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28
Sep, 2023
Persian Khoresh Bademjan

Persian Khoresh Bademjan

How to cook 34 authentic global recipes without tedious planning.
Persian Khoresh Bademjan

Persian Khoresh Bademjan

SpiceBreeze
Khoresh Bademjan, a cherished Persian delicacy, showcases the culinary artistry of Iran. This flavorful stew features tender eggplant and succulent cuts of meat, bathed in a tomato-based sauce enriched with a Persian spice blend. It embodies the complex and enticing flavors that define Persian cuisine, making it a beloved and sought-after dish among enthusiasts of Persian gastronomy.
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hands-on time 30 minutes
Course Main Course
Cuisine Persian
Servings 3

Ingredients
  

Protein

  • 1 lb lamb or beef stew cubes [1]

Fresh Produce

  • 2 large eggplants sliced [2]
  • 1 large onion finely chopped
  • 2 cloves garlic finely chopped

Packaged Food/Staples

  • 2 tbsp tomato paste
  • 2 cups broth
  • oil
  • salt & pepper

Khoresh Bademjan Culinary Spice Kit

  • 1 pouch Omani limes, cinnamon, coriander, cumin, cardamom, nutmeg, rose powder

Optional Garnish

  • onions fried or caramelized
  • fresh herbs cilantro, parsley, or min

Suggested Sides

  • rice basmati recommended
  • bread
  • couscous
  • quinoa

Instructions
 

Prepare Eggplants

  • Place eggplant slices in a colander, sprinkle with salt.
  • Let them sit for 30 minutes. Rinse and pat them dry.
  • In a large PAN, heat 2 tbsp oil over medium heat.
  • Fry eggplants until they turn golden.
  • Drain them on paper towels.

Stew

  • In a POT, heat 2 tbsp oil over medium heat.
  • Fry onions until translucent.
  • Add meat and salt to taste. Fry meat on all sides.
  • Add garlic, tomato paste, and Khoresh Bademjan spices. Mix well.
  • Add broth and salt & pepper to taste. Mix well. Cover. Bring to a boil.
  • Reduce heat to medium-low. Cook 30 minutes, or longer until the meat is almost tender.
  • Place the eggplant slices on top of the stew and slightly push them in.
  • Continue to cook for 30 minutes until eggplants and meat are tender.

Serve

  • Serve Khoresh Bademjan hot, with your preferred garnish, and traditionally with steamed rice, or with your preferred side.
  • Enjoy!

Notes

[1] Substitute meat with 1 lb boneless chicken, cut into 1 inch cubes.
Vegetarian: Substitute meat with 2-3 cups cooked  yellow split peas.
[2] Optionally, peel them first, or substitute them with zucchini.
 

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28
Sep, 2023
Mexican Chiles en Nogada

Mexican Chiles en Nogada

How to cook 34 authentic global recipes without tedious planning.

Mexican
Chiles en Nogada

Stuffed Peppers in Nut Cream Sauce

Chiles en nogada, a beloved Mexican masterpiece, boasts a symphony of flavors within its two distinct elements.

  1. Peppers stuffed with Mexican picadillo
  2. Creamy nogada nut sauce.
Chiles en Nogada Spice Blend
Cinnamon, nutmeg, oregano, black pepper, cloves, thyme, chili
Mexican Chiles en Nogada with fork

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Part 1: Peppers Stuffed with Picadillo

The core of this dish lies in the delectable and easily prepared stuffed peppers. You can opt for traditional poblano peppers, or for added convenience, use green bell peppers as your canvas. These peppers are swiftly filled with a savory mixture of ground meat, gently simmered in a rich blend of tomato puree and fragrant broth. To elevate it to the level of a Mexican picadillo, introduce a delightful combination of stone fruits, with the option to include plantains for a touch of sweetness, and add another layer of complexity by incorporating golden raisins and a different dried fruit, such as succulent pineapple or fragrant apricot.

poblano peppers with hand
ground meat
tomato puree in cup
broth in cup
apple pear peach

Apple, pear, and peach, one each is recommended, but just apples are fine too.

