I did not see this spicy nduma recipe coming. It is mid morning and i am feeling peckish. And yes, i did have a standard continental style like breakfast. I saunter into the kitchen and take a peek into the fridge. The already boiled nduma was perched right there, on one of the racks. The idea of plain old nduma didn’t excite me so i decided to give it a very quick fry…something savory. Yup! That would definitely be better!
Continue reading Spicy Nduma in Cumin Tomato Sauce
I must admit, this was my first time to have a go at tini, swahili for beetroot. As a young girl, i would occasionally find it oddly perched on the lower tiers of the refrigerator. Only now do i appreciate its healthy nutritional value. This ruby red delectable pancake is a must try for any curious palate.
Continue reading Beetroot Infused Pancakes
Walk into most up market restaurants in Kenya and you will see servers flying out of the kitchens carrying plates that include dark green vegetables, one of which will most likely be the African nightshade. The African Nightshade is an indigenous vegetable popularly known as ‘managu’ in Kenya. In comparison to kale or collard greens (spinach), managu is a highly nutritious vegetable rich in protein, iron, calcium, folate as well as vitamin A, C and E.
Continue reading How to Cook ‘Managu’ in Cream
I like nduma. A lot. Boiled, fried, stewed…love it! Not so much for my munchkin. She calls it ‘baby’ food. I know…ridiculous! So today I am staring three arrow roots down in my kitchen…thinking “How to ‘munchkinfy’” nduma…then it hit me! Continue reading Fried Nduma in Wheat Flakes
This cold season, I have been trying to get as much vitamin C as I can. For me and my little munchkin. This week began with a scratchy throat and yes, eventually, I got the sniffles. So when making my crepes (thin pancakes), I reached out for oranges and decided to add them to my plate. It is common knowledge that vitamin C is a very important part of breakfast as it gives the liver a robust wake-up call, flushing it out and preparing it for the days work. In order to reduce the sharp citrus taste of the oranges, I opted to caramelize them. Continue reading Cinnamon Crepes with Caramelized Oranges
In my last blog post, I made reference to using vegetable stock. I would like to show you how you can prepare your own vegetable stock and store it in the refrigerator for use at a later date. Vegetable stock helps to thicken the sauce or gravy of the dish that you are preparing. It also adds vital nutrients to the dish from vegetables that may not be visible.
Continue reading Preparing the Basic Vegetable Stock