Epimeles

the Pence family cookbook

Recipes Tagged with “african”

Suya Lamb Curry

main course lamb curry african untested

Ingredients

  • 1 kg lamb leg shank, diced
  • 2 red onions, sliced
  • 4 cloves garlic, sliced
  • 4cm piece fresh ginger, peeled and grated
  • 2 habañero peppers
  • 2 tbsp. coconut oil
  • 400ml coconut milk
  • salt and pepper
  • handful parsley

for the spice mix:

  • 3 uda pods, deseeded and bark discarded
  • 100g cashews, roasted and coarsely ground
  • 1/2 tsp. chili powder
  • 1/2 tsp. smoked paprika
  • 1 tsp. ground ginger
  • 1 tsp. garlic powder
  • 1 tsp. onion powder

Preparation

Preheat the oven to 180C fan/gas mark 6.

Using a pestle and mortar, grind all the ingredients for the suya spice mix until you have a fine powder. In a large bowl, season the diced lamb with the suya mix, salt and pepper, and set aside to marinate.

Put the onions, garlic, ginger and habanero peppers in a food processor and blitz to create a paste. Over a medium heat, melt the coconut oil in a large casserole dish and add the onion paste. Fry for 5 minutes before adding the marinated lamb. Cook for a few minutes until the meat has browned, then pour in the coconut milk and heat until it begins to bubble, stirring every so often. Cover the dish with a lid and transfer to the preheated oven. Cook for 1 hour and 30 minutes before removing the lid and cooking for a further 30 minutes – this will allow the sauce to reduce. Taste for seasoning and adjust as you see fit.

Serve the curry scattered with parsley leaves.

The longer you wait to eat this curry, the better the flavour will be. To reheat it, place in the oven at 180C fan/gas mark 6 for about 15 minutes, then serve immediately. If you have a slow cooker, you could just put all the ingredients in at once and cook for 2 hours on a high setting.

Lopè Ariyo / BBC


Ugandan Chicken Curry

main course african chicken curry untested

Ingredients

  • 2 lb. boneless, skinless chicken breasts
  • 1 lemon, cut in pieces
  • 2 tsp. salt
  • 2 tbsp. fresh ginger, minced
  • 2 tbsp. olive oil
  • 3 medium yellow onions, finely chopped
  • 1-2 garlic cloves, pressed
  • 2 tbsp. cilantro, chopped
  • 1 tsp. corn starch
  • 1 c. water
  • 1 8 oz. can tomato sauce
  • 1 blade fresh lemon grass, gently crushed
  • 3 tbsp. coconut butter or 1 tbsp. coconut oil
  • 1 large carrot, diced
  • 1/2 c. green peas (fresh or frozen)
  • 1/2 tsp. thyme
  • 1 tbsp. sweet curry power
  • 1 tsp. turmeric
  • 1/2 tsp. garam masala
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. ground white pepper
  • 1/2 tsp. salt
  • 1/2 tsp. cayenne pepper

Preparation

Rub the chicken with the lemon pieces. Place the chicken in a large bowl and sprinkle with salt and ginger. Cover and place in the refrigerator for 15-20 minutes. In a small bowl, combine the last 9 ingredients and set aside.

Preheat the oven for 300 degrees. Heat the oil in a skillet over medium-high heat. Add the onions and cook until slightly brown and transparent. Reduce the heat to low and add the garlic and cilantro. Mix the cornstarch with the water and tomato sauce. Add to the skillet along with the spice mix. Let simmer for 20 minutes over medium-low heat. Place the chicken in a casserole dish. Add the coconut butter/oil, lemon grass, carrots, and peas. Pour the curry sauce over the chicken. Bake at 300 for 30 minutes. Reduce the heat to 250 for another 45 minutes or until the chicken is cooked through and very tender. Serve with boiled potatoes or basmati rice.

Penzey’s Spices