Kenyan Cod Stir-Fry
Featuring warm spices like cinnamon and ginger blended with earthy notes of coriander and cumin, the East African spice mix really makes this dish special. The rest of the recipe is a quick and easy stir-fry with cod and African-inspired vegetables like potatoes and collard greens.
Servings
Produce
Garlic (Organic)
4 2 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Collards - Georgia Southern Creole
12 6 oz
Lemon
1 0.5 Whole
Red Potato
1 0.5 lb
Cherry Tomato
9 4.5 oz
Protein & more
Bay leaf
1 0.5 Whole
Louisiana Long Grain Rice
1 0.5 cup
Cod
1 0.5 lb
Pantry items
Olive oil
1 0.5 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Cumin powder
1 0.5 teaspoon
Coriander powder
1 0.5 teaspoon
Black pepper
1/2 0.25 teaspoon
Cinnamon powder
1/2 0.25 teaspoon
Ground ginger
1 0.5 teaspoon
Fennel, ground
1/2 0.25 teaspoon
Turmeric, ground
1 0.5 teaspoon
Prep ahead (optional)
a. Tear or slice collard leaves from stems; ¼” dice stems, chop leaves bite-sized. b. ½” dice red potatoes and cherry tomatoes. c. ¼” dice yellow onion. d. Cut lemon in wedges for serving. fe Mince garlic.
Instructions
1
Cook rice:
a. In a medium saucepan over medium-high heat, add 1¾ cups water (scant 1 cup for 2-person portion) and ½ tsp salt. Cover and bring to a boil.
b. Stir in Louisiana long-grain rice + bay leaf. Reduce heat to low. Cover; cook until tender, 15 minutes. Remove from heat but keep covered to steam for 5 minutes. Fluff.
2
Cook cod and vegetables:
a. Chop cod into bite-sized pieces. Season with ½ tsp salt and ¼ tsp black pepper.
b. In a large saucepan over medium-high heat, add 1 tbsp olive oil. Add cod and Kenyan spice mix. Cook cod until golden, about 2-3 minutes. Remove partially cooked cod. Set aside.
c. Add yellow onion (¼” dice) and garlic (mince) to pan. Cook until onion is translucent, 2 minutes.
d. Add red potatoes (½” dice), collard greens (¼” dice stems, chop leaves bite-sized), and 1 cup water (½ cup for 2-person portion). Stir to combine thoroughly.
e. Stir in cod and cherry tomatoes (½” dice). Cook until potatoes are fork-tender, about 10 minutes.
3
Serve:
a. Divide rice among shallow bowls or plates.
b. Top with Kenyan cod stir-fry.
c. Garnish with lemon wedges, if desired.
d. Pour the wine and enjoy.
Chef's notes
This spice mix could be nice as a rub on chicken thighs or drumsticks too. Vegetarians can replace the cod with a favorite legume. Good cultural and flavor matches include creamer peas, black eyed peas, or butter beans.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX