Wali wa Nazi (Coconut Rice)
What you need
* two cups of rice, well-washed, rinsed, soaked in water for twenty minutes, and drained (basmati rice is especially favored)
* four cups coconut milk, (two cups thick, two cups thin) home-made or canned, unsweetened (see below)
* salt (to taste, approximately one teaspoon)
What you do
* Bring the thin coconut milk to a near boil in a saucepan. Add the rice and salt. Cook for about ten minutes, stirring constantly. Reduce heat to very low.
* Stir in the thick coconut milk. Continue stirring for five minutes while the mixture simmers.
* Cover tighly. Make sure the fire is as low as possible. Let steam for twenty to twenty-five minutes.
Akoho sy Voanio (Chicken in Coconut Milk)
What you need
* one chicken, cut into bite-sized pieces
* juice of one lemon (optional)
* one teaspoon grated lemon rind (optional)
* salt, black pepper, cayenne pepper or red pepper (to taste)
* enough oil for frying (coconut oil if possible)
* two onions, chopped
* two cloves of garlic, minced
* two or three tomatoes, chopped
* two teaspoons ground ginger (or one teaspoon fresh ginger, minced)
* one cup coconut milk
What you do
* In a glass dish, marinate the chicken in the lemon juice, lemon rind, salt, and pepper for about an hour.
* Heat oil in dutch oven or any large covered pot. Sauté the onion and garlic for a few minutes. Add the chicken and continue to cook and stir until the chicken is nearly done. Reduce heat. Add tomatoes and ginger and stir for a few minutes.
* Add coconut milk and simmer over low heat until chicken is fully cooked and sauce is thickened. Stir often. Serve over Rice.
Futari
What you need
* one onion, chopped
* one pound squash, peeled and cut into bite-sized cubes (hubbard squash is recommended, sweet pumpkin can also be used)
* a pound or two of yams (sweet potatoes may be substituted), peeled and cut into bite-sized cubes
* oil to sauté
* one cup coconut milk (see the note about coconut milk on the Wali wa Nazi recipe page)
* one-half teaspoon ground cinnamon
* one quarter teaspoon ground cloves
* salt to taste
What you do
* Fry onion in skillet, stir and cook until tender. Stir in all other ingredients, and heat to a boil. Reduce heat, cover and stir occasionally. Cook until vegetables are tender (ten to fifteen minutes).
Maharagwe (Red Beans)
What you need
* two cups (about one pound) dry red beans or kidney beans, soaked in water overnight
* one or two cups of coconut milk or whole milk
* sugar to taste (two to four tablespoons)
* a few cardamom seeds, or a quarter teaspoon ground cardamom (or a few small pieces of stick cinnamon, or a quarter teaspoon ground cinnamon)
* one teaspoon salt
* two onions, chopped (optional)
* two tomatoes, chopped (optional)
* one sweet green pepper, chopped (optional)
* one or two cloves of garlic, crushed and chopped (optional)
* one teaspoon mild curry powder (optional)
* one small chile pepper, cleaned and chopped (optional even for savory beans)
What you do
* Rinse and drain soaked beans. Place beans in a large cooking pot and add fresh water to cover. Bring to a fast boil and cook for ten minutes. Reduce heat and simmer until beans are nearly tender. Add all remaining ingredients. Cover and cook until all is tender, stirring occasionally.
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