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Nyama Kavu Ingredients: 2 lbs beef cut into pieces Coriander..chopped 3 green chilies 1/2 tsp cumin powder 1/2 tsp ground black pepper 1/2 tsp curry powder (optional) 1/2 tsp ground mixed spices 1 onion..diced 3 stalks green onions..diced 1/3 cup oil Salt 1 tbsp ginger/garlic paste Method: In a pot, the meat with salt, water and ginger/garlic paste. Boil the meat until it is about 60% cooked the remove from the stove and keep it aside. In another pot, add the oil and cook the onions until soft then add the spices and green chilies. Next add the meat without the broth and mix well. Then add a little bit of the broth from the meat to help the meat cook to perfection. Once the meat is soft, do not add any more broth. Finally add the coriander and turn the stove off. Serve the meat as a side dish. Enjoy!!

Borohowa La Pojo Ingredients: Green Gram (pojo) Thick coconut milk Salt Onion Tomato Green chili Chopped coriander Curry powder (optional) Method: Boil the green gram with water and salt. Once the green grams are half way cooked, add the onions, green chili, curry powder, coriander, tomato, salt and continue cooking until there is no or little water left and the green grams are soft. Next add the thick coconut milk and continue cooking until everything is well cooked. Once the borohowa is cooked, you can either blend it or leave it whole like I did. Serve it with rice or chapati. Enjoy!!!

Kachori za Pojo GreenGram (pojo) Filling: 1 cup boiled and drained green gram (do not over boil) 1/2 tsp cumin powder Salt 1/4 tsp ajwain seeds 1/2 tsp curry powder 1/2 ginger finely diced 1/4 cup oil Method: Heat up the oil in a frying pan and add the ginger. Cook the ginger for a few seconds then add the spices. Then immediately add the cooked and drained green gram and mix well. The filling is ready, let it cool before using.For the dough (2) 1 cup flour 2 and a half tbsp melted ghee 1/2 cup water Mix and knead ingredients number (2) to make a soft but firm dough. Let the dough rest for about 5 minutes. Next divide the dough into 14 equal balls. Roll each ball into a disc and let the discs rest for a minute. Then fill the discs with the green gram filling and seal them to make a some what flat discs. Now deep fry the kachoris until golden brown. Serve them with your favourite chutney. Enjoy!!

Mtuzi wa Samaki Wa Maji Ingredients: King fish cut into cubes or thick slices 2 tomatoes..chopped 1 onion..diced Chopped coriander 1 raw mango peeled and cut into pieces Yellow and red bell pepper..cut into cubes Lemon juice Salt Curry powder Green onions..chopped Water Method: In a pot, add all the ingredients except the fish. Cover with water and cook until everything is soft and somewhat mushy but still has some texture to it. Then add the fish and cook until the fish is well cooked. Taste for salt and lemon. Add if more is needed. The mtuzi is ready when everything is well cooked. Best served with plain rice and fried fish on the side. Enjoy!!

Chapli Kabab Ingredients: 2 lbs keema 1 tbsp ginger/garlic paste Salt Ground mixed spices (any spices you like) Ground cumin 3 to 4 tbsp breadcrumbs Oil for cooking Method: Mix everything well except the cooking oil. Shape into balls and flatten to make disc shape. Shallow fry in a frying pan. Cook both sides until the kababs are well cooked, do not overcook them you want the kababs to be cooked but juicy inside. Serve with lemon wedges, Salsa, chutneys or hot sauces. Enjoy!!

