Kuku Paka, which in the Swahili language means chicken in coconut sauce, is an absolute favourite dish of mine. Today, because I feel more people need to appreciate the scrumptious delight that is Kuku Paka, I’m going to share the recipe with you! You don’t need to be a speaker of the Swahili language to appreciate their culture or customs and this is especially true when it comes to loving their food!
To begin making Kuku Paka, you first need one chicken that has been skinned and cut into quarters. Then place this meat into a bowl with four minced garlic cloves, some ginger and three or four crushed chillies (depending on how spicy you like it!). Once you’ve got all this mixed up into the bowl, include some lemon juice with some salt and leave overnight so that the flavours can truly soak in.
When you’re ready to start cooking your meal the next day, heat some oil and briefly fry a chopped onion before adding the chicken to the pan. Cook this for about ten minutes and then chuck in two tomatoes that have been as finely chopped as your onion. A few minutes later you can toss in five or six medium sized potatoes that have been peeled and cut into small quarters. Already this should have your kitchen smelling great so add in a tiny bit of turmeric just to keep that odour alive.
The next step is to pour in 400 millilitres of water to the pan and let this blend together for about 15 minutes before adding a tin of coconut. Now you’ve really got a curry on your hands so just add some chopped coriander and leave it well alone to simmer for ten minutes.
As with most cuisine there are several variations on this dish and you can have a load of fun with your taste buds trying new things. One of my favourites is to add boiled eggs in just before the coconut and to add a sneaky spoonful of sweetcorn too. Anyway, once it’s simmered for ten minutes, take it off the heat completely and enjoy!