My 3 Favorite recipes Kenya

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52 tribes in Kenya, which extends from the coast to the Rift Valley lakes in the central highlands to the northern desert cuisines in this country are many and varied. There is also a strong Indian influence as a spice merchants started coming to Africa centuries ago and has continued to trade in a range of other products. Here I present three dishes commonly found around Nairobi. two – matoke and mukimo – are Kikuyu traditional dishes from the central highlands, and chapatti from the beach.

chapatti

Ingredients (makes 15-20 chapattis)

½ liter cold water

1 kg flour

salt

sugar

oil

method:

mixing water with flour, add a handful of salt, a little sugar and a bit of oil (oil makes chapatti turn golden when it cooks). Divide the mixture into balls the size of a fist child. Roll out each ball into a flat circle about the size of dinner plate. Fry in very hot, oiled pan chapatti (flat Fry Pan) for about 2 minutes on each side or until golden brown.

Matoke

Ingredients:

plantains (these are green bananas which are starchy and not sweet)

Tomatoes

Cooking Oil

Potatoes

water

Onions

Parsley

Capsicum

salt

method:

Peel plantains and potatoes and drink about half an hour. Meanwhile, fry onions, tomatoes, parsley, pepper and salt. Add potatoes and plantains to roast tomato mixture. Cover with water and add salt to taste (salt also helps soften quickly plantains). Stew over medium heat until the plantains and potatoes are cooked through.

To cook Minji (beans), maharagwe (beans, usually red kidney) and njahi (black beans) follow a similar recipe. Boil the peas or beans for several hours until soft. Fried tomato mash described above, add potatoes and water. Finally add peas or beans and mix over low heat.

Mukimo

Ingredients:

beans (red kidney beans usually)

corn kernel

Onions

Tomatoes

Potatoes

method:

Boil the beans and maize (generally equal amount of beans and maize) until soft, it usually takes several hours. In another pot, cook onions, tomatoes and potatoes until soft. Then add the beans and corn. Now you Githeri Another popular dish Kikuyu (my favorite!). However, to get to mukimo, cooking stew for another 30 minutes before mashing it all together. Mais is difficult to mix so do not worry about the essence stay in one piece. Beans and potatoes will blend easily though.

Some versions of mukimo not use beans ; instead use leafy green vegetables like kale or spinach with potato mashes to make mukimo green.

The amount depends on your taste and how many you are cooking for. general mukimo you want equal amounts of beans, corn and potatoes with onion and tomato simply add a little flavor. Therefore matoke the plantains should be more than potatoes, about 2: 3 ratio. Again tomato fry mix is ​​simply to add flavor so you do not have too much. For wheat chapattis should be two amount of water with sugar and salt to taste.

I would love to hear about your experiences with the Kenyan food – if you have cooked it yourself or be cooked for. Please leave your comments below.

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Source by Tracey A Bell

Recipes Using Booze: Savoury dishes with alcohol as an ingredient

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Most people are familiar boozey desserts, such as brandy soaked Christmas pudding, jelly vodka or Irish Cream cheesecake-but I like to see look at the face dinner party guests when I inform them that their savory starter or main has an unusual alcoholic content. Quirky interesting recipes to cook and fun to serve and cook with booze opens up a whole host of possibilities.

The cooking with booze, a lot of alcohol burns off, leaving you with the taste but not high impact-though to what extent this is so controversial, so use your own judgment when cooking for minors or those who are alcohol averse.

There are lots of options out there (and actually even online cookbook Cooking with booze) but these are four my personal favorites:

Pernod, the licorice / anise liqueur, has a bit of the ‘Marmite’ about it-people tend to like it or hate it. I personally do not care to drink it straight, but have found that it adds a very unusual and delicious taste in some cooking. Oysters Rockefeller is famous Cajun starters typically associated with New Orleans. Although I prefer to do it with crab. Buy the best crab you that my always-flavored meat will be overpowered by other ingredients . the recipe can also be made rotation. the recipe for “Crab Rockefeller” at the Crab Shack is a good starting point.

Vodka is not just the tonic! Although its flavor is subtle when used in savory cooking, it is possible to add nice depth to certain dishes, favorite being my pasta sauces. Lawson Nigella suggests Penne Alla vodka , which is a lovely vegetarian main (and I have found that the sauce in this recipe also compliment the beautiful meatballs). Personally I prefer to go easy on tomatoes desliciously creamy dish.

chicken cooked in wine, such as Coq au vin, is a sophisticated primary, but personally I want more rustic and homey mixture of chicken and apple cider. In particular, I love the recipe in Hugh Fernley-Witt Coatings Tall is chicken and cider stew with rosemary and rosemary dumplings. The slow cooking process makes for a wonderfully tender meat in a slightly sweet cider sauce, complimented with a slightly salty and peppery dumplings.

Cooking with Guinness is excellent, though I usually buy twice the amount required as much of it ends go from the kitchen and glasses nations if I turn heads too long! Nothing beats a lovely steak and Guinness pie, and the best recipe I’ve found is directly from the source, the Guinness website. On the website they also suggest using leftovers in the pancake with smoked cheddar cheese, which is quick and tasty.

Combine food and alcohol in one dish is pure brilliance; there is little room for error in setting two of the biggest parts of life together … Plus it is fun to see the look on the faces of your guests when you tell them that they are going to eat for dinner vodka …

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Source by Jill Stuart, Ph.D.