Lobster with Coconut Milk
This recipe was kindly contributed by Victor Harison, African Union Commissioner for Economic Affairs, and his spouse Hanta Harison.
- 8 medium-sized lobsters
- coconut milk
- 1 tomato
- 2 onions
- coriander
- ginger
- black pepper
- salt
- cooking oil
Remove the lobster meat from the shells and wash with care. For the coconut milk, combine 500 ml of hot water and grated fresh coconut, then strain [though not as good as the fresh version, you may also use ready coconut milk]. Cook the onions and tomato in oil, then add the lobster, black pepper, and ginger. Stir a little and add the coconut milk. Salt, cover, and leave to cook for about 5 mins, taking care that the lobster meat does not become tough. Add shredded coriander and eat with rice.
Tip: Swap the lobster with shrimps or fish.
Swap the lobster with shrimps or fish...
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