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