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XINHUA NEWS SERVICE REPORTS FROM THE AFRICAN CONTINENT

 

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Welcome to COAST CUISINE

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

POULTRY: 'KUKU TUU'

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   Cape Malay Chicken Curry from 'Bushmans Kloof'

Barbara Silvermann writes from Durban, South Africa: 'Bushmans
Kloof is a beautiful game lodge and wilderness paradise. It is also
the home of Contemporary Cape Cuisine, with a menu showcasing
local cuisine and home-grown ingredients. Their kitchen offers a
delightful taste profusion of gastronomic, healthy and home-style
comfort foods. This chicken is a particular favourite'.

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   'Kuku Paaka' - COCONUT CHICKEN WITH BOILED EGGS

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

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   FRIED WATAMU CHICKEN SERVED IN A BAKED PINEAPPLE

Mrs. S.M. Lawrence of Tigoni, Limuru, writes: "This is fun because
you get to use your ‘wok’ - fancy Chinese word for what we simply
call a ‘kerai’. It also looks very attractive and all the ingredients are
locally available. When it was served to us in Watamu each pineapple
was garnished with a dark red sprig of bougainvillea. Brilliant."

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  KUKU CHANGAMWE NA MCHUZI WA KOROSHO NA NJUGU

A fancy way to serve a Changamwe (free range)
chicken in a tasty Pea Nut and Cashew Nut Sauce. A light white
wine enhances the enjoyment of this appetizing dish.

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  ‘KUKU’ BAMBURI VIA BANGKOK !

What one might describe as a Swahili-Indo-Chinese dish, this chicken 
speciality is excellent for a buffet party. The cumin and coriander seeds 
and peanut butter give the rice an intriguing flavour.

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  'KUKU WA BIZARI'

Traditional Jeera chicken spiced with cumin seeds.

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   CHICKEN IN PEA NUT OIL WITH
BRAISED RED CABBAGE

What you see is what you get - a truly classic chicken dish.
The combination with red cabbage is simply mouth watering.

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   TOKYO CHICKEN 'RAISU KAREE'

This delectable recipe has been kindly forwarded by
Carola Pedersson from Wellington, New Zealand. RAISU KAREE is
thickened naturally with vegetables, not flour. The taste is light,
yet full-bodied.

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