Tag: kenyan food (Page 5 of 5)

All-Kenyan Bean Stew

February 20, 2015 / Kaluhi / 32 Comments

In my country, the foods served are pretty stream lined. Kenyans have a very clear idea about what they like to eat all the time, and what they prefer not to have. This can be a really good thing and a really bad thing. One of the many foods that are really popular in Kenyan cuisine are bean stew and chapati. Some people also love to have the bean stew with some rice and at times some ugali. Today, I decided to add my own twist to this Kenyan favorite which takes it up a notch.

I boiled my beans with whole cumin seeds, garlic cloves and ginger root. This gave the individual beans character and a fabulous depth of flavor. It was made even more special using thick tomato sauce, amazing taste of red onion richness of bell papers, and texture of carrot.

Prepare to be taken to cloud 9!

Thyme and Garlic Dry Fry Goat Meat

February 17, 2015 / Kaluhi / 56 Comments

Food is a medium that brings people together. It is the perfect ice breaker. It is a way that can bring people closer together. I also consider it a way of showing affection and/or appreciation for those around especially when effort and love is put in the preparation of their favorite meals. I am the kind of person who enjoys watching those close to me absolutely enjoy what I make for them hence I put my all in making their favorite dishes.

I know someone really special to me really loves goat meat. I have never made this dish for him yet as I was searching for the perfect recipe. I tried this out for myself first to see if the flavors blend, and for my sisters to critique and give their reviews. I loved it and my sisters enjoyed this so much, I just had to share it with you guys too. Now I know when I do make this dish for him, he will be blown away! I hope you make this for those close to your heart too 🙂

Creamed Spinach

February 6, 2015 / Kaluhi / 5 Comments

In my country Kenya, the most popular vegetables that accompany any meal are kale and cabbage. They are nutritious, but when you have them too often one yearns for a bit more variety. That’s when I always indulge in veggies popular in my tribe, the Luhya tribe, which offer greater variety and have bolder flavor and character. Such as these include tsisaga, mutere, murenda,kanzira, seveve, mto e.t.c. They are usually cooked with cream and various other ingredients that make this vegetables rich and beautifully tasty. During the times I cannot access them, I usually have creamed spinach. Creamed spinach usually go with nearly everything. In majority of the recipes I have done in the past, I usually recommend them to be served with creamed spinach. One of my readers requested this recipe and I was more than delighted to share with her, and with all of you :).

Tomato and Mustard Fried Rice

January 30, 2015 / Kaluhi / 10 Comments

One of the things I consider while buying a perfume is how many hours it will still smell long after the first spritz. One of the things I like about my current perfume is the layers of heavenly scents that come alive in one harmonious dance for the entire day. The first layer is a fresh burst of plum and blue berry. As the day goes on, the middle notes hit you with orchid, iris and freesia. And as the day winds down, I smell like amber, vanilla and musk. Beyond perfect! After all, a girl has got to smell great all the time 🙂

Today’s dish is alot like my perfume since the flavors are marvelously layered and you taste each and every ingredient from your first bite, to the time you swallow. The first flavors are those of cumin, chilli and ginger. As you continue, you taste the ginger and the pepper and then finally feel the subtle yet intense mustard and bay leaf flavor. This is what the gods eat! If you are ready for something different, this is for you 🙂

Garlic and Lemon Fish Curry

January 13, 2015 / Kaluhi / 17 Comments

I really love fish. I can have it everyday for the rest of my days on earth. Nothing tastes more East African, more Kenyan or more home than some good old fish curry. I have noticed that in the western culinary world, it is almost considered a sacrilege to serve fish with skin soaked in soup, curry or anything else. But for me, I believe there are more than one ways of preparing a meal. Just because a certain part of the world thinks your way is wrong, that will not make your dish any less tasty . Besides, rules were made to be broken. 🙂

The past fish dishes such as this one and this one, I cooked with just fish fillet. However, not every Kenyan can access fillet too often due to its price and scarcity. Today I used a whole, unfilleted fish and I know every single one of you can find this :). This recipe is one you *MUST* try. Believe me, you will be blown away!

Coconut Cream and spicy sausage matoke

January 2, 2015 / Kaluhi / 10 Comments

I really love Kenyan food. That puts Matoke as one of my favorite foods. Like many other cuisines around the globe, there are millions of ways to have the same meal. Unfortunately for majority of Kenyans, there is not that much experimenting with new ways of cooking the same meal. But worry not, that’s where I come in 🙂

The first time I added my twist to a matoke dish was in this post where I used coconut milk and fresh herbs to bring my dish to life. In today’s matoke dish, I used coconut cream, which makes the matoke luxuriantly creamy,thick and fragrant. To add to that, I added some spicy sausage, which brought this otherwise one-note dish to a whole new level.

Ready for something different? This is for you:

Turmeric and Garlic Viazi Karai

December 16, 2014 / Kaluhi / 11 Comments

December holidays are in full force and many Kenyans are making their way down to the coast. Besides the amazing weather, the picturesque beaches, the hospitable people, rich history and the electric atmosphere, people also travel down to the coast to sample some of the hearty food of the coastal people. They really tale food and its preparation really seriously, which is something I personally admire because eating, in my opinion should be an experience.

One of the foods associated with the Kenyan coast is Viazi Karai. It is sold in little kiosks all over our coastal towns and by hotels too. I decided to add my own twist to the traditional recipe and added several more ingredients which made this already delectable meal even more spectacular.

Today, sample my Tumeric and Garlic Viazi Karai.

Spicy Minced Beef Samosa

December 5, 2014 / Kaluhi / 5 Comments

I always love to indulge in a snack to keep my energy up, especially when I have tons to do, but little time to sit down and have a full meal or when I know I will be stuck in the hellish Nairobi traffic for some hours. Among the many things I like to have, I particularly enjoy having a samosa ( or many samosas :D) in the as I wait for a matatu or bus. They are one of the most delicious Kenyan treats in my opinion.

