Taste of a Traveller Kenya: Discover how to Swahili Lobster Olivado extra virgin coconut oil by following the recipe here:
1 medium uncooked lobster, cut in half, cleaned.
2 tomatoes, diced
1 red onion, finely diced
3 garlic cloves, finely chopped
2 Tsps ground cumin
2 Tsps turmeric
2 cups coconut milk
½ cup fresh coriander
2 cups tomato puree
2 Tbsp Extra virgin Coconut oil
2 Tbsp Extra Virgin Avocado oil
2 cups rice
½ cup coconut milk
1 tsp turmeric
1. Rice, bring 3 cups of water to the boil. Once boiling add rice, coconut milk, turmeric and salt. Stir until boiling. Turn down heat and allow to simmer until cooked.
2. Add coconut oil to hot frying pan. Add garlic and onions stirring and cook until soft and translucent. Add the tomatoes and fry together mixing. Add cumin, turmeric and coconut milk. Allow to cook for a further 10minutes, stirring occasionally.
3. In another large pot bring 2 litres of water to the boil. Remove the lobster tail meat from the shells. Set aside. Add the 2 lobster shells into the boiling water and allow to boil for 10-15 minutes.
4. Cut the raw lobster meat into bite size pieces. Season with ½ a lime and 2 generous pinches of salt.
5. Add cut 1.5 cups of coconut milk, coriander, lime juice and tomato puree into the sauce and stir to combine.
6. In a separate hot frying pan add 2 Tbsps coconut oil and raw lobster meat. Stir for 2-3 minutes until they change colour. Add to the sauce, combine. Add the remaining coconut milk if to thick.
To serve, place cooked shells on a plate and fill with lobster meat, garnish with coriander and a slice of lime.