We settled on two dishes, a veg and a curry.\u00a0 The veg was also pretty simple:\u00a0sukuma wiki,\u00a0<\/em>which literally means “stretch the week.”\u00a0 It would traditionally be made with whatever vegetable was readily available in season to provide a filling means of pushing the food budget.\u00a0 Collard greens would be very authentic, but those don’t turn up in our local Canadian grocery store all that frequently.\u00a0 So kale it is!<\/p>\n Note: for a number of years, Leigh and I took part in an absolutely amazing scavenger hunt called “GISH”.\u00a0 It is a running joke in GISH that kale is always redacted. Here is the only GISH item that I personally ever managed to get included in the annual coffee table book.\u00a0 It has nothing to do with this meal, but I’m going to use this excuse to include it anyway.<\/p>\n So anyway, to make Sukuma Wiki, you simply Sautee some onions, wilt in some [redacted], and then finish with heavy cream.<\/p>\n Bam. Done.\u00a0 What else?<\/p>\n For our main dish, we are making a chicken curry called\u00a0kuku paka.<\/em> This is an abbreviation of “kuku wu kupaka”, which literally just means “chicken in sauce.” It’s a coconut milk based curry featuring not terribly exotic ingredients.<\/p>\n First, you marinate the chicken using chili powder, garlic, lemon and salt.<\/p>\n Mmm.. gros salt.<\/p>\n Next, you make a curry base consisting of onion, tomato, chilies, and cilantro.<\/p>\n Knife for… scale?\u00a0 To show we mean business?\u00a0 Not sure. Moving on…<\/p>\n The base gets pureed and then cooked with some spices for a bit to get rid of the raw onion taste.\u00a0 Once it’s ready, you add coconut milk to make it creamy.\u00a0 Meanwhile, you broil the marinated chicken until it’s done and a bit charred in spots.<\/p>\n My goodness, isn’t that pretty?\u00a0 We’ve made some fairly beige meals on this journey, (looking at you, Iceland<\/a>), but this was not one of those.\u00a0 And in addition to being fun to look at, it was TASTY.\u00a0 The richness of the coconut milk combined with the spices in the curry made for a hearty, satisfying meal.\u00a0 The [redacted] was crunchy and rich with cream, and the ugali was… fine.\u00a0 It was fine.\u00a0 It soaked up the sauce nicely.<\/p>\n Next up, we return to Oceana for a country that isn’t pronounced the way you think it is.<\/p>\n Recipes: For previous Christmas day meals, we’ve sometimes tried to make what would be traditional for the holiday in that country.\u00a0 Not so much on this Christmas, but it was nice having the day off to cook. Kenya is on the … Continue reading ![\"Ugali\"](\"https:\/\/fnerk.com\/wp-content\/uploads\/2024\/01\/20231225_180854.jpg\")
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\nOK, what else?<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a>
\nChicken and pan juices go in the pot with the sauce and everything gets simmered for a bit, and finally the whole thing is finished with a bit more heavy cream.\u00a0 And with that, we’re ready to bring everything to the table!<\/p>\n<\/a><\/p>\n
\nKuku Paku<\/a>
\nSukuma Wiki<\/a>
\nUgali<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"