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.
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.
Rolex is a Ugandan street food that is typically made by rolling an omlette made with onions, tomatoes, etc, into a chapati. My version is an elevated version of the classic Ugandan Rolex.
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!
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.
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.