How to Make Kenyan Tomato – Avocado Salad

How to Make Kenyan Tomato – Avocado Salad

Ingredients

• 2-3 large fresh garden tomatoes, washed and slices
• A handful of cherry tomatoes
• 2 medium avocados, peeled and cut into bite size chucks
• 1 red onion, thinly sliced (Optional)
• 1 tablespoon of olive oil
• Juice of 1 lemon
• Fresh basil, parsley or coriander for garnishing
• Salt and freshly ground black pepper to taste

Instructions

In a salad bowl add slices tomatoes, avocados and red onion (if any)

In a separate bowl mix olive oil with lemon juice and toss the mixture into the salad Season with salt and pepper and serve immediately.

Garnish with basil, parsley or coriander….

Enjoy!



Tips

• Do not refrigerate this salad
• Fresh chilies might be added according to your taste

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How to Cook Sun-Dried Tomato Risotto

How to Cook Sun-Dried Tomato Risotto

It's easy to make this flavorful risotto right in your own kitchen...it's super-simple and flavorful. Walnuts and peas add great taste and texture to the dish.

Ingredients
    1 8 ounce jar oil-packed sun-dried tomato
    1 1/2 cups uncooked Arborio rice or regular long-grain white rice
    4 cups Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic), heated
    1 cup frozen peas, thawed
    1/4 cup walnuts, toasted and chopped

Directions
1. Drain the tomatoes, reserving 2 tablespoons oil. Chop enough tomatoes to make 1/2 cup.
2. Heat the reserved oil in a 3-quart saucepan over medium heat. Add the tomatoes and rice and cook and stir for 2 minutes.
3. Add 1 cup broth and cook and stir until it's absorbed. Add the remaining broth, 1/2 cup at a time, stirring until it's absorbed before adding more. Stir in the peas and walnuts with the last broth addition.
4. Remove the saucepan from the heat. Cover and let stand for 5 minutes.
5. Helper: To quickly thaw the peas, place them in a colander and run under warm water.
6. Easy Substitution: Parmesan Sun-Dried Tomato Risotto: Substitute grated Parmesan cheese for the walnuts.

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How to Make Creamy Chicken and Vegetables with Noodles

How to Make Creamy Chicken and Vegetables with Noodles

Ingredients

•     5 cups uncooked medium egg noodles (10 ounces)
•     2 cups Green Giant ® Valley Fresh Steamers frozen mixed vegetables, thawed, drained
•     6 medium green onions, sliced (6 tablespoons)
•     1 container garden vegetable cream cheese spread (8 ounces)
•     1 1/4 cups milk
•     1 1/2 cups chopped deli rotisserie chicken (from 2- to 2-1/2-pound chicken)
•     1/2 teaspoon garlic salt
•     1/4 teaspoon pepper
•     2 tablespoons canned French-fried onions, if desired

Directions

1.     Cook and drain noodles as directed on package.
2.     Meanwhile, spray 12-inch skillet with cooking spray; heat over medium heat. Add mixed vegetables and green onions; cook about 4 minutes, stirring frequently, until vegetables are crisp-tender. Stir in cream cheese and milk until blended. Stir in chicken, garlic salt and pepper; cook until hot.
3.     Stir noodles into cheese sauce mixture; cook until hot. Sprinkle with French-fried onions.

Tip:

1.     High Altitude (3500-6500 ft): No change.

Nutrition Information

Per Serving: cal. (kcal) 620, Fat, total (g) 25, chol. (mg) 155, sat. fat (g) 13, carb. (g) 65, Trans fatty acid (g) 1, fiber (g) 6, sugar (g) 10, pro. (g) 32, vit. A (IU) 4859, vit. C (mg) 2, sodium (mg) 1130, calcium (mg) 202, iron (mg) 5, Vegetables () 1, Starch () 3, Other Carb () 1, Medium-Fat Meat () 3, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet.

