Wednesday, 22 June 2011


hi y'all,
 Are you guys having fun? well i think av never told you this, beside music n fashion i love cooking too, woow you've no idea, so i have some goodies for you, are you excited? okay of course i know you are, i gathered so recipes for you might want to try coz  am gonna try them  that for sure... taraaaaaaa here they r...

Fashion is not something that exists in dresses only. Fashion is in the sky, in the street, fashion has to do with ideas, the way we live, what is happening.
- Coco Chanel

Fish in coconut milk curry (mtuzi wa samaki)
Ingredients for 4-6 servings:
- 3 pounds (1 1/2 kilograms) fish filets
- 3 tablespoons oil
- 6 cloves garlic
- 1 bell pepper
- 1 onion
- 1 1/2 cup coconut milk
- 3 tomatoes
- 2 tablespoons tamarind paste or lemon juice
- 3 teaspoons garam masala or curry powder
- salt and pepper to taste
Cut the fish in serving portions and chop the onion, bell pepper, garlic and tomatoes in small pieces. Heat the oil over medium-high heat in a large pot. Sear the fish fillets shortly and put them on a separate plate. Do not cook through. Reduce the heat to minimum and add the pepper and onion. Sauté until the onion is semitransparent. Add the garlic and sauté for two more minutes. Add the tomatoes and bring to a boil. Add the rest of the ingredients, bring to a boil and reduce heat to a simmer. Add salt and pepper to taste. Add the fish filets. Cover the pot and simmer until the fish is cooked through, which should take up to 10 minutes. Serve with rice, boiled potatoes, chapatti, or boiled cassava.

Garlic-roasted lamb or goat meat
(Mbuzi wa kitungu sumu na viazi tamu

Ingredients (for 6 servings):
- 3 pounds (1 1/5 kilograms) lamb or goat meat
- 4 large sweet potatoes
- 6 turnips
- 8 cloves garlic
- 2 sprigs fresh rosemary, or 2 teaspoons dried
- 2 teaspoons olive or maize oil
- salt and pepper
Preheat the oven to 330 deg. F (160 deg. C). Slice the garlic cloves in half, lengthwise. Peel the potatoes and cut them into 1 inch (3 cm) dices. Use a sharp knife to trim the fat from the lamb or goat meat. Add a pinch of salt and pepper. Make slits of 1 inch (3 cm) deep all over the meat. Push a few rosemary leaves or garlic half into each of the slits, using all of the rosemary and most of the garlic. Take a large pan and add the oil, turnips, potatoes and the rest of the garlic. Put it in the oven and let it coat well. Move everything to the side of the pan and put the meat in the middle. Roast everything for 1 1/5 to 2 hours. Turn the vegetables a couple of times. Then put the vegetables and potatoes on a dish and keep them warm. Put the meat on a second dish, cover it with foil let it stand for 5 minutes. Then slice the meat and serve everything.

Watermelon salad with celery-nut dressing
(from the Samburu tribe)

Ingredients (for 6 servings):
- 3 cups watermelon balls, chilled
- 1 1/3 cup celery
- 1/3 cup heavy cream
- 4 ounces (120 grams) softened cream cheese
- some fresh lettuce leaves
- 1/2 cup roasted cashew nuts
- 2 tablespoons mayonnaise
Combine the mayonnaise and the cheese and beat it until it’s fluffy and smooth. Whip the cream and add this, as well as the celery. Put the lettuce leaves on a dish and arrange the watermelon on it. Then top with the cheese and celery dressing. Chop the cashew nuts and garnish the dish with them.

Vegetable Curry

2 large onions, finely chopped
2 tblsp. oil
1 tsp. cumin seeds
1 tsp. mustard seeds (the black kind, if possible)
8 medium potatoes, quartered
1 and 1/2 tsp. fresh ginger, crushed
1 large garlic clove, minced and crushed
1 tblsp. Ground cumin
1 tblsp. whole coriander, crushed
2 chilli peppers or 1 tsp. cayenne pepper
1/2 tsp. turmeric
1 tsp. salt
4 cinnamon sticks
6 cloves
4 oz. tomato paste
1/2 lb. green beans
1/2 of a small cauliflower
1 medium eggplant
1/2 lb. fresh green peas, shelled, or 1 small package of frozen green peas
1 bunch of fresh leafy greens (kale, spinach, collards, etc.), or 1 small package of frozen greens
1/2 cup dry chickpeas, cooked (optional)
Pre-heat oven to 350 degrees. In a large, heavy skillet or pot, brown the onions in moderately hot oil along with the cumin seeds and mustard seeds.
Add the potato pieces (peeling is optional), and stir to coat each piece with the spices. Now add the remaining spices and continue to stir for several minutes.
Thin the tomato paste with about 2/3 cup of water. Stir into the pot. Add vegetables, one at a time, cooking for a minute or so between each addition, and put in the cooked chickpeas last.
If your pot is not oven proof, transfer mixture to one that is.
Cover with a lid or seal with foil and bake for about 45 minutes, checking after the first 20 minutes.
The consistency should be rather thick, but add liquid if necessary to prevent burning. Stir occasionally to prevent sticking.
Serve over rice or with Indian bread.


