Ingredients with Measurements:
- 1 pound of Eru
- 1 can of coconut milk
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 2 tablespoons of vegetable oil
- 1 tablespoon of curry powder
- 1 teaspoon of cumin
- Salt and pepper to taste
- 1 tomato, chopped
- 1 scotch bonnet pepper, chopped (optional)
- 1 tablespoon of lemon juice
- 1 cup of water
Special equipment needed:
- Large pot
- Wooden spoon
- Knife
- Cutting board
Step-by-step instructions:
1. Rinse the Eru in cold water and chop it into small pieces.
2. In a large pot, heat the vegetable oil over medium heat.
3. Add the chopped onion, minced garlic, and grated ginger to the pot. Cook for 2-3 minutes until the onion is translucent.
4. Add the curry powder and cumin to the pot and stir well.
5. Add the chopped tomato and scotch bonnet pepper (if using) to the pot and cook for 2-3 minutes.
6. Add the chopped Eru to the pot and stir well.
7. Add the can of coconut milk and 1 cup of water to the pot. Stir well.
8. Season with salt and pepper to taste.
9. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes until the Eru is tender.
10. Add the lemon juice to the pot and stir well.
11. Serve the Eru and Coconut Curry hot with rice or bread.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 20g
Carbohydrates: 15g
Protein: 5g
Substitutions for ingredients:
- You can use spinach or kale instead of Eru.
- You can use any type of oil instead of vegetable oil.
- You can use any type of pepper instead of scotch bonnet pepper.
Variations:
- You can add chicken or shrimp to the curry for extra protein.
- You can add potatoes or sweet potatoes to the curry for extra texture.
- You can add coconut flakes or toasted almonds to the curry for extra crunch.
Tips and tricks:
- Make sure to rinse the Eru well before cooking to remove any dirt or debris.
- If you don't like spicy food, you can omit the scotch bonnet pepper.
- You can adjust the amount of curry powder and cumin to your liking.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pot over low heat until heated through.
Presentation ideas:
- Serve the curry in a large bowl with rice or bread on the side.
- Garnish the curry with fresh herbs like cilantro or parsley.
Garnishes:
- Fresh herbs like cilantro or parsley
- Coconut flakes
- Toasted almonds
Pairings:
- Rice
- Bread
- Naan
Suggested side dishes:
- Roasted vegetables
- Salad
- Grilled chicken
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the Eru and other ingredients thoroughly to avoid any foodborne illnesses.
Food history:
- Eru is a leafy green vegetable that is native to Cameroon and is commonly used in African cuisine.
Flavor profiles:
- The Eru and Coconut Curry is savory, spicy, and slightly sweet from the coconut milk.
Serving suggestions:
- Serve the Eru and Coconut Curry as a main dish for lunch or dinner.
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Region: West African