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How to Make Asian Chicken Noodle Soup

How to Make Asian Chicken Noodle Soup

Ingredients

•     3 1/2 cups Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
•     1 teaspoon soy sauce
•     1 teaspoon ground ginger
•     Generous dash ground black pepper
•     1 medium carrot, diagonally sliced
•     1 stalk celery, diagonally sliced
•     1/2 red pepper, cut into 2"-long strips
•     2 green onions, diagonally sliced
•     1 clove garlic, minced
•     1/2 cup broken-up uncooked curly Asian noodles
•     1 cup shredded cooked chicken

Directions
Heat the broth, soy sauce, ginger, black pepper, carrot, celery, red pepper, green onions and garlic in a 2-quart saucepan over medium-high heat to a boil.
Stir the noodles and chicken in the saucepan. Reduce the heat to medium and cook for 10 minutes or until the noodles are done.

Tip:
For an Interesting Twist: Use 1 cup sliced bok choy for the celery and 2 ounces uncooked cellophane noodles for the curly Asian noodles. Reduce the cook time to 5 minutes.

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How to make Chai ya Tangawizi - Authentic Kenyan Ginger Tea

How to make Chai ya Tangawizi - Authentic Kenyan Ginger Tea

Chai as they call in Kiswahili to refer Tea is one of Kenyans widely drunken beverage. There are a lot of different ways of doing it. Below is an authentic recipe I learned from my mother to enjoy chai at home!

Karibu Chai

Ingredients

• 4 cups of fresh milk
• 2 cups of water
• ½ cup sugar
• 2 tablespoons of loose pure Kenyan black tea (or any other loose black tea)
• 2 inches of fresh ginger, peeled and sliced
• 1 cinnamon stick
• 6 cardamom pods
• 6 whole cloves

Instructions

Add spices into a mortar and using a pestle grind or mash them into a powder like

In a wide saucepan, add water and bring it to boil on a medium heat

Add tea, ginger, spices and sugar and let the mixture boil for 2-3 minutes on a low heat

Add milk and bring to simmer, stirring with a sieve to blend in sugar and the spices. Let the chai boil again for another 2 minutes before removing it from the heat

Strain the chai and serve hot with Mahamri or Kaimati

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How to Cook Chapati

How to Cook Chapati

Chapati also known as Roti by Indians, is flattered round bread made of white flour.
It is a staple food among the people of east Africa and Asia.
Here is a simple recipes on how to make tasty and soft chapatis at home

Enjoy!


Ingredients

• 6 cups of wheat flour
• 3 cups of warm water
• 3 tablespoon of warm cooking oil or ghee (melted and warm)
• 2 teaspoon salt
• Cooking Oil or ghee for cooking the Chapatis

Instructions

In a mixing bowl, mix together flour, salt and vegetable oil until it is crumbly. Slowly add water little at a time as you knead the dough. Keep kneading for 15-20 minutes until it is soft, smooth and not sticking in either your hands or the walls of your bowl
Cover dough pastry in a slightly greased container and let it rest for 30minutes to 1 hour at a room temperature

Sprinkle some flour on a clean flat surface then place your dough there and using a rolling pin, roll it untill the surface is very thin (use flour to prevent dough from sticking on the surface and on the rolling pin)

Brush oil on top of the rolled surface, make a small fold on both ends and by using both your hands roll it up into a large, tight sausage shape like

Using a sharp knife, divide the rolled dough into small spirals according to how many chapatis you would like to cook

While heating a non-sticking pan/skillet on a medium low heat, roll each part at a time into a nice round flat shape. (use flour to prevent dough from sticking from the surface and on the rolling pin)
Once your pan is heated place the rolled chapati on top of it. After about a minute, check the bottom of the chapati, if it is golden brown and the top is translucent, flip it over

Brush a little bit of oil on the top of the chapati, then check to see if the bottom is cooked and golden brown as well. If yes, flip the chapati over again, now brush the oil on the second side of the chapati, and turn it over again

After about 15 seconds remove the chapati from the pan, place it on a clean plate and cover it with aluminium foil

Repeat this process to all your chapatis till you are done

Serve hot with stew (Chicken Tikka Masala or Mahagwe ya Nazi) or vegetables

Tips

For healthier Chapatis I recommend whole wheat flour or half white and half whole wheat
Chapatis can also be enjoyed cold for Breakfast with a hot cup of Kenyan Chai or soup!

