Sri Lankan Green Mango Salad

For a tropical & refreshing salad with a bit of kick try this yummy Sri Lankan dish!

"Sri Lankan Green Mango Salad"

What you will need:

• 2 green mangoes - peeled and grated
• 1 carrot- grated
• 3 spring onions - finely sliced
• 2 cloves garlic - roughly chopped
• 2 table spoons raw sugar
• ¼ cup of fresh mint and coriander chopped
• 2 table spoons lime juice
• ½ table spoons galangal - finely grated
• 1 table spoons ginger - finely grated
• ½ large red chilli chopped roughly*
• 3 table spoons roasted salted peanuts- roughly chopped
• 3 table spoons fish sauce

1. Using a mortar and pestle, crush the garlic, a pinch of salt and the sugar.
2. In a large bowl add the fish sauce, lime juice, galangal, ginger, chilli and combine.
3. Add the green mango, carrot, spring onions and peanuts.
4. Finally add the mint and coriander just before serving.

This is served perfectly on its own or even with some warm rice!

Tips:

* If you prefer your salad a little milder, omit the chilli seeds from the dish

** In addition, you could add some freshly grated coconut or pan-fry your favourite fish (or prawns) in some coconut oil and serve on top!

Hope you enjoy!


Picture retrieved from: http://www.wiffens.com/recipes/mains/kingfish-and-green-mango-salad

East African Chapati (flat bread)

'Chapati' is a type of flat bread (similar to that of Indian roti) cooked almost daily in many african kitchen's and eaten with curries and soup!

Serve 6-10

What you will need:

• 2 cups of plain flour (white or brown)
• 1 teaspoon salt
• 1 teaspoon of cooking oil
• warm water (enough to make a thick dough)

1. Mix flour and salt in a deep bowl
2. Slowly add enough warm water to make a thick dough
3. Add cooking oil
4. Sprinkle a clean bench top with flour (so the dough does not stick) and knead together (until well combined)
5. Return dough to the bowl, cover with a clean tea towel and rest for 30 minutes
6. Lightly grease a frying pan and put to medium heat
7. Divide dough into apple size portions and flatten (like a pancake)
8. One by one, add them to the frying pan and brown on each side
9. Place cooked chapati into a warm oven whilst preparing remaining ingredients.

Can be served with butter.

Enjoy!

Image retrieved from: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihcawwRxVGI5IHDJrZBstiym3jD2Ze0wdI2p0BWO0wRWjtEgDPd8Tuy7HhdevF4gxy5Sh1GpY-C0UmHFYYb5MZ5iydeFE6N3nwuB7axl2Wd8oXcRynWjQif-9cdcilMubJgnLvLj5Tu2Vr/s400/chapati+(32).JPG

African Peanut & Chicken Stew

For those who love something a little nutty try this yummy take on a easy classic West African dish!

Serves 4

What you will need:

• 2 tablespoons of peanut oil
• 1 red onion - chooped
• 2 tablespoons freshly grated ginger
• 3 cloves of garlic - crushed
• 1kg of thigh fillet chicken - chooped into large cubes
• 1 teaspoon of chilli paste (mild or hot depending on your taste)
• salt and pepper to taste
•  2 cups of chicken stock
• 2 cups coconut milk
• 2 large sweet potato cut into chunks
• 425ml (1 can) of chopped tomato
• 500g green beans
• 1 cup of crunchy peanut butter

1. Heat the oil in a large pot on medium to high heat and add the onion, garlic and ginger. Cook until softened and fragrant
2. Add the chicken and cook until browned
3. Add chilli paste, salt and pepper
4. Pour in chicken stock, coconut milk and add sweet potato chunks. Bring to the boil
5. Reduce to a medium heat and let simmer for 10 minutes
6. Add chopped tomato, green beans and peanut butter and let simmer on low for 25 minutes.

Serve with rice.

Enjoy!

Image retrieved from: http://www.simplyrecipes.com/wp-content/uploads/2010/12/african-chicken-peanut-stew-a.jpg?ea6e46

Kuku Paka - East African Coconut Chicken Curry

I first came across this awesome dish when I was researching different recipes to cook for "An African Feast"

"Kuku Paka"

Kuku Paka is a Swahili dish from the coast of East Africa with a mixture of African, Arab and Indian influences

Don't be overwhelmed with the ingredients list, chances are some of you will have most of it in your cupboard...and if you don't...you should have!!

What you will need:

• 1 kg chicken thigh fillets, diced (thigh fillets are much juicer and I find better in curries)

• 2 tbsp cooking oil or butter

• 1 onion, finely chopped

• 2 red capsicums, chopped

• 4 cloves fresh garlic, finely chopped

• 1 tsp fresh ginger, crushed

• 1 tbsp curry powder

• 1 tsp salt

• 1 handful of fresh coriander, chopped

• 1 tbsp lemon or lime juice

• 1 tsp cumin powder

• 1 tsp coriander powder

• 1 tsp garam masala

• 2 tbsp turmeric power   

• 6 potatoes, cleaned and cut into quarters (I prefer using potato with skins on – it’s better for you!)

• 4 ripe tomatoes, cut into chunks

• 800 mls of coconut milk (2 tins)

• 1 cup water

1. Heat the oil or butter in a large saucepan
2. Add in the onion, garlic and ginger and fry for about 1 minute
3. Add all dry spices (curry powder, cumin powder, coriander powder, garam masala & turmeric) and salt and mix well
4. Over a high heat add the diced chicken and brown. Reduce heat to medium
5. Remove chicken from pot and set aside
6. Add the water to the pot and bring to a slow boil. Add the potatoes and cook them until they begin to become tender
7. Return the chicken to the pot, add capsicum and tomatoes and continue to cook at a low boil. Stir occasionally, until the chicken and potatoes are cooked through
8. Add the coconut milk, reduce heat, and gently stir and simmer until sauce is thickened
9. Stir in the lemon juice and add the fresh coriander.

Serve the Kuku Paka with rice and chapati.(recipe coming soon!)

Tips: 

* I normally cook this dish using a slow cooker (overnight), just add all the ingredients in together but be careful not to add to much liquid. If anything, omit the cup of water from the recipe. 

** The longer you cook the chicken, the more tender it will be. Just ensure it is kept at a low heat.

I hope you guys enjoy this as much as I do!

(Image retrieved from: https://sites.google.com/site/espanolcomidadelmundo/las-comidas-del-africa/kuku-paku)