…which means beans in coconut milk. This is the recipe I promised to post yesterday. Sorry for the delay but at least now you’ll have a chance to cook it for dinner. This is another easy-peasy dish, ready in about 20 minutes…and the taste..mmm, heavenly. If you’re a fan of african/indian cuisine with lots of spices this is just for you. This is also a great idea for a vegetarian dinner and a lunch box for the day after. So, if you’re planning to start your week with a bowl of something super tasty, this is it!
We have this recipie thanks to an african couple living in Krakow. Iza is from Kenia and Yuga is from Kongo. They organize african themed events and prepare great food mixing different culinary traditions. They had a short video series on preparing african dishes that you can see here. Check out their Karibu website for more information.
What you need:
2/3 onions
4/5 cloves of garlic, grated
3cm piece of fresh ginger, grated
green pepper
red pepper
yellow pepper
tinned kidney beans
coconut milk (usually 1 can is enough)
Spices:
1 teaspoon of:
curcuma
red pepper
black pepper (may be less)
cumin
curry
salt
Fry the chopped onions on a pan, add ginger and garlic, fry a little longer. Add peppers cut into strips or however you prefer, strips kind of make it taste different. Now add all the spices. I ran out of sweet pepper last night but it wasn’t a problem. Fry everything for about 3 mins, now add the coconut milk and the beans. Leave it simmering for another 5 mins. Serve with basmati rice but I believe with noodles it may be equally tasty.
The quality of the pics isn’t too good but we have a terrible camera at the moment so forgive us.
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