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Potato Patties

In a bowl put 4 large pre- boiled and already mashed up potatoes. Add some bit of finely chopped parsley or Dhania. Add 1 cup of bread crumbs ; 1 tbsp of tomato paste; 3 cloves grated ginger ; 1 tbspn red pepper flakes ( optional); 1 tbspn of ground black pepper and add salt to taste. Mix it all up with your fingers. Take pieces from the mixture and form patties.

In a separate bowl, whisk 1 egg and a bit of salt . Dip the patties into the egg mixture before putting in the pan with hot vegetable oil for deep frying.

I hope you enjoy.


avo-tomato-salad

Kachumbari ( Tomato And Onion Salad)

In Africa this is a very common salad that is prepared to be eaten as a side dish with lunches or dinner. See The recipe below;

Dice 1 medium size or large onion. Place the chopped onion in a small bowl and fill it up with water. Add 2 teaspoons salt and stir lightly. Allow it to soak for 30 minutes. Chop 4 to 5 tomatoes,  half a cucumber and and a handful coriander leaves very finely.Cut the chilli in half lengthwise and scoop out the seeds( chilli is optional ). Nicely dice 1 avocado. Place the chopped onion and the water in a sieve. Shake the sieve a little to remove every drop of water. Allow to drain for 10 minutes.Transfer the chopped and drained onions, cucumber, chilli, coriander leaves, avocado and tomatoes into a large bowl and stir gently. Add 2 tablespoons of lime juice, salt and black pepper to taste.


strawberry compote

Strawberry Compote

Cut the strawberries into fairly large chunks and put them in a medium sized saucepan, along with the sugar. Place over medium heat and, stirring occasionally, bring just to a boil. Reduce heat to medium low and cook the mixture, stirring occasionally, until the strawberries are soft and their juices are thick and syrupy ( for about 10- 15 minutes). Remove from heat and stir in the lemon juice. Place in a covered container and refrigerate.

The Strawberry Compote can be stored in the refrigerator for about 10 days.You can apply the compote on toasted bread, you can add it to plain yogurt to add the flavor ; you can eat it as a dessert with ice cream on the side. Its very yummy . Try it


Creamy Kunde

Clean one bunch of kunde leaves and bring to a boil untill the leaves are tender. Drain the the water and set aside the kunde. Over medium heat on a separate skillet add abit  oil, fry one full diced  onion until golden brown ,add the kunde, stir and let cook for about five mins to allow the onion and oil to infuse with the kunde.

Add the milk/cream, salt and white pepper, lower the fire and let simmer for about 10/15mins.

Serve with ugali.

 


Coconut Beans

In a pan/sufuria add some oil then add in one diced onion. Let it fry for 2 minutes then add in two tomatoes diced or chopped to your liking. Add in 2 or 3 garlic cloves crushed into the pan. Stir. Add some cumin powder and black pepper(optional). Let the mixture cook for some time until ready and the tomatoes are well cooked. Add in one cup of beans that have already been boiled; and salt to taste. Stir. You can add a pinch of chili flakes at this point; then pour in your coconut milk. Let it cook then serve hot with chapatti or rice. I love my coconut beans with chapatti. BON APPETITE


Spinach Frittata

In a bowl mix in a splash of milk together with 3 eggs. Beat your eggs and milk mixture and add a pinch of salt and set it aside. Heat up a pan and pour in some cooking oil. Add in 1 chopped onion into the pan. Make sure the heat is on medium low. Let the onion sauté for 2 minutes then add in a cup full of chopped spinach. Cook it until the water has evaporated. Dice two garlic cloves and add into the spinach. Stir and let it cook for a few minutes. Sprinkle some salt and chili flakes. Pour in your eggs into the spinach. As the eggs are forming a base; preheat your oven to 350 degrees C. Once the base is formed sprinkle a handful of cheddar cheese on top. Put your pan into the oven for a few minutes and once the cheese is melted and golden brown. Let it cool for a bit the serve.

NOTE;  Spinach frittata is really good for breakfast.


viazi-karai

Pack Potatoes ( Viazi Karai)

Boil about 6 to 8 potatoes that have already been quartered. Drain off the water and let it cool. In a separate bowl add in 1 cup of flour, add a pinch of salt, cayenne pepper and yellow food color. Stir the dry mixture and add in some water to form a batter that is not too thick nor is it too runny. Heat oil in a pan that you will use to deep fry your pack potatoes. As you do that, dip your boiled potatoes in the batter; and then deep fry them. Serve when hot with ukwaju ( tamarind sauce)


Managu and Terere

Prepare your terere and manage by plucking the leaves from the stalks. Clean them thoroughly with running water from the tap. Chop them thinly with a sharp knife and bring them to a boil in a sufuria. Let them steam in low heat for about 5 to 10 minutes. Drain the water.

In another sufuria, add onions and oil and let them fry until light golden brown. Add 2 to 3 cloves of garlic and stir for 1 or 2 minutes to avoid the garlic from burning; then add your diced tomatoes. Let them cook covered until the tomatoes form a nice thick paste. You can now add some cream and black pepper(optional) and stir well then add your already steamed mboga (managu and terere) and season with a little more salt to taste.


mint yoghurt image

Mint, Yogurt and zucchini Spread

In a skillet, add two table spoons of olive oil over medium –high heat and add in one large diced zucchini slices. Sprinkle some salt and pepper to taste. Cook for about 5 minutes, turning once, until both sides are nicely browned then remove from heat. Once the zucchini has cooled to room temperature, place in a food processor. Add one tablespoon of mint leaves and zest of one lemon(reserving a bit of both for garnish), a pinch of salt, pepper and half a cup of Greek yogurt ( which you can substitute wit one cup of sour cream or one cup of buttermilk; the choice is yours). Pulse the mixture until it is pureed.

Spread dip onto a serving plate, drizzle with remaining olive oil and sprinkle with reserved mint and lemon zest. Add olives (optional). Serve with vegetables.