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!!