Aluru (Stewed Quails)
Stewed quails commonly known as “Aluru” is a traditional dish typical to the Luhya and Luo communities. Aluru was prepared during special occasions. It is commonly known as Likhanga among the Luhya community.
Ingredients
3 quails, whole (507 g)
2 tomatoes, red, ripe (196 g)
1 onion, red skinned, raw, unpeeled (76 g)
2 tsp. (10 g) salt, iodized
2 cups (517 g) cow’s milk
3 ½ cups (679 g) cooking oil
Preparation 10-15 minutes | Cooking 1 hour | Serves 4
• Roast the quails for 10 minutes and remove the innards.
• Add 3 cups of cooking oil onto a clean dry pot and heat.
• Put in the quails and fry for 11 minutes.
• Remove and use paper towels to drain the oil.
• Wash and chop the onion and tomatoes and place into separate bowls.
• Add ½ a cup of cooking oil into a separate cooking pot and the chopped onions.
• Cook until golden brown then add the tomatoes.
• Cook it for 3 minutes or until the tomatoes are tender.
• Add salt and stir. Cook for 5 minutes.
• Add milk followed by the fried quails.
• Cover and cook for 12 minutes.
• Remove from heat and serve.
Nutrition data per 100g of recipe:
Energy 809 kJ/ 195 kcal |│ Fat 14.2 g │| Carbohydrates 5.2 g │| Protein 11.3 g |│ Fibre 0.6 g │
Vitamin A 51 mcg |│ Iron 1.6 mg │| Zinc 1.24 mg
Kenyan Food Recipes download pdf
