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  COAST CUISINE  

  KUKU PAAKA

 

 Coastweek   Kenya


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'Kuku Paaka' - COCONUT CHICKEN
WITH BOILED EGGS AND POTATOES

SAVOURY SNACK ServeD with MAKATE MIMINA

Coastweek - - This much-loved snack pastry is taken from
'A Taste Of Our Cooking': a community recipe collection
courtesy of Ismailia Womens' Organisation United Kingdom.

INGREDIENTS: 

One three and a half pound chicken, skinned and cut into pieces
Two green chillies, slit
One tsp garlic paste
One tsp ginger paste
Three to four tomatoes, peeled and chopped
Two to three small onions, chopped
One pkt coconut cream
One pint water
Half a tsp turmeric
Three tbsp lemon juice
Salt to taste
Few coriander leaves, chopped
Five boiled eggs, shelled (optional)
Six boiled and skinned potatoes (optional).

Preparation & cooking time: approx. sixty minutes

Method

  1. Boil the chicken with half a tsp salt, garlic, ginger, ground green chillies, onions and two tomatoes until the chicken is cooked

  2. In a separate saucepan put the coconut cream, one pint water, one to two tomatoes, slit green chillies, salt and a little turmeric, and bring to boil, stirring all the time.

  3. Cook on high heat for fifteen to twenty minutes and then reduce heat

  4. When the chicken is cooked, pour a little of the coconut cream gravy over the pieces and grill on both sides for a few minutes

  5. Transfer the grilled chicken into the coconut gravy and cook for a while

  6. Turn off the heat and add lemon juice

  7. Add the boiled eggs and potatoes (optional)

  8. Garnish with chopped coriander leaves

.One of the following would make a perfect accompaniment: 
mkate mimina, paratha, naan or rice

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.

info@coastweek.com

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