I was watching tv a few weeks ago and this Kenyan restaurant was being featured. The dish that caught my attention was a banana leaf wrapped salmon with mango coconut cream. Well, I’m allergic to seafood (horrible, yes I know) so in order to make this recipe, I had to substitute the salmon with chicken. Here’s my take on this amazing African dish.
- 2 boneless chicken breasts, cut into squares
- one pack of banana leaves( Goya is the only brand I seen so hit a mercado). You’ll need to soak the leaves in warm water for about 10 minutes prior to using them. Cut in half also.
- one can of coconut milk( not cream, milk)
- two mangoes, chopped
- 1/4 cup herbs and spices. You can buy packaged herbs/spices but I rather buy whole spices and herbs, use a molcajete (mortar and pestle) and grind them myself. For this dish I used rosemary, cumin, black pepper and turmeric and 2 bay leaves.
- 1/2 cup lemon juice
Preheat your oven to 350 degrees.
In a bowl, mix the chicken, lemon juice and spices. Place a few chicken pieces onto the banana leaf and wrap. One flap on top of another like when you close a box. Use a banana leaf strip to tie the pack.
Place the packs onto a baking rack or a casserole dish. Bake for about 25-30 minutes.
Now for the mango coconut sauce! In a blender, mix the coconut milk and chopped mangoes till creamy smooth. Put in a small pot and cook, mixing constantly. 10 minutes.
Once the chicken is done, you can serve it with white rice. Pouring the sauce over the rice, open the pack up and enjoy!