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How to Cook Biriani

How to Cook Biriani

Biryani just like Pilau is a rice-based dish known for its unique aroma and flavor. It is basically cooked with spiced chicken, mutton, beef, fish, eggs or vegetable. This exotic dish is among the specialties along the Kenyan Coast.

Below is a chicken Biryani recipe, enjoy!

Ingredients for Chicken Biryani Sauce

• 8-10 skinless chicken breasts or thighs, cut into large pieces
• 5 potatoes, peeled, washed and quartered
• 2 hard boiled eggs
• ½ cup of vegetable oil
• Juice of 1 lime
• 180 ml natural yogurt
• 2 tablespoons grated raw papaya (optional)
• 4 medium onions, diced
• 4 fresh tomatoes, sliced or blended
• 1 Can tomato sauce
• 1 small can tomato paste
• 4 tablespoons of biryani mixed ground spices
• 1 tablespoon fresh ginger paste
• 1 tablespoon fresh garlic paste
• 1 tablespoon chili powder
• 1 tablespoon turmeric powder
• Salt to taste and fresh ground pepper
• 1 cup of chicken broth or hot water

Instructions

In a mixing bowl, add yogurt, half of the lime juice and grated papaya, half ginger paste, garlic paste, chili powder, turmeric powder, salt and pepper. Add chicken and marinate for 2 hours or overnight
In a preheated oven, roast the marinated chicken for 45 minutes. Set aside once it is done
In the meantime, heat oil in a wok or frying pan, deep fry potatoes till soft and crispy then set aside
In the same wok or pan, fry onions till soft and golden brown, set aside as well
On a medium heat, preheat a larger sauce pan, add some vegetable oil in it, pour sliced/blended fresh tomatoes and fry  till very soft. Add Can tomatoes and tomato paste. Cook for 10 minutes while stirring occasionally. Little oil may be added to prevent the sauce from sticking on the pan
Add biryani mixed ground spices and the remaining spices, stir well to blend in spices with the tomato sauce
Add chicken, potatoes, fried onions and hot water or chicken broth. Cover and cook on low heat for about 15 minutes

Ingredients for the rice

• 1Kg Basmati rice
• 4 cups of hot water
• 2 tablespoons of vegetable oil
• A pinch of saffron or food color
• 2-3 bay leaves
• Salt to taste

Instructions

Wash rice then soak for 30 minutes
Soak a pinch of saffron or food color in some water and set aside
Bring a big pot of water to boil, add salt, 2 tablespoons of oil and 2-3 bay leaves
Drain the soaked rice and add it into the boiling water. Partially cook rice until it is about 80% cooked. Strain any remaining water and set aside
In a large baking dish or aluminum foil, spread some oil and layer half of the rice. Sprinkle some saffron or food color and some oil on top
Repeat this process with the remaining rice not forgetting to sprinkle the remaining saffron or food color and oil on the top
Cover and steam cook the rice on low heat or put it in a preheated oven on 180°c for 10 minutes.
Serve hot with the Biryani sauce on top

Alternatively, rice and the biryani sauce can be cooked together on layers by first placing rice on a large baking dish, followed by saffron or food color, some oil and the biryani sauce. Repeat the layering till done and steam cook for 15 minutes. This process infuses the tasty biryani spices into the rise as it steams.

Enjoy ;-

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How to Make Chicken Tikka Masala

How to Make Chicken Tikka Masala

Chicken Tikka Masala is boneless chucks of chicken marinated in spices and youghurt then cooked in spicey sauce. In the Kenyan cuisine, this dish defers slightly depending on which part of the country one is. In Nairobi and other parts of upcountry regions, cream is basically used to season the sauce while in the coastal regions, coconut cream is used with various spices.

