Creamy Coconut Nduma
An incredibly rich and comforting Swahili-style Kenyan coastal dish. Earthy nduma (dasheen) is cubed and simmered low and slow in full-fat coconut milk infused with warm spices like turmeric and ginger, creating a thick, velvety gravy.
Ingredients
- 700 g dasheen (nduma) peeled and cubed
- 400 ml coconut milk
- 250 ml water
- 2 tomatoes chopped
- 1 medium onion finely diced
- 0.5 tsp turmeric powder
- 1 tsp paprika
- 1/2 tsp chili powder optional
- 3 cloves garlic minced
- 1 tsp fresh ginger grated
- 2 tbsp cooking oil coconut or vegetable
- 1 tbsp lime or lemon juice
- 1 tsp salt
- fresh coriander chopped for garnish
Instructions
- Peel the nduma and slice into even 4cm chunks. Rinse thoroughly under cold water, drain, and set aside.
- Heat oil in a wide pot over medium heat. Sauté diced onions for 5 minutes until soft and golden.
- Add minced garlic and grated ginger; cook for another 2 minutes until completely fragrant.
- Add the nduma chunks and gently toss to coat in the oil. Sprinkle in the turmeric, paprika, chili powder, and salt, tossing well to coat.
- Stir in the chopped tomatoes and cook for 3-4 minutes until they soften and break down.
- Pour in the coconut milk and water. Stir gently, bring to a boil, then cover and reduce heat to a medium-low simmer. Cook for 20–25 minutes until the nduma is perfectly fork-tender and the sauce is thick.
- Remove from heat, stir in the fresh lime juice, and adjust salt to taste. Garnish generously with fresh chopped coriander and serve hot.
Nutrition
Calories: 373kcalCarbohydrates: 12gProtein: 4gFat: 37gSaturated Fat: 25gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gSodium: 819mgPotassium: 574mgFiber: 2gSugar: 4gVitamin A: 1117IUVitamin C: 16mgCalcium: 51mgIron: 5mg
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