Oysters Mombasa Recipes

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OYSTERS MOMBASA



Oysters Mombasa image

Posted for ZWT7 Whether or not the Swahili and other African peoples of the Eastern African coast traditionally ate oysters does not seem to be well documented. There are very few recipes for oysters in African cookbooks, and those that there are come from Western Africa. Thus, it seems possible that Oysters Mombasa originated among expatriates in Africa during the era of British colonialism in Kenya. Mombasa, an island-port city on the Indian ocean, served as the gateway to the "white highlands" and "Happy Valley" of Kenya for European settlers arriving by ship. It's easy to imagine jazz-age European elites eating oysters like this in Mombasa's hotels and restaurants. To this day, Kenyan oysters are featured on the menus of restaurants and resorts, mostly frequented by tourists, along the Kenyan coast.

Provided by Sara 76

Categories     African

Time 30m

Yield 24 oysters

Number Of Ingredients 9

1/2 cup butter
3 garlic cloves, finely minced
1 bunch parsley or 1 bunch cilantro, chopped
hot sauce, to taste (African hot sauce, Tabasco Sauce, Piri-Piri Sauce)
1/2 cup white wine
salt, to taste
black pepper, to taste
red pepper, to taste
24 oysters, cleaned and left on the half shell

Steps:

  • Preheat oven to 180°C
  • Prepare sauce: melt butter in a saucepan. Add garlic and parsley (or cilantro). Sauté for a few minutes. Add hot sauce, wine, salt, and pepper. Remove from heat.
  • Arrange the oysters on a baking sheet. Drizzle a spoonful of sauce over each oyster.
  • Bake oysters for six to eight minutes in the heated oven. Serve immediately with lemon wedges and remaining sauce or additional hot sauce on the side.

Nutrition Facts : Calories 79.1, Fat 5, SaturatedFat 2.7, Cholesterol 35.2, Sodium 87.3, Carbohydrate 2.8, Sugar 0.1, Protein 4.8

CHICKEN MOMBASA



Chicken Mombasa image

Make and share this Chicken Mombasa recipe from Food.com.

Provided by Mandy

Categories     Chicken

Time 53m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 kg chicken pieces
1 tablespoon Madras curry powder
1 teaspoon salt
1 egg
1/4 cup cream or 1/4 cup evaporated milk
1/2 cup flour
1/2 cup sesame seeds
60 g butter, melted

Steps:

  • Dry chicken pieces with paper towels.
  • Combine curry powder & salt & rub well into chicken until evenly coated.
  • Beat egg & cream together. Combine flour & sesame seeds.
  • Dip chicken pieces in egg mixture and then into flour mixture.
  • Place in a baking dish lined with foil. Brush chicken lightly with melted butter & bake at 180.C for about 45 mins brushing again with butter halfway through cooking time.

Nutrition Facts : Calories 1140.3, Fat 83.7, SaturatedFat 28.4, Cholesterol 382.8, Sodium 955.4, Carbohydrate 17.6, Fiber 3.1, Sugar 0.3, Protein 76.8

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