30-06-2023 di redazione
Kikambala shrimp rice is a flavorful and lively dish that definitely resembles the more famous and common "Jollof," found in West African regions. We enjoyed it precisely on the beach in Kikambala, a coastal village in Kenya not far from Mombasa.
Feel free to adjust the spices and seasonings to suit your taste.
Ingredients for 4 people:
500 grams shelled and hulled shrimps
3 cups long grain pishori rice
1 onion, finely chopped
3 cloves of garlic, chopped
1 green sweet pepper, diced
2 cups diced tomatoes (400 grams)
1 cup vegetable broth
2 tablespoons tomato paste
1 tablespoon lime
1 tablespoon cumin powder
2 teaspoons paprika powder
1 teaspoon ground cayenne pepper (adjust to taste)
1 teaspoon curry powder
1 bay leaf
Salt and pepper to taste
Vegetable oil for cooking
Fresh parsley or cilantro for garnish (optional)
Rinse the rice under cold water until the water becomes clear. Drain and set aside.
Heat some vegetable oil in a large pot over medium heat. Add the chopped onions and sauté until translucent.
Add the minced garlic, diced red bell pepper, paprika, cayenne pepper, thyme and curry powder. Cook for a few minutes until the spices release their aroma.
Add the tomato paste and diced canned tomatoes to the pot. Stir well to combine the ingredients.
Pour in the vegetable broth, add the bay leaf and season with salt and pepper. Bring the mixture to a boil.
Add the rinsed rice to the pot and stir to coat it evenly with the tomato mixture. If necessary, add more water or broth to make sure there is enough liquid to cook the rice.
Reduce the heat to low, cover the pot, and let the rice cook for about 15 to 20 minutes or until tender and cooked through.
While the rice is cooking, heat a separate skillet with a little oil over medium heat. Add the shrimp, marinated in lime and cumin powder, and cook for a few minutes on each side until they turn pink and are cooked through. Remove from the heat.
Once the rice is cooked, gently stir in the cooked shrimp, making sure they are evenly distributed throughout the rice.
Cover the pot again and let the rice and shrimp rest for a few minutes off the heat so that the flavors meld.
Serve the shrimp rice hot, garnished with fresh parsley or cilantro, if desired.
High-altitude African juniper berries native to the Kijabe Plateau, more than 2,000 meters above sea level, not far from Mt. Longonot and the Maai Mahiu escarpment, harvested only...
There is a new Kenyan star shining in the firmament of the most clicked tourist destinations by Italians on search engines and most viewed on Youtube and Tik Tok video channels. It is...
The Kiswahili language, originally from the coast of the same name that goes from the north of Mozambique to the Horn of Africa and later adopted also by the rest of East Africa, particularly by...
Virgola is one of the most well-known and important Italian brands in the hairdressing arena and its historical founder and owner Rinaldo Rampon is a love of Kenya.
For years he has watched Watamu and his beaches, but not only.
Kenya celebrates this year, a century of one of its excellences.
1922. An important year for Kenya.
Two years ago, the British East African Protectorate was made into a...
Thirty kilometres north of Watamu, after the bridge over the mouth of the Sabaki River, where flamingos and hippos can be seen and where the vegetation is particularly luxuriant, lies the village of Mambrui.
The beauty of nature around Watamu is the first calling card of this wonderful Kenyan resort.
Twenty kilometers before Malindi, arriving from Mombasa and Kilifi, after the villages of Chumani and Matsangoni, you meet...
It was called "Jumba La Mtwana", where "jumba" in kiswahili means "home".
It was an Arabic citadel built in the 13th century AD on the banks of the Indian Ocean, not far from the cove of today's Mtwapa, about twenty...