There is just something about coconut that makes food that much more delicious. Add to omena and you have a perfect match made in foodie heaven. I do not understand why most people do not like omena. I have heard some say that whenever they cook them, they taste bitter, others say they do not like the smell especially when cooking, and there are those who remove the head before cooking! This was from a friend of mine who was sleeping in the hostels at university. Since most students preferred to cook for themselves in the dorm, literally every hallway had the smell of omena cooking! She hates this food to this day! All I can say is that it all depends on how you cook. This recipe will certainly change your mind, hopefully hers too. What has been your experience with this dish? Good or bad, let me know in the comments.
INGREDIENTS
1 Cup Omena
1 Cup Coconut Milk
3 Tablespoon Tomato Paste
1 Onion
Pinch Salt
1 Teaspoon Paprika
1 Teaspoon Black Pepper
2 Tomatoes
1 Teaspoon Turmeric
1 Teaspoon Turmeric
METHOD
To prepare omena, boil water until hot, add to bowl and add the omena. Let sit a few minutes then pick with slotted spoon, add to another bowl with hot water. You do this so that if there are any residues like stones they remain at the bottom of the first bowl
Hot water helps to soften the omena so that they do not take too long to cook
Add onions to pan with oil and cook until browned
Add paprika
Cook until the tomato paste is mixed well with the onions and spices
OMENA IN COCONUT SAUCE
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Yield: 2 Servings
Ingredients
- 1 Cup Omena
- 1 Cup Coconut Milk
- 3 tablespoons Tomato Paste
- 1 Onion
- Pinch Salt
- 1 Teaspoon Paprika
- 1 Teaspoon Black Pepper
- 2 Tomatoes
- To prepare omena, boil water until hot, add to bowl and add the omena. Let sit a few minutes then pick with slotted spoon, add to another bowl with hot water. You do this so that if there are any residues like stones they remain at the bottom of the first bowl
- Add onions to pan with oil and cook until browned, add black pepper, paprika, black pepper, cook until the tomato paste is mixed well with the onions and spices
- Add omena. Dry fry for a few minutes so that they are fully coated with the tomato paste
- Add the coconut milk stir and cover to cook for a few minutes
- Add water, turn down heat and let simmer covered until sauce thickens
- Serve with ugali
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