Ripe Plantain

Plantain is optional, if you want to make it as authentic as possible.

golden raisins

Raisin is an important part, but you are free to skip them, or substitute with other dried fruits.

diced dried pineapple

It’s best if this second dried fruit is a bit sour, for instance, lemon or pineapple.

Part 2: Nogada - Creamy Nut Sauce

The second element of this culinary masterpiece is the luscious nogada sauce. Walnuts, simply blended with cream cheese and milk, create a velvety symphony of texture and flavor that is generously drizzled over the deliciously stuffed peppers. To add a regal touch, we recommend the traditional garnish of vibrant pomegranate seeds and finely chopped parsley, bringing a burst of color and freshness to this exquisite creation.

walnuts in hand
cream cheese in cup
milk poured in glas
blender
pour nogada over peppers
pomegranate in hand
chopping parsley
Mexican Chiles en Nogada served
Mexican Chiles en Nogada

Mexican Chiles en Nogada

SpiceBreeze
The dish's colors - green peppers and parsley, white nogada sauce, and red pomegranate seeds - echo the Mexican flag, making it not just a feast for the palate, but also a visual delight. This exquisite fusion of sweet and savory, history and tradition, makes Chiles en Nogada a cherished symbol of Mexican gastronomy, particularly enjoyed during the country's patriotic festivities.
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hands-on time 30 minutes
Course Main Course
Cuisine Mexican
Servings 3

Ingredients
  

Peppers & Assemble & Serve

  • 3 large green bell peppers [1]
  • oil
  • salt & pepper
  • 1-2 cups pomegranate seeds (optional) *
  • 1 cup chopped parsley (optional) *
  • 3 cups cooked rice or quinoa (as a side)

Nogada

  • 4.5 oz walnuts [2] soak for 15 minutes
  • 1/2 cup (goat) cream cheese [3]
  • 1/2-1 cup (any) milk [4]

Picadillo

  • 1 lb ground meat [5]
  • 3 apples [6] cored and diced
  • 1 cup tomato puree
  • 1-2 cups (any) broth
  • 3 oz raisins [7]

Chiles en Nogada Culinary Spice Kit

  • 1 pouch cinnamon, nutmeg, oregano, black pepper, cloves, thyme, chili

Instructions
 

Peppers

  • On a lined BAKING SHEET, bake peppers at 450°F 10-15 minutes, turning every 5 minutes until the peel loosens on all sides.
  • Let them cool. Peel them.
  • Cut them lengthwise into halves. Remove stem & seeds.

Nogada

  • In a BLENDER, blend nuts, cheese, and 1/2 cup of milk.
  • Add a little milk until the sauce is pourable but not running.

Picadillo

  • In a large PAN, heat 2 tbsp oil over medium heat.
  • Stir-fry meat until browned.
  • Add Chiles en Nogada spices, tomato puree, 1 cup broth, and fresh fruits. Mix well.
  • Cover. Cook over medium-low heat until apples are almost tender.
  • Add raisins. Season with salt & pepper to taste.
  • Continue to cook 20 minutes. Check every 5 minutes. Add broth if necessary.

Assemble & Serve

  • Place the pepper halves on PLATES and fill with picadillo.
  • Pour nogada sauce on top.
  • Optionally, sprinkle with pomegranate seeds and parsley.
  • Serve with a side of rice or quinoa.
  • Enjoy!

Notes

[1] For an authentic version, substitute with 6 poblano peppers.
[2] For an authentic version, peel walnuts after they soaked, and place the peeled nuts into a cup of milk until you are ready to use them.
Alternative: cashews, almonds, or hazelnuts.
[3] For an authentic version, use goat cream cheese.
[4] They are many variations to substitute cream cheese and milk, for instance, with Mexican cream, or with the addition of a bit sour cream. Optionally, add 1/4 cup of dry sherry or white wine.
[5] beef & pork or any other, or 1/2 lb shredded cooked meat
Vegetarian alternative: 1 can black beans
[6] For an authentic version, use 1 apple, 1 pear, 1 peach, and 1/2 ripe plantain.
[7] Recommended to substitute half of the raisins with pineapple bits, lemon bits, or chopped apricot
 
* Recommended for an authentic version.
 
