to COAST CUISINE
- - Tried and trusted, these traditional recipes have
been kindly contributed by Coastweek readers - enjoy !
Malay Chicken Curry from 'Bushmans Kloof'
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'.
Paaka' - COCONUT CHICKEN WITH BOILED EGGS
snack served with 'Makate Mimina'.
snack pastry is taken from 'A Taste Of Our Cooking': a
community recipe collection courtesy of Ismailia Womens'
Organisation United Kingdom.
WATAMU CHICKEN SERVED IN A BAKED PINEAPPLE
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
locally available. When it was served to us in Watamu each pineapple
was garnished with a dark red sprig of bougainvillea. Brilliant."
CHANGAMWE NA MCHUZI WA KOROSHO NA NJUGU
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.
‘KUKU’ BAMBURI VIA BANGKOK !
one might describe as a Swahili-Indo-Chinese dish, this chicken
speciality is excellent for a buffet party. The cumin and coriander
and peanut butter give the rice an intriguing flavour.
Jeera chicken spiced with cumin seeds.
IN PEA NUT OIL WITH
BRAISED RED CABBAGE
you see is what you get - a truly classic chicken dish.
The combination with red cabbage is simply mouth watering.
CHICKEN 'RAISU KAREE'
delectable recipe has been kindly forwarded by
from Wellington, New Zealand. RAISU KAREE is
thickened naturally with vegetables, not flour. The taste is light,