bell pepper – Kaluhi's Kitchen

A stock is a liquid that is obtained from simmering various ingredients in a sufuria to extract their flavor, and the resultant liquid used as an ingredient to another recipe. These stocks can be added to soups, casseroles and even pilau instead of just using water and you can make plenty and store for the weeks to come. Vegetable stock is obtained by simmering down vegetables of your choice. Fish stock and beef stock may take several hours to prepare and one uses their respective bones to get their stocks.

You can purchase these in supermarkets, but in my country Kenya, it is very rare to come across them. This gives us the perfect chance to make our own. The best part about making your own stock is that you can adjust the component ingredients to fit your taste and you know exactly what is in it, so no preservatives or chemicals. Plus, it is so easy to make, and I will show you how.

Sometimes during a busy work week, all I think about is getting back to bed. I get so exhausted that alI think about be it during a break, in my fantasies, while in traffic, is that glorious moment I will finally sink into my cosy bed. I kid you not! With all that fatigue, it usually is difficult to whip up a saucy and memorable meal, hence I settle for whatever is left over, have my dinner and jump to bed.

During the weekends however, I try to break the monotony of the “weekday” meals with something exciting and tantalizing. This week I made my Matata meatballs that usher in the weekend in the most grand scale. Matata is a swahili word meaning disturbance. I named these meatballs ‘Matata Meatballs” because they sure do shake things up but in the most amazing way yet!

Trust me, you will have to eat this three days in a row before you get satisfied!