The irresistable dish!!

This recipe takes me way back. I remember my mother would make this dish at the farm when I was young. She would have her big Sufuria - Pot carefully placed on top of three big stones and some Kuni - Firewood that was already crackling and spitting fire. Her Tui la Nazi - Coconut Milk that was just squeezed out from a few Nazi - Coconuts . Her Nyama ya Mbuzi -Goat meat already boiled. Lastly, her Viazi - Potatoes already peeled. Everything was fresh.When the aroma kicks in, you did not need a second calling to be reminded that food was done. I also remember my friend and I would make this dish and eat it in a frenzy. Why? It just tastes really good! She would have her knife (yup, we did it old style, no peeler) and a bag of potatoes, that was her job and she would peel. We would sing to Chonga viazi - Peel the potatoes and she would complain that that was my way of getting a payment.  :) Then I would do my end of the bargain and when all was ready, we would sit with our plates and eat until we could not sit anymore. So yes, you definitely need to try out this recipe, its easy and irresistably delicious!

Viazi Vya Nazi - Potatoes in Coconut Milk

Ingredients
Beef  - 1lb (bone with or without,boiled in ginger,garlic, salt and onions)
Potatoes - 2-3lb (sliced thickly)
Onions - 1 (sliced)
Garlic - 2 cloved (minced)
Tomatoes -1 (sliced)
Salt to taste
Turmeric powder - 1/2 teaspoon
Chilli powder - depending on your heat level
Tomato paste - 1 tablespoon
Cilantro/Dhania a few sprigs
Coconut milk - 1.5 cups
Oil

Nazi - Coconut

Procedure
Add a few drops of Oil in a pan and saute the Onions and the Garlic. Add the sliced Tomatoes then the Tomato Paste and fry for a little bit. Add Salt, Turmeric powder and the Chilli. Now add the Coconut Milk followed by the Potatoes then the Beef. Simmer on low heat until cooked. When ready garnish with some Cilantro/Dhania. Enjoy!!


*Add a little water if the sauce dries up or seems too little, but the trick is to have a thick sauce as your end product**

The expensive indulgence

Now who does not like Kamba - Prawns? I know I have mentioned this time and time again, but originating from the coast has had many of its advantages. One of them is the love and knowledge for seafood. Prawns are actually quite an expensive treat I must say, and I do say treat because it is most definately an expensive indulgence depending on the size and the weight etc. This recipe is actually an easy one and does not require much effort nor time. It all depends on the level of heat, you are accustomed to. You can switch it up a notch if you are adventurous ;)

Kamba wa Kukaanga - Spicy Fried Prawns

Ingredients

Prawns (Shelled and cleaned) / Shrimp
Oil for frying

Masala -Spicy paste
Chilli Powder - 1/2 tsp
Turmeric Powder - 1/2tsp
Cumin Powder - 1/2tsp
Ginger - 1/2tsp
Garlic - 1/2 tsp
Salt
Lemon

Procedure

Mix all the Masala ingredients together into a paste and set aside. Now marinate your prawns with the Masala paste and set aside for an hour or two. Heat up the oil, when hot carefully dip the prawns in the hot oil. Make sure you do not get burnt as oil is hot. Cook on both sides and remove  from the oil. Enjoy!!

The finger-licking recipe.

As you may know I looooooove Seafood. I grew up eating fish, listening to the waves, hearing the ships honking - yup you get the picture.I had the opportunity to not only see the fresh fish getting hauled off from the fishing boats,but actually have the Wavuvi or Wauzaji wa Samaki- Fishermen or the Fish-mongers pass by the house with their Vikapu-Baskets made from sisal, chanting Samaki Samaki-Fish Fish. What can I say I just love seafood. Samaki wa Kupaka is one my favorite recipes, I guarantee you would be licking your fingers when you are done.

Samaki wa Kupaka - Grilled Fish in Coconut Sauce

Ingredients

A whole Fish (cleaned and scaled)
Ginger - 2 teaspoons
Garlic - 3 cloves
Chili - 1 whole
Lemon - 1
Salt - 1.5 teaspoons

The Sauce
Garlic - 2 cloves minced
Turmeric powder - 1/2 teaspoon
Curry powder - 1 teaspoon
Chili powder/flakes - if you prefer
Salt - to taste
Tomato paste - 1 tablespoon
Tamarind paste - 1 tspoon
Coconut milk - 3 cups (you can use canned coconut milk)

Decided to upload this pic because of the Sinia :)

Procedure

Grilling the fish Cut a long gash on both sides of the fish. Blend together the ginger, garlic, and chili, and salt until it forms a paste. Rub this mixture all over the fish, into the stomach cavity, and into the gash on each side. Cover and leave to sit for about 3 hours.
Grill the fish on both sides on low heat until it is dry, taking care not to break it while turning.

The Sauce

Get a pan add the Garlic, Turmeric powder, Curry powder, Chili powder/flakes, Salt, Tomato paste, Tamarind paste and the Coconut milk. Leave to simmer until the the sauce thickens and gets to a boiling point. 
Remove from the stove, and pour the sauce carefully over the fish. Make sure you cover the fish with the sauce. Grill both sides for about a minute or two on each side. Enjoy!!

