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How To Cook "Kuku Kienyeji" With Coconut Cream Without Using Magadi Soda. Here Is The Trick.

Free range (Kienyeji) chicken is a much loved delicacy due to its intense flavor and organic nature. You need to prepare it coconut cream to lend it an exotic and delectable table that goes with many African dishes.


2 cups coconut milk

2 tbsps oil

1 onion, chopped

2 tbsps, cumin powder

1 chicken, cut into pieces

Juice of lime

1 tbsp finely grater lime rind

3 tbsps, sugar


In a pan, bring the coconut milk to boil until small bubbles of oil appear on the surface. 

In a heavy frying pan, add the oil and the onion and cumin powder and cook over high heat until the cumins cumin's fragrance is released. 

Add the chicken pieces and fry them for 15 minutes until they are tender and evenly browned.

Add the coconut milk and 3 tbsps of water and allow it to simmer for 10 minutes. Stir continuously to prevent it from sticking. 

Stir in the sugar, lime and rind and serve immediately. 

Cooking tips: Free range chicken tends to be quite tough because it has strong muscles. To soften it, soak in brine water overnight before cooking. 

Content created and supplied by: Bobs (via Opera News )

Here Is The Trick Kienyeji Kuku Kienyeji Magadi Soda


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