Kuku paka – Kenyan chicken and potato curry – is both simple and delicious. Mildly spiced and creamy, my girls both love it.
Unlike many curries, the chicken are cooked separately – which keeps the flavours and textures distinct– and folded into the coconut curry sauce just before serving.
(Which is similar to chicken tikka masala, now I think of it.) Continue reading
I much prefer cooking bone-in, skin-on chicken and seldom buy chicken breasts. Too often they turn out dry and tasteless – and cost more as well.
But when I find myself with a packet of chicken breasts, this harissa chicken is a good way to go. The meat turns out tender and juicy, and is delicious served with the nutty, chewy bulghur wheat pilaf.
Tajine, cous cous, tajine, cous cous, tajine… When visiting Morocco, you have to go out of your way to avoid eating one or the other – or both – pretty much every day.
In Morocco, a tajine is both a slow-cooked savoury stew and the conical pottery cooking vessel in which they are prepared. So strictly speaking, while drawing on the flavours of Morocco, this fruit and vegetable tajine is not a tajine at all.
It is delicious though, and less oily than most I’ve eaten, especially those featuring chicken or lamb.
Dhania chicken might be one of the best chicken dishes I have ever eaten. Needless to say, I’m not in the estimated 10% of people for whom coriander (or cilantro) tastes like soap.
You’ll know who you are… and whether this dish is for you. Continue reading
Muamba de galina is a flavoursome chicken and vegetable stew from Angola, and another foray into the world of African cuisine.
This rich and spicy dish is traditionally served with corn funge – a stiff porridge similar to polenta. Deliberately unseasoned, funge provides a starchy foil for the rich, spicy stew. Continue reading
Ever since our World Cup cooking experience last summer, I’ve been on the lookout for new African recipes. When I came across this video about the Ugandan rolex, I thought it seemed right up our alley.
A rolex is a thin vegetable omelette rolled up in a chapati, and is a popular street food in Uganda. They proved pretty popular around here too, when I made them for brunch last weekend. Continue reading
During our World Cup cook-off last summer, Nigeria was deliciously represented by beef suya. These proved such a hit with the whole family that Nigeria easily topped Group F in the first stage of the tournament, blew past France (salade niçoise, chocolate mousse), and obliterated Mexico (fish tacos) in the quarter-finals, before falling before Colombia’s unstoppable barras de limón.
Recently, I was lucky enough to be given a bag of authentic suya powder from a Nigerian friend and chef. I decided to try chicken suya this time, which proved to be every bit as tasty as the beef version. Continue reading