A spiced but not "spicy" curry powder. A harmonious combination of Arab, Indian and indigenous influences. Kuku Paka is a yellow coconut-based curry, full of flavour and warming spices. This spice blend is a reflection of the flavours from the traditional dish.
- Ingredients: Cardamom, cumin, coriander, dried ginger, black pepper, garlic powder, dried lime peel, coconut milk powder, turmeric & kosher salt.
- Origin: Kenya
Rachel Adjei is a Black chef from Rexdale, Ontario (with roots from Ghana) and the founder of The Abibiman Project, a culinary education initiative that seeks to promote African foods and cultures in both the professional food industry and society at large. To find out more about The Abibiman Project, visit www.theabibimanproject.com.
Recipe
Ingredients:
- 570g (1 ¼ lb) Protein of your choice
- 3g (1 tsp) Abibiman or your fav curry powder
- 10g (1 tbsp) Coconut oil
- 50g (2 tbsp) Kuku Paka or Green Thai curry paste
- 100g (medium-sized) Red onion
- 80g (medium-sized) Tomato
- 200g (1/2 lb) Vegetables of your choice
- 200g (1 cup) Coconut milk
- 40g (1/2 bunch) Cilantro
- 300ml (l l/4cup) Water
- 1 lime, zest & juice
- Green chill, *optional*
- To Taste, Black pepper
- To taste, Salt
Directions:
- Combine protein with Kuku spice mix and the Juice of half a lime. Let it marinate for at least 30 minutes.
- Chop onion, tomato, and your selected vegetables into large dice, and finely chop the cilantro stems.
- In a medium-sized pot over medium-high heat, melt coconut oil and sear the protein on all sides. (Avoid overcrowding the pot.) Once done, set the protein aside. ‘For added depth of flavour, you may also broil the protein in the oven or grill it before adding to the base.’
- In the remaining oil in the pot, add the onions and sauté over medium heat for 2-3
- minutes. Then, incorporate the tomatoes, cilantro stems, and Kuku Paka curry base
- Add the remaining vegetables and season the mixture with a pinch of salt and pepper.
- Return the seared protein to the pot and continue cooking the base for another 2-3 minutes.
- Pour in water and bring the pot to a boil, then reduce the heat to a simmer for 10 minutes.
- Stir in the coconut milk and let it simmer for an additional 15-20 minutes, or until the protein is tender.
- At this stage, adjust the seasoning to your preference by adding salt, pepper, chillies, lime, or cilantro leaves as desired.
- Serve the curry with chapati, rice, or enjoy it as is.
Enjoy!