 

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Mexican Chiles en Nogada

Mexican Chiles en Nogada

SpiceBreeze
The dish's colors - green peppers and parsley, white nogada sauce, and red pomegranate seeds - echo the Mexican flag, making it not just a feast for the palate, but also a visual delight. This exquisite fusion of sweet and savory, history and tradition, makes Chiles en Nogada a cherished symbol of Mexican gastronomy, particularly enjoyed during the country's patriotic festivities.
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hands-on time 30 minutes
Course Main Course
Cuisine Mexican
Servings 3

Ingredients
  

Peppers & Assemble & Serve

  • 3 large green bell peppers [1]
  • oil
  • salt & pepper
  • 1-2 cups pomegranate seeds (optional) *
  • 1 cup chopped parsley (optional) *
  • 3 cups cooked rice or quinoa (as a side)

Nogada

  • 4.5 oz walnuts [2] soak for 15 minutes
  • 1/2 cup (goat) cream cheese [3]
  • 1/2-1 cup (any) milk [4]

Picadillo

  • 1 lb ground meat [5]
  • 3 apples [6] cored and diced
  • 1 cup tomato puree
  • 1-2 cups (any) broth
  • 3 oz raisins [7]

Chiles en Nogada Culinary Spice Kit

  • 1 pouch cinnamon, nutmeg, oregano, black pepper, cloves, thyme, chili

Instructions
 

Peppers

  • On a lined BAKING SHEET, bake peppers at 450°F 10-15 minutes, turning every 5 minutes until the peel loosens on all sides.
  • Let them cool. Peel them.
  • Cut them lengthwise into halves. Remove stem & seeds.

Nogada

  • In a BLENDER, blend nuts, cheese, and 1/2 cup of milk.
  • Add a little milk until the sauce is pourable but not running.

Picadillo

  • In a large PAN, heat 2 tbsp oil over medium heat.
  • Stir-fry meat until browned.
  • Add Chiles en Nogada spices, tomato puree, 1 cup broth, and fresh fruits. Mix well.
  • Cover. Cook over medium-low heat until apples are almost tender.
  • Add raisins. Season with salt & pepper to taste.
  • Continue to cook 20 minutes. Check every 5 minutes. Add broth if necessary.

Assemble & Serve

  • Place the pepper halves on PLATES and fill with picadillo.
  • Pour nogada sauce on top.
  • Optionally, sprinkle with pomegranate seeds and parsley.
  • Serve with a side of rice or quinoa.
  • Enjoy!

Notes

[1] For an authentic version, substitute with 6 poblano peppers.
[2] For an authentic version, peel walnuts after they soaked, and place the peeled nuts into a cup of milk until you are ready to use them.
Alternative: cashews, almonds, or hazelnuts.
[3] For an authentic version, use goat cream cheese.
[4] They are many variations to substitute cream cheese and milk, for instance, with Mexican cream, or with the addition of a bit sour cream. Optionally, add 1/4 cup of dry sherry or white wine.
[5] beef & pork or any other, or 1/2 lb shredded cooked meat
Vegetarian alternative: 1 can black beans
[6] For an authentic version, use 1 apple, 1 pear, 1 peach, and 1/2 ripe plantain.
[7] Recommended to substitute half of the raisins with pineapple bits, lemon bits, or chopped apricot
 
* Recommended for an authentic version.
 
 

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21
Sep, 2023
Singaporean Mee Rebus

Singaporean Mee Rebus

How to cook 34 authentic global recipes without tedious planning.

