for order and price quote (+254) 781849730
0 items - KSh 0.00
Categories
0 items - KSh 0.00
Categories

Archives

Home › Articles posted by Kenya (Page 3)
EDIKAI IKONG WITH POUNDED YAM

EDIKAI IKONG WITH POUNDED YAM

0 136
EDIKAI IKONG WITH POUNDED YAM Edikai Ikong is a scrumptious vegetable soup from Calabar, Southern Nigeria. It is made from an assorted selection of vegetables, palm oil and spices. This dish is truly delicious and a nation's favourite. Hope you have fun cooking and eating it. INGREDIENTS Serves 4 - 1 tuber Yam - 400g Ugu/pumpkin leaves - 200g Waterleaves or Gure in Yoruba - 1kg boiled assorted meat - 200g Periwinkle - 200g boiled Dried Stock Fish (pre-soaked) - 4 pieces boiled Crabs and or Snails - 100g Shrimps - 50g Crayfish - 300ml Palm oil - 1 large Onion - 1 large fresh tomato - 2 or 3 pieces red chilli peppers - 10g Locust beans - Maggi and salt METHOD STEP 1 Fry 3 or 4 cooking spoons of palm oil into a deep cooking pan, slice in a few onions. STEP 2 Add blended pepper and allow to cook for 3 minutes. Slice in red chilli peppers, tomatoes to add colour and a little bit of chopped garlic (optional) then steam for 3 minutes. STEP 3 Add the sliced waterleaves; do not add water because waterleaves generate water on their own. Now cook for 3 minutes. STEP 4 Add remaining ingredients, periwinkle, shrimps, boiled stock fish, smoked stock fish, boiled assorted beef, crayfish, crabs, snails and locust beans.(Season with Maggi/ salt) Stir all the ingredients together, then leave for 2 minutes. STEP 5 Add the Ugu, a bit of water then stir, leave for 2 minutes. STEP 6 Serve with Pounded yam. Seasoning Tip: Try using three cubes of Maggi and a pinch of salt to ensure your cooking never has too much or too little salt. Always taste before adding salt. Source web address  20 Easy food Recipes
Read More
Categories: Recipes for African and Caribbean Cuisine, World Cuisine Recipes
WEST AFRICA JOLLOF RICE Recipe

Jollof rice

0 139
Jollof rice is a popular party favourite in Nigeria and most West African countries. It has a basic simple method and the ingredients are easy to find. It is a very flexible dish that you can experiment with by adding your own signature ingredients. INGREDIENTS Serves 4 - 500g Long grain rice - 3 cooking spoons Margarine /Vegetable oil - 2 Large Onions - 6 or more Red chilli peppers - 3 large Fresh tomatoes - 3 tablespoons Tomato purée - 1 clove Garlic/ginger - Bay leaves - Thyme - 3 Maggi cubes - 500g Chicken - 100g Boiled seasoned snails - 40g Cooked green peas - 2 Smoked stock fish (optional) - 4 pieces of Crabs or 50g Shrimps - A bunch of Plantain bananas - 500ml water METHOD STEP 1 Melt the butter or pour 1 cooking spoon of vegetable oil in a deep cooking pan, add sliced onion till slightly brown, add grated garlic, tomato purée, sliced red chilli pepper and small grated ginger, stir all together, add other seasoning – leave to fry for 3mins then add water. STEP 2 Add the rice and bay leaf (optional) to above. STEP 3 In another cooking pan boil the shrimps, crab, and snails together, add a bit of seasoning till cooked then add or separately boil green peas inside for 2mins. STEP 4 Season the chicken and grill with onions, a bit of garlic and ginger. STEP 5 Check the rice, if almost done, or bring to boil, add the shrimps, green peas either to garnish or to add to rice depending on you. STEP 6 Melt small cooking spoon of oil into frying pan, slice a bit of onion, chopped red chilli pepper, a little tomato purée, add the snail, crab, smoke stock fish and grilled chicken. Stir, add seasoning and fry for 10 minutes to make sauce. STEP 7 Check rice if well cooked. Softly stir up from the root with a wooden spoon because of the sauce settled at the bottom. If done, garnish with cooked and boiled green peas, fried plantain and the sauce. Serve with your favourite beverage. TIP: Grate instead of chopping the garlic and ginger into the dish in Step 1 for a sweeter unique flavour to the dish Source web address  20 Easy food Recipes  
Read More
Categories: Recipes for African and Caribbean Cuisine, World Cuisine Recipes
BOILED YAM with GARDEN EGG SHRIMPS EGGS AND SMOKED FISH

