Juma, our Head Chef at Rhino Lodge, has a real knack for preparing delicious buffet-style meals for guests. A firm favourite amongst our guests is Juma’s peanut coconut aubergine dish, especially for vegetarians. Juma is delighted to share his recipe with you on our blog. Serving ten, this is a great option to share with family or friends gathering over this time of year and for those needing something easy to make which is also super delicious.We hope you enjoy this dish inspired by the flavours of Tanzania. With love, from The Rhino Lodge kitchen in the North of Tanzania, to your home.
PEANUT COCONUT AUBERGINE RECIPE | BY CHEF JUMA MASHAKA ABDALLAH
Recipe serves 10 people
- 4 large aubergines (cut into cubes)
Cover aubergine cubes with salt water and leave to stand for 30 minutes.
Lightly fry the aubergine cubes in oil until cooked and soft. Drain from oil and put aside.
- 1 tsp cumin seeds.
Fry cumin seeds until they start to crackle. Remove from the pan and crush with a rolling pin
Then fry the below together in a medium sized saucepan for 10 to 15 minutes.
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- Crushed cumin seeds (see above)
- 2 onions, finely chopped
- 1 tsp garlic, finely chopped
- 1 tsp ginger, finely grated
- 1 Tbsp coriander powder
- 2 tsp turmeric powder
- 1 tsp garam masala
Add:
- 1 Litre water
- 2 Tbsp mango chutney
- 1 tsp fresh chillies, chopped
- 2 Tbsp coriander leaves, chopped and stalks finely chopped
- 1 Tbsp toasted desiccated coconut
- ½ cup smooth peanut butter
- 3 cups coconut milk
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Simmer, on a low to medium heat, for +- 20mins, then add the Aubergine, stir through gently and simmer on a low heat for 10 mins, just so that the aromas of the herbs and spices can mix well together with the Aubergine.
Add just before removing from the heat:
- 2 tsp lime juice
Serve hot with rice or pasta. Add fresh Coriander leaves as a garnish on top of the dish.