Below is a simple recipe on how to enjoy Chicken Tikka Masala at home!

Enjoy….

Kenyan Chicken Tikka Masala

Ingredients

For the Marinade

• 1/2 Kilo Bon less chicken breasts, cut into cubes
• 1 cup thick natural youghurt
• 1 teaspoon Chilli powder
• 1 teaspoon Coriander powder
• 1 teaspoon of fresh ginger and garlic paste
• A pinch of Methi (Fenugreek) powder
• A pinch of Turmeric powder
• 1 tablespoon of vegetable oil
• Juice of half a lime
• salt and fresh ground pepper to taste

Instructions

Add the spices in a mixing bowl and mix well to make a thick marinade
Add Chicken to the marinade and mix well
Cover and let it marinade for atleast 4 hours! I personally let mine marinade overnight in the refrigerator

Preheat the oven to 250°C, put inn the marinated Chicken and grill it for half an hour.

In the meantime prepare the Masala Sauce

Ingredients

1/4 cup cooking oil
Whole garam spices (1 bay leave, 2 cardamom pods, 1 cinnamon stick, 1 clove,black pepper and cumin seeds) this will give your cooking oil a delicious aroma and add an exotic taste to the Masala Sauce
1 medium Onion, finely chopped
2 fresh tomatoes, finely chopped or blended
1 teaspoon grind cashew nuts
1 tablespoon tomato paste
1 teaspoon of fresh ginger and garlic paste
1 teaspoon of chilli, coriander and cumin powder
A pinch of turmeric powder
1/4 cup of water
Juice of half a lime
1/2 cup cream or Coconut cream (optional)
Salt and fresh ground pepper to taste
Cubed tomato, red bell pepper, onion and a bunch of fresh coriander for garnishing

Instructions

In a big cooking pan or wok, add oil, whole garam spices and heat up. Let the spices blend in with the oil while heating up till you get a nice delicious aroma

Add finely chopped onions and cook till uniformly brown and soft. Stir in ginger and garlic paste and cook for about a minute or 2

Add finely chopped or blended tomatoes together with the tomato paste and grind cashew nuts. Let the mixture cook till the fresh tomatoes are soft and pulpy

Lower the heat and add the spices; chilli, coriander, cumin and turmeric powder. Add a little bit of water to avoid them from burning. Let the paste cook for about 3 minutes while stirring constantly to avoid it from burning

Add the half grilled chicken tikka into the paste and stir well till the chicken captures the gravy flovour

Pour in the cream or coconut cream and lime juice and stir the mixture very well

Season with salt and pepper

Garnish with fresh cubed tomatoes, red bell pepper, onions and coriander

Serve hot with Chapati  or rice

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How to Make Pilipili ya Maembe – Homemade Mango Chutney

How to Make Pilipili ya Maembe – Homemade Mango Chutney

Sometimes we tend to lose our appetites and just wonder if there is something we could combine with our daily meals to improve our appetite. Well here is something you could try at home, simple and easy to do.

Ingredients

• 1 Ripe / Unripe Mango, peeled and sliced
• 1 Fresh Ginger, minced
• 1 Small Onion, chopped
• 5 Cloves of Garlic, minced
• 2 ripe tomatoes, sliced
• 1 carrot, peeled and shredded
• A bunch of fresh coriander
• 1 green pepper
• 10 hot chilies
• 1 cucumber (Optional)
• 1/4 cup vinegar or Juice of 1 Lime
• 2 tsp olive Oil
• Salt and pepper to taste

Instructions

Add  all the ingredients into a blending machine including vinegar and olive oil. Blend the mixture till its think.

Season with salt and pepper. There you go!

