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Chicken Muamba and Corn Funge® |
INGREDIENTS
1 chicken
1 large onion
2 large tomatoes
2 full cups of palm hash (product of the extraction of palm oil)
4 cloves of garlic
1/2 kg okra
Corn Funge
corn flour |
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PREPARATION
Season the chicken with garlic, salt, black pepper, lemon or vinegar.
2. Add the chopped onion, tomatoes and the palm hash.
3. When the chicken is almost done, add the okra.
4. When the okra is cooked, the muamba is ready to be served.
Corn Funge
Method:
1. Boil water.
2. Slowly add the corn flour. Mix well until you get a consistent paste.
3. Add as much flour as necessary to obtain the consistency.
SERVE Serve with Funge (see above)
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Kuku na Nazi (Chicken with Coconut Milk)® |
INGREDIENTS
2-3 pounds of chicken, cut into pieces
5 inches fresh ginger, grated or 2 tablespoons ground ginger
20 small cloves of garlic
2 hot chili peppers or 1 teaspoon cayenne pepper
1 medium onion, sliced
2 tablespoon canola oil
2 tablespoons curry powder
1/3 cup clarified butter (see directions below)
1 bunch of fresh coriander, chopped
1 tablespoon whole cumin seeds, pounded
4-6 cups coconut milk
1 cup coconut cream
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PREPARATION
1. Wash the chicken and pat it dry.
2. Pound the ginger, garlic, chilies, and curry powder with a mortar and pestle, or puree in a blender or food processor.
3. In a small skillet, sauté the onions in oil for 4-5 minutes, then add the spice puree and simmer.
4. Braise the chicken in butter in a large skillet or stew pot. When the chicken pieces are golden brown, transfer the onion/puree mixture to the chicken pot.
5. Add coriander, cumin, and coconut oil, and cook until the chicken is tender.
6. Pour coconut cream over the chicken, remove pot from heat, and let stand until ready to serve.
SERVE Serve over rice. |
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