Ingredients with Measurements:
- 2 cups of maize flour
- 4 cups of water
- 1 can of coconut milk
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 2 tablespoons of curry powder
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1 teaspoon of turmeric
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, bring 4 cups of water to a boil.
2. Slowly add 2 cups of maize flour to the boiling water, stirring constantly with a wooden spoon until the mixture becomes a thick, smooth consistency. This is the obusuma.
3. Reduce the heat to low and let the obusuma simmer for 10-15 minutes, stirring occasionally.
4. In a separate pan, heat 1 tablespoon of vegetable oil over medium heat.
5. Add the chopped onion, minced garlic, and grated ginger to the pan and sauté for 2-3 minutes until the onion is translucent.
6. Add the curry powder, cumin, coriander, turmeric, and salt to the pan and stir until the spices are well combined.
7. Pour in the can of coconut milk and stir until the mixture is smooth.
8. Let the coconut curry simmer for 10-15 minutes until the sauce has thickened and the flavors have melded together.
9. Serve the obusuma and coconut curry together, with the curry spooned over the obusuma.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Obusuma: low heat
- Coconut curry: medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 400
- Fat: 20g
- Carbohydrates: 50g
- Protein: 8g
Substitutions for ingredients:
- Maize flour can be substituted with cornmeal or polenta.
- Vegetable oil can be substituted with coconut oil or olive oil.
Variations:
- Add diced vegetables such as carrots, bell peppers, or zucchini to the coconut curry for added nutrition and flavor.
- Use different types of curry powder or spices to change the flavor profile of the dish.
Tips and tricks:
- Stir the obusuma constantly while cooking to prevent lumps from forming.
- Use a non-stick pan to prevent the obusuma from sticking to the bottom of the pot.
- Adjust the amount of spices to your personal taste.
Storage instructions:
- Store any leftover obusuma and coconut curry separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the obusuma in the microwave or on the stovetop with a little bit of water to loosen it up.
- Reheat the coconut curry on the stovetop over low heat, stirring occasionally.
Presentation ideas:
- Serve the obusuma and coconut curry in separate bowls for a more visually appealing presentation.
- Garnish the coconut curry with fresh cilantro or chopped peanuts.
Pairings:
- Serve with a side of steamed vegetables or a fresh salad.
Suggested side dishes:
- Steamed broccoli
- Roasted sweet potatoes
- Mixed greens salad with a citrus vinaigrette
Troubleshooting advice:
- If the obusuma is too thick, add more water to thin it out.
- If the coconut curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the obusuma and coconut curry to the appropriate temperature to prevent any foodborne illnesses.
Food history:
- Obusuma is a staple food in Kenya and other parts of East Africa, made from maize flour and water.
- Coconut curry is a popular dish in many Southeast Asian countries, including Thailand and Indonesia.
Flavor profiles:
- Obusuma has a mild, slightly sweet flavor.
- Coconut curry is rich and creamy, with a slightly spicy and savory flavor.
Serving suggestions:
- Serve the obusuma and coconut curry family-style, with everyone helping themselves to the amount they want.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Sri Lankan