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!

The Out-door Meal

I dedicate this post to all those who have ever had the chance to eat Mishkaki. I know for a fact your mouth is watering right now. For all those who have not or are wondering what on earth am talking about, let me tell you a story. Growing up, we had the "family meal date" every Saturday sometimes Sunday. It was the time to bond. I on the other hand was just focused on eating the delicious Mishkaki. Every restaurant that I can ever remember had Mishkaki on their menu. They sold them per skewer. They were grilled outside over Makaa - charcoal grill and the aroma was just tantalising. Some street vendors also had this on their menu. That is how popular and common this meal is. I chose to share this recipe because it is dear to me. Believe me it is the easiest and tastes really nice when you grill it. The flavours just tickle your tongue and make you want more. Since we approaching summer I suggest that this recipe should be on your to do list.

Mishkaki - Grilled succulent beef morsels on the skewers

Ingredients

Beef - 1.5-2 lbs cubed (bite-size cubes)

Ginger - 1 tbspoon grated

Garlic - 2 cloves crushed/minced

Tomato paste - 1 tbspoon (Optional)

Tamarind paste - 1/2 tspoon 

Chilli - 1/4 tspoon minced or crushed (you can use chilli powder instead)

Oil - 2 tbspoon
Water - 2 tbspoon
Salt -  to taste
Skewers  for grilling (If using bamboo sticks soak them in water for 30 minutes before use) 

Procedure

Add the Ginger, Garlic, Tomato paste, Tamarind, Chilli , Oil and Water into a large bowl and mix well to make a marinade. Add the cubed beef into the marinade. Mix well make sure the meat is covered with the marinade.

Leave the marinated beef for at least 3 hours or overnight in the fridge to enhance the flavours.(remember the longer the better)

Place the marinated beef onto the skewers and brush the meat with a little oil.

Cook over an out door grill or over hot coals or in the oven broiler until the meat is done.

Take care not to overcook the meat.

Serve with salad and some chutney or home made tamarind or chilli sauce. ENJOY!

The tasty fritters

I do apologise for the late post. It has been a busy couple of weeks. I start of with Bhajia za Kunde that one my close friends/sis requested. It is actually made from black-eyed peas - not the band ;) Back in the day,in Scotland this was a popular recipe for dinner get together menus. We would sit down and scoff ourselves like there was no tomorrow - I shall reveal the rest in due time. These fritters were also sold in Mombasa, along with viazi vya madonge(read my first post). It is an easy recipe, and gets better with practice.

Bhajia za Kunde - Black-eyed peas fritters

Ingredients

Black-eyed peas(dry NOT canned) - 1 cups soaked preferably overnight

Cumin Powder - 1/2 teaspoon

Onion - 1

Garlic - 2 cloves

Ginger - 1 tspoon

Chilli - 1 whole

Baking Soda - 1teaspoon

Flour - 1 tablespoon

Cilantro/Dhania - A few sprigs

Salt - to taste

Oil for deep frying

Procedure

Drain the soaked black-eyed peas. Using a food processor or blender, grind the Black-eyed peas.Do not add water yet as there's enough moisture in the soaked peas. Now pour the black-eyed peas mixture into a bowl. In the food processor or blender add the Cumin powder, onion, garlic, ginger, Chilli, baking soda, flour, coriander and salt to the black eye peas. Add a little water if necessary remember the paste has to be thick not runny and grind.Add this mixture into the black eye peas and add a tablespoon of oil. Mix thoroughly. 

Heat oil in a pan or wok. First wash and dry your hands. Take small amount of batter to form a lemon sized ball shape, put that ball on your left palm and flatten it lightly. Drop gently into the hot oil.Careful you do not burn your fingers.

Flip when dark brown on both sides. Drain and serve with the tamarind chilli(check my previous posts) or Chutney. ENJOY!!

My sister's favourite!!

Viazi vya rojo - potatoes in tomato sauce have been one of my sisters favourite recipe since I can remember. She loves the simple recipes and this is one of the simplest recipes to make. A lot people who have had a picnic at the beach, have included this in their picnic basket. You can add a variation as to the level of heat your taste buds can handle.

Viazi vya Rojo - Potatoes in tomato sauce

Ingredients

Potatoes - 3 large ones boiled and cut into quarters

Oil - 2 tablespoon

Garlic - 1 clove crushed

1 large onion sliced

4 tomatoes sliced

Tomato paste 3-4 tablespoon

Lemon juice

Turmeric powder - 1 teaspoon
Salt to taste
Chilli -either whole or powder(optional)

Cilantro/Dhaniya -  few sprigs cut up thinly. (optional)

Procedure

In a pot, add oil and cook the onions until slightly brown then add the crushed garlic then the sliced tomatoes.Leave to cook for 5 minutes, then add the turmeric, salt, tomato paste and stir. Now put the potatoes in the sauce and add water and stir. Cover and leave it for 5-10 minutes in low heat, until the sauce thickens.If it dries up add a little more water. Uncover and add the lemon and the chillies and leave for a further 5 mins. Add the cilantro. Serve with Chapati or Mahamri . Enjoy!


