Mombasa Chicken Recipes
MOMBASA PUMPKIN DESSERT
This dessert's coconut and creamy taste is irresistible! For the weight watchers this could be too much! You can add more sugar to this dish, according to your taste.
Provided by KULSUM HUSSEIN
Categories World Cuisine Recipes African
Yield 12
Number Of Ingredients 4
Steps:
- Steam the pumpkin pieces for 5 to 10 minutes. Scoop flesh from skins.
- In a medium saucepan, combine the pumpkin flesh and sugar. Heat over medium-low temperature until sugar dissolves into the pumpkin. Add coconut and cardamom. Stir often. Cook until the mixture has thickened to thick pudding-like consistency.
Nutrition Facts : Calories 209.9 calories, Carbohydrate 43.2 g, Fat 4.9 g, Fiber 0.9 g, Protein 1.8 g, SaturatedFat 4.3 g, Sodium 4.4 mg, Sugar 35.1 g
MOMBASA COFFEE
Make and share this Mombasa Coffee recipe from Food.com.
Provided by Engrossed
Categories Beverages
Time 15m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- Boil the cardamom, cinnamon, and cloves in the water in a pot for 10 minutes.
- Add the coffee and boil 5 minutes longer.
- Pour into a serving pot, but do not strain the spices.
- Allow to stand until the grounds settle, then pour into small cups.
- *You can also make this by adding the whole spices and coffee to the basket of an automatic coffee brewer.
Nutrition Facts : Calories 0.1, Sodium 2.4
OYSTERS MOMBASA
Posted for ZWT7 Whether or not the Swahili and other African peoples of the Eastern African coast traditionally ate oysters does not seem to be well documented. There are very few recipes for oysters in African cookbooks, and those that there are come from Western Africa. Thus, it seems possible that Oysters Mombasa originated among expatriates in Africa during the era of British colonialism in Kenya. Mombasa, an island-port city on the Indian ocean, served as the gateway to the "white highlands" and "Happy Valley" of Kenya for European settlers arriving by ship. It's easy to imagine jazz-age European elites eating oysters like this in Mombasa's hotels and restaurants. To this day, Kenyan oysters are featured on the menus of restaurants and resorts, mostly frequented by tourists, along the Kenyan coast.
Provided by Sara 76
Categories African
Time 30m
Yield 24 oysters
Number Of Ingredients 9
Steps:
- Preheat oven to 180°C
- Prepare sauce: melt butter in a saucepan. Add garlic and parsley (or cilantro). Sauté for a few minutes. Add hot sauce, wine, salt, and pepper. Remove from heat.
- Arrange the oysters on a baking sheet. Drizzle a spoonful of sauce over each oyster.
- Bake oysters for six to eight minutes in the heated oven. Serve immediately with lemon wedges and remaining sauce or additional hot sauce on the side.
Nutrition Facts : Calories 79.1, Fat 5, SaturatedFat 2.7, Cholesterol 35.2, Sodium 87.3, Carbohydrate 2.8, Sugar 0.1, Protein 4.8
SWAHILI CHICKEN (KUKU SIKI)
I came across this recipe on the internet - it is attributed to Omari, from the village of Matandoni on the island of Lamu off the Kenyan coast. It calls for coconut vinegar which can be found in Asian supermarkets. I made it for a dinner party and it was delicious, but tasted even better the next day. A good one to make ahead and then reheat with all the flavours having blended nicely.
Provided by Diceydi
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Remove skin from chicken. Coarsely dice onion. Add oil to a large stock pot or pan and sweat the onion slightly then add dry spices and stir. Add the chicken and brown lightly. Reduce the heat and add the liquid and the tomatoes. Simmer until the chicken is cooked through, about 20 minutes or so. Serve with rice cooked with water and remaining 1/4 of the can of coconut milk.
- Coconut Vinegar Substitute.
- - 1/3 cup cider vinegar.
- - 1/3 cup sherry.
- - 1/3 cup rice wine vinegar.
Nutrition Facts : Calories 708.5, Fat 53.2, SaturatedFat 24.3, Cholesterol 187.5, Sodium 1351.9, Carbohydrate 8.9, Fiber 2.1, Sugar 2.8, Protein 49
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