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Mutton Biryani - East African Style

Ingredients Mutton Masala 2 lb mutton on the bone cut into 2 inch pieces 1/2 cup yogurt 2 inches ginger; grated 6 cloves garlic; minced 5 chillies minced 1/2 tspn saffron 8 large tomatoes (blanched, peeled and liquidised) 12 small potatoes (extra oil to fry) 2 tablespn oil 2 sticks cinamon, 4 pods cardomom, 5 cloves; 1/2 spn cumin seeds 8 medium onions; minced fine in a food processor 2 tspn coriander/cumin powder 1/2 tspn tumeric 1 tspn garam masala salt to taste Rice 3 cups basmati rice; washed well; and soaked in water for 30 mins 1 tbspn oil 1 tspn cumin 1/2 tspn saffron soaked in a little warm water salt to taste Method

1. Marinate the mutton in yogurt, garlic, ginger, green chillis, half the tomatoes and saffron overnight if possible; minimum of 2 hours. 2. Deep fry the potatoes, these don't have to be cooked through, as long as the surface is sealed. 3. Pressure cook the mutton, or boil until tender. 3. Heat the oil in a pan, add the cinnamon, cardamom, cloves; cumin seeds, cook for about 3 minutes, the cloves and cardamom should have puffed up 4. Add the onions and fry until they are a rich golden brown, this is the most important for biryani masala. You can buy prefried onions if you want - available in Indian shops. 5. Add the other half of tomatoes, cook for about 5 minutes, add the tumeric, cumin/coriander powders. 6. Add the cooked mutton and the potatoes, mix, making sure that meat and potatoes are coated with the tomato/onion sauce. Cook for 30 minutes. Meanwhile cook the rice, add 1 and cups of water per cup of rice for 15 minutes, Heat some oil in a frying pan, add the cumin, pour the oil and cumin mixture on the rice Pour the saffron and water mixture on the rice This is an East African style Biryani, the meat curry and rice are kept separate. Serve the rice on a large platter with the meat sauce place on the top.

Traditional Swahili Wedding Recipe : Chicken Biriani/Biriyani by: Ken Lukongodo Biriani is traditional Swahili wedding food. It is usually cooked overnight before the wedding day, so that is ready to be served at lunchtime. Ingredients needed (serves 6-8 people) For the stew: Half a raw papaya A glass of fermented, sour milk (Maziwa Mala) 6 big tomatoes 6 big onions 5 cloves of garlic A stem of ginger (or approx. 100 grams) 100 grams dried cumin seeds 2 small tins of tomato paste Salt to taste For the rice: 1 kilogram of rice Yellow or orange food colouring

Preparing the stew: Grind the dried cumin seeds to a powder Slice the tomatoes; grind the garlic, ginger and papaya. Put the tomatoes, garlic, ginger and papaya in a blender, together with the tomato paste and 2 cups of water. Blend the ingredients to a smooth paste. Cook the paste on medium heat, including the cumin seeds, for about 10 minutes. When the stew is boiling, add the chicken and the sour milk and add salt to taste Let the stew cook until the meat is very tender (the sour milk and raw papaya soften the meat). Peel the potatoes and let them soak for a few minutes in food colouring, so that they get an orange glow. Fry the potatoes in oil, like crisps, but do not slice them up; simply cut them in two's or four's depending on the size of the potato. Add the fried potatoes to the stew. Slice the onions and fry them in the same oil as the potatoes. Add three quarters of the fried onions to the stew, save the rest to add to the rice as decoration when serving it. When the potatoes and onions are fried, add a cup of the oil used to fry them to the stew. Add (little) water and/or salt to taste, depending on the texture of the stew. Preparing the rice: Wash and clean the rice if necessary. Cook the rice according to the instructions on the packet. When the rice is almost dry, add a little food colouring to it by making a small hole on top and putting in the food colouring. Spread out the food colouring over different parts of the rice, but not everywhere. When the rice is ready, gently stir it so that the colour is spread out.

Sprinkle the leftover fried onions on top as decoration. Serve the rice and stew separately. You can serve this dish with fresh chilli paste and a salad. Bon appetite!

