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Kamba wa nazi
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Kamba wa nazi

Prawns in coconut milk

Seafood stalls along the Stone Town waterfront and family kitchens up the Zanzibar coast cook kamba (prawns) in coconut milk with garlic, tomato and a little turmeric, finished with lime so the richness never gets heavy. The sauce is golden, creamy and gently spiced rather than hot, and the prawns should be just cooked: sweet and springy, not curled up tight and chalky, which is what happens when they sit in the sauce too long. Serve it over wali wa nazi (coconut rice) or plain basmati, with a little kachumbari. Buy raw prawns that smell fresh and of the sea, keep them cold until cooking, and cook them until pink and opaque all the way through. Chef's tip: make the sauce first and taste it before the prawns go in; once they are added you only have about four minutes.

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