Lamu Mango with Kilifi Coconut Rice


 Coastweek   Kenya

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Coastweek - - This was originally an oriental dish traditionally
served with spicey Thai food, but it goes very well with most
sorts of local sea food. Some chefs prefer peaches to mango
- so, be adventurous, and why not try both varieties ?


INGREDIENTS: (serves 4-5. Preparation time: 40-50 minutes

  • Two cups Kilifi coconut milk (use 'light' if you want to cut down on the calories)

  • One cup uncooked basmati rice

  • One quarter of a tea spoon of freshly grated nutmeg

  • One ripe Lamu mango, chopped.



  1. In a saucepan, bring coconut milk to a slow boil.

  2. Add basmati rice and nutmeg and stir.

  3. Bring to slow boil again. Reduce heat and cover.

  4. Cook for about 20 minutes, or until rice is tender.

  5. When rice is cooked, remove from heat, add the chopped Lamu mango, and stir.

  6. Let it cool for 5-10 minutes and enjoy !

We are always interested in your opinions, suggestions, comments or 
contributions - If you have a favourite 'traditional' recipe that might go 
down well along the East African Coast, do send it in to us and we can 
share your pleasure and treasure with our readers around the world.






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