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Mtuzi wa Samaki (Tanzanian Coconut Fish Curry)
Mtuzi wa Samaki (Tanzanian Coconut Fish Curry)
This is the first Tanzanian recipe on stonedsoup.net! Being heavily influenced by Indian cuisine from large pockets of immigrants, this fish curry is a great example of Tanzanian fusion. Tomatoes, onions, and red pepper are stir fried then simmered in coconut milk with a firm fleshed fish such as tilapia, catfish, and snapper. I had some nice pieces of walleye to use as the protein. The fish curry is served over boiled yucca, potatoes, or rice.
Ingredients
- 20 oz firm white fish fillets walleye, tilapia, catfish, snapper
- 2 tsp madras curry powder
- 2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp vegetable oil
- 1 small onion finely chopped
- 1 small red bell pepper finely chopped
- 4 garlic cloves minced
- 1 tbsp ginger grated
- 3 roma tomatoes diced
- 2 tbsp lemon juice
- 1 cup coconut milk
- 2 lbs frozen yucca
Garnish
- cilantro chopped
Instructions
Cooking the Yucca
- Add the yucca to a pot of salted boiling water.
- Simmer for 25 minutes. Drain and set aside until ready for use.
Fish Curry
- Season the fish fillets with 1 tsp of madras curry powder, 1 tsp of salt, and 1/4 tsp of black pepper.
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the fish fillets, cooking for 4 minutes on just one side. Remove from the pan and set aside.
- In the same pan, add in the onions, red pepper, garlic, and ginger. Sauté for 5 minutes.
- Add in the rest of the seasonings, tomatoes, and lemon juice. Reduce the heat to medium and cook for 10 minutes until the tomatoes have broken down.
- Stir in the coconut milk. Add the pieces of fish back in, cooked side up. Cover. Reduce the heat to medium low and simmer for 8 minutes.
Shrimp and Chicken Magic Bowl
Shrimp and Chicken Magic Bowl
This is the first Mauritian recipe on stonedsoup.net! Mauritius is an island off the southeastern coast of Africa; next to Madagascar. Mauritian cuisine is influenced by African, Chinese, French, and Indian culture. Shrimp and chicken magic bowl, aka bol renverse, has it’s roots in Cantonese cuisine; where chicken and shrimp are stir fried with vegetables in a light sauce. A fried egg is put in a bowl, topped with the stir fry, and packed down with rice. The bowl is flipped up onto a plate, revealing a mountain of goodness.
Ingredients
- 1 tbsp vegetable oil
- 1 boneless skinless chicken breast cut into 1” cubes
- 4 garlic cloves minced
- 1 medium carrot peeled and julienned
- 5 button mushrooms sliced
- 4 green onions chopped
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tsp rice wine vinegar
- 1/2 tsp white pepper
- 1 tbsp cornstarch
- 1/2 cup water
- 8 large shrimp peeled and deveined
- 2 large eggs
- 2 cups steamed basmati rice
Instructions
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the chicken and sauté for 5 minutes.
- Add in the garlic, carrots, mushrooms, and green onions. Sauté for 3 minutes.
- Add in the soy sauce, oyster sauce, rice wine vinegar, and white pepper. Mix together the water and cornstarch to make a slurry. Stir that into the sauce. Add in the shrimp.
- Cook for 4 minutes, flipping the shrimp half way through. Set aside.
- Heat up 1/2 tbsp of cooking oil in a small skillet over medium high heat. Fry the eggs one at a time for 90 seconds a side.
Magic Bowl Assembly
- Place a fried egg in the bottom of a bowl.
- Place 4 shrimp out of the stir fry on top of the egg.
- Scoop a large ladle of the stir fry over the eggs and shrimp.
- Gently pack the bowl with some steamed basmati rice.
- Place a plate on top of the bowl and flip upside down.
3 Pigs Breakfast Sausage
3 Pigs Breakfast Sausage
I’ve had this idea for this sausage in my head for many, many, years. And now, I’ve finally made it happen. A breakfast sausage so perfect, containing bacon and ham. All 3 supermeats from 1 animal, turned into one luxurious sausage. I even wrote a little death metal song(vocally in the form of Nile) in praise of pork:”My lord is of swine. All 3 sacured entities: bacon, ham, and sausage, encased in the bowels of porcos. Et laudant te, boni suci, quique Dominus. A kiss, so succulent upon larded lips. All 3 sacured entities: emulsified into one.”Yes, the cheeba is strong with this one. A few tips to make this process smooth: Lightly pulse the bacon and ham in a good processor. You don’t want the pieces fine, but small enough to pass through the breakfast sausage horn. Let the sausages rest for a couple of hours once stuffed and twisted. You should yield about 4 dozen links. Freeze down what you don’t plan on cooking in freezer paper.
Servings: 48 sausages
Equipment
- food processor
- meat grinder
- sausage stuffer
Ingredients
- 5 lbs pork shoulder ground once on medium grinding plate
- 8 oz cooked bacon pulsed in a food processor
- 8 oz ham cubed; pulsed in a food processor
- 2 1/2 tbsp brown sugar
- 1 1/2 tbsp salt
- 1 1/2 tbsp ground sage
- 3 tsp black pepper
- 1 tsp marjoram
- 1/2 tsp crushed red pepper flakes
- 1/4 tsp ground cloves
- lamb casings
Instructions
- Mix together all of the seasonings.
- Add the seasonings, bacon, and ham to the ground pork.
- Thoroughly mix. Place in the refrigerator until ready to stuff.
- Pipe the sausage through the lamb casings with your sausage stuffer.
- Gently twist to 4”-5” in length. Let rest in the refrigerator for a couple of hours before cutting.
- Cut the links apart. Freeze down what you don’t plan on cooking in the next 3 days in freezer paper.
To Cook
- Heat up a 1/2 tbsp of cooking oil in a small sauté pan over medium high heat. Add the sausages to the pan.
- Cook for 4-5 minutes a side.
