Best 2 Shakuti Recipes
Shakuti is a traditional Kenyan stew made with beef, green beans, and coconut milk. It is a hearty and flavorful dish that is often served with ugali, a type of maize porridge. There are many different variations of shakuti, but the most common ingredients include beef, green beans, tomatoes, onions, garlic, ginger, coconut milk, and spices. Some recipes also call for the addition of potatoes, carrots, or bell peppers. Shakuti is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great source of protein, vitamins, and minerals, and it is also a good source of dietary fiber. This article provides three different recipes for shakuti, each with its own unique flavor and texture. The first recipe is a classic shakuti made with beef, green beans, and coconut milk. The second recipe is a vegetarian shakuti made with tofu, green beans, and coconut milk. The third recipe is a spicy shakuti made with beef, green beans, and coconut milk, and it is flavored with chili peppers and other spices.
Check out the recipes below so you can choose the best recipe for yourself!
SHAKUTI
One of my favorite recipes from the Australian grocery cookbook-magazine, Hot & Spicy Cooking. Delicious! I serve this over hot cooked basmati or jasmine rice.
Provided by mersaydees
Categories Whole Chicken
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Cut chicken into serviing pieces. Rinse and pat dry with peper towels.
- Heat ghee in large frying pan, add chicken and fry until golden brown, about 6 to 8 minutes. Remove from pan and drain on paper towels.
- Add spices, garlic and onion and fry until onion has softened, about 6-8 minutes. Stir in tomato paste and cook for 1 minute.
- Add chicken, coconut milk, stock and desiccated coconut, mix well and bring to the boil.
- Place lid on pan, lower heat and simmer for 40 minutes or until chicken is almost tender.
- Uncover pan and simmer 10 more minutes or until sauce is thick and dry.
Nutrition Facts : Calories 1170.6, Fat 76, SaturatedFat 33.9, Cholesterol 281.5, Sodium 405.6, Carbohydrate 53.7, Fiber 3.2, Sugar 44.1, Protein 67.3
GOAN LAMB XACUTTI
This fabulously tasty Xacutti (pronounced as sha- kooti)is a specialty of the Goan kitchen. The spice mixture, or masala might look daunting, but even if you didnt have all the spices, you can still make a very good masala. If you really want to cheat for convenience, replace Xacutti masala with 1/4 cup of good quality Indian curry powder and 1 to 2 tbsp ground dried red chillies. You can also toast dried unsweetened coconut instead of fresh, if you like. Serve this with steamed basmati rice.
Provided by Pinaygourmet 345142
Categories Lamb/Sheep
Time 4h
Yield 8-10 serving(s)
Number Of Ingredients 28
Steps:
- Cut lamb into 1 1/2 inch cubes and place in non-aluminum bowl. In blender, puree lemon juice, garlic, ginger and hot green peppers. Mix with lamb; marinate for 1 hour at room temperature or refrigerate for 2 to 6 hours. Crack open coconut,discarding the liquid. Pry out coconut meat. Pare off brown out side layer; discard. Grate coconut. In dry skillet, toast coconut over medium heat, stirring often, until golden brown, about 12 minutes.
- Masala:.
- In dry skillet, toast each spice separately over medium heat until fragrant and darkened in color. Transfer to spice grinder or blender along with toasted coconut; process until fine powder. Set aside.
- In large shallow Dutch oven, heat oil over medium-high heat; fry onions, stirring often, until goldenbrown, about 7 minutes. Stir in lamb and increase heat to high; fry. stirring, until liquid is mostly evaporated and oil begins to separate, about 12 minutes. Add masala; reduce heat to medium and fry, stirring until fragrant and oil is separated, 10 to 15 minutes. Stir in tomatoes, tamarind, salt and 2 cups water.
- Bring to simmer, reduce heat to medium- low and cook, partially covered and stirring often, until meat is tender and sauce is thick and clings to meat, about 1 1/2 hours.
Nutrition Facts : Calories 730, Fat 52.1, SaturatedFat 28.5, Cholesterol 152, Sodium 512.2, Carbohydrate 21.4, Fiber 7.7, Sugar 8.7, Protein 46.2
Tips:
- Use fresh ingredients. This will make a big difference in the flavor of your shakuti.
- Don't overcook the meat. The pork should be cooked until it is just tender, but not tough.
- Use a good quality coconut milk. This is another key ingredient that will greatly affect the flavor of your dish.
- Don't be afraid to experiment. There are many different ways to make shakuti, so feel free to add your own personal touch.
- Serve shakuti with your favorite sides. Some popular options include rice, steamed vegetables, and hard-boiled eggs.
Conclusion:
Shakuti is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover pork, and it is also a healthy and affordable meal. If you are looking for a new and exciting dish to try, I highly recommend shakuti.
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