2 cups of Flour
1 teaspoon salt
Serves 4
Sift the flour and the salt into a mixing bowl. Add some water to make fairly stiff dough, moistening your hands frequently to ease off the bowl.
Shape dough into a ball, cover the bowl with a damp cloth and let it stand for at least ½ hour.
Divide dough into 4 or 5 balls and roll each out into a flat, round disk.
Heat a large creased griddle or frying pan over medium until it is hot. Cook each chapati until golden; when you see tiny bubbles it’s time to turn them over. It should take about a minute for each chapati.
Press them down with a wide pancake turner or a clean towel to cook evenly. Serve hot.
Tip: You can try different combinations of flour. For example 1 ½ whole grain flour & ½ cup all purpose flour OR 1 ½ cup whole wheat flour & ½ low-fat soy flour....


1 cup dried peas (or canned peas)
1 lb canned corn or 6 ears of fresh corn
Several potatoes or instant mashed potatoes
½ lb pumpkin greens or spinach
Lima Beans (optional)
Chopped fried onions (optional)
Black pepper
Serves 8
Boil dried peas until détente, drain and set aside. Also boil the potatoes, corn, lima beans, and the greens, drain and set aside.
Mix the fried onions with all the above, add salt & pepper to taste and mash.
The consistency should be that of firm mashed potatoes. You can also add a little bit of butter if desired.
The leftovers taste great the next day when fried with a bit of oil in a pan.

Plantains in Coconut Milk

3-4 plantains, sliced in rounds
¼ teaspoon of salt
1 teaspoon of curry powder
½ teaspoon of cinnamon
1/8 teaspoon cloves
1-2 cups of coconut milk
Serves 4 - 6
Combine all ingredients, except the coconut milk, in a heavy saucepan and stir. Pour in 1 cup of coconut milk and simmer over low heat until the plantains absorbed the milk and are very tender. It takes a while for them to get soft; give them about the same time you would need for cooking potatoes.
You can add more coconut milk if you desire.
Serve hot and try with fish or curries.


2 teaspoons Oil
1 Onion
2 cups tomatoes
2 cups black-eyed peas
1/4 cup peanut butter, natural or roughly grounded peanuts
¼ cup water
Salt & Pepper
Serves 4-6
Heat oil over medium heat in a saucepan.
Mince onions and sauté lightly until translucent. Add diced tomatoes and simmer about 5 minutes to cook down.
Cook the black-eyed peas and add with all remaining ingredients and mix well. Lightly mash the peas with a fork.
Simmer about 10 minutes over medium heat, stirring occasionally. Add more water as needed to get a stew-like consistency.
Serve with rice.

Sukuma Wiki

6 cups chopped fresh collard greens
3 tablespoons olive or vegetable oil
1 medium onion
1 cup stewed tomatoes
1 green chili pepper (seeded & chopped)
3 tablespoons lemon juice
1 tablespoon flour
½ to 1 cup water
Fill the bottom of a saucepan with about an inch of water. Insert strainer filled with greens and bring water to boil over high heat. Turn down if water begins to evaporate. Cover and steam for 8 minutes.

Chop the onion and tomatoes.
Heat oil in a skillet over medium high heat. Add onions, tomatoes, chili pepper and sauté until the onion is clear. Reduce heat to low. Add additional oil to prevent sticking.
Mix lemon juice, flour and ½ cup water in a small bowl until well blended.
Pour into onion mixture and mix well. Add ½ cup water, cooked greens, salt and pepper and mix well. Increase heat to medium, cover and cook for about 3 minutes.

Mixed Greens, Kenyan style

1 Serrano or Jalapeno pepper, chopped
2 teaspoons salt
2 teaspoons freshly grounded black pepper
2 tablespoons olive oil
1 pound fresh collard, mustard or turnip greens, chopped
1 bag / 10 ounces frozen chopped greens, thawed
1 pound fresh spinach, chopped
1 bag / 10 ounces frozen chopped spinach, thawed & squeezed dry
2 tablespoons butter
3 large tomatoes, cubed
1 large yellow onion, peeled & chopped
1 cup canned unsweeten coconut milk
4 teaspoons dry roasted peanuts, chopped (optional)
Fill a large pot half-full with water. Add the chile pepper, salt, black pepper, and 1 tablespoon of the olive oil. Bring to a boil over high heat. Add the greens and spinach. Reduce the heat to low and cook for 20 minutes, stirring occasionally.
Heat the remaining 1 tablespoon oil and the butter in a large skillet over medium heat. Add the greens and spinach, tomatoes, onions, and milk and simmer for 10 minutes, stirring occasionally. Taste the greens for tenderness and seasoning. Cook for an additional 10 minutes and add more seasoning, if needed. Sprinkle with the peanuts, if desired.

