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!