Option 1.
Pour the mixture into a glass bottle and keep it in a cool and dry place, its ready to use!
Option 2.
Pour the mixture in a pot and on a low temperature let it cook for 25 minutes, stir up from time time.
*Can be served to different dishes or snacks e.g rice, chicken or bajia among others

Notes

This is just one type of Chutney as there are many many more made of Papaya, Coconut, Carrots e.t.c

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How to Make Kenyan Creamy Coleslaw Salad

How to Make Kenyan Creamy Coleslaw Salad

Being one of my favorite Salads, Coleslaw is also one of all-time salads in the Kenyan Cuisine.

It can be served as a starter or as a side dish to a BBQ chicken, roasted Goat or Fish.

Below is a simple recipe for a creamy Coleslaw to enjoy at home.

Ingredients

• 1 head of cabbage, finely chopped
• 2-3 carrots, washed, peeled and finely shredded
• 1 small onion, finely chopped
• 1 small celery stick or 1 apple, finely shredded
• 8 tablespoons mayonnaise
• 4-6 tablespoons granulated sugar (Depending on how sweet you would like your Cole Slaw)
• 2 tablespoons lime juice
• 1 tablespoon white vinegar
• ¼ cup milk
• Salt and fresh ground pepper to taste
• Fresh persley or any other herb of your choice for garnishing

Instructions

In a large bowl combine; Mayonnaise, sugar, lime juice, white vinegar, milk, salt and pepper and beat the mixture well using a whisk until very smooth
Add chopped cabbage, carrots and onions and mix very well
Cover and refrigerate for a minimum of 2 hours to overnight before serving
When serving, garnish with coriander or any other herb of your choice
Enjoy!

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How to Make Wali wa Kukaanga – Kenyan Fried Rice

How to Make Wali wa Kukaanga – Kenyan Fried Rice

Ingredients

• 4 cups cold or warm cooked Rice
• 4 tablespoon oil for stir frying
• 2-3 Eggs
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 handful fresh peas
• Salt and pepper to taste
• 1 fresh tomato for garnishing

Instructions

In a bowl, lightly beat the eggs with salt and pepper
Heat wok or frying pan over high heat and add oil. Once the oil is heated, add chopped onions and garlic and fry till light brown. Stir in peas and Cook for about 1 Minute. Now add eggs while stirring quickly to scramble eggs with the peas, add the rice and stir fry for a few minutes

Serve hot and garnish with a fresh tomato

Notes

Other vegetable like baby carrots or paprika may also be used in this menu
For an Asian taste, soy or oyster sauce may be added

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How to Make Kenyan Pancakes

How to Make Kenyan Pancakes-Mkate wa Maji

Ingredients

• 3 cups of wheat flour
• 2 cups of hot water
• 1 cup of fresh milk
• 2-3 eggs
• ½ cup of brown sugar
• ¼ teaspoon ground cardamom
• Ghee or vegetable oil for cooking

Preparation

In a clean mixing bowl, mix together flour, sugar and cardamom.Add water one cup at a time and using a big whisk mix very well. Then add milk and eggs and mix thoroughly till the batter is smooth and without any lumps

On a medium heat, heat up a clean non-sticking pancake pan and add very little ghee or vegetable oil (make sure to spread the oil everywhere once its heated)

Take a medium ladle full of batter and pour it in the middle of the pan. Using the back of the same ladle, spread the batter to determine the shape and size of your pancake

Using a spatula, lift the sides of the crepes to ensure it is not sticking on the pan and gently flip it over

After both sides are cooked, remove the pancake from the pan and place it in a clean plate.

Repeat this process with the remaining batter till you are done.

Serve hot with a cup of typical Kenyan Chai

Tips

For healthier crepes I recommend half white and half whole wheat flour

The bigger the ladle is the thicker the crepe will be hence not enjoyable that’s why I suggest a medium to small ladle

Enjoy pancakes for breakfast or brunch, hot or cold with jam, honey or marble syrup.

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How to Make Kachumbari

How to Make Kachumbari – Fresh Tomato and Onion Salad

Kachumbari is a Swahili name for fresh Tomato and Onion Salad which is common in East Africa especially Kenya and Tanzania. It consists of fresh Ingredients and its very easy and quick to make.