Kuku wa Kupaka Ingredients: Chicken breasts or any chicken pieces Paprika Salt Lemon pepper salt (optional) Cumin powder Curry powder Ground black pepper Lemon juice (optional) Marinate the chicken with all these ingredients. Then bake the chicken in the oven until well cooked. Now for the sauce: Thick coconut milk Turmeric powder Curry powder Lemon juice Salt Ginger n garlic paste Green chilies..cut into pieces Method: Add the sauce ingredients in a pot and cook on medium heat stirring constantly until it thickens to your perfection. Remove from the stove and coat the sauce all around the chicken, then bake the chicken in the oven for a few minutes. The kuku wa kupaka is ready. Serve as a side dish to many dishes

Kuku wa Ukwaju Tamarind Chicken Ingredients: Chicken pieces Salt Ground black pepper Lemon pepper (optional) Paprika Garlic Salt Ground cumin Curry powder Method: Marinate the chicken with the above ingredients. In a pan, add some oil and cook the marinated chicken until crispy, the chicken doesn’t have to be fully cooked at this point. While the chicken is cooking prepare these ingredients, but remember to turn the chicken every once in a while so it doesn’t burn. Other Ingredients: Tomatoes Tamarind paste Salt Ground cumin Garlic Coriander Curry powder Blend these ingredients until smooth. Pour the mixture over the chicken and continue cooking. Stir once in a while to prevent the mixture from sticking to the pot. The tamarind chicken is ready when everything is well cooked. You can make it as thick or as saucy as you want. Serve the tamarind chicken with rice or naan.

Muhogo wa Nyama Ingredients: Cassava pieces..peeled and cleaned Diced onions Green chilies Salt Coconut milk Thick coconut cream Boiled meat without the broth Method: In a pot, arrange the cassava pieces, diced onion, boiled meat and green chilies. Pour some salt and the coconut milk over the cassava. Bring it to a boil and cook until the cassava is soft and tender and the coconut milk has reduced to desired amount. In another pot cook the thick coconut cream stirring constantly until it thickens. Now pour the thickened coconut cream over the cooked cassava. Serve with a chutney of your choice. Enjoy!!

Achari ya Kamba Ingredients: 1/2 kilo dried shrimp 1 cup crushed red chili peppers * Crush the red chili peppers in a blender with some lemon juice. 1 cup ginger/garlic paste Some vegetable oil Some lemon juice Some salt Method: Give the dried shrimp a quick rinse and drain. In a blender, add the shrimp and some lemon juice and roughly blend. You don’t have to over blend the shrimp, you want them chunky. In a pan heat up some oil (medium high heat). Then add the ginger/garlic paste and stir. Keep stirring so it doesn’t stick to the pan. Keep stirring and adjusting the heat to low when needed. Once the paste turns into golden colour, add the crushed chili peppers. Mix together and continue cooking. Add the shrimp and continue mixing. Add some more lemon juice and salt and continue cooking. Cook on low heat and keep stirring occasionally. When it cools down place it in an air tight container and store it in the fridge Enjoy!!

Achari ya Maembe Ingredients: Raw mangoes Salt Dawa ya achari (pickle or achar spices) Red chili powder Turmeric (optional) Crushed chili flakes Vegetable oil Method: Wash and cut the mangoes into pieces or cubes. Discard the seed and any unwanted parts. Now put the cubed mangoes in a small container and add some salt, add enough salt to make the mangoes taste salty. Then let this stand overnight or for about two days. After the two days, you will see that the mangoes have given out water, drain and discard away the water. Now spread the cubed mangoes on a flat surface and dry them out in the sun (this might take days or weeks depending on how much sun you get). Once the mangoes have dried enough to suit your taste (some like the mangoes very dried, some like them when they have some moisture), put the dried mangoes in a large container or jar and add the remaining ingredients according to your taste. Do not add any more salt, the achari should have enough salt, you can taste the achari first then decide if it needs more salt. For the oil, put the oil in a pot and place it in a low heat stove just to warm it up. Then let the oil cool completely before adding it to the achari. You can also add the oil as is without warming it up. I like the oil to cover the mangoes up to almost half way up or three quarter way up…Mix well and the achari is now ready to be eaten. Place the achari container out in the sun every two or three days. Also mix it every two days. Enjoy!!!