In Kenya, and more specifically on its coast, in the wet season from April to July, the local people are used to preparing tasty hot soups, using the vegetables from the fields that have been sprayed by the rain and not the fish that are harder to catch in the ocean, which is moved by bad weather. But these particular soups, with coconut creaming, are also good to prepare during the dry season, from December to March, when it is warmer and they can be eaten cold, with the addition of a few ingredients to sweeten them, such as mint leaves and lime. Here is our revised recipe for Swahili cream of courgette and coconut potatoes, with the addition of mint leaves and peanuts to make it crispier and more appealing.

Ingredients:

2 large courgettes cut into cubes
2 finely chopped onions
2 potatoes peeled and cut into small pieces
1 chopped ginger root, approx. 5 cm
2 cloves of garlic, chopped
1 teaspoon turmeric powder
1/4 teaspoon chilli powder or paprika
Salt and pepper
1 can of coconut milk
10 cl coconut cream
2 tbsp oil (seed or olive)
25 grams of chopped nuts
Lime or lemon juice to taste
Mint or basil leaves to taste

First boil the diced potatoes and then leave them to cool separately.
In the meantime, heat 2 tablespoons of oil in a saucepan, add the onions, ginger, garlic, salt and pepper and sauté for a few minutes, deglazing with white wine.
Now stir in a little turmeric and paprika powder and add the diced courgettes and a cup of water. Cover and cook for 10-15 minutes.
When the courgettes have softened, turn off the heat and leave to cool for a few minutes, at which point blend everything together.
Return the cream of courgette to the pot and add the previously boiled diced potatoes and a can of coconut milk; leave on the heat until it comes to the boil. When the soup has reached the right consistency, turn off the heat and stir in some coconut cream. Leave to rest and before serving garnish with mint leaves, chopped peanuts and a few drops of lemon.

(photo: surreyfarm.net)