The Book of Jewish Food.
For your Google-ing pleasure, I’ll name them: two groups of Cochinis, the Bene Israel, and the Baghdadis.
The largest of these groups is the most wholly Indian in the way they dress, speak, live, and eat; and are called the Children of Israel (Bene Israel). They lived for centuries on the west coast of India, south of Bombay—before the Cochinis found them and recognized them as fellow Jews in the eighteenth century.
They kept the Sabbath, practiced circumcision, made a distinction between “clean” and “unclean” foods, and recited a prayer in Hebrew. They had no religious books, so the Cochinis sent teachers to instruct them in the observances of Judaism.
Chicken in Coconut Sauce
from The Book of Jewish Food by Claudia Roden
serves 6, with rice
- 4 medium onions, about 1 pound, coarsley chopped
- 4 Tablespoons sesame or sunflower oil
- 6 cloves of garlic, crushed
- Juice of 2 1/2-inch piece of ginger, or finely grated
- 1 teaspoon turmeric
- 6 pieces of chicken (thighs or breasts, boneless, skinless)
- Pepper (white)
- 1 pound new potatoes, cut into thick slices
- 1 can unsweetened coconut milk
- 1 teaspoon sugar
- 3/4 cup cashews or split almonds
- 2 Tablespoons raisins
In a large pan, fry the onions in oil till soft and golden, stirring occasionally. This is a lot of onions, so it will take some time, and it’s best to start with the lid on so they steam a bit first. Add the garlic and cook, stirring, for a few minutes. Then add the ginger and turmeric and stir well.
Put in the chicken pieces and season with salt and white pepper. Cook 5 minutes and turn the chicken pieces. Add the potatoes and coconut milk and enough water to cover—about a cupful. Add sugar and adjust the seasoning. Simmer for 30 to 45 minutes until the chicken is done and the potatoes are very tender. Add the cashews or almonds, and raisins. Cook a few minutes. Serve hot in a bowl over rice.
(If you enjoyed my scroll box, and want to make one of your own, please thank Panos!!)
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