Kenyan-style Pira Caldo

Ingredients

In this Kenyan adaptation of Pira Caldo, we incorporate Kenyan spices and ingredients to give the dish a unique flavor profile. The addition of coconut milk, ginger, and coriander adds a distinct Kenyan twist to the traditional Honduran recipe, resulting in a more aromatic and flavorful stew. We alse have the original recipe for Pira caldo, so you can check it out.

• 500g (1.1 lb) fish fillets, such as tilapia or Nile perch 500g (1.1 lb) fish fillets, such as tilapia or Nile perch
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1 teaspoon grated fresh ginger 1 teaspoon grated fresh ginger
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 500ml (2 cups) fish or vegetable broth 500ml (2 cups) fish or vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 16g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the diced tomatoes and tomato paste to the pot, and cook for a few minutes until the tomatoes soften.
3. 3.
   Stir in the ground cumin, ground coriander, ground turmeric, ground paprika, and grated ginger. Cook for another minute to allow the spices to release their flavors.
4. 4.
   Pour in the coconut milk and fish or vegetable broth. Bring the mixture to a simmer.
5. 5.
   Gently place the fish fillets into the pot, ensuring they are fully submerged in the broth. Season with salt and pepper to taste.
6. 6.
   Cover the pot and let the stew simmer for about 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
7. 7.
   Once the fish is cooked, remove the pot from the heat. Serve the Kenyan-style Pira Caldo hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Fish — Ensure that the fish fillets are fresh and of high quality. If using frozen fish, thaw it thoroughly before adding it to the stew.

Tips & Tricks

• For an extra kick of heat, add a chopped chili pepper to the stew.
• Serve the Kenyan-style Pira Caldo with a side of steamed rice or Kenyan chapati bread.
• If you prefer a thicker stew, you can add a tablespoon of cornstarch mixed with water to the pot during the last few minutes of cooking.

Serving advice

Serve the Kenyan-style Pira Caldo hot in individual bowls. Garnish each bowl with fresh cilantro for added freshness and aroma.

Presentation advice

To enhance the presentation, you can sprinkle some paprika or ground coriander on top of the stew before serving. Serve the stew with a side of steamed rice or Kenyan chapati bread.