Lunches for this week set: Kuku Paka with Sukuma Wiki.
Lunches for this week set: Kuku Paka with Sukuma Wiki.
by loki2002
2 Comments
loki2002
**Kuku Paka**
*INGREDIENTS*
1lb chicken cut into 4 inch pieces
1 tin coconut milk (or 4oz cream of coconut made up with 1 mug of warm water)
2oz grated tomato
1 tsp salt
½ tsp turmeric powder
1 tsp freshly ground ginger
1 tsp freshly ground garlic
2 finely crushed fresh green chillies
½ tsp ground black pepper
1 dsp freshly squeezed lemon/lime juice or bottled lemon juice
*Directions*
Wash the chicken pieces and place in a pan, add half of the salt, half the green chillies, and half the grated fresh tomato and all of the ginger, garlic, turmeric and pepper.
Bring to the boil and cook covered on low heat until chicken is cooked, usually 10 – 15 mins. Add half a cup of water if chicken is sticking to the pan.
Dry off any excess liquids, half a cup of liquid should remain in the pan with the chicken.
Add the coconut milk into a separate pan, and add the rest of the green chillies, grated tomato, and salt. Keep on a rolling boil for 7 mins or until the coconut mixture (tui) has thickened. Take off heat and cool for a couple of minutes.
Then pour the coconut mixture over the cooked chicken, mix well with a wooden spoon, bring to the boil and cook the mixture together on a low heat for 3 – 4 minutes.
Add the lemon juice and serve.
**Sakuma Wiki**
*Ingredients*
1 kale bunch or collard greens
1-2 cups chopped or ground beef/chicken optional
3 medium tomatoes diced
1-2 teaspoons minced garlic
1 large white onion
2 or more tablespoons canola or cooking oil
1 Tablespoon smoked paprika
½ teaspoon coriander
1/2 teaspoon curry or turmeric spice
½ teaspoon cayenne pepper or more
½ juiced Lemon about 1 tablespoon
Tablespoon bouillon powder or cube
*Directions*
In a medium- large skillet, add oil, onions, and garlic, and sauté, for about 2-3 minutes, stirring constantly to prevent any burns.
Then add, tomatoes , curry, coriander and paprika, and continue stirring with a heavy wooden spoon, about 2 minutes.
Add minced meat, bouillon powder; stir until ingredients have been thoroughly combine. Simmer for about 5 minutes or more. Throw in chopped collards, cayenne pepper, lemon juice, Continue cooking for another 5-10 minutes until flavors have blend and greens are cooked, according to preference. Adjust seasonings –Salt and pepper, turn off the heat.
Remove from the heat and let it cool. Serve.
HotWaterOtter
OMG, I will be trying these dishes. Maybe today for this week. Thank you for this post.
2 Comments
**Kuku Paka**
*INGREDIENTS*
1lb chicken cut into 4 inch pieces
1 tin coconut milk (or 4oz cream of coconut made up with 1 mug of warm water)
2oz grated tomato
1 tsp salt
½ tsp turmeric powder
1 tsp freshly ground ginger
1 tsp freshly ground garlic
2 finely crushed fresh green chillies
½ tsp ground black pepper
1 dsp freshly squeezed lemon/lime juice or bottled lemon juice
*Directions*
Wash the chicken pieces and place in a pan, add half of the salt, half the green chillies, and half the grated fresh tomato and all of the ginger, garlic, turmeric and pepper.
Bring to the boil and cook covered on low heat until chicken is cooked, usually 10 – 15 mins. Add half a cup of water if chicken is sticking to the pan.
Dry off any excess liquids, half a cup of liquid should remain in the pan with the chicken.
Add the coconut milk into a separate pan, and add the rest of the green chillies, grated tomato, and salt. Keep on a rolling boil for 7 mins or until the coconut mixture (tui) has thickened. Take off heat and cool for a couple of minutes.
Then pour the coconut mixture over the cooked chicken, mix well with a wooden spoon, bring to the boil and cook the mixture together on a low heat for 3 – 4 minutes.
Add the lemon juice and serve.
**Sakuma Wiki**
*Ingredients*
1 kale bunch or collard greens
1-2 cups chopped or ground beef/chicken optional
3 medium tomatoes diced
1-2 teaspoons minced garlic
1 large white onion
2 or more tablespoons canola or cooking oil
1 Tablespoon smoked paprika
½ teaspoon coriander
1/2 teaspoon curry or turmeric spice
½ teaspoon cayenne pepper or more
½ juiced Lemon about 1 tablespoon
Tablespoon bouillon powder or cube
*Directions*
In a medium- large skillet, add oil, onions, and garlic, and sauté, for about 2-3 minutes, stirring constantly to prevent any burns.
Then add, tomatoes , curry, coriander and paprika, and continue stirring with a heavy wooden spoon, about 2 minutes.
Add minced meat, bouillon powder; stir until ingredients have been thoroughly combine. Simmer for about 5 minutes or more. Throw in chopped collards, cayenne pepper, lemon juice, Continue cooking for another 5-10 minutes until flavors have blend and greens are cooked, according to preference. Adjust seasonings –Salt and pepper, turn off the heat.
Remove from the heat and let it cool. Serve.
OMG, I will be trying these dishes. Maybe today for this week. Thank you for this post.