It’s getting pretty cold in Nairobi and soup is one of those things to help keep the cold away. It’s funny that I hardly make soup despite the recipe being pretty simple. So the other day my friend Rachael chats me up on gtalk asking for a recipe for butternut squash and a few days later I decide to make some.
1 medium sized butternut squash peeled, seeded and cubed
3 medium sized carrots cubed
1 red apple peeled, cored and cubed
1 medium onion chopped
3 cloves garlic sliced
1 inch of ginger chopped
1 cup chicken stock
2 cups water
1 tablespoon vegetable oil
Salt and Pepper to taste
As I have said making soup is pretty easy. In a saucepan heat the vegetable oil and fry the onions, garlic and ginger. Let them cook down for a few minutes.
Throw in the butternut, carrots and apples. Stir them and cover to cook for a few minutes. You may be wondering why I added in an apple but after reading various soup recipes with apples added in so I decided to try it out 🙂
Add the liquid.
The chicken stock I used was from the water I had poached the chicken for these quesadillas and since it had seasoning I didn’t need to season my soup. Cover and let the soup simmer until the squash is tender. This will take about 30 minutes.
Once cooked pour the soup in a blender or food processor. Ensure to cover the blender since the soup is hot.
Pulse it until pureed. At this point check for seasoning and adjust accordingly.
Serve in a soup bowl, garnish with some fresh coriander. I didn’t have some so I sprinkled over some dried parsley.
Enjoy with some bread rolls and remember to keep warm.
According to hubby the soup was beyond awesome. I loved it, I’ll definitely make it again.
I normally avoid cooking kienyeji (road runner) chicken for fear of under cooking it and of course the fact that it can be a bit tough. On one of my visits at my neighbours place (read the Murigis), I found some Tupike magazines which I gladly skimmed through and voila I landed on this recipe.
I was to host my colleagues for lunch and that moment a light bulb went on since I’d been clueless on what to prepare. So I hosted the lunch and for sure the chicken was a hit. Not only was the chicken perfectly cooked but it was delicious and soft. I believe my colleagues enjoyed since I’m yet to get a negative remark.
3 tablespoons of vegetable oil
3 tablespoons of soy sauce
1 tablespoon of crushed garlic
1 teaspoon of crushed ginger
The pot roast:
1 road runner chicken cut in pieces set aside the giblets (liver,heart) and neck
3 large carrots, peeled and cut into huge chunks
3-4 celery sticks, washed and cut into chunks
1 large red onion chopped
1 tablespoon vegetable oil
Start by making the marinade.
Crush the ginger and garlic.
In a large bowl combine the vegetable oil and soy sauce.
Then mix in the ginger and garlic.
Finally put in all the chicken pieces and mixture evenly with the marinade. Ensure the chicken is thoroughly coated. (The next image is disturbing, viewer discretion is advised)
Now, cover the bowl with a clear cling wrap and put it in the fridge for a minimum of thirty minutes. If you have time you can marinate it overnight (in the fridge of course).
So thirty minutes or so later…
Making the pot roast;
In a large sufuria, or rather one that can fit one whole chicken put about one tablespoon of vegetable oil. Let the oil heat up then saute the onions.
Once the onions are browned, add the marinated chicken pieces. The cooker should be on high, the aim here is to brown the chicken pieces. When adding the chicken start with the chicken thighs and legs followed by the other pieces.
Keep stirring to ensure all the chicken pieces get browned. Do this for about three minutes.
Let the chicken cook on high for about ten to fifteen minutes then add in the carrot chunks and the celery. You can season with a little salt.
Now, reduce the heat to medium or medium low , cover the sufuria and let the chicken cook for forty five minutes.
So, here is where I mention that the chicken was too delicious and we were really hungry that I forgot to take pictures of the end result… yeah it happens. Anyway, go ahead try out this recipe I guarantee that you will never whine again about kienyeji chicken being tough.
Finger licking good. I have cooked this many times over and I’m not about to stop. I think I’ll cook this for dinner tonight.
Thanks for stopping by and I apologise for the hiatus, being a wife, employee and study can sometimes take a toll on someone.
Two Saturdays ago, As I was on my way home from town I decide to whatsapp my friend Brendah. I asked her to come over we bake banana muffins… well they ended up as cupcakes O-o. While still on the road, my friend Mercy texts to find out if I’m in the house. I tell her that I’ll be arriving in the next 30 minutes, so she says she’ll stop by. So just like that it turns into an evening full of great laughs.
Mercy arrives first, finds me busy preparing for dinner. I had decided to try out a pork recipe I’d seen on Chef Raphael’s page. The recipe is pretty simple and by the looks of the photo that the chef had uploaded it also looked delicious.
Have I mentioned that the lights were also acting up, going on and off after every 5 minutes? That’s Kenya Power for you.