Ingredients

• 3 – 4 Tomatoes
• 1 Medium red onion
• Juice of one small lime
• 2 tsp Olive oil
• Salt and ground pepper to taste
• 2 chilies (Optional)
• Fresh garden coriander and a slice of avocado for garnishing

Instructions
Slice onions into thin rings, put them into a bowl, add a small amount of salt and rinse them with cold water to reduce acidity
Add sliced tomatoes, chilies and coriander.
In a separate bowl, mix together lime juice, Olive oil and toss the mixture into the Kachumbari. Season with salt and pepper and serve immediately. Garnish with avocado if any!  Enjoy…..

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How to Cook Samosa - Sambusa

How to Cook Samosa - Sambusa

Samosa is a triangular-shape savory pastry fried in oil, containing spiced vegetables, ground beef/lamb, ground chicken or fish. In the Kenyan Cuisine, samosas are considered as exotic snacks of all times. Below is a simple recipe for ground beef samosas which are my favorites!

Enjoy!

Beef Samosa filling

Ingredients
1 kg ground beef
¼kg fresh or frozen green peas
2 red onions, finely chopped
5 cloves of garlic, grated
1-inch fresh ginger, grated
1 fresh green chilli, finely chopped (Optional)
½ teaspoon of turmeric
½ teaspoon cumin seeds
1 bunch of fresh coriander, coarsely chopped
Juice of ½ a lemon (optional)
Salt and ground pepper to taste

Instructions

On a medium heat, cook meat in uncovered frying pan or wok. Stir constantly to ensure all lumps are broken. Before the water completely evaporates, add peas, onions, ginger, garlic, chili and spices. Season with salt and pepper

Remove from heat and stir in fresh coriander and the lemon juice

Remove from heat and allow to cool completely

For the dough pastry you’ll need;

• 4 cups of all-purpose flour
• 1 teaspoon of salt
• 4 tablespoons of any vegetable oil
• 1 ½ cups of warm water
• *Extra flour for rolling

Instructions

In a mixing bowl, mix together flour, salt and vegetable oil until it is crumbly. Slowly add water little at a time as you knead the dough. Keep kneading for 15-20 minutes until it is soft, smooth and not sticking in either your hands or the walls of your bowl

Cover dough pastry in a slightly greased container and let it rest for 30minutes to 1 hour at a room temperature

Dived the dough into 4-5 equal balls preferably not very big

Roll out a ball into ca. 6-inch diameter circle, brush a little oil on it and lightly sprinkle some flour

Repeat this process with all the other balls of dough while gently laying them on top of each other

Use your rolling pin to thinly roll out the pilled dough into a diameter of 10-12 inches

Preheat a skillet on a medium heat and place the rolled out dough on top of it. Let it cook until it starts to bubble up (make sure not to burn it). Flip it over and cook the other side until it bubbles up too

Neatly place your half cooked wraps on a clean surface and using a knife, quarter them into 4 equal parts (with each part forming a triangle shape)

Separate the triangles very gently and cover them with a clean cloth to avoid drying up

Preparing Samosa pockets and deep frying

In a small mixing bowl, mix ½ a cup of flour with a little water and make a thick flour paste to serve as a “glue” for sealing samosa pockets

Follow the simple steps showed below to prepare samosa pockets

Fold all samosa pockets first in a cone shape before filling them with the cooled meat. Use a small ice cream scoop or a tablespoon to fill the samosa pockets (Do not overfill them)

Seal using the “glue” you prepared (Seal them very well otherwise they’ll open up when frying!)

