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!!