Kuku Paka (Swahaili coconut curry with tofu and potatoes)

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Kuku Paka (Swahaili coconut curry with tofu and potatoes). Found on web.

Difficulty: Easy - for beginners
Serves:

Preparation time:
Cooking time:

Dietary guidance: v v d 

Ingredients

• 6 blocks of tofu – the refrigerated or box

• 3 medium potatoes – chopped and semi-cooked (can be in the microwave
for 7 minutes)

• 2 cups coconut milk – to box or natural

• 1 red bell pepper, chopped

• 1 medium onion, chopped into slices

• 2 cups chopped large red tomatoes

• 6 small cherry tomatoes for garnish

• Twig coriander

• 1 stick of celery “celery”

• 2 tablespoons curry – the good yellow (Indian) or mixed in the same
proportion decurry simple, red cayenne pepper or cayenne, cumin,
coriander seeds, turmeric and tumeric.

• 1 cup water

• 2 tablespoons olive oil

• 8 cloves (see spice section)

• 1 / 2 teaspoon minced ginger – powdered or caramel and chopped

• 3 cloves garlic, minced

• Pinch of salt to taste

• Zest of 1 lemon

Method

In a pot, pour olive oil and saute garlic, onions and tofu, then pour
the tomatoes, coconut milk, water, curry, cilantro / coriander,
cloves, ginger, lemon zest, salt, pepper and potatoes (boiled and semi
cooked). Mix well and cook covered for 10 minutes, Turn off and let
settle in the steam. You can accompany with pita bread, croutons or
toasted bread. The avocado is optional but very assertive. That
¡¡¡¡¡¡¡ delight of African cuisine! Long live Africa and cooks. Ja ja

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