Wednesday, April 9, 2008

Kamba wa Nazi (Shrimp in Coconut Sauce)

Kamba (Shrimp) is loved in the coastal region. Shrimps taste better if cooked for just a few minutes on high heat. In the past I preferred fried shrimp only, but shrimp cooked with coconut milk is something that I would advise everyone to try. Believe me; you may never want fried shrimp ever again if you try this recipe. This recipe is exotic.


  • ½ lb/250g Shrimps (Jumbo)
  • ¼ cup Onions
  • 1 tsp Tomato paste (optional)
  • ½ cup Tomatoes
  • ¼ tsp (pinch) Turmeric
  • ½ tbsp Cilantro
  • ¼ tsp Black pepper
  • ½ tsp Ginger
  • 1/3 cup Sweet peppers (red, yellow, green)
  • ¼ cup coconut cream (tui Zito)
  • 1 tsp Garlic
  • Salt
  • Vegetable oil
  • Clean the shrimps and remove the shell but leave the tail. Marinate with salt and black pepper, and then put a side.
  • Heat oil in a pan, add onions and fry at medium heat until translucent.
  • Add tomatoes paste and turmeric, stir for one minute
  • Add tomatoes, coriander, ginger and salt. Increase the heat to medium high and cook the tomatoes until dissolved.
  • Then add coconut milk. Stir until coconut cream boils. Low the heat to medium
  • Add shrimps and simmer at low heat for about 5 minutes or until you feel the shrimps are cooked.
Serve with:
Ugali, rice and your favorite vegetables.

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