P.s You can use spring onions too if you prefer.

The Norm!!

Every household in Mombasa cooks this recipe at least once a week or even more. That is what makes living in the coast special. I know for a fact I love this recipe because of the aroma and not to forget that the plain old rice recipe can be tiresome. Wali wa nazi - Coconut rice ...mmmmmmmmhh is loved by so many. It is not just the flavor but the fluffiness of the rice. My mother loved making this recipe with Makaa- charcoal. She would put the Makaa - charcoal at the bottom of her Sufuria - pot and some ontop of the lid. This enhances the flavour. To make this recipe, she had her Tui la nazi - coconut milk stored in gallons, after a recent trip to the farm. Her belief is fresh ingredients equals fresh food. I knew my mother was in a good mood if I got back from school and the aroma of Nazi - coconut greeted me. Oh, good times  ; )))
I hope you enjoy making this recipe as much as I do.

Wali wa Nazi - Coconut rice

Ingredients 

4 cups coconut milk (about 1 can coconut milk and water to bring the quantity up to the four cups)
2 cups rice (I use Basmati rice)
1 teaspoon salt

Procedure

Clean and wash rice. Bring the coconut milk to boil.Now pour in the rice and add salt. Leave to cook on medium heat. When nearly dry, cover and turn the heat to low. Cook for a further 10 minutes.

When using a rice cooker, add all the ingredients in the removable pot and cook. 

 Enjoy!!

The easy alternative

Mikate ya maji - Onion crepes are the Swahili version of crepes. I was fascinated, by this recipe when I was growing up mostly because it was easy to make and did not require a lot energy. Bear in mind I was also quite clumsy, my motto was that the food goes into your tummy at the end of it all ;))))). Practice makes perfect, remember that. So, when it was my day to make dinner, I was all smiles if my Crepe menu was approved. At home we would make these on a heavy circular Chuma - frying pan. I love these crepes because they are quite easy to make once you get the hang of it. I remember my Ugandan friend/sis back in Scotland would omit the onions,cilantro/dhania in this recipe. Instead she would spread some hazelnut Nutella on her crepes and have them for breakfast. Yes, this recipe brings back many memories.I hope you enjoy making these as much as I do.

Mikate ya Maji - Onion Crepes

Ingredients

Plain flour - 2 cups

Eggs - 2

Salt- a pinch

Water - 3 cups

Oil - 2 tablespoons

Onions - 1 cubed (you can use spring onions too)

Cilantro/dhania - A few sprigs cut thinly

Extra oil for cooking

Procedure

Pour the flour in a mixing bowl. Make a well in the centre and add the Eggs, Salt, 2 cups of the Water, Oil. You can use a stand mixer or a blender. Make sure there are no lumps. Pour your batter in a mixing bowl. Add the rest of the water. Make sure your consistency is not too runny nor too thick. Mix in the cubed Onions and Cilantro/Dhania using a wooden spoon.

Heat a lightly oiled non-stick frying pan. When the pan gets HOT, using a ladle, scoop the batter and pour it into the pan in a circular motion. Spread it all around the pan as thinly as possible. The first crepe does not come out perfectly, but as you go on, they get better. (do not beat yourself up if it does not look perfect).

Flip the crepe, using the back of a spoon, press the top side to ensure cooking. You can add a little more oil if need be. 

Brown both sides. Repeat the process until all the Onion crepes are done.

Use as an accompaniment to meat, chicken or fish. ENJOY!!

**You can omit the onions, cilantro/dhania to make a plain crepe and spread honey or chocolate**








 

The mouth-watering sauce

I received a request from an old friend/sister of mine to include the  Ukwaju - tamarind sauce recipe. I must say I love Ukwaju- tamarind, as a sauce, as juice, in a stew, name it. I shall include all the other ways of using this  in due time. My first post was about viazi vya madonge - Potato balls, Ukwaju is the finger-licking sauce that is used as an accompaniment. For those who are adventurous and love that kick in their taste buds, should try this out!I hope you enjoy this easy recipe.