How Mee Rebus Sauce Elevates Your Everyday Dinner

What sets the Asian noodle dish Mee Rebus apart is its unique sauce, which diverges from the typical tomato-based approach and instead relies on the wholesome goodness of sweet potatoes. In its essence, picture a savory broth artfully thickened by the richness of sweet potatoes and complemented with the nutty undertones of peanut flour. This forms the fundamental essence of Mee Rebus sauce—a delectable concoction in its own right, even before you introduce the exotic Asian spice blend. Customizing the flavor is a breeze; simply add lemon juice, salt, and sugar to suit your palate.
 
Whether you decide to venture into the world of Mee Rebus or not, this recipe can serve as a wellspring of inspiration to infuse fresh creativity into your dinner repertoire. It offers the flexibility to tailor the nut flour component to align with your dietary preferences. Here are some culinary possibilities to explore:
Spaghetti with Meatballs
Spaghetti with Meatballs

For those accustomed to using tomato sauce in their dishes, consider making the flavorful switch to Mee Rebus sauce. It pairs wonderfully with pizza, infuses meatballs with a unique twist, or adds a tantalizing touch to ground meat for a luscious Bolognese pasta.

Steamed Vegetable Plate
Steamed Vegetables

Elevate the simplicity of various vegetable-based dishes by drizzling them with the Mee Rebus sauce. Whether it’s steamed mixed vegetables, creamy mashed cauliflower, or earthy roasted root vegetables, this sauce can transform them into culinary delights.

Plated Roast Beef
Roast Beef

Diversify your options for beef roast accompaniments by introducing the Mee Rebus sauce as an additional gravy choice. Its robust flavors can harmonize beautifully with the rich meatiness of a roast.

Fried Chicken Breast in Pan
Fried Chicken Breast

Expand your taste experience by pouring the Mee Rebus sauce over fried chicken breast. It will infuse the dish with a delightful fusion of textures and flavors, offering a refreshing departure from the familiar.

Singaporean Mee Rebus

Singaporean Mee Rebus - The Breeze Way

SpiceBreeze
This recipe is a simplified. Find an authentic version below.
Mee Rebus is a delectable Southeast Asian noodle dish renowned for its rich and aromatic gravy. It's featuring egg noodles smothered in a thick, sweet potato sauce and elevated by a medley of herbs, spices, and fresh garnishes. This dish is often served with boiled eggs, bean sprouts, and fresh chilies.
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hands-on time 30 minutes
Course Main Course
Cuisine Malaysian, Singapore
Servings 3

Ingredients
  

Protein

  • 1.5 cups cooked beef, pork, or poultry [1]

Fresh Produce

  • 1 medium sweet potato roughly sliced
  • 1 medium onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 medium tomato finely chopped

Packaged Goods/Staples

  • 2 tbsp soy sauce alternatives
  • 1/4 cup nut flour from peanuts, almonds, cashews, or macadamia nuts.
  • 1 lb long thin egg noodles for instance, spaghetti, or any noodles that you like the most
  • oil
  • salt & pepper

Mee Rebus Culinary Spice Kit

  • 1 pouch Galangal, ginger, lemongrass, coriander, cumin, yellow mustard, fenugreek, lemon balm, turmeric, cardamom, cinnamon, cloves, lemon peel, chili

Optional

  • fresh or dried soaked chilies to taste

Suggested Toppings

  • Hard boiled eggs
  • Cooked vegetables [2]
  • Baked tofu
  • Fried tempeh
  • Fried or grilled scampi
  • Fresh mung bean sprouts
  • Herbs fresh or dried

Instructions
 

Puree

  • Cook or steam sweet potato with a pinch of salt.
  • In a BLENDER, blend it with 2 cups of broth.

Sauce - Step 1

  • In a POT, heat 2 tbsp oil over medium heat.
  • Fry onions until fragrant.
  • Add garlic and Mee Rebus spices. Stir for 30 seconds.
  • Add tomato and soy sauce. Mix well.
  • Fry over medium-low heat for 15 minutes or until the oil breaks up. Stir occasionally.

Sauce - Step 2

  • Optionally, add meat or lentils. Mix well.

Sauce - Step 3

  • Add sweet potato puree and nut flour. Mix well.
  • Cover. Bring to a boil.
  • Cook over medium-low heat until the sauce thickens.
  • Adjust the seasoning with salt or soy sauce, and sugar, to your taste.

Serve

  • Pour sauce over noodles.
  • Add your preferred toppings.
  • Enjoy!

Notes

[1] The cooked meat should be shredded or cut into bite-size cubes.
Vegetarian substitute: 1 can lentils (14 oz), rinsed.
[2] Bok choy, green beans, onions, spinach, bell pepper, cabbage
Singaporean Mee Rebus

Singaporean Mee Rebus

SpiceBreeze
This recipe is an authentic version. Find the simplified 'The Breeze Way' version above.
Mee Rebus is a delectable Southeast Asian noodle dish renowned for its rich and aromatic gravy. It's featuring egg noodles smothered in a thick, sweet potato sauce and elevated by a medley of herbs, spices, and fresh garnishes. This dish is often served with boiled eggs, bean sprouts, and fresh chilies.
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hands-on time 30 minutes
Course Main Course
Cuisine Malaysian, Singapore
Servings 3

Ingredients
  

Protein

  • 1.5 cups cooked beef, pork, or poultry [1]

Fresh Produce

  • 1 medium sweet potato roughly sliced
  • 1 medium onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 medium tomato finely chopped
  • fresh or dried soaked chilies to taste

Packaged Goods/Staples

  • 1 tbsp fermented soy bean paste
  • 1/8 cup dried shrimp
  • 1/4 cup ground peanuts Substitutes [2]
  • 1 lb long thin egg noodles Asian yellow noodles recommended
  • oil
  • salt & pepper

Mee Rebus Culinary Spice Kit

  • 1 pouch Galangal, ginger, lemongrass, coriander, cumin, yellow mustard, fenugreek, lemon balm, turmeric, cardamom, cinnamon, cloves, lemon peel, chili

Suggested Toppings

  • Hard boiled eggs
  • Cooked vegetables [3]
  • Baked tofu
  • Fried tempeh
  • Fried or grilled scampi
  • Fresh mung bean sprouts
  • Herbs fresh or dried

Instructions
 

Puree

  • Cook or steam sweet potato with a pinch of salt.
  • In a BLENDER, blend it with 2 cups of broth.

Sauce - Prepare

  • In a BLENDER, add onions, garlic, soy bean paste and/or dried shrimp, Mee Rebus spices, 2 tbsp of water, and chilies to taste.
  • Blend into a puree. Add a bit of water if necessary.

Sauce - Step 1

  • In a POT, heat 2 tbsp oil over medium heat.
  • Fry puree from the blender over medium-low heat for 15 minutes or until the oil breaks up. Stir occasionally.

Sauce - Step 2

  • Optionally, add meat or lentils. Mix well.

Sauce - Step 3

  • Add sweet potato puree and ground peanuts. Mix well.
  • Cover. Bring to a boil.
  • Cook over medium-low heat until the sauce thickens.
  • Adjust the seasoning with salt and sugar, to your taste.

Serve

  • Pour sauce over egg noodles.
  • Add your preferred toppings.
  • Enjoy!

Notes

[1] The cooked meat should be shredded or cut into bite-size cubes.
Vegetarian substitute: 1 can lentils (14 oz), rinsed.
[2] Good substitutes are almonds, cashews, or macadamia nuts.
[3] Bok choy, green beans, onions, spinach, bell pepper, cabbage

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12
Sep, 2023
Japanese Ochazuke with Furikake

Japanese Ochazuke with Furikake

How to cook 34 authentic global recipes without tedious planning.
Japanese Ochazuke with Furikake

Japanese Ochazuke with Furikake

SpiceBreeze
Japanese tea ceremonies are famous. In this dish, rice is submerged in green tea, hot or cold, and becomes wonderfully juicy and refreshing. Of course, we have a non-tea option as well. Ochazuke is a light one-bowl dish that offers a diverse selection of toppings. With fish, chicken, or eggs it turns into a complete dinner. Alternatively, use the Furikake seasoning on any dish where you want to add an Asian flavor note.
 
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Hands-on Time 30 minutes
Course Main Course
Cuisine Japanese
Servings 3

Ingredients
  

  • 1.5 lb salmon
  • 5 oz spinach or kale leaves
  • 4 green onions finely chopped
  • 8 cups steamed or cooked rice
  • 8 cups matcha or other green tea
  • soy sauce or tamari
  • oil

Furikake Culinary Spice Kit

  • Toasted sesame seed, white & black, roasted seaweed

Optional Toppings

  • wasabi paste
  • pickled ginger
  • chives chopped
  • Japanese crackers crushed in a plastic bag

Instructions
 

Prepare

  • In a PAN or OVEN (350°F), roast salmon on both sides until it's cooked through.
  • Add only a little oil if necessary.
  • Break the salmon flesh with a fork into bite-size flakes.
  • In a PAN, fry spinach in 2 tbsp oil over medium heat until just soft.

Serve

  • Serve rice, fish, tea, and toppings in separate BOWLS.

Assemble

  • Fill one cup of rice into a small BOWL.
  • Add salmon and spinach on top.
  • Fill BOWL up to 3/4 of the rice with hot or cold tea.
  • Sprinkle to taste with green onions, soy sauce, Furikake spices, and optional toppings. Enjoy!

Notes

â–ª Substitute tea with a broth of your choice.
â–ª Substitute salmon with a fish of your choice, egg omelet (cut into strips), poached eggs, or cooked shredded chicken.

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2
Sep, 2023
Kenyan Sukuma Wiki with Beans and Ugali

Kenyan Sukuma Wiki

How to cook 34 authentic global recipes without tedious planning.
Kenyan Sukuma Wiki with Beans and Ugali

Kenyan Sukuma Wiki

SpiceBreeze
Sukuma Wiki is a celebration of Kenyan cuisine and culture. Green leaves are cooked with aromatic spices, delivering a delightful and nutritious dish. Sukuma Wiki, meaning "stretch the week," suggesting that this affordable and easy-to-make dish can stretch your meals throughout the week. Try it today and transport your taste buds to East Africa!
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Hands-on time 30 minutes
Course Main Course
Cuisine Kenyan
Servings 3

Ingredients
  

Fresh Produce

  • 1 lb collard greens, kale, or chard cut into 1/2 inch strips
  • 1 medium onion finely chopped
  • 2 medium tomatoes chopped
  • 1 lemon for juice

Packaged Goods/Staples

  • oil
  • salt & pepper

Culinary Spice Kit

  • 1 pouch Coriander, green bell pepper, smoked paprika, carrot, onion, tomato, spinach, celery stalk, red bell pepper, chili, cumin, turmeric, garlic, curry leaves, fenugreek, cilantro, ginger, yellow mustard, cinnamon, cardamom, black peppercorn

Suggested Sides

  • Ugali(a polenta-like dish) see recipe in notes
  • Rice
  • Beans (kidney or pinto) cooked or fried, see recipe link in notes
  • Chicken or beef (good to use up leftovers) fried or stewed

Instructions
 

Stew - 1. Fry Aroma-Veggies

  • In a large POT, heat 2 tbsp oil over medium heat.
  • Fry the onions until they turn golden brown, stirring frequently.

Stew - 2. Add Spices

  • Add the tomatoes and Sukuma Wiki spices. Mix well.
  • Cook until it turns into a paste-like mixture. Stir frequently.

Stew - 3. Add Main Veggies & Water

  • Add the greens one handful at a time, stirring constantly.
  • Season with salt & pepper to taste.
  • Add 1/2 cup of water. Bring to a boil.
  • Cover and cook for 15 to 30 minutes, until the greens are tender. Stir occasionally. Add a little water if necessary. Turn off the heat.
  • Add 1-2 tbsp lemon juice and mix well.