Kenyan Vermicelli Bread

½ pound vermicelli
4 cups unsweetened coconut milk
½ cup sugar
¼ teaspoon ground ginger
1 egg
½ cup whole wheat or all-purpose flour
Serves 12
Preheat the oven to 350 F. Coat a 13 x 9 inch baking dish with butter or cooking spray.
Prepare the vermicelli according to the package direction and drain.
Heat the coconut milk and sugar in a large saucepan over medium heat. Bring the mixture to a boil, stirring constantly. Reduce the heat to low and cook for 5 minutes. Add the vermicelli and ginger.
Beat the egg in a small bowl. Add 1 or 2 tablespoons of the coconut milk mixture to the beaten egg, and then stir the egg mixture into the pan with the vermicelli. Whisk in the flour and pour the mixture into the prepared baking dish.
Bake for 1 hour or until soft and spongy. You can cut it into squares or whatever way suits you.

Chicken Curry

Ingredients (4-6 servings)
4 lbs chicken, skinned and cut into pieces
3 cups water
Ground white pepper
1 medium onion, finely chopped
2 tbsp vegetable oil
6 tomatoes, skinned and chopped
Pinch garam masala
Pinch ground coriander
½ tsp ground black pepper
½ tsp ground nutmeg
½ tsp ground turmeric
½ tsp ground ginger
½ tsp ground cayenne pepper
½ tsp ground cumin
4 garlic cloves, crushed
Rub salt, pepper, and garlic into the chicken pieces and roast them in the oven at 350°F until golden brown. Cook the onions in the oil over high heat until crisp. Remove the onions and mash them. Add the tomatoes, spices and water. Cook until thick. Add the chicken pieces, garlic, and the mashed onions. Simmer all until cooked through, about 20 minutes. Serve with rice.

Beef Stew

Ingredients (4-6 servings)
1 lbs beef, cubed
1 large garlic clove, crushed
2 medium onions, chopped
3 tbsp vegetable oil
4 medium tomatoes, chopped
1 cup water
2 tbsp finely chopped fresh dhania (cilantro)
Brown the onions in the oil. Add the meat and garlic and let it cook for about 5 minutes. Add the tomatoes and let them cook until they form a thick sauce. Add the water, dhania and salt to taste. Mix well. Cook on low heat until the meat is tender, about 15 to 20 minutes. Serve with rice, chapati or ugali.

Wali (Coconut Rice)

Ingredients (6 servings)
2 cups rice
pinch salt
4 cups thin coconut milk
2 tablespoons thick coconut milk
Put the rice, salt and 4 cups of thin coconut milk in a pot. Bring to a boil, reduce heat, and simmer very gently until the rice is done, about 20 minutes. Watch the pot carefully and add more thin coconut milk if the rice becomes dry before it is done. Just before serving, add thick coconut milk and stir. Serve with beef or chicken stew and vegetables of your choice.

Rice Pilau

Ingredients (6 servings)
1 pound goat, mutton or beef cubes
4 garlic cloves
9 cardamom pods
4 tbsp vegetable oil
1 large onion, chopped
3 cups rice
10 whole black peppercorns
8 whole cloves
8 cinnamon sticks
1 tsp ground ginger
¼ cup cumin seed powder
4 small tomatoes
6 cups water
Boil the meat in salted water until tender. Crush the garlic and cardamom together with 2tbsp water using a mortar and pestle. Sautee the onion until it is golden brown. Add the rice, meat, garlic and cardamom mixture, peppercorns, cloves, cinnamon, ginger and cumin seed powder. Cook covered over medium heat until all are nicely brown, about 10 minutes. Add the tomatoes. Cook and stir until the tomatoes are thoroughly cooked down to the consistency of a sauce. Add the 6 cups water to the rice mixture, bring to a boil and then cook over very low heat, (while covered) for another 15-20 minutes, until all water is absorbed and the rice is cooked through. Serve with kachumbari.

Kachumbari Salad

Ingredients (6 servings)
4 medium tomatoes, sliced
2 medium onions, finely chopped, washed with salted water, and drained
½ cup fresh squeezed lime or lemon juice
1 cup finely chopped cilantro, Dhania or parsley
3 grated carrots
Arrange the tomatoes on a serving platter with onions on top. Sprinkle the parsley (or cilantro) over the top. Place the grated carrots to one side. Splash the lemon juice over all. Do not toss. Serve cold with nyamachoma or pilau.

