Elite life
Comoros (Comoros Recipes)
Ingredients:
1 kg chicken breast meat
2 medium onions
2 tomatoes
2 cloves garlic
5 cm root ginger
1 can coconut milk
Salt and fresh ground black pepper to taste
Cooking Instructions:
Skin and chop fine the onions and the garlic. Slice the tomatoes. Peel and grate the root ginger. Fry the chicken in a little sunflower oil until well browned all over. Add the onions and garlic and fry until turning brown. Add the ginger and tomatoes and fry briefly. Add the coconut milk, and adjust the seasoning to taste. Simmer for 20 to 30 minutes.
Ingredients:
100 g coarsely-ground raw rice
100 g powdered sugar
60 g ghee
1/4 tsp powdered cardamom
2 tsp coarsely-ground black pepper
Cooking Instructions:
Mix the sugar and pepper and set aside. Meanwhile melt the ghee is a cast iron pot, add the rice and cook on a low flame, stirring all the while, until the rice is cooked well. Add the cardamom powder and stir thoroughly to mix. Take off the heat and pour onto a plate. Allow to cool completely then mix together the rice mixture and the sugar and pepper blend. Divide into 7 equal portions and shape into laddus (bricks). Allow to cool and dry completely. Serve as a dessert.
Ingredients:
2 green bananas, peeled
300 g fish, cut into pieces
300 g meat or tripe (or a mix) cut into pieces.
2 onions, finely chopped
4 tomatoes, chopped
400 ml coconut milk
Salt, black pepper and cayenne pepper to taste
Cooking Instructions:
Fry the fish, meat (and/or tripe) in a little oil until well browned. Add the bananas to a pot and add the fish and meat to them. Add the onions and tomatoes, pour-in the coconut milk and bring to a simmer. Season well then cover and allow to simmer for an hour (add a little water if it becomes too dry). Serve immediately on a bed of white rice.
Ingredients:
1 large chicken cut into serving pieces
2 onions, finely sliced
4 garlic cloves, minced
3 cm length ginger, grated
8 tomatoes, blanched, peeled and chopped
4 chillies, finely chopped
6 whole cloves
6 cardamom pods, crushed
300 ml natural yoghurt
1 tbsp ground cumin
Generous pinch of saffron
50 g toasted slivered almonds
Salt and black pepper to taste
Cooking Instructions:
Fry the chicken pieces in oil until golden brown then set aside. Place the onions, garlic and chillies in the pan and fry until the onion has softened. Add the cardamom and cloves and fry for a few minutes more. Return the chicken to the pan and add the tomatoes. Mix the yoghurt with the cumin and saffrom and pour this mixture over the chicken mixture. Season with salt and pepper, cover tightly and simmer gently for 1 hour (add a little water if he mixture dries too quickly). Serve on a bed of rice, garnished with the toasted slivered almonds.
Ingredients:
1 kg chicken meat, diced
30 ml butter
2 medium onions, chopped
4 garlic cloves, chopped
2 tsp curry powder
300 ml coconut milk
1 tsp fresh thyme
6 spring onions, chopped
1 bunch parsley, finely chopped
Cooking Instructions:
Fry the chicken in the butter until golden brown on all sides then add the onion, garlic and curry powder. Stir-fry the mixture for 5 minutes then add the coconut milk, thyme, spring onions and parsley. Season with salt and pepper, stir well and allow to simmer for 20 mintes. Serve on a bed of rice and squeeze lemon juice over the top.
Ingredients:
1 large chicken (with giblets) cut into serving pieces
1 400 ml tin coconut milk
2 onions, finely sliced
600 g sweet potatoes, peeled and cubed
500 g carrots, peeled and diced
1 bouquet garni
3 tbsp chopped parsley
200 g grated coconut
5 pinches freshly-grated nutmeg
100 g freshly-grated ginger
500 ml nyembwe sauce (palm butter or palm soup base)
Salt and black pepper to taste
Cooking Instructions:
Add oil to a pot and fry the chicken pieces until golden. Remove and set aside then fry the onions until lightly golden. Remove and reserve. Add the chicken offal to the pot and fry for a minute then add 700 ml water and bring to a boil. Allow to cook for 20 minutes then remove the offal and chop. Add the offal to a casserole dish along with the fried chicken, onions, bouquet garni and the grated ginger. Season with salt and pepper, add 6 tbsp water and allow to simmer very gently for 10 minutes (add more water as necessary). Add the coconut milk (reserve 100 ml) and allow to simmer for half an hour.
Meanwhile place the carrots and sweet potatoes in salted water, bring to a boil and cook for 30 minutes. Pass them through a seive to form a paste then mix-in the remaining coconut milk and season with the nutmeg. Mix in the grated coconut and set aside in a warm place. Add the nyembwe to to the casserole and cook for a further 5 minutes. Arrange the carrot and sweet potato mixture on a serving plate and spoon the chiken and some of the cooking stock over the top. Sprinkle with the parsley and serve immediately.
Ingredients:
500 g white rice, cooked
100 g fresh fish
100 g chopped shallots
50 g chopped coriander
Kernels from 1 cob of corn
100 g mashed potatoes
1 tsp paprika
1/2 tsp pepper
1 tbsp curry powder
2 garlic cloves, mashed
1/2 tsp coffee powder
Salt to taste
Cooking Instructions:
Cut the fish in steaks then fry in oil until coloured. Add the garlic, mashed potatoes and shallots and fry for 5 minutes before adding the spices and 300ml water. Mix with a spoon to form a stew and continue simmering gently. Add the cooked rice and sweetcorn and stir vigorously for 2 minutes. Add the coriander and stir in then allow to simmer for 10 minutes. Serve immediately.
