Tag Archives: ginger

Chicken Mshikaki

I’m always in search of a challenge when it comes to cooking.

A while back I bought wooden skewers just for the sake of having them in my kitchen. I normally use them for checking the readiness of my baked goodies but this time round I decided to put them into good use. I have never made mshikaki before so I was just following my instincts on the flavourings.

The key thing for this recipe to be a huge success is marination. Sadly, I thought of the recipe a tad late and hence I didn’t marinate and there was no way I was going to put it off for the next night, impatient much?

Anyway, enough with the chatting let the action begin.


2 boneless chicken breasts

1 orange bell pepper cubed

1 green bell pepper cubed

1 large red onion roughly chopped into big pieces

Salt and pepper to taste

1 tablespoon vegetable oil

For the marinade

2 tablespoons soy sauce

3 cloves of garlic minced

2 inched ginger crushed


Skewers, metallic or wooden will do. I used wooden ones.

It’s advisable to marinate the chicken overnight but if you are in a rush like I was, you can marinate for at least 30 minutes before cooking. In a bowl mix the marinade, soy sauce, ginger and garlic. Add in the chicken pieces and coat them completely.

chicken marinating
chicken marinating


If you are using wooden skewers make sure to soak them in water 30 minutes prior to using to ensure they don’t burn when grilling the mshikaki.

After the marination and the skewers are ready, you can now assemble the mshikaki, yippee!!

In a shallow plate add your bell peppers and onions season with a little bit of salt and the pepper then drizzle over the vegetable oil.

For the bell peppers, the more colourful they are the better, so go for red, yellow and orange.


The next step is pretty hands on and I only managed to take pics of the end result seeing that hubby was also helping me to assemble them.

On a skewer start with the bell pepper followed by the onion then the chicken piece then repeat the step until the desired amount. It’s best to leave space on the skewer for someone to hold it when eating. Continue these steps until all the chicken is used up.



You can either grill these on an outside grill or use a grill pan, seeing that I have neither I grilled mine in the oven.

Place them on a grill rack and grill on each side for 10 minutes or until the chicken is done.

Serve and enjoy with friends.

Excuse the lighting, I forgot to take the pics while in the kitchen, my living room has the worst lighting for photos.





Brrr! Butternut Soup

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.

Spring Onions and Bell Peppers Chicken Quesadillas

The previous time I cooked quesadillas, I made a mistake of making few of them and hubby wanted more O-o . On the second take, I purposed to make more than enough. The process is more or less the same other than the addition of bell peppers, spring onions and of course tripling of the recipe 🙂


10 flour tortillas

1 yellow bell pepper, cubed

1 orange bell pepper, cubed

A handful of spring onions, sliced

Dried oregano leaves

Cheddar cheese shreds/ shavings

For the chicken

3 boneless chicken breasts

3 cloves garlic, sliced

1 inch ginger roughly chopped

1/2 teaspoon black pepper

1 tablespoon dried thyme

1/8 teaspoon salt

Start by poaching the chicken.


In a pan heat the vegetable oil. Fry the spring onions.


Let the onions cook for about three minutes then add the bell peppers.


colour splash
colour splash

The chicken should be done in under twenty minutes. Drain and save the stock for later.

cheese shreds, oregano leaves, poached chicken breasts
cheese shreds, oregano leaves, poached chicken breasts

Shred the chicken and assemble the quesadillas.

This time I tried a different method, instead of folding the tortilla in half, I used a whole tortilla then covered it with another tortilla. It’s safe to say, I prefer the folding of the tortilla since I’m yet to make tortillas of the same diameter.

On a heated skillet, add a teaspoon of vegetable oil then place the tortilla and layer the cheese, spring onion and bell pepper mixture, the chicken shreds, sprinkle over the dried oregano and finalise with some more cheese shreds.


Cover with another tortilla.


DSC09348Repeat the above procedure for all the tortillas.

Using a pizza cutter or knife, slice the quesadillas.

Serve hot.

This time they were in plenty and hubby ate to his fill 🙂

I apologise, I don’t have a decent end result photo.

Chicken Quesadillas

Don’t let the foreign name fool you, these babies are totally easy to make. The best thing is that you can stuff the tortillas with just about anything. Quesadillas are a mexican delight where a tortilla is filled with mostly cheese and other ingredients then folded in half and served. Before I go further, I need to decipher the foreign terms, tortillas, are closely related to what we know as chapatis. Actually they are one and the same if you ask me. One thing though, when cooking the tortilla, cook lightly on each side for a minute just to get it lightly browned.


