“Koroga” is a Swahili word that means “stir” and is very popular amongst Kenyans during the weekends. It is often done under “Banda’s” which mean “huts” and one is provided with a jiko (clay stove), large sufurias (pots), vegetables or meats and a range of spices along with any extra condiments. My chicken koroga is a home made version of the same that is cooked with a range of aromatic spices and good cuts of chicken. You can also add some yoghurt or cream to the gravy to make it richer. Serve the chicken koroga with hot chapatis or jeera rice.
Maru Bhajia’s are an extremely popular snack in East Africa, especially in Kenya. Bhajia’s can generally be made with a wide range of vegetables including onions, fenugreek leaves, aubergines etc and even with fish. My version includes the use of rice to make them super crispy. I serve the bhajia’s with a tomato chutney and it often also served with “khatu” which is a sweet and sour tamarind sauce. If you’d like to omit the rice, mix all the ingredients with the sliced potatoes without using any water and fry.
Who doesn’t like chicken and who doesn’t like peanut butter? Well, atleast for me, the combination of the two is my favourite. This African Chicken & Peanut Stew, a specialty in West Africa, is packed with flavour. A sprinkle of roasted and roughly chopped peanuts for garnish gives it a crunch. Pair this dish with some steamed Basmati Rice for a complete dinner.
Mandazi/Mahamri can also be called a Swahili Doughnut and originated from the Swahili Coast. It is a slightly sweet fried bread that is flavoured with some cardamom and coconut milk and is the perfect snack for breakfast with a cup of hot Chai.
Mashed potatoes are a common side dish with grilled chicken or a fish. Why not change it up a little and make this Spicy Mashed Plantains. So delicious!
Nicely spiced chicken, a beautifully cooked chapati (chapo) and some kachumbari over the top makes this chicken chapati wrap a must try.