After a long day of work, who likes to spend a lot of time in the kitchen? No one? I thought so! My Barbecue Chicken & Rice Wraps are great when made ahead. I prepare mexican rice on a Sunday along with grilled barbecue chicken. For dinner the following day, I heat up the wraps, rice and chicken, layer it with some coriander leaves, squeeze some lemon and I have dinner ready for my Husband and myself.
This super quick dish is an easy baked salmon stuffed with a beautifully flavoured rice cooked with mushroom and capers. The salmon cooks very well in the oven to form a crispy skin which is a delight to eat with the soft rice inside.
“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.
This is the definition of comfort food. You just can’t go wrong with chicken, coconut, green beans and rice in one dish. This dish is so simple to make and beats any take out in the world. Healthy, nutritious and packed with flavour!
My version of these Kenyan style masala chips takes the ordinary chips to a whole new level. They are saucy and spicy, yet crispy. The masala coats the chips perfectly and its the best dish to create for those quick lunches. Serve with your Sunday barbecue roast or have it on its own with a cold soda.
We Kenyan’s love Avocado. I mean, if we had our way, we would put avocado in every single dish. This recipe is a simple fried rice served with creamy avocado and topped with crispy fried garlic. Trust me, the crispy garlic makes all the difference.