Kuku can be made with a variety of herbs, with each combination producing a slightly different flavour. It’s a popular and easy breakfast dish and can be cooked on a hob or in the oven.
Preparation time: 20 minutes
Cooking time: 10 to 15 minutes or 25 minutes in the oven
Serves: 4 or 5
1 bunch of spring onions or 1 bunch of sorrel
1 bunch of coriander
1 bunch of spinach
1 bunch of dill
125 g/5 oz of shelled walnuts
salt & pepper
butter or vegetable oil
Grind the walnuts.
Wash and chop the herbs, but not too finely.
Beat the eggs in a large bowl. Add the chopped herbs, ground walnuts and salt & pepper and mix well.
If cooking on the hob, melt the butter or oil in a heavy frying pan. When the butter is sizzling pour in the whole
Cover the pan and turn down the heat. When the egg has solidified, remove the lid, cut the kuku into pieces and turn the pieces over.
Leave to cook for another 10 minutes until the eggs are cooked through. Don’t replace the lid, as this will cause the herbs to water.
If cooking in the oven, rub an oven-proof dish or deep baking tin with generous amounts of butter. Pour the eggs and herb mixture into the dish and bake in a medium-hot oven for 20 or 30 minutes until the eggs are cooked through. Rub butter or drizzle oil over the kuku after you have taken it from the oven.
Decorate the pieces of kuku with walnut halves.
Kuku is best served hot with yoghurt, but can also be served cold and makes great picnic food.