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XINHUA NEWS SERVICE REPORTS FROM THE AFRICAN CONTINENT

 

 

Welcome to COAST CUISINE

Coastweek - - Tried and trusted, these traditional recipes have
been kindly contributed by Coastweek readers - enjoy !

FISH and PRAWNS

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   Chef Yogen Datta's Whitesands king Prawn Molee

Sarova Whitesands Beach Resort Executive Chef
Yogen Datta kindly provided this delicious recipe which has long
proved a popular favourite with fortunate guests enjoying the luxury
facilities of this five-star Kenya North Coast holiday destination.

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   TRADITIONAL FISH AND TOMATOES FROM THE PYRENNEES

Ex-Kenyan and former Mombasa insurance assessor Terence
Malaher
is something of a world traveller who has now made his new
home in Tasmania, Australia. A keen fishermen he kindly forwarded
this delicious recipe he discovered in the Pyrennees, Spain.

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   SWEET POTATOES, COCONUT,
MANGO AND PRAWNS CURRY

This pleasing dish combines the rich flavours of sweet potato and
fresh coconut with sweetness of mango and the complexity of
traditional Indian curry powder.

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  SINDBAD HOTEL LOBSTER WITH CUCUMBER AND LIME SALAD

Denise Waterman from Muscat, Oman, writes:
"This recipe came from the excellent Goan chef who used to prepare the
most delicious Sunday curry and buffet at the Hotel Sindbad, Malindi,
during the late 1960s. We shared a holiday house in Watamu and would
always make a point of spending Sunday at the Sindbad ..."

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  LIKONI KINGFISH CUTLETS WITH LENTIL AND TOMATO SALAD

.Likoni reader Mrs. Hannah Sorensen has kindly forwarded this excellent
recipe which she decscribes as 'the best way we know how to prepare
fresh kingfish purchased from fishermen off the beach.

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   KIKAMBALA CRAB CAKES

Since colonial times, North Coast chefs have prided themselves
on serving fine crab cakes, often made from the large fresh crabs
caught in the nearby Kilifi, Mtwapa, Tudor, Takaungu and, even,
Mida creeks. This meal from Kikambala is quite simply a 'winner ...'

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   KAMBA (PRAWNS) PORINI

Many Kenyans and most visitors to the popular
Coastal resorts enjoy regular helpings of fresh prawns caught in
the Indian Ocean. Here are three favoured recipes. Each makes
use of fresh coconut - only the olive oil is imported.

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   GALU ROCK COD WITH FRESH
COCONUT-CURRY SAUCE

A tasty way to serve a fine fish.
A crisp white wine would be excellent with this dish.

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  MARGARET YOUNG'S SPLENDID
MEDITERRANEAN FISH DISH

Here is an excellent (Spanish) fish recipe kindly
contributed by English reader
Mrs. Margaret Young, who lives near
 Aldeburgh (pronounced 'Orlbro')
in Suffolk, U.K. She writes: "like
your Coastweek
readers we enjoy a very good 'mediterranean' diet 
with lots of fish, vegetables, fruit, salad, garlic and olive oil."

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   KAMBA WA NAAZI - FRESH COCONUT PRAWNS

 A simple and delicious way to serve prawns.

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  BAKED 'TEWA' (ROCK COD) WITH VEGETABLES

 Sea fresh Tewa (Rock Cod) flavoured with zucchini, olive oil, garlic, 
oregano, basil, black pepper, parsley and lemon juice. 

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  'KABABU WA SAMAKI' AND 'WAALI WA NAAZI' 

Fish kebabs served with coconut rice.

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   SHIMONI RED SNAPPER WITH ROASTED
TOMATOES AND BAKED POTATOES

'Sunday Special' - an exciting way to prepare and serve a superb fish.

 

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