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#91 | |
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Certified Executive Chef
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Gosh Jikoni, your Mchuzi Wa Kigada dish reminds me very much of a similar dish that my late mum used to prepare a long time ago. She used cassava (tapioca) stems (the edible ones of course
) grown in our backyard, cut in slices and then blanched. She then fried the chilli paste that consisted of chilli, candlenuts, tumeric, shallots and lemon grass before adding pounded dried shrimp (or fresh ones), stems and coconut milk. It is really delicious especially served with plain rice and having the gravy poured over it!! You can also do young sweet potato leaves, water convolvus, and cabbage this way.Recently I was ecstatic to find gari (dried cassava granules) in one of the supermarkets here. Needles to say, I proceeded to prepare those yummy desserts that I always wanted to do. Thanks for bringing back the memories! ![]()
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The proof of the pudding is in the eating! |
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#92 | |
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Sous Chef
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Jikoni, thanks so much for posting your new ideas!! Copied and I'll study later and certainly play with.
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~~~~~~~~~~ an old cook, still learning new tricks! |
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#93 | |
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Sous Chef
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boufa06 your late mum's recipe sounds delicious. I have got to try it someday. The way it's served is the same way Mchuzi wa Kigada is served, poured over rice. It's soooooooooo Yummmmmmmmy.
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There is no love sincerer than the love of food. ~George Bernard Shaw |
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#94 | |
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Sous Chef
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Mchuzi Wa Samaki (Fish Curry)
Ingredients
one kilo whole fresh fish oil for frying one to two cups of coconut milk one large onion chopped two or three tomatoes chopped one or two sweet green peppers chopped ten cloves of garlic minced one or two teaspoons of garam masala or curry powder tamarind paste or powder to taste salt Cooking Method Briefly fry fish in hot oil. Put fish in saucepan, cover in coconut milk and add tamarind. Set aside. Vigorously stir together the onion, tomatoes, green pepper, garlic, and spices. Add to the fish and coconut milk. Simmer slowly on low heat until fish is fully cooked and sauce is thickened. Serve with chapati or rice.
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There is no love sincerer than the love of food. ~George Bernard Shaw |
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#95 | |
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Assistant Cook
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I have tried some of these recipes and I have to say : THANKS ! :=)
Buy blenders and cooking equipement Last edited by TerryT; 08-08-2007 at 08:28 AM. |
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#96 | |
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Sous Chef
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OH this thread is REALLY make me hungry!!!! Thanks heaps for the recipes!!! (I am an espresso coffee drinker, your version (many many posts ago) is getting tried tonight :D
My bf doesn't like coconut milk in his food, doesn't like the sweet stuff for lunch or dinner :( .. i lurveeeeee it! Is there anything with coconut that doesn't have a sweet tinge to it? sometimes i can't even taste anything sweet and he says its TOO sweet..hmmm |
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