken and Beef Recipes

AFN Snr Chef

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November 21, 2016

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Poulet Fafa is an incredibly easy and delicious recipe that you can whip up with less than 10 minutes of work while cracking wise with your chums. It takes less than 45 minutes to cook after that.

I’ll take you on a trip to Tahiti with this delicious recipe! Let’s get cooking.

What is Poulet Fafa?

It’s a typical Tahitian meal that’s usually served alongside ahima’a, or pit barbeque. The fafa chicken takes its name from fafa, a plant from there that goes into the composition of the dish. The Hawaiian version of the dish is called chicken luau.

Origin Of Poulet Fafa

It is a traditional Chicken Dish From Tahiti, French Polynesia.

How To Make Poulet Fafa

It is very easy to make. Chicken are first cut into pieces, fried in hot oil until browned, and then removed. Onion, garlic, and ginger are sautéed in the remaining oil, then the chicken pieces are added back into the dish and cooked until tender.

It is recommended to add cornstarch or arrowroot dissolved in coconut milk into the dish, as it will thicken the sauce.

If using taro leaves, make sure to follow the first step to avoid a mouth on fire. The leaves must be cooked in saltwater initially to remove irritating calcium oxalate from the leaves. Taro leaves can be difficult to find, so spinach is a perfectly respectable substitute.

Variations

If using frozen spinach, thaw first, then squeeze dry before adding to the simmering chicken.

How To Serve Poulet Fafa

Poulet fafa is best served with sweet potatoes and taro leaves, but since they can be difficult to find, spinach is also a suitable substitute.

Poulet Fafa Recipe

Print Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Servings

Ingredients

Taro leaves (fafa), or spinach, chopped -- 1 1/2 pounds
Oil -- 2 or 3 tablespoons
Chicken thighs -- 1 1/2 pounds
Onions, finely chopped -- 2
Garlic, minced -- 2 or 4 cloves
Gingerroot, minced -- 1-inch piece
Stock or water -- 1 1/2 cups
Salt and pepper -- to taste
Cornstarch or arrowroot -- 2 or 3 teaspoons
Coconut cream -- 1 cup

Instructions

Directions

If using taro leaves, bring a large pot of salted water to a boil.
Add the taro leaves, reduce heat and simmer for 30 to 40 minutes. Drain and squeeze dry.
Heat the oil over medium-high flame in a large pot.
Brown the chicken on all sides in the hot oil and remove to a plate.
Saute the onion, garlic and ginger in the remaining oil until the onion is translucent.
Add back the chicken pieces and the stock or water, salt and pepper.
Reduce the heat to low and simmer, covered, for about 20 minutes. Add the taro leaves or spinach and simmer for another 15 minutes, or until the chicken is tender.
Stir the cornstarch or arrowroot into 2 or 3 tablespoons of cold water and then stir the slurry into the simmering sauce to thicken it lightly.
Stir in coconut cream to finish and serve over rice.

Notes

Note: Coconut cream is the thick coconut milk that rises to the top of a can of coconut milk. Avoid shaking the can before you open it and you can skim it right off the top.

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Kuku Paka

Chicken and Beef Recipes

AFN Snr Chef

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November 21, 2016

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Kuku Paka is an aromatic East African chicken curry that is similar to Indian curry in flavor. It demonstrates the impact of Indian cuisine on East African cuisine.

This dish is a perfect illustration of how African, Arab and Indian influences meld in the coastal region.

What Exactly is Kuku Paka?

It is a creamy chicken dish made with coconut milk and spices. It’s popular in East Africa’s coastal regions, particularly Kenya and Tanzania. It is also known as Kenyan chicken curry and is a shorter version of “kuku wa paka” or “kuku ya paka.”

The chicken for Kuku paka is traditionally cooked slowly over a smoke fire or on a grill. This one-pot version is simple and quick to prepare, allowing you to enjoy this wonderful and warm supper in no time. The coconut milk’s smoothness and little sweetness combine with the spicy marinated chicken to create a flavorful East African curry.

Where Does Kuku Paka Come From?

This wonderfully flavorful curry comes from Kenya, along the East African coast. The word ‘kuku’ means ‘chicken’ in Swahili and many believe that ‘paka’ refers to a dish made with coconut milk. However, ‘paka’ is also the Punjabi word for ‘delicious.