Serve

  • Optionally, garnish the plated dish with fresh chopped tomatoes.
  • Enjoy!

Notes

Ugali
Making Ugali
Making Ugali
 
  • 1 cup of corn flour
  • salt
  1. In a POT, bring 2 cups of lightly salted water to a boil.
  2. Add corn flour. Reduce heat to low.
  3. Stir constantly, while pressing the mixture to the sides of the POT to remove any lumps.
  4. If there are no more lumps, stop stirring and let it cook for about 10-15 minutes. Stir occasionally.
  5. Form the mixture into a round shape by bringing together the dough from the sides of the POT to the mixture. Turn the POT over on top of a flat plate
  6. If need be, the ugali can be cut into smaller chunks.

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2
Sep, 2023
Kenyan Kuku Paka

Kenyan Kuku Paka

How to cook 34 authentic global recipes without tedious planning.
Kenyan Kuku Paka

Kenyan Kuku Paka

SpiceBreeze
Embark on a culinary adventure in Kenya with Kuku Paka, a tantalizing dish that sets itself apart by an exceptional step: grilling marinated chicken to perfection before they meet a creamy coconut sauce. This unique preparation infuses the succulent chicken with a smoky, charred essence that pairs harmoniously with the rich, aromatic coconut-infused sauce.
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Hands-on time 30 minutes
Course Main Course
Cuisine Kenyan
Servings 3

Ingredients
  

Protein

  • 1 lb chicken thighs [1]

Fresh Produce

  • 1 lemon for juice
  • 1 medium onion finely chopped
  • 2 cloves garlic pressed or grated
  • 1-2 green chili peppers (optional)
  • 1 medium tomato finely chopped

Packaged Goods/Staples

  • 1 can coconut milk (14-15 oz)
  • oil
  • salt & pepper

Culinary Spice Kit

  • 1 pouch Orange peel, ginger, turmeric, salt, anardana, amchoor, cumin, black peppercorn, chilies, asafoetida, thyme, mint

Suggested Sides

Instructions
 

Grill - Marinade

  • In a CONTAINER, mix Kuku Paka spices with 1 tbsp lemon juice and 2 tbsp oil.
  • Season chicken with salt to taste.
  • Add the chicken to the container and coat it well with the marinade.
  • Let it marinate for 1-2 hours.
  • Take chicken out. Shake off excess liquid.
  • Add coconut milk to the container. Set aside.

Grill or Broil

  • Grill or broil the chicken pieces until there are browned on all sides.

Stew - 1. Fry Aroma-Veggies

  • In a large POT, heat 2 tbsp oil over medium heat. Fry the onions until they turn golden brown, stirring frequently.
  • Add the garlic and optionally chilies. Fry for 1 minute.
  • Add the tomatoes. Mix well. Cook until it turns into a paste-like mixture. Stir frequently.

Stew - 2. Add Meat & Coconut Milk

  • Add the chicken, coconut milk, and salt & pepper to taste.
  • Reduce heat to medium-low. Cover. Cook until the sauce thickens, about 20-30 minutes. Adjust salt & pepper to taste.

Serve

  • Sprinkle the plated dish with lemon juice.
  • Enjoy!

Notes

[1] Substitute with chicken tender or breast or white firm fish (e.g. halibut). Cut larger pieces into 2-3 parts.
Ugali recipe: see notes in the Kenyan Sukuma Wiki recipe
Irio Recipe
  • 2 medium potatoes, peeled and cut into 1/2 inch slices
  • 1/3 cup each: frozen green peas and corn kernels
  1. In a POT, bring 1 cup of lightly salted water to a boil.
  2. Add potatoes. Cook until almost tender.
  3. Add green peas. Cook until the potatoes are tender.
  4. Turn the heat off. Drain, but keep about 1/2 cup of the cooking water.
  5. Mash the potatoes and peas. Return some of the cooking water as needed.
  6. Add the corn and mix well. Cover and let it rest for 5 minutes.
  7. Add salt & pepper to taste.

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