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Give these local recipes a try

Chef Lance Seeto
Sunday, February 25, 2018

Aloo baigan with

blackened okra

Preparation time: 7 minutes

Yields: 1 serve

Difficulty: Medium

Cooking time: 10 minutes

Blackened okra:

2 tbsp clarified butter (ghee)

½ tsp ground jeera

½ tsp ground mustard seeds

½ tsp ground fenugreek (Methi)

½ tsp ground cumin

1 tsp salt and pepper

3 whole pre-boiled/blanched okra


2 tbsp clarified butter (ghee)

½ tsp jeera

½ tsp chopped chillies

½ tsp masala

½ tsp salt and pepper

½ tsp ground cumin

½ tsp mustard seeds

½ Tsp fenugreek seeds

3 whole cinnamon sticks

½ cup chopped onions

5 curry leaves

2 tbsp minced garlic

2 tbsp minced ginger

2 tbsp fresh turmeric

1 cup pre-cooked potatoes


2 eggplants

3 tsp sea salt

2 egg whites

2 tbsp clarified butter (ghee)

2 tbsp tamarind chutney

2 tbsp tomato/gourd salsa


1. In a pot, heat clarified butter and add spices. Saute for a few minutes until it blackens. Add okra and fry for a minute. Set aside.

2. In a separate pan, heat clarified butter and fry spices, onions, garlic, ginger, curry leaves, and fresh turmeric.

3. Add potatoes and fry for 2 minutes. Set aside.

4. Sprinkle eggplants with salt and leave it aside for 2 minutes. Rinse eggplants, add more salt and coat it with egg whites.

5. Fry until golden brown.

6. Serve these with tamarind chutney and salsa.

Kokoda recipes

Vegetarian kokoda

½ cup cooked rourou

¼ cup coconut milk

1 tsp chopped cucumber

2 small slices of chillie

Fish and cassava kokoda

1 small grilled fish

¼ cup boiled cassava

¼ cup spinach (moca)

2 small slices of chillies

¼ cup coconut milk

Octopus kokoda

¼ cup cooked octopus

1 tbsp chopped cucumber

2 small slices of chillie

Half a lemon

¼ cup coconut milk

Kokoda ceviche

¼ cup raw fish

1 tsp sliced ginger

¼ cup lemon juice

¼ cup light soy sauce

¼ cup coconut milk

Chicken avocado

¼ cup boneless chicken (cooked)

¼ cup coconut milk

2 tbsp cooked plantain (vudi)

¼ sliced avocado

1 tsp ginger

¼ cup lemon juice

Kai clam and ginger kokoda

¼ cup cooked clams

¼ cup coconut milk

1 tsp ginger

2 tbsp tomato salsa

Instructions to prepare all kokoda recipes:

1. In a bowl, add cooked rourou (taro leaves), cucumber and chilies and add coconut milk.

2. In a second bowl, add grilled fish, boiled cassava, cooked spinach with chili and serve with coconut milk.

3. Prepare octopus to your liking. In a third dish, add octopus, cucumber, chillies and coconut milk.

4. Marinate raw fish with lemon juice for 10 minutes. Drain out the lemon juice and add soy sauce. Mix in evenly. In a bowl serve raw fish with coconut milk, ginger, and chilies.

5. In a separate dish, marinate chicken with lemon juice. Heat pan, and add clarified butter and ginger. Pan fry chicken until cooked. Add coconut milk and let it evaporate. In a bowl, serve chicken with coconut milk, cooked plantain, avocado and chilies.

6. Finally, in a pan, fry cooked clams in clarified butter and ginger. Add coconut milk. Serve with tomato salsa and coconut milk.

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