?Duckling Dar-Es-Salaam is a traditional Tanzanian dish made with duckling, coconut milk, chili peppers, and spices.
In a 6-quart Dutch oven or baking dish:
Sauté: 1 cup ONIONS finely chopped, and
1 cup TOMATOES in small dice, with
1 tsp. SALT
1 tsp. CURRY POWDER (optional)
1/2 tsp. CRUSHED RED PEPPER (optional) in
4 Tbs. OIL or MARGARINE until soft.
Add 1 6-lb. DUCKLING, cut up into about 12 pieces.
Sauté the duckling lightly for 2 or 3 minutes.
Add 2 quarts WATER
Cover and simmer for 30 minutes or bake at 350' until duckling is tender. Slightly green bananas or plantains may be simmered with the duckling. Or they may be prepared separately and served as a side vegetable.
Note:
Duckling is a great delicacy in Tanzania and is usually served when there are special guests. The same recipe is used for other meats and is particularly good with veal and chicken. Accompaniments are cooked bananas (a must), rice, potatoes, cassava and Ugali made with white cornmeal.
Ingredients
Directions
In a 6-quart Dutch oven or baking dish:
Sauté: 1 cup ONIONS finely chopped, and
1 cup TOMATOES in small dice, with
1 tsp. SALT
1 tsp. CURRY POWDER (optional)
1/2 tsp. CRUSHED RED PEPPER (optional) in
4 Tbs. OIL or MARGARINE until soft.
Add 1 6-lb. DUCKLING, cut up into about 12 pieces.
Sauté the duckling lightly for 2 or 3 minutes.
Add 2 quarts WATER
Cover and simmer for 30 minutes or bake at 350' until duckling is tender. Slightly green bananas or plantains may be simmered with the duckling. Or they may be prepared separately and served as a side vegetable.
Note:
Duckling is a great delicacy in Tanzania and is usually served when there are special guests. The same recipe is used for other meats and is particularly good with veal and chicken. Accompaniments are cooked bananas (a must), rice, potatoes, cassava and Ugali made with white cornmeal.
