SWAHILI SAUCE
This easy recipe offers a coconut sauce with a real kick and makes a perfect partner for seafood and fish. To make lobster or shrimp Swahili simply prepare the seafood, marinate for 20 minutes in a little lime juice and add to the sauce. Cook for 2-3 minutes and serve with coconut rice.
Provided by English_Rose
Categories Sauces
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Pour the olive oil into a large frying pan over a gentle heat and add all the ingredients, except for the coconut milk. Cook for 4-5 minutes until softened and then stir in the coconut milk.
- Simmer the mixture for 3-4 minutes until the sauce has thickened. Season to taste with salt and freshly ground black pepper.
Nutrition Facts : Calories 653.6, Fat 57.8, SaturatedFat 40.7, Sodium 142.5, Carbohydrate 33.8, Fiber 7.9, Sugar 20.1, Protein 9.4
KING PRAWNS IN SWAHILI SAUCE
Mike Robinson's African recipe for king prawns in an aromatic coconut milk sauce and coriander rice Easy to make
Provided by MarraMamba
Categories African
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place the washed basmati in a heavy-based medium saucepan. Add the juice of 3 limes, the chopped coriander stalks, 400ml coconut milk and salt to taste. Add just enough water to make the liquid in the pan come level with the rice.
- Bring the rice to the boil and simmer for 5 minutes. Cover tightly, remove from direct heat and set aside for 15 minutes by which time the liquid will be absorbed and the rice cooked through.
- Toss the prawns with the remaining lime juice and set aside to marinate briefly.
- Heat the oil in a heavy-based saucepan. Add the lemon grass, ginger, garlic, shallot, chillies, garam masala and turmeric and fry, stirring often, until the shallot has softened.
- Add the remaining coconut milk and the plum tomatoes. Season with salt and freshly ground pepper. Simmer for 5 minutes.
- Increase the heat and add the king prawns. Cook for a further 2 minutes, turning the prawns to ensure even cooking.
- Serve the prawns with the coriander rice, garnished with the coriander leaves.
Nutrition Facts : Calories 752.8, Fat 39.2, SaturatedFat 29.9, Cholesterol 17.6, Sodium 113, Carbohydrate 93, Fiber 4.7, Sugar 4, Protein 14.3
More about "swahili sauce food"
THE BEST KENYAN SWAHILI DISHES - EASY RECIPES TO TRY AT HOME
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- Kaimati recipe. These sweet crusty dumplings are probably one of the most recognisable Swahili cuisines. If you take a stroll down in Mombasa or coastal villages in other towns in the country, you are likely to find kaimatis being prepared in roadside kiosks.
- Swahili pilau. Swahili pilau is a one of a kind dish that requires precision for you to get it right. However, if you ace it, you will switch your favourite from ugali nyama or any other dish and prepare pilau more often.
- Mahamri. To prepare tasty mahamri (also known as mandazi), follow this recipe carefully. Ingredients. 1 cup of baking flour. 1 teaspoon of baking soda. ½ cup of sugar.
- Viazi vya Rojo. Viazi vya Rojo is another Swahili dish that you can easily find in small restaurants or big hotels that offer Swahili cuisine. Here’s how you can prepare the dish right at your home.
- Wali wa nazi. Wali or rice in English is a staple addition in most Swahili dishes. Preparing rice is not that difficult, but you need to be careful to do it well to bring out a desirable taste.
- Bhajia. Bhajia is made from fried potatoes that are coated with spices and flavours like chillies, coriander or onions. Bhajia is a Swahili snack that is popular and can be often found in street foods.
- Nduma za nazi. Read also. 10 most expensive wedding venues in the world. You have probably taken nduma. But how about nduma za nazi? Well, coconut brings out a different favour to this delicacy.
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- Pilau. You may have tasted this dish under a different name. Some of the many regional names it goes by: pilaf, pallao, pulao, pulaav, palaw, palavu, plov, polov, kurysh, fulao, fulaaw, fulav, and fulab.
- Chapati. Chapati is a soft flatbread made from unleavened wheat dough seasoned with salt. The dough is divided into small chunks that are rolled into a circular shape about an inch thick in a way similar to a pizza crust.
- Mbaazi za Nazi. When the question “What’s for breakfast?” is fielded in most countries, the answer is often eggs, bacon, bread, or cereals accompanied by tea or coffee.
- Biryani. Another spiced rice dish that’s equally loved by Swahilis (and Kenyans at large), biryani uses the same cooking style and similar spices as pilau with the exception of turmeric.
- Coconut rice. At first glance, Kenyan coconut rice looks like a normal rice dish. But on first bite, the strong flavor of coconut fills your mouth. If you look closely, you’ll see the tasty coconut flakes.
- Bhajia. Bhajia are delectable fritters served along the coast. They’re made with thinly sliced potato chips (about an inch thick) that are soaked in a batter made of gram flour, corn or rice flour, coriander and other herbs, garlic, and pepper.
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Servings 4Calories 653 per serving
- Place the washed basmati in a heavy-based medium saucepan. Add the juice of 3 limes, the chopped coriander stalks, 400ml coconut milk and salt to taste. Add just enough water to make the liquid in the pan come level with the rice.
- Bring the rice to the boil and simmer for 5 minutes. Cover tightly, remove from direct heat and set aside for 15 minutes by which time the liquid will be absorbed and the rice cooked through.
- Heat the oil in a heavy-based saucepan. Add the lemon grass, ginger, garlic, shallot, chillies, garam masala and turmeric and fry, stirring often, until the shallot has softened.
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