This simple but delicious relish is widely made in Tanzania. Only the white part of the coconut flesh is used ? either shred it fairly coarsely, or grate it finely for a moister result.
50 g (2 oz) fresh or desiccated coconut
10 ml (2 tsp) lemon juice
1.5 ml (1/4 tsp) salt
10 ml (2 tsp) water
1.5 ml (1/4 tsp) finely chopped red chilli
10 ml (2 tsp) lemon juice
1.5 ml (1/4 tsp) salt
10 ml (2 tsp) water
1.5 ml (1/4 tsp) finely chopped red chilli
method
1. Grate the coconut and place in a mixing bowl. If using desiccated coconut, add just enough water to moisten.
2. Add the lemon juice, salt, water and chilli. Stir thoroughly and serve as a relish with meats or as an accompaniment to a main dish.
2. Add the lemon juice, salt, water and chilli. Stir thoroughly and serve as a relish with meats or as an accompaniment to a main dish.
serving amount
makes about 50 g (2 oz)
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