Nyama Choma (Roast Meat)

Ingredients (3-4 servings)
3 lbs beef, short ribs or spare ribs
Salt and pepper to taste
Season the meat with salt and pepper. Grill on a gas or charcoal grill over medium heat 30 minutes. You can also roast the meat in an oven at 300°F for 1¼ hours. Meat should be golden brown, tender and juicy when ready. Nyama choma goes well with ugali and kachumbari or cooked greens.

Roast Leg of Goat (or Lamb)

Ingredients (8-10 servings)
5 lbs leg of goat or lamb
5 garlic cloves
½ cup soy sauce
2 tbs corn oil
1tsp dried rosemary
Pinch of salt and ground black pepper
Score the goat or lamb and insert the garlic cloves into the meat. Mix the remaining ingredients and rub the meat thoroughly with this marinade. Let it stand covered for several hours. In an oven heated to 375°F, roast, roast the meat for 2½ hours. Brush it often with marinade. You may also roast or barbecue the meat on a grill but remember to brush it often with the marinade.

Sweet Rice

Ingredients (4 -6 servings)
2 cups rice
4½ cups water
Pinch of salt
¼ teaspoon orange food coloring
4 tbsp vegetable oil
8 cardamom pods
1 ½ cups sugar
½ cup sliced almonds
½ cup currants

Wash and rinse the rice. Bring 4 cups of water to a boil, add the rice, salt and food coloring, and turn the heat low. When the rice is half done, drain the water and set the rice aside. Heat oil in a saucepan and add cardamom and sugar, along with the remaining ½ cup water. Boil together until it forms a thick syrup and add the rice to pan, stirring well to ensure that the rice is well coated with syrup. Cover the rice and simmer for another 10 minutes over low heat, until the rice is cooked al dente. Stir in the almonds and currants. Serve hot.

Samosas (Deep-fried Meat Pastry)

Ingredients (6 servings)
1 cup plain flour
2 tsp vegetable oil
½tsp lemon juice
Salt to taste
Paste for sealing
2 spoonfuls plain flour

Filling ground beef
4 medium sized onions
1 red bell pepper
1 green bell pepper
½ tsp fresh crushed ginger
½ tsp ground cloves
½ tsp cinnamon
1 tsp lemon juice
1 bunch dhania (cilantro)
1tsp vegetable oil
Salt to taste

Instructions for filling
Put minced meat, ginger, chopped red and green peppers, and salt into a saucepan and cook for 15 minutes. Add chopped onions and dhania, cloves, cinnamon and lemon juice. Cook for 5 minutes, remove and allow to cool.

Maandazi (Sweet Donut)

Ingredients (makes about 30 pieces)
1 cup butter (or margarine)
5 tbsp sugar
2 large eggs, beaten
½cup milk
6 ground cardamom seed
2 tsp baking powder
4 ½ cups all purpose wheat flour
½ cup water
6 cups vegetable oil

Mix and whisk together margarine and sugar. Add eggs and milk and mix. Add the cardamom and baking powder, then add the flour and water. If the dough is sticky, add more flour. Knead well until the dough is smooth and soft. Cut the dough into 3 balls and roll out each to about 12 inches in diameter and ¼ inch thick. Slice into 2-inch strips and cut into squares. Heat the oil in a deep frying pan. To test if the oil is hot enough, drop in one mandaazi. If it sinks then floats to the top, the oil is ready. Cook the maandazi a few pieces at a time (do not overcrowd them) in the pan. Turn them often until they are golden brown. Remove from the pan, drain and cool. Serve with hot milk, coffee or tea (chai).

Tropical Fruit Dessert

Ingredients (6 servings)
1 large pawpaw, peeled, seeded, and cubed
2 large bananas, sliced
4 passion fruits
Juice of 1 lime or ½ lemon
Scoop the passion fruit into a large bowl. Add the pawpaw, and bananas. Toss together gently. Pour the lemon or lime and toss again. Serve into small fruit bowls.

Coconut and Sweet Potato Pudding

Ingredients (serves 6)
1 cup fresh ground coconut
1 ½ cups sweet potatoes , boiled or mashed
2 eggs
¾ cup sugar
¾ cup milk
½ cup water
4 tbsp melted butter
½ tsp mixed spices
½ tsp cinnamon
Mix sugar, sweet potatoes and coconut together with a spoon until smooth. Add butter, milk, and water and beat thoroughly. Beat the eggs slightly, then gradually beat them into the mixture. Add the spices and cinnamon. Continue beating until the mixture is creamy and very smooth. Pour the mixture into a greased dish and bake for 30 minutes in a hot oven, until golden brown. You can serve it hot or cold.