How To Make Kuku Paka?

It’s no surprise that Kenyan cooks add their own personal touches to this recipe. The chicken can first be grilled before it’s added to the sauce or sautéed in butter before being simmered in the marinade.

Some enjoy it with turmeric, while some omit the herbs entirely. Personally, we prefer it with a 50/50 combo of lime and tamarind. The joy of this recipe is how easy to personalize it is.

The thick sauce, made with coconut milk, is lightly sour, kicked up by the unique heat of its ginger-pepper-Chile trio.

Kuku Paka is best served with rice and root vegetables like sweet potatoes.

Variations For Kuku Paka

For authentic flavor, grill the chicken pieces before stirring them into the simmering sauce. If you like, you can also use boneless, skinless chicken breasts or thighs.
Some recipes add potatoes or hard-boiled eggs to the curry.
The potatoes can be cooked ahead, cut into chunks and stirred into the curry toward the end.
Eliminate the hot chilies for a milder dish. Or substitute a chopped sweet bell pepper.
Reserve some of the coconut cream that gathers at the top of the can and stir it into the sauce at the very end for extra silky results.

Kuku Paka Recipe

Delicious, one pot coconut chicken curry which originated from coastal regions of East Africa.

Print Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Dinner, Lunch

Cuisine African, East Africa

Servings

Ingredients

Chicken, cut into pieces -- 3 pounds
Onion, chopped -- 1
Hot chile peppers, chopped -- 2 or 3
Ginger, peeled and chopped -- 2 tablespoons
Garlic, chopped -- 2 tablespoons
Oil or ghee -- 1/4 cup
Curry powder -- 1 tablespoon
Cumin seeds -- 2 teaspoons
Chopped tomatoes or tomato sauce -- 2 cups
Coconut milk -- 2 cups, or 1 (15-ounce) can
Salt and pepper -- to taste
Cilantro, chopped -- 1/2 cup

Instructions

Directions

Add the onion, chiles, ginger and garlic to a food processor or blender and process until smooth. Add a little water if necessary.
Heat the oil or ghee in a large pot or wok over medium flame.
Add the onion puree, curry powder and cumin and sauté, stirring frequently, for 5 to 8 minutes, or until cooked down.
Stir in the tomatoes and simmer for 3 to 4 minutes.
Add the chicken, coconut milk, salt and pepper.
Reduce heat to low and simmer, covered, until the chicken is cooked through and tender, anywhere from 30 minutes to an hour.
Add more water as needed.
Stir in the cilantro, adjust seasoning with salt and pepper and serve with with rice or chapatti.

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Okpa

AFN Snr Chef

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November 21, 2016

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Bambara groundnut, or simply Bambara nut, is another name for Okpa beans. It is a popular eastern Nigeria street delicacy and known as Jugo Beans in several regions of the world. It comes in a variety of species. It comes in little pods that must be cracked open in order for the seeds to be released.

Okpa di oku! Okpa di oku! Okpa di oku! These yells from Okpa sellers will remind you that you are approaching Enugu, Nigeria, if you are traveling from Onitsha, Lagos, or anywhere west of Enugu.

Because the Bambara nuts have a naturally excellent flavor, the trick to producing the best Okpa is to use as few additives as possible. When individuals start seasoning their meals with a lot of salt and pepper, the flavor is damaged.

Okpa is also known as Igba and Ntucha.

How To Make Okpa

The are a few things to note before making this street delicacy;

The seeds are extremely difficult to ground into powder, and only heavy-duty industrial grinders can handle them. So, this isn’t a task for your dry mill in the kitchen.

Also, bambara nut flour can be purchased on Amazon if you live outside of Nigeria. You might also ask family or friends in Nigeria to send you bambara nut flour. Because it is dry powder, most countries’ customs will let it.

You’ll need enough oil to give the okpa a bright yellow color and a better flavor.
Because it doesn’t require much seasoning, the items stated in the recipe box below are all that’s required.

The original exquisite flavor of okpa is ruined by onions and crayfish. So, you should avoid those spices. When making it, the mix may appear watery, but you only need 1.2 litres of water for the perfect texture. You’ll end up with a rock hard and rough Okpa if you use a lot less water.

