Tanzania, Kuku Paka and beyond

My earliest association with East Africa was with a group of girls who were in school with me, who came from Arusha, Kenya, Nairobi and Tanganyika (now Tanzania )They were a happy group, mostly Gujurati speaking and had that attitude which said “our hearts are in Africa”.Ofcourse the other link to Africa was our Geography lessons which taught us about Mount Kilimanjaro and Lake Victoria.Although I was in touch with the girls over the years, talks about East Africa had dwindled.Until about six years ago we met a gentleman while on a visit to Egypt.He hailed from Tanzania in East Africa-his fore fathers were of Indian origin and had sailed to Africa years and years ago….We developed a great friendship over the years and were introduced to his Ismaili family-most of whom are settled in the US.Elegant, strong willed, loving folk.Who spoke Kutchi with pride and élan .Who loved Indian movies and food .Who loved to sit around the dining table post dinner drinking “chai” to catch up on life.Jokes, laughter and sharing of memories.On our visit to Atlanta, he insisted that his sister cook us one of his favorite Tanzanian dishes. Kuku Paka-a delectable chicken dish with a coconut milk base.My southern palate took to the dish right away.There was lots of food.It was a memorable evening.Filled with love and warmth.One that I will remember for a long time to come.Friends.What would life be without them?

Kuku means chicken.I don't know what Paka stands for.

Kuku Paka

4 skinless, boneless chicken breasts,cubed*
1 medium onion , finely chopped
I clove garlic, crushed
½ teaspoon grated fresh ginger
1 teaspoon coriander powder
1 teaspoon chilli powder
½ teaspoon cumin seeds
Salt to taste
2-3 cloves
4 skinless, boneless chicken breasts, cubed*
1 cup water
3-4 potatoes peeled and quartered
1 and ½ cup coconut milk
6 hardboiled eggs, halved
2 tablespoons cooking oil

* You can use chicken on the bone (breasts or thighs) cut in small pieces if desired.

Heat the oil in a pan/dutch oven and sauté the onions . Stir in the garlic, add the spices and salt and mix well.Add the chicken and brown. Add water and bring to a boil.Add the potatoes and cook until done.Stir in the tomatoes and add the coconut milk. Reduce the heat and simmer until the sauce is thickened. Place the halved eggs in a serving dish. Pour the chicken curry over it. Garnish with cilantro. Serve hot with steamed rice and /or rotis.