Kenyan-style Capuns

Ingredients

In this Kenyan adaptation of Capuns, we replace the traditional Swiss ingredients like Swiss chard and cream with Kenyan flavors. The filling is made with ground beef instead of the usual cured meat, and the tomato sauce is infused with Kenyan spices to add a touch of heat and complexity. These changes give the dish a distinct Kenyan flair while still maintaining the essence of Capuns. We alse have the original recipe for Capuns, so you can check it out.

• 2 cups (470ml) spinach leaves, blanched and chopped 2 cups (470ml) spinach leaves, blanched and chopped
• 1 pound (450g) ground beef 1 pound (450g) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (240ml) tomato sauce 1 cup (240ml) tomato sauce
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/2 cup (120ml) water 1/2 cup (120ml) water

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 24g, 8g
• Carbohydrates (total, sugars): 23g, 3g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the chopped spinach, ground beef, onion, garlic, cumin, coriander, chili powder, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   In a separate saucepan, heat the vegetable oil over medium heat. Add the tomato sauce and beef broth, and bring to a simmer.
3. 3.
   Take a small portion of the spinach and beef mixture and roll it into a small log shape. Repeat with the remaining mixture.
4. 4.
   In a mixing bowl, combine the flour and water to make a smooth batter.
5. 5.
   Dip each spinach roll into the batter, ensuring it is fully coated, and then carefully place it into the simmering tomato sauce.
6. 6.
   Cook the rolls in the sauce for about 15-20 minutes, or until they are cooked through and the sauce has thickened slightly.
7. 7.
   Serve the Kenyan-style Capuns hot, garnished with fresh cilantro or parsley.

Treat your ingredients with care...

• Spinach — Make sure to blanch the spinach before chopping it to retain its vibrant green color and prevent it from becoming too wilted.
• Ground beef — Use lean ground beef for a healthier option, or substitute with ground chicken or turkey if desired.
• Tomato sauce — Opt for a good quality tomato sauce or make your own for the best flavor.

Tips & Tricks

• If you prefer a spicier dish, increase the amount of chili powder or add some chopped fresh chili peppers to the tomato sauce.
• Serve the Kenyan-style Capuns with a side of Kenyan-style chapati or rice for a complete meal.
• Leftovers can be refrigerated and reheated the next day for a delicious lunch or dinner.

Serving advice

Serve the Kenyan-style Capuns hot, either as a main course or as part of a larger Kenyan feast. Garnish with fresh cilantro or parsley for added freshness and color.

Presentation advice

Arrange the Kenyan-style Capuns on a platter, spooning some of the tomato sauce over the top. Sprinkle with fresh herbs and serve with a side of chapati or rice.