 Filled and sealed samosa pockets can be stored in the refrigerator and be deep fried the next day or one can also deep freeze them  as desired

Heat up oil in a deep frying pan or Wok

Test  your oil by gently dropping a small piece of dough into the oil. If the dough stays at the bottom for a couple of seconds then rises to the surface then your oil is ready for frying but if it rises up immediately after dropping it into the oil, then your oil is too hot and you need to reduce the heat. Too hot oil will only cook the outside and the inside will be uncooked especially if the samosas were frozen

Deep fry samosa till golden brown on both sides and crispy, use a kitchen paper or a clean towel to drain off any excess oil

Serve hot or cold accompanied by a chutney of any kind or a piece of fresh lime

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how to make Mahamri – Coconut & cardamom doughnuts

How to make Mahamri 

Mahamri is a type of doughnut whose special ingredients include Coconut milk and cardamom. This authentic type of snack originated from the Swahili coastal regions of Kenya and Tanzania and is still very popular in both regions. Normally, it is accompanied by pigeon peas cooked in Coconut milk or a cup of typical Kenyan Chai..

Due to its special exotic taste, Mahamri is considered as one of Kenyan’s Delicacies.

For a perfect Sunday Brunch or that special occasion or just for your family and friends, try this simple Recipe!

Enjoy … :-)

Ingredients  

3 cups of flour  

8 -10 tablespoons of brown sugar (depending on how sweet you wish your Mahamris to be)

1 teaspoon of instant yeast

1 teaspoon of cardamom

1 teaspoon of ghee, butter or margarine

1 medium Egg – (optional)

cup of coconut milk for kneading the dough

Vegetable oil for deep frying

Instructions

In a mixing bowl add flour, sugar, yeast and cardamom, ghee/butter/margarine and the egg. Mix the ingredients together with either clean hands or a mixture. Slowly add coconut milk little at a time, as you knead the dough

If you are using your hands to knead the dough, knead it for a minimum of 15-20 minutes until it’s soft, smooth and not sticky in either your hands or the walls of your bowl
Place the dough in a container and cover it with either a lid or a clean cloth. Let it rest and rise for at least    3-4 hours in room temperature. I normally leave mine overnight! The dough should double in size

Using a dough cutter or a knife, divide the dough into 4-5 equal balls. Coat each ball of dough with flour, cover them again with a clean cloth for 15 minutes and let them puff/rise

Sprinkle some flour on a clean surface and using a rolling pin, roll each ball of dough into a circle of about 6 inches. Move with the dough and if needed use more flour to prevent the dough from sticking on the surface and on the rolling pin

Cut each rolled dough into 4pieces

Heat up the vegetable oil in a frying pan on a wok

Test your oil by gently dropping a small piece of dough into the oil. If the dough stays at the bottom for a couple of seconds then rises to the surface then your oil is ready for frying but if it rises up immediately after dropping it into the oil, then your oil is too hot and you need to reduce the heat otherwise your mahamris will burn and end up not been cooked inside

Fry 4 mahamri at a time (depending on the size of your pan or wok). Use your strainer to splash oil over the top of the mahamris in order to help them puff up. As soon as you see the bottom side of the mahamris has turned light-gold brown turn them over

Keep turning the mahamris until they have a nice golden brown colour on both sides. Remove them from the hot oil and place them in a serving plate lined with paper towels to absorb any excess oil

Repeat this process until all the dough pieces have been fried

Allow them to cool for a few minutes and enjoy!!

Serve for breakfast with pigeon peas cooked in coconut milk and or with a cup of typical Kenyan Chai  ;-)…

Tips

For healthier Mahamris I recommend whole wheat flour or half white and half whole

If you do not like using coconut milk for whatever the reason might be, normal milk may be used. The taste will be slightly different but they are as equal as delicious!

This authentic Recipe is normally prepared in tropical climate. In other climates, you may need to add a little bit of instant yeast than the one mentioned on this Recipe.

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How to Cook Pilau

How to Cook Pilau – Pilaf

Pilau is a specialty along the Swahili Coast in which Rice is flavored with spices and cooked in a well seasoned broth of Meat, Poultry or Fish. It is also a festive Dish which never misses at every special occasion.

