Cooking with Belinda Mkony
Thai dish with a Tanzanian twist Twiga has a new cookery columnist, Tanzanian food enthusiast Belinda Mkony. An architect by trade, Belinda also loves to get creative in the kitchen and shares her dishes at catering events in Dar es Salaam and on her YouTube channel. Check her out at forkurmunchies. com. Branding herself the ‘rebel cook’, she loves to kick out the rule book and put her own spin on classic recipes, blending inspirations from local and international cuisine. That mix-and-match style is in evidence in her first recipe for Twiga, a delicious Tanzanian twist on Thai Penang curried prawns she calls Kamba Wa Kupaka. Enjoy!
A
lot of my ideas come from expanding my cultural taste buds by keeping an open mind about how flavours intermingle and create an harmonious experience. With this dish I was able to bring together Thai and Swahili culture to create something new and distinctive. It’s all about being a rebel in the kitchen, and letting my creativity work its magic. Both cultures use plenty of coconut milk in their curries to give it body and my Kamba Wa Kupaka is packed with flavours and goodness. Prawns are meant to be handled with care and cooked very quickly, hence this is a quick and easy recipe. The ingredients are easy to source, the cooking is simple and it tastes amazing. I hope you get to try cooking this curry at home and have fun doing it.
40 / Twiga
