Motukanio – (Embu/Kikuyu) verb: to add everything together.
This is courtesy of my friend Dee. As we were on our way to town from work, I happened to mention that I had intentions of making pasta for dinner. Dee went on and told me of this recipe. You simply make a sauce with whatever you have on hand and instead of cooking the pasta separately, you add it to the sauce and let it cook.
She was taught by her mother and it happens to be the first thing she learnt how to cook. The beauty of this recipe as the name suggests ‘motukanio’ – you just add in whatever you have on hand.
1 medium sized onion sliced
3 medium sized tomatoes diced
1 eggplant diced
1 bell pepper diced
pasta of choice
1 cup hot water
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 teaspoon paprika
1 tablespoon rubbed basil leaves
salt to taste
In a saucepan heat about 2 tablespoons of oil. Fry the onions.
Add in the tomatoes, eggplant and bell pepper.
Add in the seasoning, garlic,paprika and black pepper.
Cover and let it cook down.
When it got to this part, I was a bit confused on what to put first the pasta or the water. But since Dee had mentioned that the water should be just enough to cook the pasta. I opted to put in the pasta so that I can control the level of water.
Add the hot water.
Cook as per the pasta instructions. I cooked mine for 8 minutes. Sprinkle the basil leaves and stir. Aromatic
The beauty of this meal is that it’s complete on it’s own.
Next time you are in a rush to prepare dinner try this.
Once one gets married you sort of get different kinds of gifts from your spouse. So last week hubby dearest surprised me by buying some chicken legs and fish fillet. Yeah!!! I’m now more excited about chicken legs than chocolate.O-o PS. He still gets me chocolate.
It had been a while since I had cooked some chicken legs. I was confused on what to do with them. After defrosting them, they lay on the kitchen counter as I tried to invent a recipe.
Still clueless on what to do with the chicken, I chopped up a white onion and sliced a bell pepper.
So after much thought I decided to fry it.
In a saucepan/skillet add 1 tablespoon of oil. You don’t need a lot. Since I was using chicken legs from a broiler. They are pretty fatty. (I even had to trim some fatty off)
Place the chicken legs in the pan. Ensure you’ve sliced the legs to ensure the spices soak in.
1 tablespoon garlic powder
1 tablespoon paprika
1 teaspoon black pepper
4-5 cardamon pods
Salt to taste
Sprinkle the spices on the chicken.
Cover and let the chicken cook for about 15 minutes on one side then flip over for the other side to cook.
I have to mention, at this point the aroma in the kitchen..Heavenly
After 30 minutes, and flipping the chicken twice. Toss in the onions and bell peppers.
So hubby, peeks and asks;
Hubby: No tomatoes?
Me: Should I add some them? (I reach for the fridge door to take the tomatoes)
Hubby: Yeah add at least one.
Me: I’m not so sure about it. I don’t want the sauce to be runny. (I toy with the idea and decide to just add one)
Cover and let the sauce cook down for about 5 minutes.
Then serve with ugali and vegetables.
(sorry forgot to wipe the sides of the plate)
Goodness!!! Delicious. Very flavourful.
Hubby gave it a thumbs up and tick.
PS. The addition of the tomato was just the cherry on top. Thanks hun.
Since I got married I’ve been meaning to buy some beans but i have never gotten around to doing so. Lucky for me,mom in love must have sensed my need because she sent some over and boy were they a lot. Since they were raw, I needed to boil them first. I saw it as an opportunity to use my pressure cooker…not. After fiddling with the manual I realised I wasn’t so confident and silly me, I had never paid attention whenever my mum was using ours at home. So I just resulted in boiling the beans in a plain sufuria. To avoid boiling for so long, first I soaked the beans. If you can soak them overnight.
Anyway, the beans cooked and I even shared some with my lovely neighbour. After cooling I packed them and stored in the freezer. It’s best if you pack in meal size portions, that way you only defrost the amount you need. Back to the beans stew. I decided to prepare a simple stew with minimal spices, we all know I get a little crazy when it gets to spicing food.
1 onion chopped
3 tomatoes diced
1 eggplant diced
1 bell pepper diced
2 cups Pre-cooked beans
Salt to taste
Oil for frying.
In a saucepan saute the onions.
Season with salt and black pepper then add in the tomatoes,eggplant and bell pepper.
Cover and let them cook down. It will take about 8 minutes or so.
Then add the thawed beans. You can also add some little water for the sauce.
Cover and let the beans cook in the sauce. 5-10 minutes is good enough. You just want to get the beans heated up since they are already cooked.
Served this with some cinnamon chapatis.