The Pancake Option!

I had promised a friend that I was going to post this recipe, because I had suggested he make Vibibi - Rice pancakes and be all authentic, only to find out he had no idea what I meant. So this is for you, make sure you try and make them tomorrow morning ;) I remember back in Scotland a close friend of mine and I went to a get-together and they had these there, so through out the whole night, she kept going on about Vibibi.  Must have been the first time she had ever eaten them or she thought the name was funny ;) While they are sweet and are definitely quite addictive, they are also simple to make. You can have them in the morning for breakfast, or as a snack with Kikombe cha Chai - a cup of tea after a siesta or serve them as dessert . Whichever the case, you will definitely enjoy them.

Vibibi - Rice Pancakes

Ingredients

Rice - 2 Cups (soaked overnight)

Coconut milk - 1.5 Cups

Yeast - 1 teaspoons

Flour - 1 tablespoon

Cardamom - 1 teaspoon

Sugar - 1 Cup
Oil

Procedure

Dissolve the yeast in 1/2 cup warm water. Add a pinch of sugar and set aside, until yeast mixture foams.

Blend the rice and the Coconut milk until smooth. Add the yeast, flour, cardamom in the mixture and mix it all up. Cover in a warm place to let it rise.

When  the batter has doubled in size, add the sugar and mix well. Make sure your batter is not too thick, if it is just add a little milk.

Heat up your griddle or skillet, and spread about 1 tablespoon of oil. When hot, pour some of the batter into the griddle or skillet and spread to form a circle just like the way you would make pancakes. When golden brown on the bottom and flip it carefully. Repeat the process, adding more oil when necessary. Enjoy!

A Delicacy of the Island

Ngisi - Squid according to me is one of the best seafood delicacies, whether fried, grilled or made into a curry. I remember at home we would all fight for the biggest piece with my dad. My younger sister reminded me of how we would all try and come up with different types of ways to bribe my dad just so that he would part with his share :)-memories. Ngisi was and still is a popular menu be it dinner or lunch.

Fried Calamari

Ingredients

Calamari - bodies and tentacles,cleaned & cut                                                 
Salt - 1 teaspoon

Ginger powder - 1 teaspoon

Garlic - 2 cloves minced

Chili powder - 1 tablespoon

Turmeric powder - I teaspoon

Lemon juice

Oil for shallow frying

Procedure

Place the Salt, Ginger powder, Garlic, Chili powder, Turmeric powder and lemon juice in a large sandwich bag. Drop in the squid and shake around to coat evenly. 

Heat the oil, make sure you drop a tentacle into the oil to see if its hot enough. If it immediately begins to fry, the oil is ready. So when the oil does get hot, drop the squid gently in the oil and let it cook until crispy(a few minutes).

Drain the fried squid on a plate lined with kitchen roll.ENJOY!

The rule of the Coast!

Mbahazi or Mbaazi  za nazi - Pigeon peas in coconut milk, is eaten by many from the Coast. You have to have had this for breakfast with Mahamri - Sweat bread na Chai - Tea if you claim you are from this land near the ocean. I love this recipe, not because its easy, but the flavors are all just unified together excellently.

Mbahazi/Mbaazi za Nazi

Ingredients

Pigeon peas -   1 Cup (frozen or if dry, soak them overnight)

Coconut milk - 1 Can

Onion -             1 medium; finely chopped

Garlic -             2 cloves minced

Ginger -            1 inch grated or you can use ginger powder

Green Chilies - 2 to 3 minced (optional)

Turmeric powder - 1/4 teaspoon
Salt to taste

Cilantro/Coriander- a few sprigs, chopped fine

Oil

Method

In a large pot, combine pigeon peas and just enough water to cover. Bring to a boil, reduce heat to low and cover. Simmer until the peas begin to become tender and most of the water is absorbed.

Fry the chopped Onions in medium-hot oil, when golden brown, add the Garlic, Ginger and Chillies. Now add the boiled Pigeon Peas, the Coconut Milk, Turmeric and Salt.Cook for 3o minutes. If necessary add a little water. Add the chopped coriander. Enjoy!

For the sweet- tooth!

This recipe reminds me of the street vendors, especially the ones who walk around with the trays, hollering Kashata. The traditional way of having this sweet snack is with some Kahawa- Coffee. This recipe can be done in different ways, I chose to share the peanut version today. I know peanuts are quite common and loved by many and this recipe is quite easy to make.

Kashata za Njugu - The sweet peanut snack

Ingredients

Sugar - 2 cups

Water - 3/4 cups

Peanuts -  2 cups (Peeled, Roasted and crushed/blended)

Cardamom - 1/2 teaspoon

Milk Powder - 2 teaspoon

Procedure

Add in the sugar and the water until it boils and gets sticky. Mix in the peanuts, the milk powder and  cardamom with the sugar mixture.

Stir carefully on low heat, make sure it does not burn until it gets really sticky and thoroughly mixed.

Get a square tray and lightly grease it or you can line it with waxed paper. Pour the mixture gently onto the tray and spread it over the tray.

Let rest for a few minutes. Cut into squares or diamonds while still warm. Let cool and serve. ENJOY!