What To Do Before Preparing Your Okpa

Prepare the banana leaves by washing them in plenty of salt water. If you have a banana/plantain tree in your backyard, you need to wilt the leaves by passing them over a low flame, then leave them to dry up before using them. You cannot wrap with fresh banana leaves.
Crush the stock/bouillon cubes.
Slice the habanero pepper into small pieces.
Prepare 1.2 litres of lukewarm water.

How To Wrap Okpa

Wrappers For Okpa

In addition to the wrappers below, you will also need a strong food safe string/twine for tying the wrappers. You can use the strings from rice bags; the 50kp bag.

It is advised that you use bowls as a last resort because it needs to be completely immersed in hot boiling water for an even texture when done. This cannot be achieved with bowls.

Dry banana/plantain leaves.
Tough transparent plastic bags that can withstand high heat.
Aluminum foil bags.
Bowls (use as a last resort).

How to wrap Okpa with Banana Leaves Enugu Syle

This method is common in Enugu State, Nigeria.

Place two sheets of banana leaves on a flat surface.
Fold one end to meet the other (vertically).
Roll up the open end like a mat till you have enough fold to prevent a leakage.
Gather one end together and tie it up securely with the string.
Stir and pour the mix into the bag.
Tie up the other end and it is ready to go into the pot of boiling water.

How To Wrap Okpa with Banana Leaves Anambra Style

This method is common in Anambra state, Nigeria.

Place two sheets of banana leaves on a flat surface.
Fold it into 2 (horizontally).
Roll up one the open end like a mat till you have enough fold to prevent a leakage.
Pick it up and place the pointed end in the cup of your palm.
Stir and pour the mix into the bag.
Fold the other end like a mat and gather the only open end together and tie it up securely with the string.
And it is ready to go into the pot of boiling water.

How To Wrap Okpa With Plastic Bags (If You Do Not Have Banana Leaves)

You can simply scoop the mix into plastic bags, tie it up and place in the pot of boiling water but this is how to get the classic shape when using plastic bags.

Double the plastic bags and tie the end with a string.
Stir and scoop the mix into the bag.
Tie it about half way up the bag.
Stir and scoop the mix into the second half of the bag.
Tie again and it is ready to go into the pot of boiling water.

What To Serve Okpa With

Cocoa Drink (Milo & Ovaltine drink)
Akamu Or Ogi
Custard Meal OR
Oatmeal
Soaked Garri (asoki)
You can also eat it as a snack with a cold drink.

Some suggestions for Amazon links to “Cooking con Claudia”.

Okpa

This is an eastern Nigerian special street delicacy.

Print Recipe

Prep Time 25

Cook Time 45

Servings

Ingredients

3 cigar cups
450g 1lb Okpa flour
15 tablespoons red palm oil
4 small stock/bouillon cubes
Salt (to taste)
Habanero pepper (to taste)
1.2 litres lukewarm/tepid water

Instructions

Sift the Okpa flour into a big enough bowl.
Add salt and the crushed stock cubes. Mix very well.
Add the palm oil.
Mix the palm oil and flour very well till the palm oil is well incorporated into the flour.
You will have a nice eveb yellow colour when done.
Pour a generous quantity of water in a big pot and set on the stove to boil.
Start adding the lukewarm water to the Okpa flour and mix till there are no lumps.
Crush the lups thoroughly.
You can also use a blender to get the smoothest mix. But that's a lot of washing up to do later.
Add the sliced habanero pepper.
Check for salt and add more if necessary and it's ready to be scooped into the wrappers!
Now the water in the pot should be boiling.
If not, wait for it to boil and add some spare wrappers or plastic bags before moving on to the next step.
These wrappers and plastic bags act as a base for the Okpa wraps.
Tie the other end with a string and place the wrapped okpa in the pot of boiling water.
It is important that the Okpa is completely immersed in the hot water.
Repeat the above step for the rest of the mix.
Make sure you stir the mix, scoop into the wrapper, tie with the string and put in the pot of boiling water before wrapping another one.
When done, cover the wraps with more leaves or plastic bags.
Cover the pot and start cooking medium to high heat.
Cook for at least 1 hour before checking it.
The Okpa is done when it is solid all over.

Tried this recipe?Let us know how it was!

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