For the pork, this is what you’ll need;
1/2 kg pork tenderloins
1 onion chopped
1 garlic clove chopped
1 green pepper
1 tbsp vegetable oil
Heat the oil in a sufuria then add in the pork.
Stir, then cover to let the pork cook.
At this time Brendah had arrived. she found Mercy seated on a stool in the kitchen. Mercy isn’t much of a cooking girl but on the other hand Brendah loves to cook. What i love about these girls other than that they are my good friends is that they are full of life and they speak their minds.
Brendah got straight into making the banana cupcakes batter while Mercy filled us with stories.
Back to the pork. After cooking for about 15 minutes it will be filled with favourful pork juices.
Add the carrots.
Let the carrots cook down until there’s no more liquid. Then add the onions and garlic.
After the onions have cooked add the green pepper and sprinkle about a tablespoon of soy sauce. Stir, let it cook for 2 minutes or so. Serve as desired. I serve over steamed white rice.
By the time the pork was done, Brendah has finished making the batter and we popped the cupcakes into the oven. I’ll link the recipe in the next post.
Mercy is allergic to eggs so for her cakes/muffins are a no no. So whenever we go for weddings I like sitting next to her when they are serving cake so that she can give me her piece. What are friends for?
Since she wasn’t going to eat the muffins, we decided to make smoothies. Spontaneity in the kitchen.
The ladies, chatting away.
The pork was delicious. I have cooked it once more since then.
I saw a tweet that led me to this you tube video. You have to admit this is quite a nice idea for a cook show. Anyway, me being me, I just had to try the recipe and the beautiful thing is that I had all the ingredients on hand.
As Peter Nduati (C.E.O, Resolution Health E.A) demonstrated the meal is pretty easy to put together and I think you can never go wrong when baking. I used his recipe with a few tweaks here and there.
For the meat filling
1/2 kg minced meat
1 cup pre-boiled peas
4 carrots chopped
1 onion chopped
1 tomato cubed
1 tsp garam masala
1/2 cup water/beef stock/chicken stock
1 tbsp vegetable oil
Salt to taste
For the mashed potatoes
Handful of potatoes, peeled,washed and halved
Water for boiling
2 bay leaves
Salt to taste
1 tsp turmeric powder
1 tbsp butter
Start by boiling the potatoes.
In a sufuria, place all the potatoes, fill it with just enough water to make them cook. Add the salt and bay leaves and cover.
Now for the minced meat filling.
In a skillet, heat some oil then fry your onions.
After the onions are slightly cooked add in the minced meat.
Season with the garam masala. Let the meat brown and cook for about 15 minutes. Then add your tomatoes.
Add the carrots and let them cook. At this point you can add the water/broth.
Let the meal simmer till the fluid has been greatly reduced then add the peas.
Now back to the potatoes. Drain them in a colander, remove the bay leaves and discard. Sprinkle over the turmeric powder and add the butter. Mash to your heart’s content. Taste to check if the salt is enough.
Now, we are ready to assemble the dish.
Rub an oven friendly casserole dish with some butter.
Put one layer of the mashed potatoes as the base.
Then line the mince meat filling.
Finally top off with the remaining mashed potatoes. I have put quite a lot of the mashed potatoes on the base that the remainder wasn’t enough to completely cover the top.
Finally, grate some cheddar cheese on the top.
Bake in a pre heated oven at 350 F for 15 minutes.
As per Peter’s recipe, there was a white sauce which i didn’t make since I didn’t have white onions. I had however made some kachumbari which I served with.
Delicious. Hubby loved it and so did our guest Ben.
I had some leftover rice (as usual O-o) and I needed to cook something quick and easy that would accompany it. For some reason that evening we arrived home pretty full, so I just cooked so that I could have something to carry for lunch the following day.
Initially I had wanted to stew some peas that I had in the fridge. As I began preparing the ingredients hubby convinced me otherwise. Since I had already peeled the carrots I had no option (well actually I had) but to use them. I don’t think ratatouille has carrots well to eat is your own.
1 onion chopped
2 cloves of garlic chopped
3 tomatoes wedged
2 eggplants cubed
1 green bell pepper cubed
1 courgette/zucchini cubed
3 carrots thickly sliced
Rubbed basil leaves
Since I hadn’t thought through the recipe I just tossed all the other ingredients in. Well except the carrots.
Some evening two weeks ago as we alighted the bus on our way home it hit me that I had nothing to prepare. I was in the search of some broccoli but our local grocer only had cauliflower. I have never prepared cauliflower but I guessed it just the same as cooking broccoli, after all they are the same shape just different colours 🙂
Since I had some carrots in the house, I thought of a vegetable stir fry.
2 medium sized heads of cauliflower
4 medium sized carrots chunked
1 onion sliced
Salt and black pepper to taste
Dried herbs – oregano
Oil for frying
Start by cutting the cauliflower florets
In a sufuria, fry the onions season with salt and black pepper.