Fruit with Chocolate Sauce

Ingredients (4 servings)
½ pawpaw, cubed
3 bananas, sliced
½ pineapple, cut into chunks
1 cup orange juice
1/3 cup powdered drinking chocolate or chocolate milk powder
Warm water
1 cup vanilla

Mix the fruit together and add the juice. Let it stand for several hours at room temperature, mixing and coating the fruit with the juice occasionally. Make a light chocolate sauce by mixing the chocolate powder with a small amount of warm water. Divide the fruit and juice between 4 glass bowls. Add ¼ cup ice cream to each bowl and top with 1 full tablespoon of the chocolate sauce.

Omena Fish Stew

3 cups dried fish (Omena)
4 cups water
1/2 cup cooking oil
1/2 kilo tomatoes
2 large onions chopped
Salt to taste
2 cups milk

Wash the fish in cold water. Place in a pan and simmer gently in 4 cups of water until the water is nearly evaporated. Drop the tomatoes into boiling water, take them out and peel. Chop the tomatoes. In a frying pan heat the oil. Stir in the onions and tomatoes and cook gently until soft. Add the cooked fish and salt. Stir gently taking care not to crush the fish. Add the milk and simmer for about 30 minutes. The milk forms the gravy. Serve with ugali or rice.

Coupe Mount Kenya

Mango Ice Cream
yield: 1-quart ice cream

any fruit ice cream will serve for the coupe mount kenya especially peach ice cream. fruit sherbet may also be used. canned pineapple may be substituted for the fresh, but it does not have the same zing.

mash 4 or 5 ripe mangos, peeled and pitted. there should be 2 cups.

whip: 1 cup heavy cream with
1/2 cup sugar until stiff.

in a 2-quart bowl: combine: 2 cups mashed mangos
2 tbs. lemon peel cut in tiny ribbons
1/2 cup condensed milk
1/2 tsp. salt.

Fold in the whipped cream. Pour into freezer trays or a 6-cup mold and freeze.

Pineapple Rum Sauce
yield: 1 quart sauce mixture
in a 1-quart sauce pan:
simmer: 1 cup pineapple juice (canned) and 1 cup sugar until it dissolves and a syrup is formed.
add 1/2 cup white rum. cool.
in a 2-quart bowl:
cut 3 cups fresh pineapple in 1/2-inch dice.
pour the pineapple rum sauce over the pineapple.
marinate for several hours.
place 1 scoop mango ice cream in a 6-oz. wineglass.

top with 3 to 4 oz. pineapple rum mixture
garnish with 1 tbs. pistachio nuts, coarsely chopped.


1 kg. Meat ( mutton leg, a lean cut of beef, goat or chicken)
1 kg. Rice
1 kg. Onions
1 kg. Potatoes
1 medium size unripe pawpaw
300 ml. (1.5 cups) sour milk or yogurt
2 limes
1/4 kg. Tomatoes
1 small bulb of garlic
Small piece of fresh green ginger
4 cardamom pods
4 cloves
2 small sticks cinnamon
1 teaspoon each of cumin seeds, coriander seeds, and whole black peppercorns
Oil for frying
1 smallest size tin tomato paste

Peel pawpaw, remove seeds, and grate coarsely. Pound the garlic and ginger to a paste. Cut the meat into biggish pieces and put into a heavy saucepan with the pawpaw and garlic and ginger. Add the sour milk or yogurt, and the juice of the two limes. Set over a low heat and stir at intervals. Whilst this is cooking, grind all the spices together and set aside. Slice the onions and fry in oil until brown and crisp. Remove from the fat. Peel and slice the potatoes and fry in the same oil until golden brown. Remove and keep on one side - apart from the onions. Check the meat to see if it is nearly ready, then add the spices and the skinned tomatoes together with 4-5 tablespoons of the fat used to fry the onions and potatoes. Mix together well, then add the tin of tomato paste. Continue cooking over low heat until the meat is really tender and the sauce thick and creamy. It is almost certain you will have to add a little warm water before the meat is cooked. Cook for a final 15 - 20 minutes to make sure all the flavours have blended together.

Prepare and cook the rice. Put a good layer of the rice at the bottom of a fireproof dish or casserole. Pour over the meat mixture, and cover completely with another layer of rice. Now put in the fried onions, reserving a few for decoration, and cover them with the rest of the rice. Boil up the remaining oil and pour over. Take the sliced potatoes and tuck them at the edge of the dish, and across the top, pushing them into the rice. Sprinkle with the reserved onions about 30 minutes. Do not let it become dry. Biriani can be served at table in the casserole if it is decorative one, or else you will have to remove the meat and the vegetables keeping the layers as cooked and serve on a big platter.

