If she serves you this, marry her bruh, put that diamond ring on her finger now! And if you are reading this during dinner time or around lunch time and you have not eaten, brace yourself because saliva will surely drool out of your mouth. You see, mukimo can be awesome in many ways and you do not have to ask out a Kikuyu girl to show you how to eat it.I’m going to show you below!Moo-kee-moh” as the current generation call it,is one of the food that can’t go missing in an event especially in Kikuyu weddings and dowry payment popularly known as “Ruracio”. Maybe at somepoint you ever asked yourself how this meal is prepared or rather tried it and the results were not as expected.Well,today i’m here to help you prepare a tantalizing moo-kee-moh.Below is the recipe.
- 2 cups of beans and maize mixture(githeri)
- 5 cups of irish potatoes
- 2 big boiled sweet potatoes
- 2 bunches of spinach
- 5 cups of water
- Black pepper
- Corn oil
- 1 Onion
- In a big sufuria,put the water and the Irish potatoes.Add salt . Heat them to boil till the potatoes are soft and fully cooked.
- Blend the spinach.This will be used to bring in the green colour.
- When the potatoes are fully cooked drain the excess water and mash them together.Make sure it has the Githeri(maize and beans),Enough salt and black pepper.Add the blended spinach and continue mashing your mukimo until it’s well intact.
- To make your mukimo more tasty, fry onions in a pan with a little oil until evenly browned (caramelised). Add to the mukimo and mix evenly
- Plate it hot once it’s ready.
Did you know:Mukimo (Moh-Kee-Moh) is a balanced dish in one-pot and derives its name from the word `kima’ i.e. mash (it often looks like green mashed potatoes.). Each of the ingredients enhances the others, making this a dish that is bursting with flavor.
My friend Newton from the lake side always insisted that he wanted a recipe on how to cook good Omena.He did not want them having the “omena smell” while eating.So I promised him that I’m going to get him a recipe before the end of April.I thought, you would also enjoy trying out this recipe and I decided to not only share it with Newton but also with you.
By the way,I am one of those people who did not love taking omenas.But after I tried out this recipe,nowadays I take omena at least once in a week.This turned out to be one of my favourites.Of late my small brother Charles calls me “Msichana wa Lake side” (the girl from the lake side)lol…This is because of my love for omenas.Maybe you do not like omenas because of their smell or rather someone cooked them ‘wrongly’ for you.How about you try this recipe. Hmm..I’m sure you’ll join my club(msichana wa lake side) real soon.lol.
Anyway,here is the piquant recipe.I hope you’ll try it soon and include omena in your meal timetable.
- 2 cups of Omena
- 1 garlic(kitunguu saumu)
- 1 green pepper(hoho)
- 1 onion
- 1bunch of dhania
- Tomato paste
- Cooking oil
- 3 Green chillies
- 1 onion
- 1 ripe tomatoes
- A glass of milk
- Soak the omena in luke-warm water for about 2 hours.This is to get rid of its smell.
- Drain the water then add warm clean water and boil for 1 hour.Make sure it is well covered.
- Drain the water then heat the omena to dry the water that could be remaining in it.(By this, you’ll be trying to make the omena as dry as possible before frying it).Heat your pan,add cooking oil and add in the omena.Heat till golden brown then turn off the heat.
- Chop the onion and garlic separately.Grate the ginger.Cut the tomatoes,green pepper and green chillies into small cubes. Cut the dhania into small pieces too.All this should be separately.
- Heat your pan and add cooking oil. Add onion and Cook them till golden brown. Add in garlic and let it cook at most five minutes.
- Make sure you use low heat and then add tomatoes,green pepper,green chillies,ginger and enough salt then stir.
- Add the omena and stir then allow it to cook for about 2 minutes before adding in milk.After you have added the milk,cover your omena and allow it to cook until soft.This allows it to soak in the spices.
- After it is well cooked,add some tomato paste to make your omena tastier.Stir while the heat is still on.
- Add the dhania,stir and put off the heat.Cover the omena for few minutes after you have put off the heat.This is to cool it and also to allow it obtain the smell of the dhania.
- Serve with ugali or an accompaniment of your choice.
