Likhanga (Stewed Guinea Fowl)
This is a typical Luhya dish eaten during special occasions especially by boys after circumcision
Ingredients
665 g whole guinea fowl
1 onion, red skinned, raw, unpeeled (69g)
2 tomatoes, red, ripe (196g)
¼ cup (49 g) cooking oil
3 tsp. (14 g) salt, iodized
2 ½ cups (537 g) water
Preparation 30 minutes | Cooking 15 minutes | Serves 4
• Lightly roast the fresh guinea fowl for 10-15 minutes and cut into small pieces.
• Put the pieces into a clean pot and add all the water.
• Add salt, cover and boil for 1 hour.
• Drain the water and keep in a separate bowl.
• Chop the onions, cut the tomatoes and place into separate bowls.
• Into the boiled guinea fowl, add onions and cook for 3- 5 minutes.
• Add cooking oil, stir and cook for 5-10 minutes
• Add tomatoes and cook for 2- 5 minutes while stirring.
• Add the drained water and cover to cook for 2-5 minutes.
• Turn off the heat and serve
Nutrition data per 100g of recipe:
Energy 642 kJ/ 154 kcal |│ Fat 9.0 g │| Carbohydrates 2.0 g |│ Protein 15.8 g |│ Fibre 0.7 g │
Vitamin A 10 mcg │| Iron 2.0 mg |│ Zinc 1.25 mg
Kenyan Food Recipes download pdf
