Coconuts – those ‘all-purpose’ tropical fruits - are plenty in most parts of my home region, West Nile. From the steamed tubers to the creamy white flesh in the brown shell, I've sampled everything coconuts have to offer. We used to sip the juice at the beaches of Mombasa, Kenya (a refreshing tropical drink, they call it); I use coconut – grated, milk, cream and oil - in various curry and rice recipes. I use coconut hair oil, body lotion, etc… Basically, the coconut and I are best friends…
|I should have zoomed the fruits but there they are, high up!|
Tubers as snacks
I stole this picture from Here (but the owner doesn’t mind, I’m sure of that). Taken on the Arua-Moyo Road at a place called Lefori where the coconut tubers, harvested just after shoot germination and steamed before eating, is a seasonal delicacy.
The ripe coconut
The shells turn brown after drying (we usually leave it in the furious heat of West Nile for days to dry). Splitting the hard shell into two halves isn't an easy task. I've always considered it someone else’s job. I’m more interested in the interior - the milky flesh from which you can stock your kitchen with grated coconut, coconut milk and cream.
Coconut shells are available in supermarkets in case you want to make your own milk or cream. If you are not the DIY kind of person, you can buy canned coconut milk from supermarkets.
|Cracked brown shell from Here. The white flesh can make ...|
Grated coconut (Made this for my kitchen)