Ingredients with Measurements:
- 1 block of firm tofu, drained and pressed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of grated ginger
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of turmeric
- 1/2 teaspoon of chili powder
- 1 can of coconut milk (13.5 oz)
- 1/2 cup of vegetable broth
- 1/2 cup of chopped tomatoes
- 1/2 cup of chopped cilantro
- Salt and pepper to taste
- 2 tablespoons of vegetable oil
Special equipment needed:
- Large skillet
- Wooden spoon
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Tofu press (optional)
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the chopped onion and sauté for 2-3 minutes until translucent.
3. Add the minced garlic, grated ginger, ground cumin, ground coriander, turmeric, and chili powder. Stir well and cook for 1-2 minutes until fragrant.
4. Add the chopped tomatoes and cook for 2-3 minutes until softened.
5. Add the drained and pressed tofu and stir well to coat with the spices.
6. Pour in the coconut milk and vegetable broth. Stir well and bring to a simmer.
7. Reduce the heat to low and let the mixture simmer for 10-15 minutes until the sauce has thickened and the tofu is heated through.
8. Season with salt and pepper to taste.
9. Garnish with chopped cilantro and serve hot with rice or naan bread.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Medium-high heat for sautéing, low heat for simmering.
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Total fat: 25g
Saturated fat: 18g
Cholesterol: 0mg
Sodium: 200mg
Total carbohydrates: 12g
Dietary fiber: 3g
Sugars: 4g
Protein: 10g
Substitutions for ingredients:
- Chicken or shrimp can be used instead of tofu.
- Chicken broth or water can be used instead of vegetable broth.
- Fresh tomatoes can be used instead of canned tomatoes.
- Fresh parsley or mint can be used instead of cilantro.
Variations:
- Add chopped bell peppers or carrots for extra vegetables.
- Use different spices such as garam masala or curry powder.
- Add a tablespoon of tomato paste for a richer flavor.
- Use coconut cream instead of coconut milk for a creamier texture.
Tips and tricks:
- Pressing the tofu before cooking will help it absorb more flavor and have a firmer texture.
- Use a non-stick skillet to prevent the tofu from sticking to the bottom.
- Adjust the amount of chili powder to your taste preference.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kuku paka in a skillet over medium heat until heated through.
Presentation ideas:
Serve the kuku paka in a large bowl and garnish with chopped cilantro.
Garnishes:
Chopped cilantro, chopped peanuts, sliced green onions.
Pairings:
Rice, naan bread, roasted vegetables.
Suggested side dishes:
Cucumber salad, roasted sweet potatoes, sautéed spinach.
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
- If the sauce is too thick, add more vegetable broth or coconut milk to thin it out.
Food safety advice:
Make sure to cook the tofu or chicken thoroughly to prevent any foodborne illnesses.
Food history:
Kuku paka is a traditional Kenyan dish that is typically made with chicken and coconut milk.
Flavor profiles:
Creamy, spicy, savory.
Serving suggestions:
Serve the kuku paka with rice or naan bread for a filling and satisfying meal.
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Region: Kenyan