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nyama choma recipe

nyama choma recipe

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nyama choma recipe Nyama choma literally means “grilled meat” in Swahili. It is a fire-roasted kind of grilled meat (in most cases goat meat although beef and chicken can also be used) that is very famous in  some other parts of East Africa. Ingredients 1 kg goat meat cut into thick chunks you can use cuts of chicken or beef instead, but best results are with goat meat 1/4 cup oil 1 chopped onion 1 heaped tbsp. crushed ginger 1 heaped tbsp. crushed garlic 1 heaped tbsp. grated raw papaya acts as a tenderiser 1/4 cup light soy sauce juice of 2 limes 2 tsp freshly crushed black pepper 1/2 cup fresh chopped dhania 1 tsp. paprika powder 1/2 tsp. turmeric powder 1 tsp. curry powder or dhana jeera optional 1/2 tsp or to taste salt (soy sauce is normally salty, add salt with caution) Method Clean the meat and pat the pieces dry. Do not trim off any excess fat, that helps keep the meat moist and tender. Put the meat in a plastic or glass dish. Then blend the rest of the ingredients and pour the mixture onto the meat. Massage it into the meat well, then cover the dish and refrigerate overnight or for at least 4 hours. When ready to cook, remove the meat dish from the fridge at least an hour earlier to bring the meat back to room temperature. Light up a charcoal grill until all the coals are well lit and are covered with a white layer of ash. Put the meat onto skewers or place a wire mesh over the coals and then place the meat directly on top of the fire and allow it to cook until the meat has a bit of singe and colour, making sure to turn the meat regularly so that it is evenly cooked on all sides. Using a clean brush, baste the meat with some oil as it or some of the leftover marinade as it continues to cook to add flavour and prevent it from drying up during cooking. You can then either wrap the meat it in a double layer of foil (enclose the meat in a packet of foil) and place it on the grill so the inside continues to cook slowly or just continue to grill until cooked to your liking. Once cooked, get a sharp knife and cut up the meat into bite sized pieces. Then serve with fries or ugali, plus some kachumbari and spicy hot pilipili sauce. Enjoy! Notes TIP: To prevent the meat from burning and to get the brown colour you want, regulate the heat by having a layer of ash on top of the charcoal. This will also prevent flare-ups when fat drips into the fire    
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Categories: Kenyan Food Recipes
kuku paka recipe

kuku paka recipe

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kuku paka recipe Coconut Chicken Curry Ingredients 1 large chicken, cut into 8 pieces, excess skin trimmed away 1 large ripe tomato, roughly chopped 1 onion, peeled and quartered 1 2-centimeter (3/4-inch) piece fresh ginger, peeled 4 garlic cloves, peeled 6 serrano chiles, stemmed and seeded (use less if you prefer milder curries) 2 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon ground turmeric 2 tablespoon coconut oil 2 (400-millileter/14.5-ounce) cans coconut milk 3 eggs, hard-boiled, peeled and halved 1/2 lemon, juice from Salt, to taste Pepper, to taste 10 gram cilantro, chopped, to garnish (1/2 cup) Rice, chapati or flatbread, to serve Directions Step 1 : Score each piece of chicken in two or three places, slicing about 1-centimeter/1/2-inch into the meat. Step 2 : Put the tomato, onion, ginger, garlic, chiles, cumin, coriander, turmeric, and some salt and pepper into a food processor and blend to a rough paste. Rub one third of the paste all over the chicken, into the cuts and under the skin; reserve the rest of the paste. Refrigerate the chicken for at least 1 hour, or up to 5 hours. Step 3 : Preheat the broiler to the highest setting, and line a large baking sheet with foil. Step 4 : In a large pan, heat the coconut oil over medium heat; add the reserved paste and cook, stirring occasionally, for 20 minutes or until all of the moisture evaporates. Increase the heat slightly and cook for 3 to 5 minutes until the paste is thick and dark. Add the coconut milk and simmer for 25 to 30 minutes until the sauce is thick. Step 5  : Meanwhile, put the marinated chicken, skin side up, on the prepared baking sheet and broil for 15 minutes, until well colored and charred, then turn the chicken over and broil for another 5 minutes to make sure it is cooked through. Step 6  : Stir the chicken and any juices into the curry pan, bring to a simmer, cover and cook for 5 minutes until the flavors have combined. Taste and adjust the seasoning if necessary. Add the boiled eggs and a squeeze of lemon juice, or more to taste. Sprinkle with fresh cilantro and serve with rice, chapati or flatbread.
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Categories: Kenyan Food Recipes
mutura recipe

mutura recipe

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mutura recipe Kenyan sausage Mutura is a popular street food in Kenya. Food vendors sell it at markets and along the roadside. It is typically served grilled or barbecued and is often accompanied by a side of ugali or chapati (flatbread). It is also a popular snack at social gatherings and celebrations. Ingredients 3 tablespoons chopped onions. 1/2 teaspoon chopped garlic. 1 tablespoon oil. 3/4 kg boneless forequarter of beef. 1 green chilli chopped. Salt and pepper. 1 tripe approx. 200 gms. 1 cup of fresh goat or cow blood (optional). Method Prepare the stuffing. Precook the entrails. Roast over a charcoal fire.  
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Categories: Kenyan Food Recipes
Uji Power Recipe

