Kenya – Kichuri

by Tanomba Thati

Kenya has a long history with Kuria tribe. It’s the most dispersed tribe all over the country. Kuria people are likely to resemble with Maasai people in mode of eating especially meat. Today we will prepare Kichuri a goat intestine stew cooked along with the greens inside.

Kenya is an East African country bordered with Indian ocean to it’s East, Uganda to the west, Ethiopia by the north and Tanzania to the south.

Kichuri dish has it’s origin in the Kisumu region where by the past history shows that people ate the dish during rituals as a sign of braveness, respect and courageousness. People moved on with the significance of the dish rathe than the rituals belief; it is now known to almost all East African countries, because of the taste it gives.

Once you dare cooking this dish, you will thank me later, but for now let us catch up with the kitchen tools and ingredients. Welcome.

Ingredients

• ½ kg of goat intestine
• 3 lemons
• Garlics
• 4 tomatoes
• 2 onions
• Peppers
• curry powder
• Salt
• Oil

Cooking procedures

Some will choose to barbecue it, so this is how it’s done:

• Chop intestine to pieces, don’t remove the greens inside.
• Wrap with salt, grinned garlics, curry and lemon.
• Mix altogether with intestine pieces.
• Barbecue it until ready.
• Serve with Ugali.

The most traditional way of preparing the dish is by cooking as follows:

• Pieces the intestine. There’s no such a thing as “wash the intestine”, you need to get it clean at all the process.
• In a cooking pot, add salt, intestines and little water then boil for 15 minutes.
• Remove the intestines from it’s soup. You may set soup aside for breakfast and leave a little for cooking purpose.
• In another Pan, start to fry chopped onions, add intestines, fry for 3 minutes.
• Add garlics, curry and salt, keep fry.
• After 5 minutes add chopped tomatoes and peppers, mix and give a simmer time of about 3 minutes.
• Mix the cooks well and add lemon juice, keep mix-up.
• Add a little amount of soup just for simmering, allow to cook for 5-7 minutes.
• Taste for salt and adjust.
• Serve warm with Ugali.

Enjoy the Kichuri dish from Kenyan Kuria people.