8 plantain bananas (Matoke)
Juice of 1 lemon
1 tablespoon ghee or butter
2 onions sliced
1/2 bunch coriander leaves
1 whole chili
2 cups beef stock

Peel the bananas and soak in lukewarm water with juice of one lemon for 2 minutes. Melt ghee/butter in a large saucepan. Fry onions, chili and coriander in ghee for 3 minutes. Add bananas and cover with 2 cups beef stock. Simmer for 30-35 minutes.
Mutura and Mahu

3 tablespoons chopped onions
1/2 teaspoon chopped garlic
1 tablespoon oil
3/4 kg boneless forequarter of beef
1 green chili chopped
Salt and pepper
1 tripe approx. 200 gms
1 cup blood

Cook onions and garlic in oil until onions are golden brown. Cool them. Cut the beef into small cubes. Mix with blood and season with salt, pepper and chili. Place the mixture in the uncooked tripe and tie both ends firmly. Grill. Slice to serve. Traditionally this is served with ugali or githeri.

Yam Stew

1 medium yam
4 carrots
1 cup cooked beans
1 tsp curry powder
2 onions
1/2 tsp salt
2 cups water
1 tablespoon fat

Wash peel and cube the yam. Scrape the carrots and cut into thin rounds. Peel and slice the onion and fry for a few minutes. Add curry powder and yams and fry gently then add carrots, beans and water and simmer until cooked. Serve with ugali, rice, mashed bananas or crushed maize.

Tanzania Chicken

1 stewing hen
1 14-oz. Can tomatoes
1 chopped onion
1 tbsp turmeric
1 tbsp garlic powder
1/2 tsp. Chili powder
1/2 tsp curry powder
Salt and pepper

Cut up chicken and cook, keeping meat on bones. Mix together all remaining ingredients. (Adjust spices to taste) Pour over chicken and simmer together. You can also add a bit of tomato paste and sugar. Thicken a bit. Serve on rice.

Garam Masala, Indian style

1 - 2" long cinnamon stick
2 Tbsp cumin seeds
2 Tbsp ground coriander
1 Tbsp cardamom pods, shelled
1 tsp whole cloves
1 tbsp black peppercorns
1 tsp ground turmeric

Dry roast all of the spices in a heavy skillet over med.-high heat. The whole process should take about 10 minutes. Let cool. Transfer spices to a grinder and blend until smooth. Store in an airtight jar.


Kuku Paka(Kenyan chicken in coconut curry sauce)


Chicken, cut into pieces -- 3 poundsOnion, chopped – 1
Hot chile peppers, chopped -- 2 or 3
Ginger, peeled and chopped -- 2 tablespoons
Garlic, chopped -- 2 tablespoons
Oil or ghee -- 1/4 cup
Curry powder -- 1 tablespoon
Cumin seeds -- 2 teaspoons
Chopped tomatoes or tomato sauce -- 2 cups
Coconut milk -- 2 cups, or 1 (15-ounce) can
Salt and pepper -- to taste
Cilantro, chopped -- 1/2 cup
Add the onion, chiles, ginger and garlic to a food processor or blender and process until smooth. Add a little water if necessary.
Heat the oil or ghee in a large pot or wok over medium flame. Add the onion puree, curry powder and cumin and sauté, stirring frequently, for 5 to 8 minutes, or until cooked down.
Stir in the tomatoes and simmer for 3 to 4 minutes. Then add the chicken, coconut milk, salt and pepper. Reduce heat to low and simmer, covered, until the chicken is cooked through and tender, anywhere from 30 minutes to an hour. Add more water as needed.
Stir in the cilantro, adjust seasoning with salt and pepper and serve with with rice or chapatti.

Roasted Peanuts

1 tsp Salt
1 ounce Water
2 cups Peanuts, shelled

Heat the peanuts in a large saucepan on med high heat until the most of the nuts light brown spots on them. Be sure to move the peanuts around by shaking the pan or using a spoon. Pour the water and salt into the pan and shake vigorously. Shake the nuts around over the heat until all sizzling stops. Pour into a heat resistant bowl or plate and let cool a bit before eating.


1 carrot, finely chopped and cooked until soft
1/2 cup peas, cooked until soft
1 onion, finely chopped
2 gloves garlic, finely chopped
2 Tbsp butter, margarine, or oil
1 tsp cumin seeds
1/2 tsp turmeric powder
1 bay leaf
5 cashews, chopped
1/2 cup semolina (farina or cream of wheat also works)
cayenne pepper
1 cup water

Melt butter, add spices, onions, cashews, and garlic. Saute until lightly browned. Add semolina and continue to saute over low heat (about 5 minutes) stirring constantly. Add carrots, peas, and the water. Add more water if necessary and continue stirring well until the semolina is cooked (a few minutes). Most of the water should get absorbed. Uppama is softer than ugali but harder than uji. Add cayenne pepper and serve hot.

Dry Potato and Pea Sak

2 boiled potatoes, cut into bite size pieces
1/2 cup boiled peas
1 tsp cumin seeds
3 Tbsp oil
1/2 tsp turmeric powder
1 onion, chopped
1 hot pepper, chopped (optional)
2 cloves garlic, chopped
1 piece ginger, chopped
1 tomato, chopped (optional)
1/4 tsp cayenne pepper
1/4 tsp salt

Heat oil. Add cumin seeds and turmeric. When the seeds begin to pop add onions, garlic, and ginger. Saute for a few minutes. Add the tomato now if you are using it. Saute for a few more minutes.

