Wali wa Nazi (Coconut Rice)
Samaki wa Kupaka
Chai
Wali wa Nazi (Coconut Rice)
Wali wa Nazi (wali, cooked rice; nazi, coconut) is a Swahili dish popular
on Africa's Indian ocean coast, particularly in Swahili areas like
Zanzibar, Lamu, Malindi, and Mombasa. It is a creamy, rich accompaniment
to any meat, chicken, fish, or curry.
2 cups Basmati Rice
4 cups Coconut Milk ( two cups thick, two cups thin )
1 tsp. Salt to taste
Use rice that has been well-washed, rinsed, soaked in water for twenty
minutes, and drained. Use home-made (see below) or canned coconut milk ,
unsweetened. If using canned unsweetened coconut milk: Shake the can
before opening. Divide the contents of the can into two parts, placing
about two-thirds of the can's contents in one measuring cup and the
remaining one-third in the other. Add enough warm water to each to make
two cups. The first is the "thick", the second is the "thin". Add salt to
taste.
Bring the thin coconut milk to a near boil in a saucepan. Add the rice and
salt. Cook for about ten minutes, stirring constantly. Reduce heat to very
low. Stir in the thick coconut milk. Continue stirring for five minutes
while the mixture simmers. Cover tightly. Make sure the fire is as low as
possible. Let steam for twenty to twenty-five minutes. Serve with Samaki
wa Kupaka, or Tanzanian Meat Stew, Mchuzi wa Samaki or any Swahili-style
curry dish.
Home - Made Coconut Milk: Coconut milk is made from the meat of the
ripened coconut. To make thick coconut milk: In a glass bowl, combine
equal parts near-boiling water and coconut meat (fresh or dried, shredded
or flaked -- if using packaged coconut meat, unsweetened). Stir well and
allow the mixture to stand for up to an hour. Squeeze the mixture very
tightly in your hands, or run it through a blender or food processor.
Strain everything through a cheesecloth, using the cloth to wring all
liquid from the coconut meat. Repeat the process, re-using the same
coconut meat to make thin coconut milk, then throw away the coconut meat.
Samaki wa Kupaka
This tasty fish recipe is best if it's done on a charcoal grill, but it's
quite good if done in the oven broiler.
1 whole Ngege ( Tilapia )
2 tsp. fresh ginger
6 cloves of garlic
2 Zambezi Red chile peppers
3 cups coconut milk (canned is okay )
a little tamarind paste or powder to taste
1 tsp. curry powder
salt (to taste)
cayenne pepper (to taste)
Clean fish, remove scales and tail. Cut a long gash on each side of the
fish. Grind together the ginger, garlic, and chile pepper, and salt until
it forms a paste. Rub this mixture all over the fish, into the stomach
cavity, and into the gash on each side. Cover and leave to sit for an hour
or two. In a saucepan stir together the coconut milk, tamarind, curry
powder, salt and cayenne pepper. Simmer the sauce over a low heat. Place
the fish on an outdoor grill (a metal grill basket with a hinged top is
very useful); or cook the fish in the oven broiler. When fish is half done
begin spooning the sauce over the fish. Spoon more of the sauce onto the
fish each time you turn it. If using the broiler you might transfer the
fish to the oven. Continue cooking until fish is done. Drink Chai with the
meal or afterwards.
Chai
Chai is the word for tea throughout the Middle East, Western Asia, and in
Swahili-speaking Eastern Africa. To make chai it is essential to follow
the Indian custom that all the ingredients be brought to a boil together.
Doing so gives chai a different taste and feel than would be obtained by
just adding milk and spices to hot tea.
4 cups Milk
4 cups Water
4 tsp. Keemun or Yunanthree Black Tea
1/4 tsp. whole cardamon seeds or few pinches of ground cardamom
1 pinch ground ginger
sugar to taste
In a saucepan combine all ingredients. Add the spices: cardamom seeds (or
a few pinches of ground cardamom) and just a pinch of ginger should be
enough spice. Bring mixture to a low boil and simmer for a few minutes.
Pour the tea through a strainer into a teapot and serve immediately.
Without the ginger this recipe also works well for coffee.
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