About
"Food is essential to life; therefore, make it good." - Kipchoge Keino
Kuku Paka, often referred to simply as "Kuku Na Nazi," is a beloved Kenyan dish known for its rich and flavorful coconut curry sauce served with chicken. This dish is a fusion of Kenyan and South Asian culinary influences and has a delightful balance of sweet and savory flavors. Here's a summary and history of Kuku Paka:
Kuku Paka's roots can be traced back to the coastal regions of Kenya, particularly in cities like Mombasa and Lamu. These coastal areas have a long history of trade and cultural exchange with the Arabian Peninsula and the Indian subcontinent. As a result, Kenyan cuisine, including Kuku Paka, has been influenced by Indian and Arabian flavors and cooking techniques.
The dish likely originated in the Swahili culture that thrives along the Kenyan coast, where ingredients like coconut, spices, and rice are staples. Over time, Kuku Paka has become a popular dish not only in coastal regions but also throughout Kenya and beyond, appreciated for its unique and harmonious blend of flavors.
This dish is almost always served with Ugali, a staple food in many African countries, including Kenya, Tanzania, Uganda, and several others. It is a simple, versatile, and filling dish made from maize (corn) flour and water.
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Kuku Paka with Ugali From Kenya
Kuku Paka, often referred to simply as "Kuku Na Nazi," is a beloved Kenyan dish known for its rich and flavorful coconut curry sauce served with chicken.
Prep time
1 hour
Cook time
45 mins
Serves
3-5
INGREDIENTS
For the Chicken Marinade:
2 pounds (about 1 kg) chicken pieces (bone-in for more flavor)
Juice of 1 lemon
1 teaspoon salt
1 teaspoon ground turmeric
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon ginger powder
For the Curry:
2 tablespoons vegetable oil
1 large onion, finely chopped
1 red bell pepper, chopped into pieces
2-3 cloves garlic, minced
1-inch piece of ginger, grated
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground paprika
1/4 teaspoon cayenne pepper (adjust to your preferred spice level)
1 can (14 oz) coconut milk
Salt and black pepper to taste
Fresh cilantro or parsley, chopped for garnish
For Ugali
2 cups maize flour (also known as cornmeal or semolina)
4 cups water
A pinch of salt (optional)
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Instructions
A rich and creamy coconut curry served with traditional Kenyan ugali.
Click here for video recipe and story on Instagram
Marinating the Chicken:
In a large bowl, combine the chicken pieces with lemon juice, salt, and spices. Mix well, ensuring the chicken is evenly coated. Let it marinate for at least 30 minutes, or longer for better flavor.
Cooking the Chicken:
In a large, deep skillet or pot, heat the vegetable oil over medium-high heat.
Add the marinated chicken pieces and brown them on all sides. This should take about 5-7 minutes. Once browned, remove the chicken from the pot and set it aside. This can also be done on a grill.
Preparing the Curry:
In the same pot, add chopped onions and sauté until they become soft and translucent.
Add minced garlic and grated ginger, and cook for an additional 1-2 minutes until fragrant.
Stir in the all the spices and cook for a couple of minutes to release the flavors.
Add the tomato paste and mix to combine.
Pour in the coconut milk and stir to combine. Bring the mixture to a simmer.
Return the browned chicken to the pot, along with any juices that may have accumulated.
Simmering the Kuku Paka:
Reduce the heat to low, cover the pot, and let the curry simmer for about 20-25 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
Serving:
Once the chicken is fully cooked and the flavors have melded together, remove the pot from the heat.
Garnish with chopped cilantro or parsley.
UGALI
Boil Water:
In a large, heavy-bottomed saucepan, bring the 4 cups of water to a boil over high heat.
Mix the Maize Flour:
In a separate bowl, mix the maize flour with about 1/2 cup of cold water to create a smooth, thick paste. Ensure there are no lumps.
Add Maize Paste to Boiling Water:
Once the water is boiling, reduce the heat to medium-high.
Gradually add the maize paste to the boiling water while stirring vigorously with a wooden spoon or a spatula. It's essential to keep stirring to prevent lumps from forming.
Continue Stirring:
Keep stirring the mixture continuously for about 10-15 minutes. The ugali will start to thicken and come away from the sides of the pot as it cooks.
Test for Doneness:
To check if the ugali is done, take a small piece and try to roll it into a ball in your hand. It should be firm and smooth, without sticking to your hands.
Adjust for Consistency:
If your ugali is too thick and lumpy, you can add a little more hot water while stirring until you achieve the desired consistency.
If it's too thin, you can sprinkle in more maize flour while stirring.
Final Stirring:
Once the ugali reaches the right consistency and is smooth, lower the heat to the lowest setting and cover the pot. Allow it to steam for another 5 minutes.
Serving Suggestion:
Kuku Paka is traditionally served with rice, chapati (flatbread), or even ugali (a Kenyan cornmeal porridge).
