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.
Notes
Please note that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
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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