RICE COOKED IN COCONUT


(W a li w a Na z i) [Good a s t h e s t a r ch y s t a p le t o s er ve wit h m os t m a in d is h es of S wa h ili food .] 4 cu p s cocon u t m ilk (a b ou t 1 ca n cocon u t m ilk a n d wa t er t o b r in g t h e qu a n t it y u p t o t h e fou r cu p s ) 2 cu p s r ice 1 t s p . s a lt Clea n a n d wa s h r ice. Br in g t h e cocon u t m ilk t o b oil. Wh en b oilin g, p ou r in t h e r ice. Ad d s a lt . Lea ve t o cook on m ed iu m h ea t . Wh en n ea r ly d r y, cover well. Tu r n d own t h e h ea t a n d lea ve t o cook for 1 0 m in u t es . (If you h a ve a r ice cook er , p u t a ll of t h e in gr ed ien t s in t h e r ice cook er a n d t u r n it on . Wa t ch it t o m a k e s u r e it d oes n ot b u r n , a d d in g m or e wa t er if n eed ed t o k eep it fr om b u r n in g.) S er ve h ot wit h cu r r y or ot h er m a in d is h es .

MAHAMRI (S w a h i li Bu n )
[A m in or va r ia t ion of t h es e s n a ck s is k n own t h r ou gh ou t m os t of Ken ya a s "Ma a n d a zi." Th ey a r e a fa vor it e s n a ck ju s t a b ou t ever ywh er e in Ken ya , es p ecia lly d u n k ed in a h ot a n d s u ga r y m ilk -t ea . Th is ver s ion , d is t in gu is h ed b y it s d elica t e s p ices , is t h e s t a p le b r ea d of S wa h ili p eop le, a n d s om e h ou s ewives m a k e it ever y m or n in g for b r ea k fa s t . It ca n b e ea t en cold or r e-h ea t ed for d in n er . It ca n b e ea t en wit h b u t t er or wit h ou t a n y a ccom p a n im en t .] 1 .1 lb s p la in wh it e flou r (Th is is 3 cu p s les s 2 Ta b les p oon s , or 5 0 0 gr a m s for t h os e wit h a s ca le.) cu p s s u ga r , or a lit t le m or e if you lik e t h em s weet er

2 t ea s p oon s gh ee or b u t t er or m a r ga r in e 1 t ea s p oon yea s t d ilu t ed in a lit t le wa r m wa t er 1 cu p s m ilk t ea s p oon gr ou n d ca r d a m om s eed s (op t ion a l b u t h igh ly r ecom m en d ed ) or t o m a k e t h e t a s t e even fr es h er , u s e a m or t a r a n d p es t le t o m a s h d own t h e s eed s you h a ve r em oved fr om 5 or 6 ca r d a m om p od s . oil for d eep fr yin g Th or ou gh ly k n ea d flou r , s u ga r , ca r d a m om , gh ee, m ilk a n d yea s t s olu t ion t o for m a d ou gh . Kn ea d u n t il t h e d ou gh is s m oot h a n d b lis t er ed . Let it r is e on ce, for a cou p le of h ou r s in a wa r m p la ce. Divid e in t o 4 b a lls . Roll ea ch b a ll in t o a 6 " cir cle. Cu t in t o qu a r t er s . Pu t well a p a r t on a flou r ed b oa r d or p a p er a n d k eep in a wa r m r oom for a b ou t 2 h ou r s or u n t il t h e d ou gh is r is en a n d b ecom es ligh t . Deep fr y b ot h s id es in oil t ill b r own . Th ey s h ou ld b e a ligh t , gold en b r own , n ot t oo b r own . S er ve h ot wit h cu r r y, or cold wit h t ea , or wh en ever . S ee va r ia t ion s a n d h in t s on n ext p a ge Variat io n s an d h in t s :

