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  • You South Africa

    African fusion

    Feb 21, 2020 5 minutes
    EDITED BY CARMEN NIEHAUS

    IN HER book The East African Cookbook, author Shereen Jog (RIGHT) – a fifth-generation Tanzanian with forebears from India – shares her creativity in the kitchen. Here she adds lots of spice and flavour to an abundance of fresh ingredients, and showcases the joys of living in a multicultural environment.

    1 GRILLED CHICKEN THIGHS WITH A CREAMY SPINACH SAUCE

    Chicken in Swahili is kuku and spinach is mchicha. Both are cooked daily in many homes across the region.

    SERVES 2-4 PREPARATION: 15 MIN MARINATING: 30 MIN OR UP TO 24 HOURS COOKING: 30 MIN

    GRILLED CHICKEN THIGHS

    6 chicken thighs10ml (2t) ground cumin5ml (1t) ground coriander5ml (1t) dried oregano15ml (1T) garlic paste2,5ml (½t) cayenne pepper 1,2ml (¼t) paprika15ml (1T) lemon or lime juice2,5ml (½t) salt45ml (3T) oil

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