This recipe was given to us by Michelle Cox of the Driftwood Beach Club in Malindi, Kenya. You can go to the resort to have this soup, or you can make it at home. She suggests a dash of piri-piri sherry to finish off the soup. And if you don’t care for coconut, she suggests that you add 2 more cups of fish stock.


1½ pounds uncooked fish and seafood (any mixture, depending on your budget)

4 tablespoons oil or butter

1 cup chopped onion

½ pound carrots, finely chopped

½ pound leeks, finely chopped

½ pound celery, finely chopped

1 teaspoon chopped garlic

¼ cup dry white wine

1 teaspoon curry powder

pinch of saffron

2 Kenya chilies, or jalapenos, seeds and stems removed, chopped

1 teaspoon salt

¼ teaspoon freshly ground black pepper

4 ripe plum tomatoes, peeled and chopped

2½ cups coconut milk (available in cans)

3 to 4 cups fish stock

¼ cup chopped cilantro

juice of 2 limes


Clean and cube the fish and the seafood. Set aside.

Heat the oil in a large, heavy pot; add the onions and sauté for 1 minute. Add the carrots, leeks, celery, and garlic and sauté for 2 minutes.

Add the fish and seafood, wine, curry powder, saffron, chilies, salt, and pepper, and bring to a simmer. Add the tomatoes, coconut milk, and fish stock; return to simmer and cook slowly for at least 10minutes, or until all of the vegetables are tender. Then stir in the cilantro and lime juice.


Serves 4 - 6.


country : Kenya

course : soup


source : Flavors of Africa Cookbook : Spicy African Cooking - From Indigenous Recipes to Those Influenced by Asian and European Settlers / Dave De Witt, Mary Jane Wilan, and Melissa T. Stock


Kenia Home