Aluru (Stewed Quails)

Aluru (Stewed Quails) Stewed quails commonly known as “Aluru” is a traditional dish typical to the Luhya and Luo communities. Aluru was prepared during special occasions. It is commonly known as Likhanga among the Luhya community. Ingredients 3 quails, whole (507 g) 2 tomatoes, red, ripe (196 g) 1 onion, red skinned, raw, unpeeled (76 g) 2 tsp. (10 g) salt, iodized 2 cups (517 g) cow’s milk 3 ½ cups (679 g) cooking oil Preparation 10-15 minutes | Cooking 1 hour | Serves 4 • Roast the quails for 10 minutes and remove the innards. • Add 3 cups of cooking oil onto a clean dry pot and heat. • Put in the quails and fry for 11 minutes. • Remove and use paper towels to drain the oil. • Wash and chop the onion and tomatoes and place into separate bowls. • Add ½ a cup of cooking oil into a separate cooking pot and the chopped onions. • Cook until golden brown then add the tomatoes. • Cook it for 3 minutes or until the tomatoes are tender. • Add salt and stir. Cook for 5 minutes. • Add milk followed by the fried quails. • Cover and cook for 12 minutes. • Remove from heat and serve. Nutrition data per 100g of recipe: Energy 809 kJ/ 195 kcal |│ Fat 14.2 g │| Carbohydrates 5.2 g │| Protein 11.3 g |│ Fibre 0.6 g │ Vitamin A 51 mcg |│ Iron 1.6 mg │| Zinc 1.24 mg Kenyan Food Recipes download pdf