FROM THE LAND KNOWN AS KENYA
What you need:
8-10 chicken breasts
Large piece fresh ginger, peeled and finely chopped
5 cloves of garlic, finely chopped
1 tsp fresh rosemary
3 green chilies, finely chopped
Juice of one lime
3 tbs vegetable oil
1 onion, finely chopped
2 fresh tomatoes, sliced
1 tsp tomato purée
1 tsp turmeric
1 tsp cumin seeds
500ml coconut cream
Salt and freshly grounded pepper to taste
Fresh coriander, chopped
How to make: Marinate the chicken in the ginger, garlic, rosemary, chilies, lime juice, salt and 1 tsp vegetable oil. Cover and refrigerate for 1-2 hours. Remove the chicken after marinating. Set aside the remaining marinade for use later. Grill the chicken or bake in the oven for 30 minutes. The chicken should be just cooked. Heat the remaining vegetable oil in a large pan. Sauté the onions until lightly browned. Add the sliced tomatoes then simmer on a medium heat for 2- 3 minutes. Stir in tomato purée and cook for a further minute. Add the turmeric and cumin seeds, stir and mix thoroughly for 5 minutes Add the coconut milk and the remaining marinade set aside from the chicken. Lower the heat and stir the sauce for about 5 minutes until thick. Season to taste. Add the grilled chicken to the pan, cover and simmer for 30 minutes until the chicken is tender. Alternatively, place the chicken in an oven proof serving dish, pour the sauce over the chicken and cook at 180°C for 30 minutes. Check frequently while cooking. Garnish with fresh chopped coriander. Serve with rice.
Kenyatta International Conference Centre, Nairobi
The Portuguese arrived in 1496 on the coast of Kenya, and introduced new foods from Brazil such as, maize, bananas, pineapple, chillies, peppers, sweet potato and cassava. They also brought oranges, lemons, and limes from China and India.
Raising cattle has a long history in Kenya, and by the 1600s, groups like the Maasai and Turkana ate beef exclusively. Other Europeans countries brought white potatoes, cucumbers, and tomatoes.
The British brought with them many Indian labourers which in turn led to the introduction of curries, chapattis and chutneys to the cuisine and these became a traditional Sunday lunch for many Kenyan families.
The society is multi-racial, comprising mainly of native ethnic groups. The rest of the population is a mixture of Asian, Arab, and European. This mix of races and nationalities has influenced the cuisine as would be expected. Most dishes are filling and inexpensive to make, using staple foods mainly consisting of corn, maize, potatoes, and beans. This particular dish is from the Kenyan coastal regions.
The journey we are undertaking finds its roots far earlier than my childhood, when I helped my mother to bake. In fact we need to go back to 1873 when something occurred that would influence me as a child and throughout my adulthood. It took almost a hundred years for there to be any effect on my life, but that happened when as a child I was allowed to borrow some books from the adult section of a library. The first was ‘Around the World in Eighty Days.’The author, Jules Verne, was a great visionary in his writing, with prophecies of going to the moon, and travelling vast distances under the sea. But it was the journey of Phileas Fogg that first captured my imagination, inspired me to write, and gave me a yearning to travel which is still with me this day.
I am not a professional cook or chef; I am an aircraft engineer by trade, as well as an author of crime fiction. From an early age I had an interest in the preparation and consumption of food (particularly the consumption!), often helping my mother bake. As I grew older, I tried making my own variations of recipes, sometimes with disastrous results, but on occasion something edible emerged.
So it seemed the most obvious thing to do would be to combine my love of food with my desire to travel, and embark upon a journey of discovery of the foods and people of the world.
Welcome to my ‘Around the World in Eighty Dishes.’
Glen R Stansfield.
Author, biker and nutcase.