AFRICAN CUISINE

Hello ladies and gents this is the viking telling you that today we are talking about

KENYA

There is no singular dish that represents all of Kenya's wide cuisine. Different communities have their own native foods. Staples are maize and other cereals depending on the region, including millet and sorghum eaten with various meats and vegetables. The foods that are universally eaten in Kenya are ugali, sukuma wiki, and nyama choma. Kenya's coastal cuisine is unique and highly regarded throughout the country.

Sukuma wiki, a Swahili phrase which literally means "to push the week," is a simple dish made with greens similar to kale or collards that can also be made with cassava leaves, sweet potato leaves, or pumpkin leaves. Its Swahili name comes from the fact that it is typically eaten to "get through the week" or "stretch the week." Nyama choma is grilled meat – usually goat or sheep. It is grilled over an open fire. It is usually eaten with ugali and kachumbari, maharagwe (bean stew) and mchicha.

(shredded spinach).

KUKU PAKA

INGREDIENTS

Chicken, cut into pieces -- 3 pounds

Onion, chopped -- 1

Hot chile peppers, chopped -- 2 or 3

Ginger, peeled and chopped -- 2 tablespoons

Garlic, chopped -- 2 tablespoons

Oil or ghee -- 1/4 cup

Curry powder -- 1 tablespoon

Cumin seeds -- 2 teaspoons

Chopped tomatoes or tomato sauce -- 2 cups

Coconut milk -- 2 cups, or 1 (15-ounce) can

Salt and pepper -- to taste

Cilantro, chopped -- 1/2 cup

METHOD

1. Add the onion, chiles, ginger and garlic to a food processor or blender and process until smooth. Add a little water if necessary.
2. Heat the oil or ghee in a large pot or wok over medium flame. Add the onion puree, curry powder and cumin and saute, stirring frequently, for 5 to 8 minutes, or until the liqued has reduced a bit.
3. Stir in the tomatoes and simmer for 3 to 4 minutes. Then add the chicken, coconut milk, salt and pepper. Reduce heat to low and simmer, covered, until the chicken is cooked through and tender, anywhere from 30 minutes to an hour. Add more water as needed.
4. Stir in the cilantro, adjust seasoning with salt and pepper and serve with with rice or chapatti.

And as always have a chilled day from the viking.