About
“Food is essential to life; therefore, make it good.” Kipchoge Keino wasn’t talking about Kuku Paka, but he might as well have been — because this dish doesn’t just feed you, it reminds you how good life can taste when cultures collide in all the right ways.
Kuku Paka is what happens when the Swahili Coast decides to show off. Picture this: chicken simmering low and slow in a coconut curry so fragrant it practically grabs you by the collar. Smoke from the charcoal grill clings to the meat, mingling with turmeric, garlic, ginger, and chilies in a sauce that feels like it was built for the soul, not the stomach.
Its story begins in places like Mombasa and Lamu — old port cities where dhows once drifted in from Oman, India, Persia. Those ships didn’t just carry spices and cloth; they carried ideas, flavors, whole philosophies about how food should taste. And the Swahili people, masters of adaptation, folded those influences into their own kitchen rhythm. The result? A dish that tastes like history without ever feeling heavy.
Kuku Paka is coastal Kenya at its most seductive — lush coconut milk from the palms, heat from the local chiles, spices that traveled oceans, and chicken grilled just enough to whisper smoke into every bite. It’s the kind of food you eat with your hands, leaning over your plate so you don’t lose a single drop of that golden sauce.
And of course, there’s ugali on the side — humble, steady, a brick of maize flour that soaks up curry like it was born for the job. In Kenya, you don’t really eat Kuku Paka; you scoop it, swipe it, drag ugali through the bowl until there’s nothing left but memory.
This is a dish shaped by traders, perfected by grandmothers, celebrated at every table it touches. A reminder that some of the world’s best food comes from coastlines where cultures overlap, waves collide, and cooks refuse to settle for anything less than extraordinary.
Samp is meant to be simple and nourishing. Its texture can be adjusted easily: add more water for a looser porridge or simmer longer for a thicker, almost pudding-like consistency. It is one of the closest dishes you can make today to the foods shared at the earliest recorded harvest gatherings in New England.
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
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Kuku Paka with Ugali From Kenya
Kuku Paka, often referred to simply as "Kuku Na Nazi," is a beloved Kenyan dish known for its rich and flavorful coconut curry sauce served with chicken.
Prep time
1 hour
Cook time
45 mins
Serves
3-5
INGREDIENTS
For the Chicken Marinade:
2 pounds (about 1 kg) chicken pieces (bone-in for more flavor)
Juice of 1 lemon
1 teaspoon salt
1 teaspoon ground turmeric
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon ginger powder
For the Curry:
2 tablespoons vegetable oil
1 large onion, finely chopped
1 red bell pepper, chopped into pieces
2-3 cloves garlic, minced
1-inch piece of ginger, grated
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground paprika
1/4 teaspoon cayenne pepper (adjust to your preferred spice level)
1 can (14 oz) coconut milk
Salt and black pepper to taste
Fresh cilantro or parsley, chopped for garnish
For Ugali
2 cups maize flour (also known as cornmeal or semolina)
4 cups water
A pinch of salt (optional)
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Instructions
A rich and creamy coconut curry served with traditional Kenyan ugali.
Click here for video recipe and story on Instagram
Marinating the Chicken:
In a large bowl, combine the chicken pieces with lemon juice, salt, and spices. Mix well, ensuring the chicken is evenly coated. Let it marinate for at least 30 minutes, or longer for better flavor.
Cooking the Chicken:
In a large, deep skillet or pot, heat the vegetable oil over medium-high heat.
Add the marinated chicken pieces and brown them on all sides. This should take about 5-7 minutes. Once browned, remove the chicken from the pot and set it aside. This can also be done on a grill.
Preparing the Curry:
In the same pot, add chopped onions and sauté until they become soft and translucent.
Add minced garlic and grated ginger, and cook for an additional 1-2 minutes until fragrant.
Stir in the all the spices and cook for a couple of minutes to release the flavors.
Add the tomato paste and mix to combine.
Pour in the coconut milk and stir to combine. Bring the mixture to a simmer.
Return the browned chicken to the pot, along with any juices that may have accumulated.
Simmering the Kuku Paka:
Reduce the heat to low, cover the pot, and let the curry simmer for about 20-25 minutes, or until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
Serving:
Once the chicken is fully cooked and the flavors have melded together, remove the pot from the heat.
Garnish with chopped cilantro or parsley.
UGALI
Boil Water:
In a large, heavy-bottomed saucepan, bring the 4 cups of water to a boil over high heat.
Mix the Maize Flour:
In a separate bowl, mix the maize flour with about 1/2 cup of cold water to create a smooth, thick paste. Ensure there are no lumps.
Add Maize Paste to Boiling Water:
Once the water is boiling, reduce the heat to medium-high.
Gradually add the maize paste to the boiling water while stirring vigorously with a wooden spoon or a spatula. It's essential to keep stirring to prevent lumps from forming.
Continue Stirring:
Keep stirring the mixture continuously for about 10-15 minutes. The ugali will start to thicken and come away from the sides of the pot as it cooks.
Test for Doneness:
To check if the ugali is done, take a small piece and try to roll it into a ball in your hand. It should be firm and smooth, without sticking to your hands.
Adjust for Consistency:
If your ugali is too thick and lumpy, you can add a little more hot water while stirring until you achieve the desired consistency.
If it's too thin, you can sprinkle in more maize flour while stirring.
Final Stirring:
Once the ugali reaches the right consistency and is smooth, lower the heat to the lowest setting and cover the pot. Allow it to steam for another 5 minutes.
Serving Suggestion:
Kuku Paka is traditionally served with rice, chapati (flatbread), or even ugali (a Kenyan cornmeal porridge).