BOILED YAM with GARDEN EGG SHRIMPS EGGS AND SMOKED FISH

0 134
BOILED YAM with GARDEN EGG SHRIMPS EGGS AND SMOKED FISH This is a very tasty experimental dish. It can be eaten as breakfast, lunch or dinner. INGREDIENTS Serves 4 - 1 tuber Yam - 6 pieces Garden egg (igba) - 6 or more Chicken eggs - 2 or 3 Fresh tomatoes - 1 large Onion - 3 small red chilli peppers - 1 ½ cooking spoon Vegetable oil - 20g Shrimps - 1 piece of Smoked Fish - 1 can of Sardine or Corn beef (optional) - Optional seasoning (thyme, Maggi, curry) METHOD STEP 1 Slice yam into round pieces, remove back with a knife, and then place in a pot of water. Add a bit of sugar and salt, put garden egg in a black thick paper bag then boil either separately or with the yam. STEP 2 If garden egg is boiled or soft, pound or marsh with a small mortar. STEP 3 Add 1 ½ cooking spoons of vegetable oil into a deep frying pan, slice in few onions, some tomatoes and the red chilli peppers then cook for 1 min. STEP 4 Add the sardine/corn beef, smoked fish, shrimps and the garden eggs. Meanwhile, whisk some chicken eggs in a bowl with a little bit of thyme, curry and a cube of Maggi. STEP 5 Continue cooking by adding very few slices of scent leaves, the egg mix and some seasoning then fry and stir all together for 3-4 minutes. STEP 6 Cook yam to tender, test with a fork and serve as pictured above. Source web address  20 Easy food Recipes
Read More
Categories: Recipes for African and Caribbean Cuisine, World Cuisine Recipes
MOI MOI BEANS CAKE

MOI MOI (BEANS CAKE)

0 135
Moi Moi, so tasty they named it twice. Okay that was a bit corny but I love this dish made from beans/black eyed peas. I think it makes an excellent Saturday morning breakfast because it is highly nutritious whilst filling. Serve with custard or if throwing a party alongside Jollof rice. INGREDIENTS Serves 4 - 500g Beans/Black Eyed Peas. - 4 Boiled Eggs (optional) - 2 ½ cooking spoons of Palm oil /Vegetable oil - Cooked Fish/Sardines - ½ Clove Garlic/Ginger - 60g Shrimps (optional) - Leaves / Sandwich bags / Aluminium cups. - 4 Fresh Tomatoes - 7 Small Chilli Pepper - Maggi/Salt METHOD STEP 1 Soak the Beans/Black eyed peas for not longer than 30 – 45 minutes, wash and peel off the brown back of the beans by rubbing the beans with your palms until it becomes white then wash thoroughly. Be sure to remove all the brown peels. STEP 2 Wash the beans till all is clean white, add onions, red chilli pepper, tomatoes, chopped small garlic and a bit of ginger (very little), blend all together. STEP 3 Boil the eggs, shrimps and fish STEP 4 Add 2 ½ tablespoon of palm oil or vegetable oil and seasoning like Maggi/salt then stir, taste if seasoning is okay. STEP 5 Slice the egg and shred the fish make sure to remove the bones. STEP 6 Rinse the leave/sandwich bag/aluminium cups, fold into a cone brake the bottom backward to avoid leakage, pour the grounded beans, add few shrimps, fresh sliced eggs and wrap the leave. STEP 7 Put water in a cooking pan and add all the wraps inside cover to cook for 30mins. STEP 8 Open one wrap to see if cooked and solid. Note: Instead of leaves use sandwich bags or aluminium cups. Tip: Make aluminium cups by cutting open cans of condensed or evaporated milk. Use palm oil instead of Vegetable oil with enough large red peppers to improve the richness and reddishness of Moi Moi, which makes it more appetising. Source web address  20 Easy food Recipes
Read More
Categories: Recipes for African and Caribbean Cuisine, World Cuisine Recipes
Salmon and Potato Pie

French Canadian Salmon and Potato Pie

0 149
French Canadian Salmon and Potato Pie Ingredients  6 potatoes, peeled  1 small onion, minced  1 clove garlic, minced  1 tablespoon butter  1 (6 ounce) can red salmon, undrained  1 teaspoon dried thyme  1 cup milk  2 (9 inch) unbaked pie shells  1 to taste salt and pepper 8 Servings Directions 1. Preheat oven to 400 degrees F (200 degrees C). 2. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. 3. In a medium saucepan, cook onions, garlic and butter over medium heat until vegetables become transparent in color. 4. Add onion/garlic mixture, salmon and thyme to cooked potatoes. Mash all together with milk, adding just enough to bring about a mashed potato consistency. Spread evenly into pie shell. 5. Place second pie shell over top of salmon mixture. Cut slits into the upper shell, then pinch edges of both pie shells together. Bake on lower rack of oven for 45 minutes. Source web address 20 Easy International Recipes
Read More
Categories: World Cuisine Recipes
Chicken Cordon Bleu

Chicken Cordon Bleu (France)

