Monday, 30 July 2012

Kuku Paka & Ugali, Kenya. Olympic Food Challenge

So from one of the lesser known African countries to one of its best known, Kenya.
Member of the IOC since 1955, they usually do fairly well in the games, only failing to get a gold in 1964. They are the current World Record holders in the 800m since 2010.

The recipe I found for this country is a popular Kenyan-Indian Dish called Kuku (chicken) Paka (coconut) and a popular Kenyan side dish called Ugali which uses cornmeal/polenta something I've never used and was keen to give it a try.







Kuku Paku
Ingredients

8 Chicken thighs, skinned
1 Onion, chopped
2 - 3 Hot chile peppers, chopped 
2 tbsp Ginger, peeled and chopped
4 cloves of Garlic, chopped
good splash of Oil or ghee
1 tbsp Curry powder
2 tsp Cumin seeds
1 tin of Chopped tomatoes or tomato sauce
1 tin of Coconut milk
Salt and pepper
handful of Coriander, chopped 

 Method
Add the onion, chiles, ginger and garlic to a food processor or blender and process until smooth. Add a little water if necessary.
Heat the oil or ghee in a large pot or wok over medium flame. 
Add the onion puree, curry powder and cumin and fry, stirring frequently, for 5 to 8 minutes, or until cooked down.
Stir in the tomatoes and simmer for 3 to 4 minutes. 
Add the chicken, coconut milk, salt and pepper. 
Reduce heat to low and simmer, covered, until the chicken is cooked through and tender, anywhere from 30 minutes to an hour. 
Add more water if needed.
Sprinkle over coriander and serve.

Ugali
Ingredients
300ml water
1 tsp salt
150ml fine cornmeal/polenta

Method
Bring the salt and water to the boil in a saucepan.
Sprinkle in the cornmeal and reduce the heat
Stir well, mashing out any lumps and heat until the mixture draws away from the sides.
Remove from heat and allow to cool a little bit.
Wet your hands and shape the cornmeal into a ball.
Serve

Verdict
Deeeeeeeeelicious. thick rich curry sauce, an excellent combination of slight sweetness, spice and chilli heat. soft tender chicken. A really superb curry. The ugali was an excellent accompiment with its soft texture, I will be using this stuff again. I served this also with the Eritrean flatbreads





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