Ukwaju - Tamarind sauce

Ingredients

Tamarind - 2 packets

Hot water - 11/2 cup

Salt - pinch

Sugar - 2 tablespoons

Whole green/red chilli - 1-2 (depending on how hot you want it to be)

Cilantro/Dhania - A few sprigs

Procedure

Take the tamarind out of the packets and soak them in the hot water. This process helps soften the tamarind, do this for 10-20 minutes. If you had used seedless tamarind then you are ready for the next step, otherwise, remember to remove the seeds and the roots.

Now get a blender and pour the tamarind water, salt, sugar, whole chilli, cilantro and blend. Make sure everything is properly blended. Pour your mixture into a bowl, ready to serve.

ENJOY!

The countryside meal.

Every weekend and school holidays my parents would ship us all back to the farm, for some fresh air, fresh food and ample space to run around. As I recall, one of the meals that we would have that I so loved was Muhogo wa nazi - Cassava/Yucca in coconut milk. Preparing the meal, involved choosing the perfect Mti wa Muhogo- Cassava tree, uprooting the Muhogo -Cassava from the ground, washing the soil from the tubers, peeling and cutting it into chunks, and soaking them in water. The coconut milk was gotten from the Mnazi - coconut tree. The Pilipili - whole chillies were picked and washed. The Limau- lemon was picked from its tree, sliced and squeezed. While the ingredients were prepared, the Jiko-stove was erected too. Lunch would be cooked on the outside stove, and dinner would be made in the kitchen. The stove was made of three stones that balanced the big Sufuria- pot and firewood was placed below the pot for heat. For some reason, the stove was actually what made the food flavoursome. OH my, I can still taste that food like it was yesterday! When the call for lunch or dinner was heard, you know for a fact you are definitely having seconds.
I decided to share this meal with you, it is very easy to prepare, enjoy.

Muhogo wa Nazi – Cassava in coconut milk

Ingredients

Frozen cassava/Yucca – 1 pack

Coconut milk – 1 can

Water - 1 cup

Green whole chilli – 3

Garlic – 2 cloves grated or cut into tiny pieces

Lemon – 3 tablespoons

Salt – pinch to taste

Procedure

Take a cup of the coconut milk and set it aside. This will be the thick coconut milk. Now in a saucepan, add the cassava, water, the rest of the coconut milk, green chillies,garlic,salt and bring to heat. Cook on low until almost dry. Now add the 1 cup of coconut milk and the lemon. Cook for a further 10-20 minutes. 

Serve with some fried fish or meat!!

ENJOY!

The 4 o'clock Snack

So, I started this blog with the hope of sharing my knowledge of the Swahili experience. What a wonderful way to start this blog by sharing my favourite, back in the day, 4 o'clock snack - viazi vya madonge. This recipe has existed from time immemorial. We would be sent to buy this snack from Aunty, (that was the name given to every woman who looked the same age as your mother). This Aunty, had her Karai - a wok, but with two handles, a Jiko -a charcoal stove, and her utensils. She would dip these potatoes coated in batter, right into the hot oil and we would wait patiently. When cooked, she would ask the usual question, of how many we wanted, then pack them in newspaper with the home made chilli and we would be on our way. We could not wait to get home to devour this mouth-watering snack!!!


  I hope you enjoy making it and eating it as much as I do.

Viazi vya Madonge - Potato balls


Ingredients

Potatoes - 6 (I prefer to use the red potatoes)


Chilli paste 

Salt - a pinch depending on your taste buds

Chilli powder – 5 tablespoons

Lime – 2 tablespoons

Batter

Gram flour – 1 cup

Egg – 1

salt – a pinch

Water – 2 cups

Oil for frying

Procedure

Wash the potatoes and put all of them in a pot. Boil them until cooked. (you will know when you insert the skewer or knife easily). Make sure that they do not overcook. Drain and let them cool. Peel them and set them aside.

Now mix the salt, Chilli powder and lime, ensure the paste does not get too runny. Take a potato and cut it into half. Apply the Chilli paste using the back of the spoon and glue it back with the other half. Now cut it, into half. This way you get 2 halves glued together. Continue this process until all the potatoes are done and set them aside.

To make the batter, take a mixing dish and pour the Gram flour. Make a well in the centre. Sprinkle the salt. Crack an egg carefully into the well. Add the water and mix, use a fork to get rid of the lumps or you can use a kitchen appliance to help you mix. You need the paste to not be, too runny nor lumpy. Set it aside.

Heat oil, be careful that it does not get too hot. Put your potatoes that are cut into quarters in the batter and coat evenly, then using a spoon, dip them in the heated oil. Do this for all the potatoes. Make sure you do not overcrowd the potatoes. Turn frequently, until yellow, and take them out. 


ENJOY with some ukwaju (tamarind sauce)

 **Gram flour is flour made from Chick Peas**