|
.
LAMB
MOGO (CASSAVA) SERVED
IN FRESH COCONUT CREAM
Coastweek
- - A
spicey and traditional recipe from Tudor, Mombasa.
Often served as a family feast on local holidays, such as Eid.
The
sharp and colourful 'coconut chutney' is an essential extra !
.
INGREDIENTS:
(Preparation
and cooking time: approx. 75 minutes)
-
one
kilogramme cassava (frozen)
-
one
cup of fresh coconut cream
-
half
a kilogramme of lamb, cut into cubes
-
one
tea spoon of garlic paste
-
one
tea spoon of ginger paste
-
three
or four green chillies, ground
-
one
tea spoon of chopped coriander leaves
-
salt
to taste
-
lemon
juice to taste
-
coriander
leaves for garnishing
(N.B.
Chicken can be substituted instead of lamb.)
.
METHOD:
-
Boil
the meat with garlic, ginger and salt in a little water until
cooked.
-
Boil
the cassava and drain. Cut into cubes.
-
Mix
together the meat stock and coconut cream.
-
Add
the chillies, coriander leaves and cassava; cook on medium heat
for five to ten minutes, stirring occasionally.
-
Finally
add the meat and mix well.
-
Turn
off the heat. Add lemon juice.
-
Garnish
with coriander leaves when serving.
Serve with coconut chutney (SEE RECIPE BELOW).
.
COCONUT
CHUTNEY
.
INGREDIENTS:
(Preparation
and cooking time: approx. five minutes)
-
100
grammes desiccated (preferably FRESH) coconut
-
one
table spoon chopped coriander leaves
-
one
or two green chillies
-
half
a tea spoon of garlic paste
-
half
a tea spoon of coconut cream
-
half
a cup of hot water
-
lemon
juice to taste
-
salt
to taste
.
METHOD:
Put
all the ingredients in a liquidiser and liquidise until smooth.
•
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.
coastwk@africaonline.co.ke
.
|