0 162
Chicken Cordon Bleu (France) Ingredients  6 skinless, boneless chicken breast halves  6 slices Swiss cheese  6 slices ham  3 tablespoons all-purpose flour  1 teaspoon paprika  6 tablespoons butter  1/2 cup dry white wine  1 teaspoon chicken bouillon granules  1 tablespoon cornstarch  1 cup heavy whipping cream 6 Servings Directions 1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces. 2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear. 3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm Source web address 20 Easy International Recipes
Read More
Categories: World Cuisine Recipes
Ethiopian Cabbage Dish

Ethiopian Cabbage Dish

0 162
Ethiopian Cabbage Dish Ingredients  1/2 cup olive oil  4 carrots, thinly sliced  1 onion, thinly sliced  1 teaspoon sea salt  1/2 teaspoon ground black pepper  1/2 teaspoon ground cumin  1/4 teaspoon ground turmeric  1/2 head cabbage, shredded  5 potatoes, peeled and cut into 1-inch cubes 5 Servings Directions 1. Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes. Source web address 20 Easy International Recipes
Read More
Categories: World Cuisine Recipes
Milk Tart South African

Milk Tart (South Africa)

0 161
Milk Tart (South Africa) Ingredients  1/2 cup butter, softened  1 cup white sugar  1 egg  2 cups all-purpose flour  2 teaspoons baking powder  1 pinch salt  4 cups milk  1 teaspoon vanilla extract  1 tablespoon butter  2 1/2 tablespoons all-purpose flour  2 1/2 tablespoons cornstarch  1/2 cup white sugar  2 eggs, beaten  1/2 teaspoon ground cinnamon 16 Servings Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a medium mixing bowl, cream together 1/2 cup butter or margarine and 1 cup sugar. Add 1 egg and beat until mixture is smooth. In a separate bowl, mix together 2 cups flour, baking powder, and salt. Stir flour mixture into sugar mixture just until ingredients are thoroughly combined. Press mixture into bottom and sides of two 9-inch pie pans. 3. Bake in preheated oven for 10 to 15 minutes, until golden brown. 4. In a large saucepan, combine milk, vanilla extract, and 1 tablespoon butter or margarine. Bring to a boil over medium heat, then remove from burner. 5. In a separate bowl, mix together 2 1/2 tablespoons flour, cornstarch, and 1/2 cup sugar. Add beaten eggs to sugar mixture and whisk until smooth. Slowly whisk mixture into milk. Return pan to heat and bring to a boil, stirring constantly. Boil and stir 5 minutes. Pour half of mixture into each pastry shell. Sprinkle with cinnamon. Chill before serving. Source web address 20 Easy International Recipes
Read More
Categories: World Cuisine Recipes
African Peanut Soup

African Peanut Soup (West African)

0 159
African Peanut Soup (West African) Ingredients  2 tablespoons olive oil  2 medium onions, chopped  2 large red bell peppers, chopped  4 cloves garlic, minced  1 (28 ounce) can crushed tomatoes, with liquid  8 cups vegetable broth or stock  1/4 teaspoon pepper  1/4 teaspoon chili powder (optional)  2/3 cup extra crunchy peanut butter  1/2 cup uncooked brown rice 10 Servings Directions 1. Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes. 2. Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve. Source web address 20 Easy International Recipes
Read More
Categories: World Cuisine Recipes
Ash-e-jow Persian Soup

Ash e jow (Iranian Persian Barley Soup)

0 158
Ash-e-jow (Iranian/Persian Barley Soup) Ingredients  2 quarts chicken stock  2 tablespoons vegetable oil  1 medium onion, diced  1 cup uncooked pearl barley  1 teaspoon turmeric  1 lime, juiced  1/4 cup tomato paste  salt, to taste  ground black pepper, to taste  1 cup diced carrots  1/2 cup sour cream  1/2 cup chopped fresh parsley  8 lime wedges 8 Servings Directions 1. Heat the chicken stock in a pot to a gentle simmer. 2. Heat the vegetable oil in a large pot over medium heat and saute the onion until translucent. Add the pearl barley to the pot and stir for one minute. Stir in the hot chicken stock, turmeric, lime juice, tomato paste, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and simmer for 1 hour. 3. Mix in the carrots and continue simmering 30 minutes or until the soup has thickened and the carrots and barley are tender. If the soup is too thick, add hot water, one tablespoon at a time. 4. Place the sour cream in a small bowl. Slowly pour 1/2 cup of hot soup mixture into sour cream, whisking constantly. Gradually add the sour cream mixture into the soup pot, whisking constantly. Stir in the fresh parsley. Serve with fresh lime wedges. *Make this vegetarian by using vegetable broth Source web address 20 Easy International Recipes
Read More
Categories: World Cuisine Recipes
Back to Top
Compare (0)
Compare Remove all products