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**