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jamanda
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Location: Devon
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jamanda
Downsizer Moderator
Joined: 22 Oct 2006
Posts: 35057
Location: Devon
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jamanda
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Joined: 22 Oct 2006
Posts: 35057
Location: Devon
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judith
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jamanda
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Joined: 22 Oct 2006
Posts: 35057
Location: Devon
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jamanda
Downsizer Moderator
Joined: 22 Oct 2006
Posts: 35057
Location: Devon
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jamanda
Downsizer Moderator
Joined: 22 Oct 2006
Posts: 35057
Location: Devon
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jamanda
Downsizer Moderator
Joined: 22 Oct 2006
Posts: 35057
Location: Devon
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 Posted: Mon Jul 20, 09 4:25 pm Post subject: Mahamri (Coconut yeast bread) |
 
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Everyone absolutely loved these when Minamoo made them at the foody weekend.
1.5 kg plain flour
1 block coconut milk
1 flat tsp yeast
3 cups water
1 1/4 cup sugar
1tsp crushed cardamom seeds (you can add more cardamom if you like)
Melt the coconut block in one cup of hot water. Once melted, blend it up and sieve it, reserving the coconut bits (or chicha as we call them). This is your thick coconut milk or tui zito. Repeat the blending twice with the rest of the chicha until you have three cups of coconut milk of pregressive thickness.
Activate yeast with some sugar, water and flour and leave till frothy.
Blend flour with yeast mixture, cardamom and the rest of the sugar. then add the thick tui. Add thin tui slowly to it until it forms a soft dough. It may need a little more liquid, in which case add milk. Knead thoroughly and leave to rise till doubled, then knock back and make into balls. Those of you who came along to watch this process will know exactly how it's done but for everyone else, separate the dough into balls about the size of a mandarin. knead them individually then roll into a ball shape. Do this for all of the dough. Then roll them out so they're little circles about 4 to 5mm thick, cut into quarters and leave to rise under a damp tea towel. Once risen, deep fry in hot oil by gently sliding them in along the edge of the wok so you don't splash hot oil on yourself. If they go pimply, the oil is too hot so turn it down. If the mahamri don't bob to the surface within about 10 to 15 seconds the oil isn't hot enoough. A small piece of mahamri dough put in the oil will bob immediately to the surface
Delicious stuffed with Tahir's curried eggs (which funnily enough is the only way we do our breakfast scrambled eggs!), any sort of curry, stuffed with bhajias or hot with some butter in. If you're in a rush to eat it, you can add more yeast to it and it will rise faster. You can tell when the triangles are ready for frying when they have risen about half their size again upwards. |
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jamanda
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Joined: 22 Oct 2006
Posts: 35057
Location: Devon
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| Posted: Mon Jul 20, 09 4:26 pm Post subject: Kuku wa ku paka (barbequed chicken with a coconut glaze) |
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Another wonderful Swahilian recipe by Minamoo
Kuku wa ku paka (barbequed chicken with a coconut glaze)
Chicken cut up into pieces with the bones left in (we tend to do wings, thighs, drumticks, breat cut into 2, back cut into 2 and neck)
1st marinade:
green chillies
garlic
Salt
Pepper
A little lime juice (optional)
Blend up the chillies (with the seeds and white vein removed if you don't want it to be hot and still in there if you want it hot,) with the garlic, salt pepper and lime juice (I used half a lime for about 5/6 chickens so it really isn't necessary). Coat the chicken with this marinade and leave for as long as you want.
Get your coals (or oven) ready then cook the chicken pieces until they are almost completely cooked. You have to make sure that there isn't that much cooking time left or the chicken won't cook completely before the second marinade is cooked, and left on too long you will end up with very dry pieces of chicken.
Marinade 2:
This is the bit where things get a bit tricky.........Mum gave me no quantities so I'll tell you roughly how much I used and you can play with it from there. The important thing is to get the balance between the coconut milk and the tamarind. It should be slightly tart, you should be able to feel a subtle heat from the chilli powder (or intense flame if that's what you want! ), you should be able to slightly taste the turmeric, and you should be able to just taste the garlic and onion.
1/2 Coconut milk block, chopped up (I used 2 blocks for 5/6 chickens so I suggest 1/2 a block for 1 or 2 chickens, 1 blocks for 2 large or three normal sized chickens, and so on)
1/2 tsp turmeric
1/4 to 1/2 of the "Blue Dragon" brand tamarind paste that Tahir used and is in one of the pictures from the weekend. We use whole tamarind normally and this would be great too. I don't know the quantities though as I would just put int "enough"
Chilli powder (as much or as little as you want. If you don't want it to be too hot add loads of paprika but still put some chilli powder as it's important for the balance.)
1/2 a finely chopped onion
2 or 3 medium sized garlic cloves, crushed (you can add 1 more if you like or if they're really small ones.)
Put all these ingredients ina heavy pot and cook on a low heat while stirring and adding enough water to make a reasonably thick paste to coat the chicken with. Sort of like greek yoghurt consistency but possibly a little thicker. It's important not to cook it on a high heat or it will curdle and won't taste as nice.
Baste the nearly cooked chicken with this marinade and continue to cook until it has dried and formed a coating on the chicken. |
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jamanda
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Joined: 22 Oct 2006
Posts: 35057
Location: Devon
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