Tag: Kachumbari

Pilipili and Rosemary Marinated Mbuzi Choma Na Kachumbari

January 30, 2019 / Kaluhi / 15 Comments

There are a couple of things that are distinctly Kenyan. “Me I” is distinctly Kenyan. Our loud, artsy Matatus are distinctly Kenyan. Phrases such as ‘wah’ ‘si’ ‘hebu’ can only be understood by someone who has grown up Kenyan; and even when explained, the meaning will not be understood as it should. Choma over every holiday, and if we are being honest- during any time we get together- is one of those distinct Kenyan habits. We love our choma!! Choma is a roast- equivalent to the South African braai. We do love our meat, and roasting it makes it even better.

Mbuzi (goat) choma is very very popular too. It is among my top three favorite chomas and today’s recipe and video takes you through how I make mine explosively good!!! I hope you love it as much as I love it!

Cayenne Pepper and Cheese Deviled Eggs

April 10, 2015 / Kaluhi / 0 Comments

I really love boiled eggs. I had a rocky relationship with them when I was little, as highlighted in this post, but nowadays I just cannot get enough!! Its one of those foods that are so filling and yet so healthy. Even in Kenya, on a day to day basis, it is almost impossible not to come across street vendors hawking some boiled eggs. Those sold on the streets are usually cut in half and some kachumbari put in that hollow. It is as delicious as it is nutritious. What makes boiled eggs so good is that you can have them with almost anything, in in any way you want.

Today I decided to have my boiled egg with a different kind of filling. Deviled eggs can be made in so many ways, but here is my take on it. It was so tasty, and so pretty. I was so happy with how this turned out. This is fantastic enough for cocktail bitings, delicious enough as a meal starter/appetizer for and healthy enough for a breakfast meal.

Hope you enjoy these deviled as much as I did 🙂

Poached Eggs with chunky Tomato Salsa

March 31, 2015 / Kaluhi / 6 Comments

I like having my eggs in different kinds of ways. Poached eggs are very popular globally but I have never tired them just due to one reason. Fear. Fear of all that wetness and liquid yolk which I personally do not find appealing. While that is what excites most people, for me, that made me stay clear of poached eggs. But I decided to take the plunge after realizing that maybe it is not that bad after all. I did and I was so impressed. When I was doing my online research, I got the implication that making poached eggs is so complicated. But I found that not to be true. All you need is your ingredients, and an eager heart :). Hope you enjoy this to the max as much as I did.

Sweet Corn and Tomato Salad

March 24, 2015 / Kaluhi / 4 Comments

I love having some salad or fresh fruit with most of my meals. They add this freshness to all the meals and make them a lot more wholesome and complete. The easiest salad to have with your meals are coleslaw, and the most common here in Kenya is the amazing kachumbari. But this world has so much more to offer besides just those. And considering fresh produce can be found in my country at very low prices, this makes it even easier for us to indulge in this richness.

I have made this sweet corn and tomato salad and it was like sunshine and morning dew combined. It was so mellow, so light and so filling. It has the farmiliar flavors of kachumbari but has other additional ingredients which give it a more global approach. This is one salad that should never miss from your family dinner table.

Coal Grilled Fish Fillet

September 9, 2014 / Kaluhi / 8 Comments

I have spent the better part of my life in one of the most vibrant suburbs in Nairobi – Lang’ata. Besides the fact that you can literally find everything at your door step (something I absolutely miss), Lang’ata seemed to come alive in the evenings. At dusk, these suburb streets filled with people rushing from work, clicks of youth lazily strolling, school children in their school uniforms and music-blasting matatus making their rounds. Street food vendors would erect their stands, prepare their food and serve the awaiting customers. The aromas that filled the cool evening air were those of roast maize, mutura, mshikaki and bhajia. I fondly remember the ladies who sold fried fish. With their wide grins and eager eyes, it was almost impossible to pass them by without buying some fish for yourself. These were the memories playing in my mind as I made this coal grilled tilapia fish fillet. It soaked in a rich marinade before cooking and this played up its flavor.
If you love fish, you will fall head over heels with this recipe that I got from one of my favorite chefs, Ina Garten. And if you do not like fish, I will make you a believer!