Delicious. Once in a while it’s good to cook sans the many spices. The bell peppers added the needed kick to the stew.
Are there times you just don’t feel like spicing your food?
To say my husband loves chapatis would be an understatement. I think he can even eat them daily.
So sometime last week, actually Wednesday, as we were on our way to visit my mum, we passed by those vibandas (road side kiosks) that make and sell chapatis and this is the conversation that ensued between hubby and I.
Hubby: I think I’ll learn how to make chapos
Me: (all perplexed) Why?
Hubby: Because at this rate, I’ll never get to eat them.
(It had been like 3 weeks since I last cooked them)
Me: Oh… (I burst out in laughter) I promise I’ll make them tomorrow.
Hubby: I won’t keep my hope highs
Me: When did I ever promise you something and I defaulted?
So after that interesting conversation and my promise, I had to cook chapatis, no matter what. Luckily that Thursday we arrived home early. Funny thing is that hubby had already forgotten that I had promised to make chapatis O-o.
2 cups all purpose flour
1/4 teaspoon ground cinnamon
3 tablespoons vegetable oil
1/3 cup warm water
Wide surfaced pan- preferably cast iron
Board/ Clean surface
First to make the chapati dough.
In a bowl, pour in all the dry ingredients.
Make a well in the flour then pour in the warm water.
Mix with a wooden spoon, till the flour gets combined.
Once the dough get a bit formed, start using your hands. If it’s too sticky add some little flour. Knead the dough, for about 5-10 minutes. Form it into a ball.
Lightly brush the dough with some oil, about a tablespoon then let it sit for a while. Mine rested for about 15 minutes. The oil on the surface with prevent it from drying/flaking while resting. I also go an extra mile and cover with a polythene bag.
Form the dough into almost fist sized round balls. Place on a well floured surface to avoid sticking.
Now we begin the real work Well if it were my mother preparing these, she’d just roll them out and cook, she’s a pro like that. I use the longer method, which she taught me. *Thanks mum*
First roll out the small ball of dough, apply about 1/2 teaspoon of oil. Then roll it up.
Repeat this process for all the small balls. It may seem a little time consuming but I guarantee it’s worth every second. This step will ensure that the chapatis have the beautiful layers as you eat. Next time, I’ll show you a time saving trick 🙂 *watch this space*
Now, we are ready to cook. Heat your skillet/cast iron pan. Don’t grease it.
Now take one ball, roll it out again. This time try and stick to the circular shape, no one likes rectagular chapatis. Also remember to lightly dust your surface/board with some light flour to keep it form sticking, also dust the rolling pin.
In the pan, place the raw chapati.
Rotate it to ensure it cooks evenly. It will sort of rise in some place, press to remove the air. Once one side is lightly browned, turn it.
Now, using a spoon, pour about 1/2 tablespoon of oil under the chapati, then rotate it. Once that side is cooked, turn and finish off the other side. Using the same spoon lightly press down the chapati and rotate.
Do the same for all the round balls. There is also another trick, though in my opinion it takes more or less the same time as this. I’ll share next time.
Voila, cinnamon chapatis.
Super soft. The layers were just perfect. Delicious.
Let’s just say, hubby was extremely happy.
We had guests over, the lovely Murigis and they loved them.
PS: I apologise for the poor picture quality, my camera is currently spoiled so I’m using my phone.
Some random Tuesday last week I decide to cook some potatoes I’d been given by my mother in love. As usual I baked them. It’s funny how they are called roast potatoes anyway as long I don’t deep fry, I’m good.
This recipe closely resembles this, only that I was aiming for more spice so I used paprika and black pepper plus a little dried parsley.
I peeled the potatoes, washed and wedged them. Then in a sufuria I add the potato wedges and cover with water add a good amount of salt then bring that to a boil.
As the potatoes are cooking, prepare the coating. This time I decide to try something different. Instead of coating the potatoes while on the baking tray, I put all the spices in a ziploc bag. In case you don’t have one you can use an ordinary polythene bag. In the bag add 3 tablespoons of vegetable oil, 2-3 tablespoons of paprika,1/2 teaspoon of black pepper and some dried parley. Then shake and shake.
Once the potatoes are ready, you want them semi cooked, drain, then pat dry with a kitchen towel. Toss the potatoes into the ziploc bag that has the spice mixture, shake some more untill all the potatoes are well coated.
Remember to pre heat the oven at 350.
Line you baking tray with some aluminium foil, then spread out the potato wedges in one layer.
Let them bake for about 20-25 minutes.
Spicy, crunchy and delicious. Served them with some fish fingers ,chicken smokies. Had my accompaniments all mixed up.