Ingredients

• 1/2 kg Basmati rice, washed (for better results I highly recommend Basmati reis)
• 1/2 kg potatoes – peeled, washed and coarsely chopped
• 1/2 kg beef, chicken or fish filet – cubed
• 1 small cup sunflower oil (or any other liquid oil)
• 4 cups of hot water or broth
• 1 onion, chopped
• 5 cloves of Garlic, crushed
• 1 fresh Ginger, crushed
• 2 fresh Tomatoes , sliced
• 2-3 teaspoon Pilau spices
• Salt and pepper to taste

Instructions

• Boil beef or chicken with ginger for 10 minutes. Add potatoes and let them boil for 5 minutes then set aside (separate the cooked ingredients from the broth so you can use it later)
• Heat oil and fry onions till light brown, add garlic and Pilau spices and on a low heat, fry for 1 minute
• Add tomatoes meat/chicken with potatoes and cook till tender
• Add rice and ensure to mix everything very well before adding your broth or hot water then stir the mixture very well
• Add salt and pepper to taste then cover the pot and cook on medium heat
• When the Food is nearly dry, lower down the heat to very low, cover your Pilau with aluminium paper (please avoid newspapers or polythene papers) and place the lid on top. Leave to cook for 10 minutes .

*Here you are, your Pilau is ready!

Serve your Pilau hot with Kachumbari and Pilipili ya Maembe

A banana can also be used for garnishing

*Some like to serve it with a tasty tomato sauce or beef/chicken stew on the side which is also very nice….

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How to cook Matoke

How to cook Matoke – Cooking Bananas or Plantains

Matoke/Plantains is one of the Traditional main dishes in south western Kenya to the Kisii community which consists of steamed green cooking bananas. This starchy dish also counts to one of National dishes in Uganda and other countries in east Africa.
Matoke / Plantains can either be cooked separately and served with a stew or as one dish including other ingredients e.g Vegetables, Potatoes or beef.
Here is one of my favorite simple and quick recipe to prepare Matoke.

Enjoy!

Ingredients
For smashed Matoke you need;
8-10 Matoke/Plantain – peeled, coarsely chopped and washed
1 hand full of peanuts, crushed to powder like (or 2 tablespoons of peanut butter)
1 tablespoon butter (optional, i use it for them to be more tender)
1/2 cup fresh dairy milk (optional)
2 cups of water to boil
Salt to taste

For the Beef stew you need;
1 kilo Beef, cubed
4 tablespoon vegetable oil
2 cups of beef broth or water
1 onion, chopped
3 cloves of garlic, minced
1 fresh ginger, minced or crushed
2 fresh tomatoes, sliced
Fresh coriander
Salt and freshly ground pepper to taste
1 table spoon of royco mchuzi mix
*Other Vegetables like carrots, and pepperoni may also be added.

Directions
Smashed Matoke/Plantain
Put Matoke/Plantain in a pan, add water and salt and bring them to boil, reduce heat to a simmer and cook them till tender but not mushy for about 20 minutes. You can check if they are cooked by piercing with a fork.
Once they are done, drain them and add milk, butter and crushed peanuts/peanut butter if any. Let the mixture boil for 1 minute then smash them lightly. Serve with beef stew.

Beef Stew

First boil beef with ginger for 10-15 minutes (I always do this for the meat to be tender)
Separate broth from meat and set both aside – you’ll need the broth later for the stew
Heat vegetable oil and on a medium heat fry onions and garlic till light brown. Add beef and continue frying till it starts to brown.
Add tomatoes (and the rest of the vegetables if any). Stir the mixture very well and let it cook for 2-3 minutes.

Now add the broth/water, salt, freshly grounded pepper and royco mchuzi mix to test. Cover the pot and on low gentle heat, let it cook for 30-45 minutes. Stir in between.
When the beef stew is done, switch off the heat, add fresh coriander and place the lid back. This way the coriander will be cooked by the steam hence giving your stew a very good taste.
Serve hot with Matoke.

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