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We Kenyan’s love our fish and why should we not? We get fresh Tilapia fish from Lake Victoria in the Nyanza province. This Fried fish with tomato gravy is served with a Kenyan staple, Ugali. The fish is deep fried until crispy and coated with a thick tomato gravy.
Have you ever heard of Mkate wa Sembe (Swahili words directly translating to bread of maize meal). This bread/cake is a delicious accompaniment for tea time. It is also known as Mkate wa Mayai or a Swahili Sponge Cake.
Warm carrot cake with a hint of spice and a cup of tea, can it get any better than that? Yes, it can! My version uses crushed coconut cookies to give it that lovely hint of coconut and a different depth of flavour to the ordinary carrot cake. If you are not a fan of cookies, substitute with chopped walnuts for a classic carrot cake recipe.
Soft and fluffy potatoes coated in crushed Salty crackers and then deep fried to form that perfect crust. These potato croquettes are an amazing alternative to potato waffles and so quick to make for breakfast or as a snack.
A classic Kenyan beef stew accompanied with properly cooked Ugali is everyone’s favourite. My method is one that results in beautifully cooked tender meat, however, you may some times purchase meat that is hard and needs to be boiled before adding to the pot.
Bhajia’s are a very common snack when expecting guests. This recipe is a slight twist to the normal bhajia’s. These rice and sukuma wiki bhajia’s make great use of left over rice and go perfectly well with just ketchup for a dipping sauce.
Red velvet pancakes scream Valentine’s. And Valentine’s is round the corner. Make these yummy fluffy red velvet pancakes and serve with a scoop of vanilla ice cream or a cream cheese frosting. So delicious!
Fluffy brownies crumbled into a tall glass with generous scoops of Caramel Nut Ice cream and a drizzle of Chocolate Sauce makes this Caramel Nut Brownie Sundae one that you will crave for.
There’s just something special about cake that is baked in the jiko. This mawe tatu cake is so easy to make and the perfect recipe for those who don’t have an oven. Mawe tatu stands for 3 stones however, feel free to use sand instead of stones to bake the cake.
Chicken Biryani is a beautifully flavoured rice dish that is often layered with a spiced chicken/mutton/beef/vegetarian gravy and rice that is infused with whole spices. Traditionally, a chicken biryani involves a lot of steps including marinating the meat, frying the vegetables for layering, loads of coriander and mint leaves, fried eggs, saffron milk etc. My version is a simplified recipe that gives you those exquisite flavours.
Serve with some plain yoghurt and lemon pickle or kachumbari.