OMENA IN COCONUT SAUCE

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

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 black pepper

Add paprika

Add Turmeric

Add tomato paste

Cook until the tomato paste is mixed well with the onions and spices

Add the clean 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

Take from heat and serve with ugali

OMENA IN COCONUT SAUCE

Recipe by Mulunga Alukwe

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

Cooking Directions

1. 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
2. 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
3. Add omena. Dry fry for a few minutes so that they are fully coated with the tomato paste
4. Add the coconut milk stir and cover to cook for a few minutes
5. Add water, turn down heat and let simmer covered until sauce thickens
6. Serve with ugali