Kuku wa Kupaka

the turmeric-laced coconut-basted grilled chicken of the Zanzibar coast

Origin: Zanzibar and the Swahili Coast, Tanzania

From the journey of Turmeric.

Kuku wa kupaka (literally 'painted chicken' in Swahili) is the most celebrated grilled dish of the Zanzibar coast, in which partially poached chicken is basted with a thick coconut, turmeric, and lime sauce then grilled over charcoal until caramelised. The technique of pre-poaching before grilling is characteristic of Swahili coastal cooking and reflects the Indian Ocean spice trade synthesis at the heart of this cuisine: the slow coconut-milk poach tenderises the meat in the manner of South Indian braises, while the charcoal finish is the East African contribution. Turmeric (manjano), carried to the Swahili coast by Arab dhow traders by the 12th century, provides both the golden colour of the basting sauce and its characteristic earthy warmth.

Ingredients

Chicken

  • 1 whole chicken (approximately 1.4 kg), jointed into 8 pieces
  • 1 tsp fine salt
  • 0.5 tsp ground turmeric

Basting sauce

  • 400 ml thick coconut milk
  • 1.5 tsp ground turmeric
  • 1 tsp ground cumin
  • 0.5 tsp ground coriander
  • 0.5 tsp chilli powder or 1 fresh red chilli, finely chopped
  • 4 cloves garlic, minced
  • 2 tsp fresh ginger, grated
  • 3 tbsp fresh lime juice
  • 1 tsp fine salt
  • 2 tbsp tomato purée

Method

    The Gastrographer

    The Gastrographer

    Mapping Culinary History

    To explore — select an ingredient below.

    Journey Point Map Key

    Ingredient originTrade or transit route
    Became a culinary stapleColonial / trade control
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