Kamba wa nazi

Name: Kamba wa nazi
Prep time: 20 min
Cook time: 25 min
Total time: 48 min
Yield: 4
Cuisine: Tanzanie
Ingredients: 600 g raw peeled deveined prawns, usable weight; 250 ml unsweetened coconut milk; 200 g chopped tomatoes; 120 g onion; 10 g garlic; 10 g ginger; 15 ml oil; 15 ml lime juice; 5 g fresh coriander; 3 g salt; 1 g pepper

🦐 Prawns gently cooked in tomato and coconut sauce.

Ingredients

600 g raw peeled deveined prawns, usable weight
250 ml unsweetened coconut milk
200 g chopped tomatoes
120 g onion
10 g garlic
10 g ginger
15 ml oil
15 ml lime juice
5 g fresh coriander
3 g salt
1 g pepper

Preparation

Chop onion and garlic, grate ginger and chop coriander. Keep prepared prawns refrigerated until cooking.

Soften onion in oil 6 minutes over medium heat. Add garlic and ginger 1 minute, then tomatoes, salt and pepper for 8 minutes.

Stir in coconut milk and simmer 5 minutes. Add raw prawns and gently cook about 5 minutes, turning until completely opaque, firm and hot through

adjust for size.

Off the heat add lime juice and coriander, rest 3 minutes and divide into 4 portions with sauce. Rice and chapati are separate. Refrigerator thawing is additional if required.