3 flour tortillas

1 medium red onion sliced

5 slices of cheddar cheese cut into strips – if you have a block of cheese, grate it instead

dried oregano leaves

Half of an avocado, optional

For the chicken

Boneless chicken breasts

1 red onion roughly chopped

3 cloves of garlic, roughly chopped

1 inch thick of ginger, roughly chopped

1 sprig of rosemary, optional

750 ml of water

salt to taste

I started by poaching the chicken breasts. In a saucepan, pour in the water then throw in the onions,garlic, ginger, rosemary and the chicken. No need to cut the chicken first.


Cover and bring it to a simmer.

As the chicken is cooking, I made the tortillas.


After about 20 minutes of boiling the chicken will be done. Remove from the stock and shred it into bit size pieces. Store the stock to use it in stews or steaming rice.

hubby shredding the chicken
hubby shredding the chicken

From here, get ready to assemble the quesadilla.

Take one tortilla, line one half of the tortilla with the cheese strips.

cheddar cheese
cheddar cheese

Then add the sliced onions, coriander and the chicken shreds. Sprinkle some oregano.


Then add another layer of cheese.

Gently place the tortilla with the stuffing on a hot skillet. Fold it in half, press hard. Cook both sides for about a minute or so or until the cheese melts.


Repeat the above steps for the rest of the tortillas. I added some avocado slices in one of the quesadillas.

Once all done, cut them into wedges and serve with some guacamole or kachumbari.


Dinner is served :-)
Dinner is served 🙂


To say this meal was amazing would be an understatement. I shocked myself. Simple yet delicious. I dare you to try this out. I’ll definitely make more of these babies and even try different ingredients, I’ll also try and so a post on how to make tortillas.

Hubby loved them, he downed four of them 🙂

Spaghetti in Sausage Sauce

This is a quick dinner that I whipped up this past Sunday. It’s pretty simple.



For the sauce

1 medium onion chopped

3 cloves of garlic finely chopped

1 teaspoon of chopped ginger

1 teaspoon of turmeric powder

3 tomatoes diced

1/8 teaspoon black pepper

Salt to taste

5 beef sausages sliced into 2 cm rings

250ml water

A handful of coriander/dhania finely chopped

1 tablespoon of vegetable oil

In a big sufuria boil water and add salt. After the water boils add the spaghetti and cook till al dente.


As the spaghetti is cooking, In a saucepan heat the vegetable oil then cook the onions,garlic and ginger. Season with salt.


After the onions are translucent add the tomatoes.



Cover and let the tomatoes cook down.

Once cooked, add the water, turmeric powder and black pepper.


Add the sausage slices.

beef sausage
beef sausage

Cover and let it come to a gentle boil. This will ensure that the sausages cook.

Remember the boiling spaghetti, drain the water and set aside.


Once the sauce has simmered, stir in the coriander. Turn off the heat.


Finally pour the sauce over the spaghetti and mix it in.


Serve and enjoy.


Very delicious.

Kienyeji Pot Roast

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.

my handy mortar and pestle
my handy mortar

In a large bowl combine the vegetable oil and soy sauce.

mixture of vegetable oil and soy sauce
mixture of vegetable oil and soy sauce

Then mix in the ginger and garlic.

ginger and garlic
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;

carrots, onions and celery
carrots, onions and celery

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.

browned...i think
browned…i think

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.

colour splash
colour splash

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.


Gram Flour Fish Fingers

I bought some gram flour a while back so that I could prepare some bhajias. Since then, I haven’t cooked bhajias again and I feared my flour would go to waste. I started brainstorming on other ways I could use the flour.

Since, I love making fish fingers and I always coat them with flour, I thought of substituting the flour with the gram flour and boy!!! Need I say more, I have a new way of making fish fingers.


1 1/2 fish fillets cut into finger sizes

1 cup gram flour

1 cup warm water – cold will work perfectly well too

2 tbsp fish masala

1 tbsp coriander powder

1 tsp salt

1 tsp baking powder

1/8 tsp black pepper

4 cloves of garlic, minced

1 tsp ginger, minced

A handful of dhania/coriander/cilantro/parsley finely chopped

Oil for shallow frying – I normally use sunflower oil

In a bowl add in all the dry ingredients, except the dhania and fish.


Mix them, then add the water slowly till you get your desired consistency. I used the whole cup. The paste was the right consistency. Then add the chopped dhania.


As for the fish, remember to salt lightly before dipping them into the paste.


And we are ready to cook.

Start by heating your oil in a pan. As the oil is heating, put the first batch of the fish in the paste.


Cook on each side for 3-5 minutes or until golden brown.

Drain on a paper towel covered plate.


To be honest, these were the most delicious fish fingers I have ever made. I have to say, it must be the gram flour.

PS: You can coat with breadcrumbs after dipping the fish in the paste.