For t h e 1 cu p s of m ilk , s u b s t it u t e a b ou t h a lf a n d h a lf yogu r t a n d cocon u t m ilk , or a ll yogu r t m igh t b e wor t h t r yin g Ad d a s p a r t of t h e liqu id s om e wa r m wa t er in wh ich you h a ve s oa k ed s ever a l s t r a n d s of s a ffr on S eem s t o wor k fin e if you lea ve ou t t h e gh ee/ m a r ga r in e Ma k e in b r ea d m a k er for t h e fir s t r is in g a n d a lit t le lon ger (a b ou t t wo h ou r s ) b y p u t t in g yea s t in fir s t , t h en a ll t h e liqu id s (wa r m ed u p a b it in t h e m icr owa ve if t h ey h a ve b een in t h e r efr iger a t or ), t h en a ll t h e d r y in gr ed ien t s . Wa t ch a s it m ixes for a wh ile, a n d a d d a b it m or e liqu id if it s eem s t oo d r y a b a ll. Th en t a k e t h e d ou gh b a ll ou t of b r ea d m a k er , r oll ou t t h e b a lls a n d cu t in t o qu a r t er s , t h en p u t in wa r m oven cover ed wit h d a m p clot h t o r is e for t h e la s t cou p le of h ou r s . (Wa r m oven m ea n s you t u r n oven on t o wa r m t em p er a t u r e for a wh ile, t h en t u r n it off, t h en p u t d ou gh in t o r is e.} For d eep fa t fr yin g, get t em p er a t u r e of t h e oil t o 3 0 0 d egr ees Fa r en h eit on t h e t h er m om et er , a n d a d ju s t fla m e fr om t im e t o t im e t o k eep it ver y clos e t o t h a t level.

S TEWED MEAT (Ny a m a y a k u k a a n g a )

[Th is is ver y n ice a n d n ot a t a ll h a r d , b u t b oilin g it d own t a k es a lon g t im e.] 1 p ou n d of lea n b eef s t ewin g m ea t 2 on ion s p ou n d ed or ver y fin ely ch op p ed 2 p ou n d ed ch illis (s ee n ot e a b ove) 2 t a b les p oon s gh ee or veget a b le oil 1 / 2 t s p . b la ck p ep p er 3 cu p s wa t er (u s e m or e if you h a ve ver y t ou gh b eef, les s if you r b eef is ver y t en d er ) s a lt t o t a s t e Cu t m ea t in cu b es a n d m ix in t h e r es t of t h e in gr ed ien t s . Cook on m ed iu m h ea t t ill m ea t is t en d er . Ad d a lit t le wa t er if m ea t is n ot cook ed t en d er b y t h e t im e t h e s a u ce is vir t u a lly d r y. Cook u n t il a ll s t ock is d r y a n d fr y t h e m ea t in t h e r em a in in g fa t for a few m in u t es . S er ve h ot wit h r ice or a n y m a in d is h

CURRIED FISH (Mc h u z i w a S a m a k i )


[Th is is a ls o ea s y a n d ver y n ice. Red S n a p p er wor k s well for t h e fis h .] 1 Tb s p . gh ee or veget a b le oil 2 s liced on ion s 3 cr u s h ed cloves of ga r lic 1 t s p . cu r r y p owd er 2 s liced t om a t oes 1 t s p . t om a t o p u r ee 1 Tb s p . ch op p ed fr es h cor ia n d er 1 p ou n d of fillet ed fis h 1 Tb s p . lem on ju ice 1 t s p . s a lt 1 / 2 cu p wa t er Fr y on ion s in gh ee or veget a b le oil u n t il b r own . Ad d ga r lic a n d cu r r y p owd er . S t ir r in g vigor ou s ly, cook for 1 m in u t e on m ed iu m h ea t . Ad d t om a t oes , t om a t o p u r ee, fr es h cor ia n d er ; cook for a n ot h er m in u t e. Ad d fis h , lem on ju ice, s a lt , a n d wa t er . Cover a n d cook on low h ea t for 1 5 -2 0 m in u t es S er ve h ot wit h r ice.

Prawn Curry in Co c o n ut (K a m b a w a Na z i )
1 pound of prawns (well cleaned) 1 can of unsweetened coconut milk 1 teaspoon curry powder 2 finely chopped onions (or just one if you have a very large onion) 4 crushed cloves of garlic 2 green chillis (jalapenos work fine) -- optional juice from 1 lemon or lime 3 sliced tomatoes (or one 15 oz can of diced tomatoes) 1 dessertspoon tomato puree or tomato paste 1/2 bunch of fresh coriander (cilantro) roughly chopped salt to taste Combine in a pan all the ingredients except for the prawns and the solidified part of the coconut milk (usually stuck at the top of the can, so poke through it to get to the thin liquid below and put only that thin liquid into the pan, reserving the rest for a later step). Cover and cook on low heat until very much thickened, nearly dry. Add the reserved solidified coconut milk, and stir it in to dissolve it. Add the prawns and cook for a short time stirring occasionally to get all parts of the prawns heated enough to turn nicely pink -- but not long enough for them to shrink and toughen. [The original of this recipe suggested putting the prawns in with the rest of the ingredients at the beginning; to my mind that produces prawns as tough as leather.] Serve hot with rice. [The original of the recipe said "rice or ugali" but I think that too big a departure from coastal cooking. Ugali is a stiff corn meal porridge rather like a white polenta, commonly used in the interior of East Africa.]