Uji Power Recipe

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Uji Power Recipe Ingredients 2-4 people 2 medium arrowroots (or sweet potatoes), peeled and cubed 1 medium cassava root, peeled and cubed 1/2 cup roasted peanuts (or 2 tbsp peanut butter) 2 cups water (or adjust for desired consistency) 1 cup kenya milk (or coconut milk for a richer flavor) 2-3 tbsp sugar or honey (adjust to taste) TIP: Optional: 1 tsp ground cinnamon, 1 tbsp pumpkin seeds, or mashed banana for extra flavor Steps Prep Time: 10 minutes Cook Time: 20-25 minutes 1 : Cook the Roots: In a saucepan, boil the arrowroots and cassava in 2 cups of water until soft (about 10-15 minutes). Drain excess water, reserving about 1/2 cup. 2 : Blend the Base: Cut the cooked roots into smaller pieces and place them in a blender. Add roasted peanuts, sugar or honey, and the reserved water. Blend until smooth. 3 : Cook the Porridge: Pour the blended mixture into a saucepan. Add milk and stir over medium heat. Simmer for 5-10 minutes, stirring frequently to prevent lumps. Adjust consistency with more water or milk if needed 4 : Optional Enhancements: Stir in cinnamon, pumpkin seeds, or mashed banana for added flavor and nutrition. 5 : Serve: Remove from heat and let cool slightly. Serve warm in bowls or mugs, garnished with extra nuts or a drizzle of honey if desired. 6 : Consistency: Adjust water or milk for a thinner (drinkable) or thicker (spoonable) porridge. Variations: Some recipes include millet or sorghum flour (1/4 cup, mixed with water to form a paste, then added during simmering) for a grainier texture
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Categories: World Cuisine Recipes
Osso Buco Recipe

Osso Buco Recipe

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Osso Buco Recipe Serves: 4 Preparation: 30 Mins   Cooking: 4 Hrs Ingredients 1.5-2kg beef osso bucco sea salt black pepper ¼ cup plain flour 2 tbsp olive oil 50g butter 1 large brown onion 4 cloves garlic 2 carrots 2 celery stalks 1 can (400g) chopped tomatoes 1 cup rosé 2 cups beef stock 6 thyme sprigs Method Preheat oven to 160℃ Finely chop onion, garlic, carrots and celery. Season the osso bucco with sea salt and pepper, dust with plain flour and shake off the excess. Heat a large heavy based fry pan over a medium heat, add the olive oil. In batches, cook the osso bucco pieces until well browned. Remove from the pan and set aside. Add the butter to the pan and sauté the finely chopped the onion, garlic, carrots and celery until soft and starting to brown a little. Add the Rosé, tomatoes, thyme and beef stock and bring to a simmer. Place the browned beef osso bucco in a large casserole dish and pour the simmering liquid over the meat, cover with baking paper and then wrap with foil ensuring the casserole dish is well sealed. Place in the preheated oven for 4 hours. After the 4 hours, remove the foil and cook for a further 30 minutes, serve. Cook’s Tip This recipe may also be cooked in a slow cooker. Serve with mashed potato or soft polenta and caper gremolata.  
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Categories: World Cuisine Recipes
Mini Pizza Recipe

