How to make Wet Fry Rabbit
Are you cravign something fresh and new? try this savoury and succulent Kenyan Wet fry Rabbit.
Ingredients
- A whole rabbit cut into pieces.
- 1 large onion finely chopped
- 1 tbsp Minced garlic and ginger
- 3 large tomatoes puree
- 2 Green chillis
- 1/2 tsp Paprika
- Beef cubes or maggies other spices of your liking
- 2 tbsp Cooking oil
- Salt
- For marination
- 1 tbsp Soy sauce for marination optional
- 1 tbsp Ginger garlic paste
- 1 tbsp Olive oil
- 1 Lemon
Instructions
Clean and marinate
- Cut and clean the rabbit. You can also clean it in a brine solution if you like.
- Chop the onions and puree the tomatoes for later use.
- Marinate the rabbit. Take a clean bowl and set it with soy sauce, paprika, ginger, garlic paste, salt and lemon juice. Mix everything and rub it over the rabbit.
- Let the marinated rabbit rest in the fridge for 20 minutes. Remember, rabbits are naturally lean; thus, they don't need too much marination.
Roast
- Roast the rabbit in the oven or open the fire grill, whichever works for you. I set mine in the oven for 20 minutes at 180C
Make the tomato sauce
- Meanwhile, make the tomato sauce. Add 2 tablespoons of oil to a clean saucepan. Now add the chopped onions to brown and then the ginger-garlic paste.
- Next, add the pureed tomatoes, toss, and cover for a minute. Add paprika, beef cubes, and green chilies. Toss it a bit, cover it, and then add the roasted rabbit.
Finish and serve
- Toss the mixture and cover for two minutes, then add a cup of water or broth to allow everything to cook.
- Cook it on slow heat for about 10 minutes. When ready, garnish with parsley.
- Serve it with ugali rice or potatoes
Notes
Use all the different spices and flavourings to make it suit your palate needs.
Be careful not to overcook this meal.