CHICKEN CURRY IN COCONUT (Mc h u z i w a K u k u w a Na z i )


[Ver y n ice a n d n ot a t a ll h a r d .] 1 ch ick en en ou gh wa t er t o b oil ch ick en s a lt t o t a s t e 2 Tb s p . gh ee or veget a b le oil 2 m ed iu m -s ized s liced on ion s 1 t s p . cu r r y p owd er 4 cr u s h ed cloves of ga r lic 1 t s p . cr u s h ed fr es h gin ger

a lit t le fr es h cor ia n d er ch op p ed 2 m ed iu m -s ized s liced t om a t oes (ca n n ed t om a t oes wou ld w or k fin e) 2 Tb s p . t om a t o p u r ee 4 p ou n d s of p eeled p ot a t oes 2 ch illis ch op p ed ju ice of t wo lem on s (a b ou t 4 Tb s , if you a r e u s in g ca n n ed lem on ju ice) 3 cu p s cocon u t m ilk fr om 1 cocon u t (a b ou t 1 ca n of cocon u t m ilk p lu s wa t er t o m a k e u p 3 cu p s in t ot a l) Clea n ch ick en a n d cu t in p ieces . Ad d s a lt a n d b oil in en ou gh wa t er t ill cook ed . Lea ve a s id e. Hea t gh ee or veget a b le oil in a cook in g p ot a n d fr y on ion s . Ad d cu r r y p owd er , ga r lic, gin ger , cor ia n d er . Fr y, s t ir r in g con s t a n t ly for a m in u t e or s o, t h en a d d t om a t oes a n d t om a t o p u r ee. Keep s t ir r in g. Cook t ill t om a t oes a r e s oft (n ot n eces s a r y if ca n n ed t om a t oes wer e u s ed ). Ad d t h e p ot a t oes a n d ch illis a n d a cu p or s o of s t ock left fr om ch ick en . Ad d lem on ju ice a n d cocon u t m ilk . Cook t ill t h ick . Ad d in t h e ch ick en a n d h ea t t o wa r m it u p . Va r ia t ion : Dou b le t h e ch ick en a n d lea ve ou t t h e p ot a t oes . You m a y a ls o lea ve ou t t h e cor ia n d er if you ca n 't fin d it or d on 't lik e t h e fla vor . S er ve h ot wit h r ice.

Barbe c u e d Ch ic ke n (K u k u w a K u c h om a )
[A ver y ea s y S wa h ili b a r b ecu e.] 1 ch ick en , cu t in p ieces ju ice of t wo lim es (4 Tb s if you a r e u s in g b ot t led lim e ju ice) 1 / 2 t ea s p oon b la ck p ep p er 1 1 / 2 ja la p e os 3 cloves of ga r lic, p eeled 1 s m a ll on ion , cu t in qu a r t er s s a lt t o t a s t e Pla ce a ll in gr ed ien t s excep t ch ick en in b len d er or food p r oces s or a n d b len d u n t il fin ely ch op p ed . S p r ea d t h e r es u lt in g m ixt u r e over t h e ch ick en a n d let it s t a n d for 2 0 t o 3 0 m in u t es (or even lon ger ). Ba r b ecu e t h e ch eick en over a ch a r coa l fir e, m ed iu m h ea t , u n t il it is cook ed .

S er ve h ot wit h s a la d a n d r ice or p ot a t oes .

GROUND BEEF CURRY (Mc h u z i w a Ny a m a y a K i m a )


