Recettes

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Coconut Chicken Curry

Coconut chicken curry is a one-pan dish of chicken simmered in coconut milk with a curry spice blend and whatever vegetables are to hand, broccoli, cabbage, peppers, potato, carrot. The word curry is worth being precise about. It is not a single spice or a single dish. It comes from English usage during colonial rule in India, applied broadly to spiced saucy dishes, and it now covers an enormous range of unrelated cooking across South Asia, Southeast Asia, the Caribbean and East Africa. A curry powder sold in a jar is a blend, and the blends differ substantially between manufacturers and regions. Coconut milk versions belong mainly to the coastal and tropical end of that range, southern India, Thailand, Malaysia, the Caribbean, and the Swahili coast of East Africa, where coconut is grown and used heavily. This particular recipe is a general one rather than a regional tradition, which is its strength: it tolerates substitution well and is designed to be varied. **Filed as Worldwide**, the recipe as written makes no specific national claim, so attributing it to any one cuisine would be inventing detail.

40 minEasyNigeria · American

Recette de Jennifer · Africook

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Bhajias

Bhajias are thinly sliced potatoes coated in a spiced gram flour batter and fried until crisp, and they are an East African street snack, popular in Kenya and Tanzania. They arrived from India and have been made locally long enough to be entirely at home. Gram flour is what makes them work and what makes them naturally gluten free. Milled from chana dal, it fries into a crisp shell in a way wheat flour does not, and it carries an earthy, slightly nutty flavour of its own. Rice or corn flour goes in alongside for extra crispness. They belong to the same Indian inheritance in East Africa as chapati, samosas and pilau masala, brought by Indian merchants and labourers over the nineteenth and twentieth centuries and absorbed completely into Kenyan and Tanzanian eating. What has changed locally is what goes with them: kachumbari, the tomato and onion salad, is the standard Kenyan accompaniment rather than the chutneys of India, though tamarind chutney and ketchup are both used. The batter should coat the back of a spoon, and it will thin as the potatoes go through it, so more flour is added as you go.

45 minEasyKenya

Recette de Nympha · Africook

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Chicken Curry Sauce

This is a Nigerian take on a curry sauce: chicken breast marinated in ginger, garlic and all purpose seasoning, cooked with carrots and bell peppers, and thickened with a cornstarch slurry rather than reduced or enriched with cream. Two things mark it as Nigerian rather than South Asian. The first is yaji, the suya spice built on ground peanuts, paprika, cayenne, ginger and garlic, which goes in alongside the curry powder and gives an aromatic depth no Indian curry would have. The second is the cornstarch slurry, which is how a great many Nigerian sauces are thickened, giving a glossy sauce that clings rather than a reduced one. The vegetables are meant to keep their bite. Carrots and bell peppers go in after the onion and are cooked only until slightly tender, which is characteristic of Nigerian party cooking, where texture and colour matter as much as flavour. The heat is moderate and adjustable through the scotch bonnet. Because yaji contains ground peanuts, this dish carries a peanut allergen despite nothing in its name suggesting one.

50 minEasyNigeria · African

Recette de Sobecooks · Africook

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Air Fryer Baby Potatoes

Baby potatoes tossed in olive oil, garlic powder and paprika and cooked in an air fryer until crisp outside and soft inside. There is no country attached to this and none is implied: it is a modern appliance recipe of the kind that exists in every cuisine that has adopted the air fryer. It sits in Worldwide Recipes for that reason. Nothing about the seasoning, the technique or the ingredients points to any tradition. Paprika, garlic powder and rosemary is a broadly Western profile, and the air fryer itself is a domestic appliance of the last fifteen years. African potato dishes exist and are quite different. Chtitha batata is the Algerian potato stew built on dersa, a garlic and chilli paste. Maakouda is the Moroccan fried potato cake. Irio is the Kenyan potato, pea and corn mash. Each has a name and a place. This is a good side dish and it is honestly labelled as what it is. One practical note: the source states a cook time of ten minutes and its own method says twenty to twenty-five, which is what the timing here follows.

30 minEasy

Recette de Debby · Africook

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