A Taste of Kenyan Spice

 

Kuku wa Pili Pili



Calling all spice enthusiasts! Today, we're taking a culinary trip to Kenya with a fiery dish called Kuku wa Pili Pili, which translates to "chicken with pepper pepper" in Swahili. This recipe promises to tantalize your taste buds with a symphony of flavors, blending the rich taste of chicken with the vibrant heat of Kenyan spices.

Ingredients:

  • 1 whole chicken, cut into serving pieces
  • 2 tbsp vegetable oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 inch ginger, grated
  • 2 tbsp tomato paste
  • 1 tbsp paprika
  • 1 tsp ground cumin
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1-2 scotch bonnet peppers, chopped (adjust based on spice preference)
  • 1 (400ml) can coconut milk
  • 2 cups chicken broth
  • 1 tbsp soy sauce
  • Salt to taste
  • Fresh cilantro (coriander), chopped (for garnish)

Instructions:

  1. Marinate the Chicken: In a large bowl, combine the chicken pieces with 1 tablespoon of vegetable oil, salt, and freshly ground black pepper. Let it marinate for at least 30 minutes, or preferably overnight, for deeper flavor.

  2. Sauté the Aromatics: Heat the remaining tablespoon of oil in a large pot or Dutch oven over medium heat. Add the chopped onions and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

  1. Spice Up the Mix: Add the tomato paste, paprika, cumin, coriander powder, and turmeric powder to the pot. Cook for a minute, stirring constantly, allowing the spices to release their aroma.

  2. Bring on the Heat: Now comes the fiery part! Introduce the chopped scotch bonnet peppers. Start with one pepper first and taste the sauce after simmering. If you find the heat manageable and crave more, add the second pepper. Remember, you can always add heat, but taking it away is trickier.

  1. Simmering Symphony: Pour in the coconut milk and chicken broth. Stir in the soy sauce and bring the mixture to a simmer. Gently add the marinated chicken pieces and ensure they are submerged in the sauce.

  2. Let it Simmer and Thicken: Cover the pot and simmer the chicken for 30-40 minutes, or until the chicken is cooked through and tender. The sauce should also thicken slightly during this time.

  3. Time to Serve: Once the chicken is cooked and the sauce has reached your desired consistency, remove the pot from heat. Garnish with freshly chopped cilantro and serve hot with your favorite accompaniments like steamed rice, ugali (cornmeal porridge), or chapati (flatbread).

Tips:

  • For a smoky flavor, you can substitute half of the vegetable oil with olive oil.
  • If you don't have scotch bonnet peppers, you can use habanero peppers or red chili peppers as alternatives, adjusting the quantity based on their heat level.
  • Don't be afraid to adjust the amount of spices to suit your taste preference.
  • Leftovers of Kuku wa Pili Pili taste even better the next day!

Kula vizuri! (Enjoy your meal!)


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