Getting around Cuba

The cuisine of Anjouan is a mix of indigenous cooking methods and those borrowed from neighbors. The locals are fastidious as to the amount of spices used, for both spicing up and coloring the dishes. The visual appeal is also highly important and majority of the local delicacies are indeed lovely to look at.

Chicken with coconut, mashed potatoes, carrot and sweet potato

Ingredients 

Milk of 1 coconut

1 chicken cut into pieces

2 onions thinly sliced

600g sweet potatoes

500g carrots

3 sprigs of parsley

5 pinches of grated nutmeg

1 stick of ginger

Oil

Salt and pepper

Method:

Fry chicken mildly in oil. Remove the pieces, add onions. Sauté till they turn golden brown and set them aside. Sprinkle with water and wait till the mixture boils and foam collects on the top. Filter the bubbles and pour it into the casserole along with chicken, onions, parsley, powdered ginger, salt and pepper. Allow the ingredients to simmer for 15 minutes. Add the coconut milk (after setting some of it aside for later use) and mix.

Peel carrots and potatoes and cut them in cubes. Cook separately in saline water for 30 minutes. Mash both carrots and potatoes. Mix the remainder of coconut milk with water, season with grated nutmeg and boil. Combine 3/4ths of this mix with mashed potatoes, carrots and butter. Remove the chicken from the casserole, arrange mashed potatoes and carrots with chopped parsley and grated coconut. Serve hot.

By: Mini Sreenarayanan

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