Kukupa (pigeon) Curry
Kukupa curry is a traditional dish from Niuean cuisine, featuring tender pigeon meat in a flavorful curry sauce. This dish is a favorite among the locals and is often served during special occasions and gatherings.
Ingredients
- 1 whole kukupa (pigeon), cleaned and cut into pieces
- 2 tablespoons curry powder
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tomatoes, chopped
- 1 cup coconut milk
- 2 tablespoons cooking oil
- Salt and pepper to taste
Instructions
- Heat the cooking oil in a large pot over medium heat.
- Add the chopped onion, garlic, and ginger. Sauté until the onion is soft and translucent.
- Add the kukupa pieces to the pot and brown them on all sides.
- Sprinkle the curry powder over the kukupa and stir to coat the meat evenly.
- Add the chopped tomatoes and coconut milk to the pot. Season with salt and pepper.
- Reduce the heat to low, cover the pot, and let the kukupa simmer in the curry sauce for 45-50 minutes, or until the meat is tender.
- Once the kukupa is cooked through and the sauce has thickened, remove the pot from the heat.
- Serve the kukupa curry hot with steamed rice or root vegetables.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Fat
- 15g
- Carbohydrates
- 20g
Supplies
Large pot Cooking spoon Cutting board Knife
Tools
Stovetop
Serving suggestions
Kukupa curry is best served with a side of steamed taro or cassava for an authentic Niuean meal.
Tips & tricks
For a spicier kick, add chopped chili peppers to the curry sauce.
Cost
$15