I decided to have one of my favorite snacks as today’s blog post because this blog would never be complete without it. The recipe is very easy to follow, and I am sure you will want to try this too. 🙂

Hope you enjoy the read 🙂

Sweet Potato and Tender Maize Stew

November 7, 2014 / Kaluhi / 6 Comments

Stews are rather popular in Kenya, probably because they leave room for addition of different food groups into one pot making preparation of a meal faster. As an accompaniment to many dishes, the most common stews here are beef stew and Irish potato stew. However, people are trying out new things, including myself.

I made this sweet potato stew and I was happy to note how delightful and light it was, and this was a much welcome change from the ordinary. This stew is so comforting, every bite feels like you are receiving a huge hug. I used the warm spices of nutmeg and cardamom to elevate the sweet potato flavor. This really is a must-try for everyone.

Butternut and Dhania Chapati

October 3, 2014 / Kaluhi / 30 Comments

I still hear our squeaky little voices, our bodies bursting through the gate after an entire day of playing. With small dusty feet and tangles in our hair, my sisters and I would rush to the chair where our mom sat watching TV next to daddy or to her room where she would be “resting her eyes.”

“What’s for supper? ” We would ask.

This is the question we have asked and she has answered most. Her answer could either make us not really look forward to supper (ugali and sukumawiki) or it would make us rush to the table and have some already (chapati and meatballs).
Chapati is a flat bread, which has Indian origin, but has been tightly woven into Kenyan culture. It makes a perfect accompaniment to many stews and soups. This dish is the corner stone of any Kenyan celebration; be it Christmas, a birthday, weddings or graduation party. I made super soft chapatis but,as usual, with a little twist. My elder sister, Cheredi, put butternut in hers and I decided to follow the same route. The only difference is that I added dhania (coriander) for extra color and nutrients. If you are ready for crazy soft, beautifull tasty chapati, read on!

Dreamy Dill Mashed Potatoes

September 20, 2014 / Kaluhi / 4 Comments

We all have those meals we turn to when we want to break the monotony of the week. In our house, everyone is crazy about mashed potatoes. They are not only delicious, but they are very easy to make and can be make within the week without huge levels of stress. Potatoes are an amazing starch because they are like a blank canvas that can enable you to incorporate different components to enhance or even transform them. In our house, mashed potatoes go beyond just taking potatoes and pounding them, but we add coconut cream to make them aromatic, milk to remove all lumps ,cheddar cheese to make them creamy and dill to make them more nutritious.
These dreamy dill mashed potatoes are so light, yet so filling and without doubt, you will enjoy this too.

Curry and Coconut Cream Githeri

September 16, 2014 / Kaluhi / 33 Comments

Githeri is a bean and maize casserole of sorts and it is served throughout Kenya. It is a very popular meal because it is healthy and also because it makes it easy to include all food groups in one meal. In my country, this is one meal that all boarding schools have in common. Before I joined boarding school, I would hear tales from my elder sisters, Cheredi and Sieva, about how hard the maize in their school githeri was. I quietly thought to myself that it really couldn’t be THAT hard! That was until my first Wednesday evening when our supper was githeri. The maize was indeed hard, and for the first time, that hot January evening, I really missed home food. But I put on my big girl pants and had my meal, appreciating the fact that at least I had something to put in my tummy that day.
The githeri I made today has the softest maize though. Traditionally, it is made with only onions and tomatoes, however my twist on this Kenyan delicacy is adding the richness of coconut cream & curry powder, and using cumin and mustard seeds, whose oils play up the githeri flavor. This is the best githeri you will ever have without doubt!

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!

Cumin Bhajia with Tatziki

September 2, 2014 / Kaluhi / 9 Comments

In my primary school, we used to wash our classrooms every Friday afternoon before heading home for the weekend. This not only instilled a sense of responsibility and cleanliness in us but made our learning environment a lot more conducive. We would wash our classroom as fast as we possibly could so that we could proceed to play for the rest of the afternoon. When we were released to go home on Friday, my friends and I would walk home instead of taking public matatu transportation. We would indulge in our silly girly musings and pass by some shops not too far from school to buy bhajias. I always made sure to save my 5 shillings so that I did not miss out. To us, this signaled the end of the school week and we ushered in the weekend with the tastiest snacks which were very popular with school going children. The bhajias we bought from the neighbourhood shops were usually served with some chilli powder and/or salt. Today, I went down memory lane and made my bhajia with a cumin infused batter together with the creamiest tatziki dip that’s both easy to make and tasty to have.

I hope you enjoy this as much as I did.

Coconut Milk Stewed Matoke

August 30, 2014 / Kaluhi / 16 Comments

Think about your childhood for a moment… If you were like most kids, there was always that meal you never liked to eat, despite it being healthy for you. Be it pumpkin, broccoli, peas or fish, there must have been something that you could not get down your throat. For me it was Matoke. I just found it absolutely unappealing, yet a month would not go by without my mum preparing it for us. With time, however, I really grew to like it and today it is one of my favourite Kenyan dishes.
One of my readers asked how she can prepare a meal without the use of spices and still make it tasty. My answer was simple: use the original source of the spice. For instance, instead of using ground garlic, use freshly pounded garlic cloves. I always cook with spices so I took this as a challenge and decided to make one of my favourite dishes, without spices. And let me tell you, it turned out better than I could have ever imagined.
From my heart to yours, I hope you enjoy this coconut milk stewed matoke as much as I did.

Matata Meatballs

August 16, 2014 / Kaluhi / 29 Comments

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!