Who doesn’t like a barbecue? That char flavour on the meat is just heavenly. However, sometimes you just don’t have the energy to fire up the jiko and that’s when my recipe comes in handy. This barbecue pork fried rice was a favourite at my dinner table. The pork was so good that my husband ate a lot of the barbecue pork by itself. If you like, feel free to pull the meat apart, add some more barbecue sauce and enjoy it in a sandwich.
Cutlets made with left over rice give you that perfect crunch on the outside and a soft interior. It’s the easiest healthy starter to make for those unexpected guests and doesn’t take any time at all. Throw in any other vegetables that you like, along with left over rice, mashed potatoes and spices and you’re in for a treat.
Nicely spiced chicken, a beautifully cooked chapati (chapo) and some kachumbari over the top makes this chicken chapati wrap a must try.
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.
Mutton Biryani is yet another Biryani that is a beautiful fusion of taste, aroma and tender meat served on a fragrant rice. This version is a speciality of the Kenyan Coastal region whereby the meat is served on top of the rice.
Githeri is one of the main staple foods in Kenya and a personal favourite too. It is such a simple dish made out of beans and maize but so wholesome, comforting and filling. My recipe is a classic githeri with a slight twist. I add peanut butter to give it that nutty taste and it just works so well. Trust me!