My visit back home in Kenya, Drove around the coastal city and the sea breeze made me go down memory lane and every turn my driver took lots of coconuts were available from different sizes freshness and dried one and I just had to utilize the creamy coconuts and homegrown herbs to prepare this amazing simple dish packed with the aroma of herbs and spices and delicious cream of coconut. Of course, this one pot was inspired by the one and only Martha Stewart one of my favorite culinary artists.
- 500g Orecchiette
- 200g button mushrooms, fresh
- 1 handful thyme, fresh
- 1 rosemary, fresh
- 1 red garden jalapeno, fresh and cut, rings
- 2 handful of coriander, fresh
- 2 handful Sukumawiki, African Spinach
- 5 juicy tomatoes, fresh and diced
- 3 garlic cloves
- 2 tbsp of butter, Vegan or 2 tbsp Olive oil
- 1 tbsp paprika
- 1 tsp turmeric
- 1/2 tsp sea salt
- 300ml of water
- 100 g of freshly squeezed coconut cream
In a large pot, place all ingredients mix and add the water, cover and let it simmer while occasionally stirring, this helps the Orecchiette not to stick, once it begins to thicken, consistently stir until Orecchiette is cooked to el dente.
Remove from heat, add 1 handful of fresh chopped coriander, stir and serve.
Pantry’s Tip: Sukumawiki has a texture much like kale, and goes really well this dish, best served hot.