Recipe of the Week: Fijian Coconut Chutney:
As you learned on Saturday, much of Fiji’s food is inspired by Indian food. Today’s recipe is Coconut Chutney, and it’s delicious served with Indo-Fijian curries or rice dishes. Whip up a batch and go to the tropics for an evening; it’ll be just what you need to warm up on a mid-February day.
Fijian Coconut Chutney
Adapted from The Fijian Kitchen
Makes 2 ½ cups
Ingredients:
2 cups freshly grated coconut
1 cup fresh cilantro, finely chopped
3 tablespoons fresh lemon juice (about 2 medium lemons)
1 tablespoon peeled and minced fresh ginger (about 1 inch)
1 green chilli pepper, seeded and minced
Salt, to taste
Instructions:
Mix all ingredients in a medium bowl. Cover and refrigerate for at least 1 hour. Stir well before serving.
Next up on Food Freeway: Greenland! Have you ever been? If so, what was your favourite dish? Be sure to pop by Wanderfood for more delicious reading material – it’s Wanderfood Wednesday!
*Note: Today’s photo is by scaredy_kat.
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