Best Kenyan recipes
Best recipes that one can enjoy while at kenya
Kuku Paka – Its a Kenyan Chicken Curry
3 Ibs chicken
1 chopped onions
2 minced hot chili peppers
2 tablespoons garlic
2 tablespoons fresh ginger
¼ cup of oil or ¼ cup of ghee
1/2 of chopped cilantro
1 tablespoon of curry powder
2 teaspoons cumin seeds
2 cups of coconut milk
2 cups of chopped tomatoes
Salt and pepper
Blend the onions, garlic, ginger and chili until smooth, you can add a little water if necessary.
Heat the oil in a large sufuria, add the onion puree, cumin, curry powder. Stir frequently for 5 – 8 minutes until cooked down.
Add the tomatoes stir and let it simmer for 4 minutes then add your chicken pieces, salt, pepper and coconut milk.
For 30 minutes to 1 hour let it simmer over low heat.
You can add more water as needed.
Stir in the cilantro. The tasty mouth-watering dish is ready to serve, it can be served best with pilau, rice or chapatti.
This dish can be done with variations: for crispy and with authentic flavor, you can always grill the chicken before adding to the sauce.
You can also add cubed chopped potatoes to thicken the broth. For a mild dish you can replace the hot chili with a chopped sweet bell pepper.
1 lbs. goat, mutton or beef cubes
4 garlic cloves
9 cardamom pods
4 T. vegetable oil
1 large onion, chopped
3 cups rice
10 whole black peppercorns
8 whole cloves
8 cinnamon sticks
1 tsp. ground ginger
¼ cup cumin seed powder
4 small tomatoes
6 cups water
Boil the meat in salted water until tender. Crush the garlic andcardamom together with 2tbsp water
using a mortar and pestle. Sautee the onion until it is golden brown. Add the rice, meat, garlic and
cardamom mixture, peppercorns, cloves, cinnamon, ginger and cumin seed powder. Cook covered over
medium heat until all are nicely brown, about 10 minutes. Add the tomatoes. Cook and stir until the
tomatoes are thoroughly cooked down to the consistency of a sauce. Add the 6 cups water to the rice
mixture, bring to a boil and then cook over very low heat, (while covered) for another 15-20 minutes,
until all water is absorbed and the rice is cooked through. Serve with kachumbari. Makes 6 servings.
4 medium tomatoes, sliced
2 medium onions, finely chopped, washed with salted water, and drained
½ cup fresh squeezed lime or lemon juice
1 cup finely chopped cilantro, Dhania or parsley
3 grated carrots
Arrange the tomatoes on a serving platter with onions on top. Sprinkle the parsley (or cilantro) over the
top. Place the grated carrots to one side. Splash the lemon juice over all. Do not toss. Serve cold with
nyamachoma or pilau. Makes 6 servings.
2 to 2 ½ lbs. fish filets, cut into serving portions
Salt and pepper ; to taste
1 onion, chopped or sliced
2 red or green bell peppers, chopped or sliced
6-8 cloves of garlic, minced
1 c. tomatoes, seeded and chopped
1 ½ c. coconut milk
2-3 tsp. garam masala or curry powder
1-2 T. tamarind paste or lemon juice
Salt and pepper; to taste
1. Heat the oil over medium-high flame in a large skillet or pot. Season the fish with salt and pepper.
Sear the fish fillets on both sides and remove to a plate. Do not cook through.
2. Reduce the heat to medium and add the onions and peppers. Sauté until the onion is translucent.
Add the garlic and sauté 1-2 minutes more.
3. Add the tomatoes, coconut milk,garam masala or curry powder, tamarind paste or lemon juice,
salt and pepper. Bring to a boil; then reduce heat to low and simmer for 6-8 minutes.
4. Add the fish fillets, cover and continue to simmer until the fish is cooked through, 5-10 minutes.
Serve with rice, boiled potatoes, ugali, boiled cassava or chapatti.
1 cup cold water
1 cup cornmeal/ flour
3 cups boiling water
Put cold water in a medium;size saucepan, add cornmeal and salt, mixing continually. Bring to a boil over high heat, gradually stirring and slowly add 3 cups of boiling water to prevent lumps. Reduce to simmer, cover and cook for about 8 minutes, mixing frequently to prevent sticking. The ugali will be done when it pulls from the sides of the pan easily and does not stick. It should look like stiff grits .You can serve ugali with everything from meat stew to sugar and cream.
This is mashed potatoes with corn, beans, pumpkin leaves etc. One can substitute the pumpkin leaves
with mustard greens and the dry corn with regular corn.
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½ pound dried red beans
1 pound dried maize (corn)
8 medium potatoes, peeled and cubed
10 pumpkin leaves (orspinach), coarsely chopped
Soak the beansand maize overnight in enough water to cover. Drain, cover again with water, add salt and
boil for 2½!hours. Drain and set aside. Cover the potatoes with water and boil until soft. Add the pumpkin leaves and cook until tender. Drain. Add the mixture to the maize and beans and mash it all together. The mixture should be thick and firm.
2 cups cabbage, finely shredded
1/2 cup carrots in very, very thin slices
1/2 cup sweet onion (Bermuda or Spanish or scallions)
1/4 cup green pepper in fine strips.
Fluff the mixture up. That’s it. There is no dressing or seasoning. Fill small sauce dishes, allowing about 1/3 cup per person.
Pili-pili (Peri-peri) Marinade and Salad Dressing
3 chile, peppers
4 tablespoons lemon juice or 4 tablespoons lime juice, fresh if possible (increase to ½!cup for salad dressing)
4 tablespoons olive oil (increase to ½ cup for salad dressing)
3-5 garlic cloves , minced
1 tablespoon paprika (or smoked Paprika)
1 tablespoon cayenne pepper
1 teaspoon red pepper flakes
1 teaspoon oregano
1 teaspoon parsley
1 teaspoon salt
Mix all ingredients in a blender or chopper until it’s a paste. And use as marinade; keep in the refrigerator.
Coupe Mount Kenya dessert (Mango Ice Cream with zing )
4 to 5 ripe Mangos
1 cup heavy cream
½ cup sugar
lemon peel, cut in tiny ribbons
½ cup condensed milk
½ teaspoon salt
Peel, pit and mash the mangos. Whip the heavy cream with the sugar until stiff. In a 2;quart bowl combine the 2 cups of mashed mangos, the lemon peel ribbons, condensed milk and salt. Fold in the whipped cream. Pour into freezer trays or a 6;cup mold and freeze.
Pineapple Rum Sauce
1 cup pineapple juice, canned
1 cup sugar
½ cup cooled white rum
3 cups fresh pineapple, cut in ½ inch dices
1 tablespoon pistachio nuts
In a 1;quart saucepan simmer the pineapple juice and the sugar, until it dissolves and forms into a syrup. Add the white rum and cool. Place the cut fresh pineapple pieces in a 2;quart bowl and pour the pineapple rum sauce over them. Marinate for several hours. Place 1 scoop Mango Ice Cream in a 6 oz wine glass. Top with 3 to 4 oz of Pineapple Rum Mixture. Garnish with pistachio nuts, coarsely chopped.
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