25-06-2020 di redazione
The Swahili cuisine of Kenya, as we know, is a mixture of the cultures and people who have landed on the coast, and the products of the territory they have learned to use. The example is offered by the use of coconut for boiling and stirring rice and mango, which the English culture has also transformed into "chutney" sauce, using onions, spices and chilli pepper.
So here is the recipe for beef with mango chutney, accompanied by coconut rice.
2 tablespoons of oil
2 tablespoons of ginger and garlic paste
1 tablespoon of turmeric
70 ml of coconut cream
500 gr of rice pishori
500 gr beef steak cut into strips
1 l of water
Put the oil in a pan and fry the meat to open the pores, add the garlic and ginger pasta.
Add two cups of water and let it evaporate over medium heat.
When the beef rags are almost cooked, throw the thinly sliced onion, turmeric, egg and lime juice into the pan. Mix everything well and finally add the diced carrot and chilli pepper.
Mix with the coconut cream.
Skip the rice for a few minutes with the rest of the ingredients to make it flavour, cover with the remaining water and cook with the lid until the rice is cooked. Serve with the mango chutney.
(If you want to make the mango chutney at home, follow the recipe published here!)
In Kenya, potatoes are particularly tasty.
The local population loves them fried, so much so that they are the ideal accompaniment to the national dish, the "nyama choma" (grilled meat almost toasted).
But there are many other ways to cook...
Fish morsels in mango sauce.
This is a Swahili recipe particularly used in Malindi and Watamu and on the coast of Kenya, where the plants of this delicious tropical fruit abound.
Here is for you the recipe of watamukenya.net
Rice sautéed with mango and cashews is a specialty that the Indians who emigrated to Kenya in the last century brought to the cuisine of the coast.
Habit favoured by the abundance of these two ingredients, combined with the great...
In recent years gastronomic tourism has grown considerably all over the world.
This is due to the popularity of certain programmes and also to the media coverage of dishes and restaurants, especially in social networks.
A new, very nice "chiringuito" looks out onto the captivating setting of the Watamu beach meeting points.
In the bay of Fortamu, facing the island of love and just a few meters from
Vibibibi" are local pancakes made with rice and coconut milk.
"Vibibibi" in kiswahili means "young ladies."
In the tradition of the Kenyan coast they are used in particular at breakfast or as a sweet appetizer before lunch.
Some people also...
"Samaki wa kupaka ya nazi", literally "Coconut fish cubes" is a dish of the Swahili tradition of Kenya, which uses various spices of ancient Indian origin to give it flavor. A very tasty version includes "madras", the most common one...
The Indian Ocean, among its wonders and fish delicacies, abounds in squid.
The local population, especially the Swahili of the coast, do not particularly love them and are used to cook them on the grill, or together with the octopus...
Although originally from South America, papaya has spread widely in Kenya and is well integrated into Swahili cuisine. An interesting and tasty example is...
Coriander, or dhania as it is called here, is a herbaceous plant whose fruits are used, mistakenly called seeds because they are small and hard, as well as its leaves, which are very similar to those of...
"Muhogo wa Nyama" (meat with cassava) is a typical Kenyan dish. Cassava is a tuber also known as cassava, it is used to make flour or like potatoes, both fried and stewed. Its taste is a bit reminiscent of chestnuts....
An ancient Swahili legend says that before the arrival of the Portuguese, the natives of the Kenyan coast did not eat avocado but only used oil, because they did not consider it as fruit or vegetables.
When the Portuguese decided...
This delicious rice cake is known on the Kenyan coast as mkate wa sinia or mkate wa kumimina, which literally means flat bread.
It is an absolute must try and is also...
In the 13th century recipe book "Kitab al tabeek", the writer Muhammad Bin Hassan Bhagdadi, whose original manuscript is still kept in