There is no need to always go to another country or even to a restaurant for specialties to taste some dishes of “world cuisine”. Sometimes, with ingredients that are easy to find near home, you can easily cook some specialties from other parts of the world.
And although it is true that sometimes something or that suspicion may be missing Moreover which is a real pleasure when traveling, after all why not.
Today, head to the Indian subcontinent and the West Indies for a Columbus and also a pineapple, coconut and grape Colombo.
Two words about Columbus
Although pigeon, essentially a spice, is associated with the Antilles for many, its origins still derive fromInd. And if the recipe crossed the seas some time ago, it’s because it’s the mid-nineteenth centuryAnd Over the next century the English brought large numbers of workers from India or what is now Sri Lanka to their Caribbean possessions.
The workers who at the same time brought their culinary traditions, including this famous pigeon that is true, will then be entitled to local variations in its composition due to the lack of ingredients native to the Indian peninsula. Here’s how to enter Guadeloupe or from Martinique you can find local peppers, mustard seeds, bay leaves, thyme and some variations in the accompaniments.
Finally, if we are talking about chicken colombo here, the recipe can also be made with other meats, marinated fish or shrimp.
Homemade chicken columbo
Ingredients for 4 people)
- 500 to 600 g of chicken (breast or thigh)
- 2 cloves of garlic
- 400 g fresh or canned pineapple
- 50 g grated coconut + 50 g raisins
- 1 teaspoon Colombo spice
- 1 teaspoon cumin
- 1/2 teaspoon cloves
- 2 natural yoghurts or 50 g of crème fraîche
- 2 tablespoons of olive oil
- 1 chicken bouillon cube
- salt+pepper
Preparation
1- Cut the chicken into pieces before browning it in a saucepan with oil.
2- Add the pigeon powder, cumin, cloves and crushed garlic.
3- Mix and simmer with the lid on for 5-10 minutes while the meat absorbs the spices.
4- Arrange the pineapple pieces in the saucepan.
5- Dilute the stock cube in 400 ml of hot water and pour it into the saucepan.
6- Add the raisins, cloves, grated coconut and yogurt (or crème fraîche).
7- Salt and pepper according to your taste.
8- Cover the saucepan and cook over low heat for 20-25 minutes.
9- Serve hot with white rice.
The extra thing
You can add other vegetables to the dish such as carrots, peppers or onions.
For a spicier dish, don’t hesitate to increase the quantity of pigeon powder.
Enjoy your meal’ !