Modern Thali

Last Saturday was my birthday and I decided to make an intercontinental meal. After much deliberations and debate between I and my kids we finally arrived at this menu. Actually I wanted to make this while my kids gave suggestions such as pizza, pasta, lasagna (can u see they all wanted Italian). Since I was the birthday girl, my wishes were obliged!

This combines Indian, Kenyan, Arab and Oriental cuisine, the curry is India, while kachumbari is native to kenya. I tweeked the veggies a bit from the original recipes. I used less yogurt for the raita and less tomatoes for the kachumbari. This was an impressive spread and would make a perfect menu for a get together or a special occasion where you want to impress and best of all it is easy to make.

Curry Chicken

Ingredients

1kg Chicken thigh (bones removed and cut into cubes)

3 Medium sized Onion

1 tbsp curry powder

2 cloves garlic

1 70g can tomato paste

½ Can coconut milk

2 tbsp olive oil

1 tsp cumin

1 tsp turmeric powder

1 tsp chili powder

2 chicken cubes

1 handful coriander (or parsley if coriander is not available)



Chicken breast can be substituted but I prefer the thigh because it’s more flavourful. I used the bigger chicken thigh popular called orobo because it is easier to de-bone and cube.

1. In a hot pan heat the oil, add the chicken sprinkle with the chicken cubes fry until browned on both sides and the chicken starts to release its oils. ( if your pan is small you can split the chicken into two and fry in batches, do not over crowd the pan so that the chicken would brown evenly and nicely)

2. After the chicken has rendered its fat remove the chicken from the pan, sauté the onion in the pan with the chicken fat for 5 minutes add the garlic and cook for a few seconds.

3. Mix in the tomato paste, curry powder, chili, cumin and turmeric.

4. Pour in the coconut milk, cover and simmer on low heat until chicken is tender. If it starts to thicken too much add a cooking spoon of water or less.

5. I didn’t add salt because the chicken cubes already has salt and since the sauce is thick the saltiness from the cubes is enough.




Raita


1 cup plain yogurt

2 large cucumbers, chopped

2 tbsp finely chopped onion

1 tbsp chopped coriander

1 tbsp lemon juice

Pinch of salt

½ tsp cumin





1. In a mixing bowl combine all the chopped items together

2. Add the yogurt, lemon juice, pinch of salt and cumin

3. Mix all together and serve

I couldn’t get plain yogurt so I used vanilla flavoured yogurt it was alright just had a bit of ice cream flavour to it,





Kachumbari
2 large tomatoes

1 large onion

1 green pepper (capsicum)

1 small cabbage

1 tbsp spoon olive oil

1 tbsp lemon juice

Handful of coriander, chopped

Pinch of salt

Pinch of chili



1. Finely julienne( slice) all the vegetables put in a bowl

2. Mix the olive oil, lemon juice, salt and pepper in a another bowl

3. Pour over the vegetables and mix set aside in the refrigerator until serving time.





Braised Rice
1 cup rice

1 small onion

1 tsp butter

2 cups chicken stock

Salt and pepper

2 chopped carrots

1. In a pot sauté the onions and carrot in butter

2. Washed the rice and add to the pan gently fry in the butter for a few minutes

3. Add the chicken stock and the seasonings, bring to a boil

4. Place in an oven at 250 degrees for about 15 minutes or in place of an oven allow to cook on the burner until ready.

Couscous
1 cup couscous

1 small onion

1 carrot

Pinch salt

Pinch pepper

1 tsp olive oil

2 cups chicken stock



1. Bring the onion and carrot to a boil in the chicken stock.

2. Add the oil, salt and pepper, turn of the heat

3. Pour in the couscous cover the pot allow to stand for 5 minutes

4. Turns the heat on to the lowest after 5 minutes and allow to simmer slowly for 2 minutes

5. Fluff with a fork and serve.



Pappadom
A pack of pappadoms

Oil for deep-frying



1. Heat the oil until high for deep-frying, drop one pappadom in the hot oil pressed down in the middle with a soup ladle while using another flat spoon to scoop the pappadom together towards the soup ladle.

2. Try to make it form the shape of a bowl.

3. Scoop out and drain



Plate all the different dishes as creatively as you can, enjoy!

Egusi and Okazi Soup

During a discussion with some friends recently, scratch that discussion bit; we were arguing which ethnic group in Nigeria could lay claim to the Egusi soup. Egusi soup is eaten by almost all Nigerians it cuts across all geo-ethnic zone, Egusi soup has different recipes and methods of cooking. It is cooked with a vast array of leafy vegetables though ugu is the most popular vegetable used. I decided to make this Egusi soup with both Ugu and Okazi leaves.

Ingredients

5 cups Egusi

1 kg Beef

5 large pieces Tripe

5 large pieces Pomo

1 medium-sized Stock fish

1 medium-sized dry smoked fish

¾ cups Palm oil

1 large onion, sliced

1 bunch Ugu leaves, shredded

1 cup Okazi leaves, shredded

Dawa Dawa (locust beans) optional

¼ cup Crayfish, dry

Red pepper according to taste

Stock cubes

1. Put the beef, tripe, pomo and stock fish in a pot. Add two cube seasoning, 2 tsp salt, and onion. Pour in water to cover the beef, bring to a boil. Reduce heat to medium and simmer until tender.
2. Divide the egusi into two equal parts keep one half aside. Take the other half and add just a little water to bring them together form 6 dumplings with the egusi.
3. Add the egusi balls to the pot of boiling meat, increase the heat and cook for about 15 minutes.Smash the balls to tiny bits.
4. Add the palm oil allow to boil for about 2 minutes.
5. Next break the dry fish into bits remove all the bones and wash. You can leave it whole if you prefer it bigger I just like them bite size. Add to the pot and cook for about 5 minutes.
6. Now is the time to put in the remaining egusi( that is the remaining half that was kept aside earlier). Cook for 10 minutes then in goes the crayfish, dawa dawa, and pepper.
7.  Add the okazi and just let it boil.
8.  Seasoning with the stock cubes and salt.
9. Add the Ugu leaves in last allow to cook for 2 minutes and food is ready.
   
   
   
   
   
   Pair with any ‘swallow’ of your choice.
   
   
   
   
   

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