Sometimes I just want a very simple roast that requires minimum effort but still tastes amazing. And when that happens this is the recipe I always go to. Simple, succulent chicken served with nutty and rich gravy, what a combination!
There’s a hundred different ways to make a good curry, but every good curry doesn’t need a ton of ingredients. My super simple Rosemary Chicken Curry is a flavour bomb that is sure to become one of your favourites too!
The secret to a soft layered Kenyan chapati is the dough. A dough that is soft will also produce soft chapati’s. Chapati, also commonly known as Chapo’s, are common in Kenya and eaten with sukuma wiki, stew, nyama (meat) and are even taken on it’s own with some tea. In this recipe, I show you how to form the layers in the chapati in four different ways.
Samosa’s have got to be one of the most popular snacks in Kenya. You often find them filled with minced meat, but this version of vegetarian samosa’s filled with Ndengu or Pojo if that’s what you call green grams is so delicious, i’m sure most of you will choose to have it over the meat filled version. These samosas are little parcels of heaven.
The secret to the perfect liver is not to over cook it. This recipe makes the most delicious liver which I serve with a coriander rice that has a hint of lemon. What a combination!
I love the aroma and taste of any biryani.. and even though this brown rice chicken biryani takes so much time to cook, it has to be one of my favourite meals to cook and almost the only thing that comes to my mind when I am super hungry. This dish is a perfect combination of flavours and goes really well with some natural yoghurt and pickled lemons.