What an informative post, Elizabeth! I am not very familiar or knowledgeable about Sub-Saharan African cuisine, so this was such an interesting read. And I think Lisa and Annada’s Curry Night is really going to be spectacular!
Curry to me has always meant a spiced stew. In Southern Africa I remember being introduced to Piri Piri and Colonial English curries described by the number of boys. A stint in London for college gave me contacts from Nigeria and West Africa. Vietnamese, Thai and Burmese curries became favorites when I moved to Boston. Now 50 years later, you have brought me to East Africa and Kenya. This will definitely be on the menu this week. All the ingredients are in my pantry.
How wonderful to be familiar with so many flavourful dishes! I am hoping to post a vegetarian recipe using the paste later this week; in the meantime these are the tips Rachel gave me to make a coconut curry using the paste:
- Marinate protein of choice with curry powder and lime juice.
- Brown the protein in coconut oil; set aside.
- Sauté onions, then tomatoes, chopped cilantro stems and 2 tbsp Kuku Paka paste to build the sauce.
- Add vegetables of choice if desired and S+P, return the protein, and add water to simmer.
- Stir in ~1 cup coconut milk and cook until tender.
- Finish with salt, lime, chili, and cilantro; serve with rice or chapati.
I have put a response to you on my to do list for after I have cooked a version of this. What type of "curry" powder is preferred in Kenya? I also like to use Ro-tel which has quite a bit of heat in it, so I expect this will be a spicy version. I may do it with chicken tonight.
The current blend is Basic Curry Powder from Adrianna's Spice Caravan 1997. I also like her Berbere mix which an Ethiopian friend said tasted right. I make it mild using Aleppo pepper instead of New Mexican chillies.
Elizabeth, what a beautiful and thoughtful piece made from equal parts history, reflection, and sensory invitation. I loved how you wove together the cultural depth of curry-making with personal moments of discovery. Your spotlight on Rachel Adjei and The Abibiman Project was especially moving; it reminded me how food can be both resistance and joy. And the way you reframed curry not as something borrowed, but something deeply rooted across cultures, was both necessary and powerful. Thank you for drawing that long table so vividly.
Harshita, what a lovely note! I’m so glad you enjoyed this piece. Food as a bridge across the sometimes great divides that separate us is more important than ever, isn’t it? 💕
“In learning how to make these dishes, the principles that are universal to global curry-making came to the fore: the layering of spices, the slow steps to build the complexity of a dish so that the end result is not a singular note but a choral concert of flavour. “
Loved reading your words and of course the recipe too.
Elizabeth this is fantastic for so many reasons. Firstly I've learnt something new about a regional cooking style I know very little or nothing about. Your respectful sharing honours the knowledge holders so beautifully. I just love how woman find empowerment and community through sharing food and cooking knowledge. The kitchen can become a whole world, when we welcome the food traditions from other places, near and far.
Lisa, it was your inspiration that pushed this deeper dive! Much as I love curries, they are not something I cook often. I am so excited to explore what everyone will offer in your Curry Night roundup. Thank you for elevating our community 💕
This is really an interesting recipe, Elizabeth. The Cook time is much shorter than
Asian curry
pastes make it more accessible at home.
What an informative post, Elizabeth! I am not very familiar or knowledgeable about Sub-Saharan African cuisine, so this was such an interesting read. And I think Lisa and Annada’s Curry Night is really going to be spectacular!
A very interesting article and important conversation, and I totally agree with you. P.S. this curry sounds great!
Very different than what you usually post about! 😊
What do you mean?
I was responding to your comment about the recipe and referring to your pastas and breads, of course! 🥰
Oooh yes! :) I love curries! I actually eat as much Italian food as other cuisines, but I only post about certain things ☺️
Your post is thoughtful and informative. It definitely makes me miss Toronto. Rachel Adjei is one of many impressive chefs and food justice advocates.
I love the idea of the long table. May I join?
Always!! You are already there in spirit ❤️
I sure am!
Wow am I hungry! From your market visit to your recipe, I’m just craving that African curry and the whole menu really! Thank you for sharing this
Curry to me has always meant a spiced stew. In Southern Africa I remember being introduced to Piri Piri and Colonial English curries described by the number of boys. A stint in London for college gave me contacts from Nigeria and West Africa. Vietnamese, Thai and Burmese curries became favorites when I moved to Boston. Now 50 years later, you have brought me to East Africa and Kenya. This will definitely be on the menu this week. All the ingredients are in my pantry.
How wonderful to be familiar with so many flavourful dishes! I am hoping to post a vegetarian recipe using the paste later this week; in the meantime these are the tips Rachel gave me to make a coconut curry using the paste:
- Marinate protein of choice with curry powder and lime juice.
- Brown the protein in coconut oil; set aside.
- Sauté onions, then tomatoes, chopped cilantro stems and 2 tbsp Kuku Paka paste to build the sauce.
- Add vegetables of choice if desired and S+P, return the protein, and add water to simmer.
- Stir in ~1 cup coconut milk and cook until tender.
- Finish with salt, lime, chili, and cilantro; serve with rice or chapati.
Would love to hear the results! 💕
I have put a response to you on my to do list for after I have cooked a version of this. What type of "curry" powder is preferred in Kenya? I also like to use Ro-tel which has quite a bit of heat in it, so I expect this will be a spicy version. I may do it with chicken tonight.
I don’t know the answer to that question but Rachel suggested “your fav curry powder” so I think you should go with your preference!
The current blend is Basic Curry Powder from Adrianna's Spice Caravan 1997. I also like her Berbere mix which an Ethiopian friend said tasted right. I make it mild using Aleppo pepper instead of New Mexican chillies.
Superb - I am not overly familiar with this regions cuisine, so I found this piece extra interesting. Thank you.
Thank you Sheryl! 💕
Elizabeth, what a beautiful and thoughtful piece made from equal parts history, reflection, and sensory invitation. I loved how you wove together the cultural depth of curry-making with personal moments of discovery. Your spotlight on Rachel Adjei and The Abibiman Project was especially moving; it reminded me how food can be both resistance and joy. And the way you reframed curry not as something borrowed, but something deeply rooted across cultures, was both necessary and powerful. Thank you for drawing that long table so vividly.
Harshita, what a lovely note! I’m so glad you enjoyed this piece. Food as a bridge across the sometimes great divides that separate us is more important than ever, isn’t it? 💕
It absolutely is. They became the places were the foundation of our great learning is .
This was so stunning, Elizabeth. Thank you for sharing . I have chills and goosebumps . Really really hit home. Grateful for your share
“In learning how to make these dishes, the principles that are universal to global curry-making came to the fore: the layering of spices, the slow steps to build the complexity of a dish so that the end result is not a singular note but a choral concert of flavour. “
Loved reading your words and of course the recipe too.
First time reading your writing- I’m hooked.
Thanks for sharing 🙏
That makes me so happy, Geetika! I'm very glad you are here and hope that you continue to enjoy Delicious Bits. Welcome to the table💕
Thank you so much, Aki. That really means a lot to hear, especially as I’ve always admired your writing💕. I’m really glad it resonated with you.
Elizabeth this is fantastic for so many reasons. Firstly I've learnt something new about a regional cooking style I know very little or nothing about. Your respectful sharing honours the knowledge holders so beautifully. I just love how woman find empowerment and community through sharing food and cooking knowledge. The kitchen can become a whole world, when we welcome the food traditions from other places, near and far.
Lisa, it was your inspiration that pushed this deeper dive! Much as I love curries, they are not something I cook often. I am so excited to explore what everyone will offer in your Curry Night roundup. Thank you for elevating our community 💕