Sprinkle salt and cayenne on the potatoes. Add the potatoes and peas to the oil, spice, and onion mixture. Stir until the potatoes are coated with oil and are yellow. Heat everything well.

Beans and Rice

1 cup beans, any kind, soaked overnight, simmered until almost soft
1 onion, chopped
1 tomato, chopped
handful of rice
1 1/2 teaspoon cumin seeds
1/2 teaspoon garlic powder
pinch of salt
pinch of pepper
1 tablespoon sugar
Add the other ingredients to the beans and simmer until the mixture is soft. Serve with chapati. It tastes better on the second day. 2 servings.

Mbaazi Recipe

1 1/2 cups Mbaazi beans (kidney beans will work)
1 small onion, chopped
1 tsp salt
1 tsp curry powder
1 tsp turmeric
1 large coconut, grate the nut

Boil the beans in plenty of water until the beans are soft. Try to add the water slowly so you do not have to drain the water out when the beans are ready.

Place grated coconut in some cheese cloth or a handkerchief and then into a bowl. Add about 1 to 1 1/2 cups of warm water into the bowl and squeeze the cream into the bowl. Add another 2 cups of warm water into another bowl and repeat the above process to collect the coconut milk. Add onion, spices, and salt to the coconut milk.

When the water has evaporated from the beans, add the coconut milk and spices to the beans and boil until dry.

Add the coconut cream to the beans and boil until dry.

Spiced Kidney Beans

1 cup kidney beans, soaked overnight
1 onion, chopped
2 - 3 cloves garlic, chopped
1 tsp whole cumin seeds
1 tsp oregano
1 tsp salt
1 tsp garlic powder (optional)
1 green pepper, chopped
4 tomatoes, chopped

Add the onions and garlic to the beans and begin to boil. Add the spices except garlic powder. Cook until tender adding water as needed. When there is about 20 minutes of cooking time left add the rest of the ingredients.

Spoon mixture on chapatti top with grated cheese and chopped vegetables.

Corn Pones

1 cup white flour
1 cup maize meal (corn meal)
1 tsp salt
1/2 tsp baking powder
2 heaping Tbsp margarine or butter
1/2 tsp sugar
hot water
oil for frying

Mix ingredients. Add enough hot water so you can form patties about 3" to 4" in diameter. Add enough oil in a small pan (1"). Fry pones until nicely browned.

Spicy crab cake
 2 lg. eggs
1/2 lb. fresh lump crabmeat
1 c. ricotta cheese
1 c. (4 oz.) shredded Monterey Jack cheese with jalapenos
3 tbsp. snipped chives
3/4 c. fine seasoned dry bread crumbs
1/4 c. salad oil
1 (7 oz.) jar roasted red peppers, drained
1/3 c. mayonnaise 
 In medium bowl, whisk eggs until blended.  Stir in crab, cheeses, chives and 1/4 cup bread crumbs.  Form heaping tablespoonfuls of crab mixture into 1/4 inch thick cakes; on sheet of waxed paper, coat cakes with remaining bread crumbs.  Preheat oven to 325 degrees.  Line baking sheet with paper towels.  In large skillet, heat oil over medium-high heat.  In hot oil, fry crab cakes, a few at a time, until golden on both sides, about 3 minutes in all.  As cakes cook, remove from pan, drain on prepared baking sheet and keep warm in oven.  In food processor, process red peppers with mayonnaise until smooth.  Serve with crab cakes.  12 servings. 

Carrot cake
2 c. sugar
4 eggs
2 tsp. baking powder
1 c. pecans, cut sm.
4 c. grated carrots
1 c. vegetable oil
2 c. flour
2 tsp. baking soda
2 tsp. cinnamon
8 oz. cream cheese, softened
1/2 stick margarine, softened
1 box powdered sugar (1 lb.)
2 tsp. vanilla extract 

Stir all dry ingredients (except pecans and carrots) together and then add eggs and oil.  Mix until just blended and then add carrots and pecans.  Bake at 375 to 400 degrees for 35 to 40 minutes or until done.   Mix cream cheese and margarine until smooth, add sugar and vanilla and blend.  Ice when cake is cool. 
Banana split birthday cake
layer 1
2 c. crushed graham crackers
1 stick butter, melted
press into 9 x 13 inch pan.
layer 2
 2 c. confectioners' sugar
2 sticks butter
2 eggs beat well, pour over crust.
layer 3
3 to 4 bananas, sliced & dipped in lemon juice
layer 4
1 (#2) can crushed pineapple, drained
layer 5
2 (8 oz.) cartons cool whip
layer 6
1 c. chopped pecans
layer 7
1 c. sliced maraschino cherries
chill well. 
Triple chocolate cake

1 Duncan Hines devils food cake mix
1/4 c. oil
1 1/4 c. water
2 eggs
1 sm. pkg. chocolate instant pudding
 1 c. chocolate chips
 Grease and flour 13 x 9 inch pan.  Bake at 350 degrees for 35 to 40 minutes. 