[Ver y n ice a n d r ea s on a b ly ea s y.] 1 / 4 cu p gh ee or s a la d oil 1 cu p s liced on ion s 1 1 / 2 t s p . cu r r y p owd er 5 cr u s h ed cloves of ga r lic 1 Tb s p . cr u s h ed (or fin ely d iced ) fr es h gin ge r (op t ion a l) 1 ch op p ed s weet p ep p er (op t ion a l) 3 s liced t om a t oes (ca n n ed t om a t oes wou ld b e fin e) 1 Tb s p . t om a t o p u r ee 1 / 2 t s p . gr ou n d cin n a m on 1 p ou n d lea n gr ou n d b eef a lit t le ch op p ed cor ia n d er (op t ion a l) 1 1 / 2 cu p s wa t er s a lt t o t a s t e Fr y on ion s t ill b r own . Mix in cu r r y p owd er t h a n ga r lic, gin ger , s weet p ep p er a n d t om a t oes . Cook a n d k eep on s t ir r in g well t ill t om a t oes a r e s oft (or u n t il gr een p ep p er is s oft if you u s ed ca n n ed t om a t oes ). Ad d t om a t o p u r ee, cin n a m on , m ea t a n d cor ia n d er . S t ir well. Ad d wa t er a n d s a lt . Cover t h e p ot a n d lea ve t o cook on low h ea t for a b ou t 2 0 m in u t es . S er ve h ot wit h veget a b les a n d r ice or m a h a m r i.

Me at Ball Cu rry (Mc h u z i wa Ke babu )


[Th is is a r ela t ively ea s y r ecip e, a lt h ou gh r ollin g ou t t h e m ea t b a lls t a k es s om e con s id er a b le t im e. It is a h u ge r ecip e, s o you m igh t wa n t t o cu t it in h a lf.] Mea t Mixt u r e 2 p ou n d s lea n gr ou n d b eef 3 on ion s , fin ely m in ced 1 s m a ll b u lb of ga r lic (or 4 or 5 r ea s on a b le -s ized cloves of ga r lic) -- p eeled

2 t ea s p oon s of gr a t ed fr es h gin ge r 4 lim es (or a b ou t 8 t a b les p oon s of b ot t led lim e ju ice) b la ck p ep p er cor n s s a lt S a u ce 1 p ou n d of on ion s , fin ely s liced a lit t le s a la d oil or gh ee 1 p ou n d of r ip e t om a t oes , s liced (ca n n ed t om a t oes a r e fin e) 1 / 2 p ou n d of s weet gr een p ep p er s , s liced 1 s m a ll ca n t om a t o p a s t e 1 s m a ll b u lb of ga r lic (or 4 or 5 r ea s on a b le -s ized cloves of ga r lic) -- p eeled 2 t ea s p oon s of gr a t ed fr es h gin ger 1 s m a ll h ot ch illi p ep p er , m in ced fin ely (op t ion a l) s a lt a n d fr es h ly gr ou n d b la ck p ep p er a h a n d fu l of fr es h cor ia n d er -- ch op p ed 1 t ea s p oon of ca r d a m om p od s -- cr u s h ed 1 t ea s p oon of cu m in s eed s To m a k e t h e m ea t b a lls Pou n d t h e p eeled ga r lic, gin ger , a n d b la ck p ep p er in t o a s m oot h p a s t e wit h t h e lim e ju ice, a d d in g s a lt t o t a s t e. Pu t t h e gr ou n d b eef in t o a la r ge b owl a n d t h or ou gh ly m ix in t h e on ion s a n d t h e ga r lic/ gin ger m ixt u r e. For m in t o s m a ll b a lls . S p r ea d ou t on a t r a y a n d p u t in t o t h e r efr iger a t or t o ch ill (t o p r even t t h e b a lls b r ea k in g u p in t h e s a u ce). To m a k e t h e s a u ce Br own t h e on ion s in t h e oil. Wh en n ea r ly cook ed a d d t h e cr u s h ed ga r lic a n d gin ger . Fr y a n ot h er few m in u t es , t h en s t ir in cu m in s eed s a n d cr u s h ed ca r d a m om s . If t h e ch illi p ep p er is u s ed , a d d it n ow. Ad d s liced t om a t oes a n d gr eeen p ep p er s . Con t in u e cook in g s lowly a n d s t ir r in g ca r efu lly over gen t le h ea t . Th e r es u lt , a t h ick fr a gr a n t s a u ce, s h ou ld b e t h in n ed a lit t le wit h wa t er a n d t h e ca n of t om a t o p a s t e a d d ed t o m a k e en ou gh liqu id in wh ich t o cook t h e m ea t b a lls . Dr op m ea t b a lls in on e a t a t im e a n d let t h em s im m er over a ver y s low h ea t u n t il r ea d y. Ad d s a lt a n d p ep p er t o t a s t e a n d t h e ch op p ed u p cor ia n d er . Cover a n d cook for a n ot h er five m in u t es . S er ve wit h r ice.

TOMATO S ALAD S a l a d i y a Ny a n y a )
[Ver y ea s y b u t excellen t .]