JUST A WORD:Omena are affordable and so tasty if cooked using the right procedures.Make sure you cook the omenas fully to kill the bacterias.
DID YOU KNOW:Omena contains zinc and Iron. Zinc helps in boosting the immune system of the body, cell division and wound healing. Iron is useful in the production of red blood cells.
EAT HEALTHY.STAY WEALTHY HEALTHILY.
It has been such a long time since I lastly posted something.Well,I have been so busy with school and work stuff but I am finally back.I missed you all.Lol.Anyway back to business. Today I have a simple recipe for you.French Toast Recipe.French toasts take less time to prepare and never disappoints. You can take French toasts during breakfast or even as a snack instead of eating junks.Hmmmm..Isn’t that exciting.Here is the recipe.
- 2 egg
- 3 bread slices
- 2 tablespoons of milk
- 2 tablespoons of vanilla essence(or a flavour of your preference)
- a pinch of salt
- 1 tablespoon of sugar
- butter as needed
- Heat your pan and smear butter on it.
- Beat the eggs.Addsugar, salt, vanilla essence and milk in the eggs..
- Dip the bread in the egg mixture on both the sides and toast in a hot buttered pan.
- When the egg is fully cooked(Golden brown). Move the toast aside to a serving plate.
- Repeat toasting the rest of the slices.
- You can also apply some honey on the toast to make it shinny and more sweet(but this is not a must)
Just a word:Use low heat while preparing the French Toasts inorder to obtain the golden brown colour.This makes it more appealing and keeps you salivating.Low heat will also help to fully cook the egg on the toast.The toast won’t get burnt too and you’ll have it just as you want it to be.
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Forget about the “Pilau Njeri” you’ve always been cooking at home.Real pilau may seem so easy to prepare,while it may also seem so hard to other people. Do you remember the many times you tried preparing pilau for your hubby,wife,sister,brother,parents or even friends?Then it didn’t come out so nice…All you could manage to prepare is “pilau” .Well today is your lucky day.I have some nice recipe that you can try out at home and surprise your family.You gotta try this out.It’s so simple and affordable. Hayaaa,let’s do this.
- 1 cup rice (500g)
- 2 large onions
- 1 crushed garlic
- 1 crushed ginger
- 20g pilau masala
- ¼ cup cooking oil
- ½ kg beef
- 1¾ cups cold water
- Salt to taste
- Green Peas(not a must)
- 2 medium carrots(not a must)
- Blanch the green peas.(While blanching,make sure you add salt to maintain the green colour.)Make sure you pour the hot water.
- Cut the carrots into small dices/cubes and blanch them then put them in cold water to maintain it’s shape. Let them stay in the water until you need them for garnishing.
- In a cooking pot, fry onions until cooked (brown in colour). This will give color to the end product.
- Add garlic, ginger, salt, and pilau masala; Allow to cook for 2-3 minutes
- Add meat and fry until meat is cooked.
- Pour in the rice, stir to mix the meat with the rice, add the 1 ¾ cups water and bring to boil over high heat with the cooking pot uncovered.
- Once the water level has gone down, lower the heat, cover with foil paper or something tight to avoid spill over and cook until water has dried up.
- Turn off the heat, fluff the rice then add the green peas and the carrots that you had put aside…The green peas and carrots are not a must but I added them for garnishing.
Did you know:Pilau is a favourite dish among Swahilis.Rice Pilau is called Rice Pilaf by the Arabs.It is a staple food in most Arabic countries. Most of the Arabian cooking is rich in spices which makes rice pilaf a no exception.
Just a word:Do not let the pilau dry out completely; leave a little amount of moisture because that is as where all the flavour is.Pilau should be spicy, well seasoned and the rice grains should be separate as they may say in sheng’ (Mchele moja moj
I know the first thing that crossed your mind is”what is this gypsy thing?”
Relax. A gatchu. Well, gypsy toast is a dish made of bread, soaked in eggs and then fried.Addition of Banana is just to bring in a sweeter taste in it.The reason as to why I decided to use bananas is because they are easy and quick to prepare. They are also cost saving.You can make as many different gypsy toasts as you want but as for today,here is a recipe on Banana Gypsy Toast.