Cherry and vanilla Victoria sponge

.225g (8oz) butter, softened
225g (8oz) golden caster sugar
225g (8oz) self-raising flour
10ml (2tsp) baking powder
4 large eggs
1tsp vanilla essence
For the filling:
100g (4oz) butter, softened
1tsp vanilla essence
225g (8oz) icing sugar
90ml (6tbsp) cherry compote
Icing sugar, to dust
Preheat the oven to 180°C (350°F, gas mark 4). Grease and line 2 x 20cm (8in) round sponge cake tins with baking parchment.
Place the butter, sugar, flour, baking powder, eggs and vanilla essence in a large bowl and beat with an electric whisk until thoroughly blended, pale and creamy. Divide between the two cake tins and gently level the surface.
Bake for 20-25 mins until golden brown and the sponges spring back when lightly pressed with your fingertips. Leave in the tin for 2-3 mins, then turn out on to a cooling rack. Cool completely.
To make the filling, beat together the butter, vanilla essence and icing sugar until smooth. Sandwich the sponge cakes together with the buttercream and cherry compote and dust the top thickly with sifted icing sugar.



Strawberry and raspberry cloud cake

150g plain sweet biscuits
½ cup desiccated coconut
1½tsp ground cinnamon
100g butter, melted
To fill:
2 egg whites, at room temperature
1 cup sugar
250g (1 punnet) ripe strawberries, hulled and sliced
1tbsp lemon juice
1tsp vanilla extract
To garnish:
Fresh raspberries

Line the base of a 26-28cm spring form cake tin with baking paper or waxed paper. This makes it easy to lift the cake out later.
Make the base by putting the biscuits in a brown paper bag and crushing them into crumbs by beating carefully with a rolling pin. Pour the crumbs into a medium bowl and add the coconut, cinnamon and melted butter. Stir well to combine.
Press firmly into the base of the prepared tin. It doesn’t need to be a thick layer – just enough to cover the bottom of the tin. Refrigerate the base while you prepare the filling.
Place egg whites, sugar, sliced strawberries, lemon juice and vanilla in the clean, dry bowl of an electric mixer.
Beat on high speed for about 6-8 minutes until the mixture is very thick and fluffy and the sugar has dissolved. To test whether it is ready, rub a bit of the mixture between your fingers. You should not feel any gritty sugar - if you do, beat a little longer.
Spoon the filling over the chilled base, smooth the top, cover with a sheet of baking paper and freeze for at least 4 hours.
To serve, cut cake into wedges using a knife that has been warmed in hot water. Garnish with fresh raspberries on top.

Apple and raspberry cake

6 dessert apples, peeled, cored and coarsely chopped
Juice of 1 lemon
150ml (¼ pt) dry white wine (or apple or grape juice, if preferred)
4 cloves
1tbsp clear honey
1 x 22cm (8½ in) ready-cooked sweet pastry case
100g (3½ oz) raspberries
For the topping:
200g (7oz) plain flour
100g (3½ oz) butter, diced
100g (3½ oz) caster sugar
1tsp ground cinnamon
Preheat the oven to 220ºC (425ºF, gas mark 7). Put the apples, lemon juice, white wine, cloves and honey into a saucepan. Bring to the boil, then reduce the heat and simmer for 8-10 mins or until the apples are just soft. Stir occasionally.
Remove the apples using a slotted spoon, and place in the ready-cooked pastry case. Discard the cloves. Scatter the raspberries over the apples.
Put all the ingredients for the topping into a bowl and rub together until the mixture resembles fine breadcrumbs.
Cover the fruit with the topping and bake in the oven for 15-20 mins or until it is brown and crisp. Serve warm.

Strawberry and mascarpone shortbreads

200g mascarpone
1tbsp double cream
1/2 vanilla pod, seeds removed
1tbsp icing sugar, plus extra for dusting
200g-250g fresh strawberries, hulled and sliced horizontally
Zest of 1/2 small lemon or orange
1 x small pack of shortbread rounds

Add the lemon or orange zest to the strawberries and carefully stir this through.
In a bowl, mix together the mascarpone, cream, vanilla seeds and icing sugar.
Place 6 shortbread rounds on a board and arrange a layer of sliced strawberries on top. Then using a teaspoon divide the mascarpone cream between each one, followed by another layer of strawberries. Finish with another shortbread round and a dusting of icing sugar.

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