3 la r ge s liced t om a t oes 1 fin ely ch op p ed on ion 1 cr u s h ed clove of ga r lic ju ice of 1 lim e (a b ou t 2 Tb s if you a r e u s in g b ot t led lim e ju ice) s a lt a n d p ep p er Ar r a n ge s liced t om a t oes a n d on ion s on a s a la d p la t e. Mix well t oget h er ga r lic, lim e ju ice, s a lt a n d p ep p er . Pou r t h is d r es s in g over t om a t oes a n d on ion . S er ve wit h r ice a n d cu r r y.

EGG CARAMEL Pu din i y a May ai


A S wa h ili ver s ion of a Fla n 1 cup sugar 4 eggs 2 cups milk 1/2 teaspoon cardamom seeds 1/4 cup raisins Brown 1/2 cup sugar on low heat in a small pan, being careful not to scorch it. Beat eggs well together with the remaining ingredients. Pour the egg mixture over the caramelized sugar. Cover well and steam for 20 to 30 minutes until firm. Leave to cool. Pour the caramel out carefully. Serve as dessert.

S PINACH IN COCONUT Mb o g a y a Mc h i c h a y a Na z i
[Ver y n ice a n d ver y ea s y es p ecia lly wit h fr ozen s p in a ch . S in ce it get s cook ed a lon g t im e a n ywa y, u s in g fr ozen s p in a ch d oes n 't h u r t a t a ll. Th e r ecip e a ls o wor k s fin e wit h b eet gr een s .] 2 b u n ch es ch op p ed s p in a ch (or on e s m a ll b ox -- 1 0 -1 2 oz. --fr ozen s p in a ch ) wa t er for b oilin g (a b ou t 2 cu p s ) 2 cocon u t s t o give 1 cu p FE M a n d 1 cu p S E M (or 1 ca n cocon u t m ilk p lu s wa t er t o m a k e 2 cu p s t ot a l liqu id ) 1 s liced on ion

2 wh ole gr een ch illis 2 s liced t om a t oes (ca n n ed t om a t oes wou ld wor k fin e) s a lt t o t a s t e If you a r e u s in g fr es h s p in a ch , wa s h it well, t h en b oil it in wa t er t ill t en d er . Dr a in . If you a r e u s in g fr ozen s p in a ch , s k ip t h is s t ep . Pu t in on e p ot t h e cook ed a n d d r a in ed s p in a ch or t h e fr ozen s p in a ch , t h e S E M a n d a ll ot h er in gr ed ien t s excep t FE M. Wh en d r y, a d d FE M a n d cook t ill d r y a ga in . If you a r e u s in g ca n n ed cocon u t m ilk , a d d cocon u t m ilk a n d wa t er a t t h e b egin n in g a n d cook u n t il r ea s on a b ly t h ick . S er ve h ot wit h r ice a n d m ea t .

FRIED CAULIFLOWER Bi l i n g a n i l a K u k a a n g a )
[E a s y, b u t ver y n ice.] 1 / 4 cu p cook in g oil 1 ch op p ed on ion 1 ch op p ed ca u liflower 1 t s p . cu r r y p owd er 3 s liced t om a t oes s a lt t o t a s t e 1 / 2 cu p wa t er Fr y on ion s . Wh en b r own a d d a ll t h e in gr ed ien t s excep t wa t er . Fr y for 2 t o 3 m in u t es . Ad d wa t er . Cover a n d cook t ill t en d er a n d a ll t h e s t ock is d r y. S er ve h ot a s a veget a b le d is h

ONION S ALAD (K a c h u m b a r i )
[Nice a n d ea s y t oo.] 3 ver y fin ely s liced on ion s 4 s liced t om a t oes 1 cu p vin ega r

2 ch op p ed gr een ch illis (op t ion a l) s a lt t o t a s t e S oa k t h e on ion s for a few m in u t es in a lit t le s a lt a n d wa t er r ea ch in g in t o t h e liqu id t o s qu eeze t h e on ion s h a r d . Dr a in off t h e wa t er a n d s qu eeze t h e on ion s a ga in t o r elea s e m or e of t h eir ju ices , wh ich s h ou ld a ls o b e d r a in ed off. Rep ea t t h a t p r oces s if you h a ve t im e. (Rep ea t in g it t wo or t h r ee t im es will r em ove m os t of t h e b it e fr om t h e on ion s b u t lea ve a n ice fla vor .) Ad d t h e r es t of t h e in gr ed ien t s . S er ve wit h r ice d is h es . Va r ia t ion : Ad d a lit t le ch op p ed cor ia n d er lea ves if you lik e t h a t fla vor . The original recipe said "serve with rice dishes" but it is nice with almost any dish. The onions lose most of their bite from the soaking and squeezing treatment.

