A lot of what I cook is actually dictated by my cravings. Whatever I feel like cooking, whichever flavors my tongue wants to feel, whichever textures I feel in my mouth- that is what I will go with. In as much as most of those flavors do not make it to the blog, plenty of them do. And with time, I will share those that didn’t with you. I had some calamari last week during a meeting I was attending and that triggered my cravings for seafood in general. I am on that vibe now! I want anything from the sea, and best believe we are gonna make it super delicious!
For today both here and on my channel, some kamba wa kupaka *heart eyes*
I made a dope vid to accompany the blog post. Do watch below, and subscribe!
PREP TIME: 15 min COOK TIME: 20 min SERVES: 3
1/2 a kg of kamba (prawns)
1 red onion, diced
1 tablespoon of minced garlic
1 tablespoon of minced ginger
2 tablespoons of tomato paste
1/2 a teaspoon of turmeric
1/2 a teaspoon of thyme
3/4 teaspoon of cumin
1/4 teaspoon of pepper
2 bay leaves
1 lime, juice and zest
1 cup of coconut milk
Vegetable oil for frying
Salt to taste
In your pan, add some oil and salt. Add the red onion, followed by the ginger and the garlic. Be careful not to burn these, in particular the garlic since if it burns, the overall flavor will be bitter.
Let it sautee until it is soft and fragrant. Then add the tomato paste, some hot water for it to mix in then add the bay leaves. You can use fresh tomatoes if that is what you prefer, i went for tomato paste because of the additional color and thickness it contributes to the dish in general.
After it simmers for about 3 minutes, add the spices, mix them in and then add the coconut milk.
I bought my coconut milk form the supermarket at 120bob a pack. If you can find fresh coconut milk, go for it love! But for us Nairobi folk, get the supermarket one. I like the coconut milk by Kara.
Let everything simmer for about 5-10 minutes (it will turn form deep red to mustard) then add your kamba. I bought my kamba (prawns) from city market stall number 52. I bought 1/2 a kg and that cost 1200bob. It is expensive, but it makes logistical sense since Nairobi is an inland city. You can buy them whole, or you cam have them clean them for you if you prefer. Make sure they are properly cleaned and deveined before you leave the shop, as sometimes they remove the shell but they do not devein so make sure you confirm.
Add the kamba then sprinkle the lime zest then let it simmer for 3 minutes. After that, give it a mix, add a splash of fresh lime juice and then let it simmer for another 3 minutes. They will change from colorless to white.
Prawns cook VERY VERY fast, so do not over do it and go overboard with the time unless you want prawn porridge *weeps*.
Garnish with some fresh dania, fresh limes as well then serve. I love my kamba wa kupaka with rice, but truly, in my opinion, it goes with every starch!
The flavors of the lime awakened that of the prawns and I feel like that was my favorite note of the entire dish. I really enjoyed the fullness of the bay leaves and loved how assertively the ginger and garlic came through. Such a rich dish and so amazing how easy it is to put together such delicious flavors!
In case the pictures are too good to be true, maybe my YouTube video will prove otherwise.
Get your downloadable recipe here :))