- 2 slices of Bread
- 1 Ripe banana
- 1 Egg
- 2 spoons of cooking oil
- Slice the banana and place them on the bread.The slices should be rounded and medium in size
- Pour honey on top of the bananas then place another slice on top.
- Dip the sandwich in an egg mixture beaten with a pinch of salt.
- Cover both sides then place on a heated oiled pan.
- Let the toast cook on one side then carefully turn. Let both sides cook then plate it.
- Pour a little honey on it.(You can use strawberries for garnishing which is however optional)
Just a word:Make sure your oil heats well before dipping in the sandwich so that it can give it an eye appealing brown colour.
Did you know:Banana Gypsy Toast can also be called Banana French Toast.It is a great snack which is easy and quick to prepare.This can also be taken after meals as a dessert…Now you know.
Eat Healthy.Stay Wealthy Healthily.
Did you know that you can actually make a homemade cake without an oven? Well,I’ll show how you can prepare a simple one for your friends and family at a very cheap cost.Below is the recipe:
~Collect some sand,about 5 cups.
~Put the sand into a large sufuria and heat it up using your lit jiko.
~The sufuria should be large enough to accomodate another smaller sufuria.(improvised baking tray)
- 5 tablespoons of cocoa
- ½ cup of sugar
- 3 tablespoons of margarine
- 3 cup of baking flour
- 3 eggs
- 1 cup of milk
- 2 tablespoons of baking powder
- Sieve the flour together with the baking powder
- Sieve the cocoa and mix with the flour
- Add the sugar to the flour mixture
- Mix all the wet ingredients together (margarine, milk and eggs)then add them to the flour mixture.
- Make sure you have the right consistency.
- Pre-heat the big sufuria with sand for 5 minutes while covered.
- Line the small sufuria with margarine.
- Put the cake mixture in the small sufuria and tightly cover then put in the large sufuria and cover to provide enough heat slightly closely to that of an oven.
- Bake using high heat for the first five minutes then reduce the heat.
- Bake for about 35 minutes before checking.
- Using a clean knife,strike through the cake and if the knife comes out clean as it was,then your cake is well cooked.
- Remove the small sufuria and put it on the floor or in a fridge for the cake to cool for 30 minutes.
- Serve when ready.
Just a word:Avoid using water when making the cake.
Have you ever tried making crunchy bhajia?Besides fries, bhajia is also a popular fast food in many Kenyan restaurants. It can either be consumed alone or with fried chicken, as preferred by many. So, have you ever wanted to make them by yourself? Do you wonder how the mouth-watering taste in this food is achieved? Well, I got you. Here’s how to prepare crunchy Bhajia:
- 3 Large potatoes
- ½ cup gram flour
- 1 ginger(grated)
- 2 garlics(kitunguu saumu)
- ½ teaspoon of crushed hot pepper
- A bunch of coriander leaves(dhania)
- ½ cup water
- ½ teaspoon salt to taste
- Slice your potatoes into medium slices using a knife.
- Crush the ginger and garlic into a paste and add to the gram flour along with the salt and pepper. Mix together to ensure that all the ingredients are evenly distributed in the flour.
- Cut the coriander leaves(dhania) into small pieces and add into the batter.
- Add water in small amounts while continuously stirring until all the gram flour is well incorporated. Once it has the consistency you like,stop adding more water.(the mixture is called a batter)
- Heat oil on medium heat until it comes to temperature.
- Take the potato slices and dip them into the mixture (batter) one by one making sure they are well coated before adding them to the hot oil.
- Cook the bhajias for 2 minutes on each side or until it is golden brown and crispy on all sides.
- Serve while still hot.
You can make a sauce to accompany your bhajia(check this out on my next post)
JUST A WORD:Your batter should not be too thin or too thick; it should just be thick enough to ensure that it coats the potato slices without sliding off.Your oil for deep frying should not be too hot or too cold. The oil should be heated on moderate heat so that the batter coating on the potatoes can have enough time to crisp up without burning while the potatoes get sufficient time to cook completely.
*DID YOU KNOW* that Bhajias are a fantastic snack and are loved all over the world. They’re also a very popular fast food in Kenya.It is an alternative for fries to most people.Bhajias are also excellent appetizers.
Eat Healthy,Stay Wealthy Healthly