Tam arin d J u ic e (Ma ji y a u k w a ju )


[Th is is a r efr es h in g d r in k , r a t h er lik e lem on a d e, b u t wit h a d is t in ct ive fla vor .] On e b lock of t a m a r in d p u lp (1 p ou n d , a va ila b le in m os t As ia n gr ocer y s t or es ) 1 cu p s u ga r , m or e or les s (t o t a s t e) Boilin g wa t er Ad d it ion a l wa t er A few ca r d a m om s eed s (op t ion a l) Pou r t h e b oilin g wa t er over t h e b lock of t a m a r in d , t o cover . Let it s it over n igh t (or a t lea s t for a few h ou r s ). Th e n ext d a y, u s e a p ot a t o m a s h er , or you r fin ger s , t o b r ea k u p t h e b lock of t a m a r in d t h or ou gh ly. Pr es s a s m u ch of t h e m ixt u r e a s you ca n t h r ou gh a s eive, t h r owin g a wa y t h e s olid s t h a t r em a in a n d s a vin g t h e liqu id . Ad d t h e cu p of s u ga r a n d q u it e a lot m or e wa t er (t o t a s t e). Th is s h ou ld m a k e a t lea s t a t ot a l of 1 1 / 2 t o 2 qu a r t s , b u t it m a y m a k e a s m u ch a s a ga llon (d ep en d in g on h ow m u ch of t h e t a m a r in d p u lp you m a n a ged t o p r od u ce). S er ve ch illed , or over ice.

Currie d Eggs (o r To fu ) in Co c o n u t ( Mc h u z i w a Ma y a i [a u To fu ] n a Na z i )

[Th e Tofu ver s ion of t h is is for t h os e wh o d o n ot ea t a n im a l p r od u ct s . Alt h ou gh t h e S wa h ili d o n ot u s e Tofu , it m a k es a ver y a ccep t a b le s u b s t it u t e for t h e eggs .] 1 h u ge on ion (or t h e equ iva len t in s m a ller on ion s ), t h in ly s liced 1 t a b les p oon of gh ee or veget a b le oil 3 cloves of ga r lic, cr u s h ed 1 t ea s p oon of cu r r y p owd er 3 ch op p ed t om a t oes (or 1 1 6 -oz. ca n wh ole p eeled t om a t oes ) 1 cocon u t t o give 2 cu p s of FE M (or 1 1 4 -oz ca n cocon u t m ilk ) 2 wh ole ja la p e os , t h in ly s liced (t a k e t h e s eed s ou t if you lik e les s s p icy food ) s a lt t o t a s t e (t r y a b ou t 1 / 2 t s p a t fir s t ) ju ice of 1 lem on (2 t a b les p oon s of b ot t led lem on ju ice) 6 h a r d -b oiled eggs , p eeled ; or t h e equ iva len t weigh t or s ize of fr ied t ofu b ea n -cu r d [a b ou t 1 1 / 2 b lock s ], a va ila b le in m os t food m a r k et s Fr y t h e on ion s a n d t h e ga r lic in t h e gh ee or veget a b le oil u n t il t h e on ion s a r e s oft . Ad d t h e cu r r y p owd er a n d cook for a b ou t t wo m in u t es (ju s t t o h ea t it u p a n d ch a n ge it s fla vor a lit t le). Ad d t h e t om a t oes a t t h is s t a ge if you a r e u s in g fr es h t om a t oes a n d let t h em s oft en u p a lit t le. Ot h er wis e, a d d ca n n ed t om a t oes a n d a ll t h e r es t of t h e in gr ed ien t s excep t for t h e eggs or t ofu . Boil t h e m ixt u r e u n t il it is a s t h ick a s you lik e it , t a k in g ca r e a s it get s t h ick er t h a t it d oes n ot b u r n on t h e b ot t om of t h e p ot . Ad d t h e eggs or t ofu a n d lea ve on t h e h ea t u n t il t h e eggs or t ofu h a ve wa r m ed u p . S er ve over r ice.