Mini Pizza Recipe

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Mini Pizza Recipe Ingredients 375 gr/ 3 cups all-purpose plain flour 7gr dry yeast (1 sachet) 5 ml/ 1 tsp. salt 10 ml/ 2 tsp. sugar 240 ml / 8 fl. oz. / 1 cup warm milk 15 ml/ 1 tbsp. olive oil 50 gr / 2 oz. butter, melted For the filling: 3 small tomatoes, deseeded and finely chopped Handful - about 15- green and black olives, roughly chopped 200 gr / 7 oz. / 2 cups grated mozzarella or cheddar cheese 15 ml / 1 tbsp. olive oil For the topping: 1 egg, beaten Instructions Preheat the oven to 180 C / 350 F Combine the warm milk, sugar and dry yeast in a small bowl and mix well. Let it stand for 5 minutes so that it gets foamy. Stir in the flour and salt in a large bowl and make a well in the middle. Add the melted butter and slowly pour in the milk & yeast mixture. Knead well with your hands for a few minutes, until the dough comes together. Have a drizzle (about 1 tbsp.) of olive oil in your hands if the dough gets too sticky; knead and shape the dough like a ball. Place the dough in the large bowl and cover with a cling film and a tea towel. Let it rise in a warm place for 45-60 minutes or until doubled in size. Prepare the filling while the dough is rising. Deseed the tomatoes and olives and chop finely. Place them in a medium sized bowl and stir in the grated cheese and olive oil. Combine and mix well. Set the filling aside. Once the dough has risen, punch down and divide 3 equal pieces and roll into balls. On a lightly floured surface, roll out each of the ball of dough with a rolling pin into thin flat rounds in ⅓ cm (0.14”) width. Using a round mold or round glass of 8 cm/3” in diameter, cut the flat dough into circles. Repeat until all the dough is used. Line baking parchment paper on your baking tray and place the dough circles on it. Using your finger, make a little dent in the middle of each dough circle. Place a dessert spoonful of filling in each dough circle (in and around the dent). Brush the pastries with the beaten egg and bake in the preheated oven (180 C/ 350 F) for 15 minutes or until golden around the edges. Serve hot immediately. This recipe makes 35 mini pizzas;
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Categories: World Cuisine Recipes
Milkshake Recipe

Milkshake Recipe

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Milkshake Recipe Ingredients For the chocolate syrup 50g/1¾oz dark chocolate (70% cocoa solids), chopped 1 tbsp soft light brown sugar For the strawberry syrup 100g/3½oz hulled strawberries, quartered 2 tbsp caster sugar For the milkshake 250ml/9fl oz kenya milk, either full-fat or semi skimmed 200g/7oz good quality dark chocolate or vanilla ice cream 2 tbsp whipped double cream or canned whipped cream (unsweetened) Method To make the chocolate syrup, put the chocolate and sugar in a small saucepan with 2 tablespoons water. Place over a low–medium heat and stir to melt the chocolate and dissolve the sugar. Remove from the heat and leave to cool. To make the strawberry syrup, put the strawberries and sugar in a small saucepan with 1 tablespoon water. Place over a low–medium heat and cook, stirring frequently, until the strawberries have completely softened and the sugar has dissolved. Pass through a sieve into a jug, pressing the fruit to extract as much of the strawberry pulp as possible. To make the milkshake, blend the milk and ice cream together until smooth, using either a stick blender in a jug or a blender on high speed. Using a teaspoon drizzle half of the syrup of your choice (if using) down the inside of each glass and divide the milkshake between the glasses. Top with whipped cream and the remaining syrup and serve immediately. A luxurious milkshake makes a super-fun drink or dessert. Choose from rich dark chocolate, strawberry or a simple vanilla.
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Categories: World Cuisine Recipes
Bone Broth Recipe

Bone Broth Recipe

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Bone Broth Recipe The volume of broth you will make depends on how intensely flavoured you want it to be – the more you reduce the broth the more intense the flavour. Ingredients 2kg/4lb 8oz mixed bones, such as beef, lamb or chicken carcasses 1 onion, quartered 3 carrots, quartered 1 garlic bulb, halved horizontally 2 celery sticks, cut into 5cm/2in lengths 4 bay leaves 2 tsp black peppercorns 1 tbsp apple cider vinegar Method Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper. Put the bones on the tray and roast for 30 minutes. Turn the bones, add the onion, carrot and garlic and roast for another 10–15 minutes, or until the bones are very browned and the vegetables are just browned. Transfer the bones mixture to a very large pot or saucepan with a lid. Add the celery, bay leaves and peppercorns and cover with cold water – it should come about 5cm/2in above the contents of the pan. Drizzle in the vinegar. Cover with a lid and bring to the boil, then turn the heat to a very low simmer. Cook, occasionally skimming off and discarding any foam and fat, for 8–12 hours. It tastes better the longer it simmers, but just check the water levels occasionally and top up if the bones are uncovered. If the majority of the bones are beef, chill the broth overnight in the fridge then continue cooking the next day for up to 24 hours in total. You can also make bone broth in a slow cooker on High for the same cooking time. Strain the broth through a fine sieve, discarding the bones and vegetables, then leave to cool before chilling. The broth will last 5 days in the fridge and up to 6 months in the freezer.
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Categories: World Cuisine Recipes
Brownie Recipe

Brownie Recipe

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Brownie Recipe Ingredients 200g quality dark chocolate (70%) 250g unsalted butter optional: 75g dried sour cherries optional: 50g chopped nuts 80g quality cocoa powder 65g plain flour 1 teaspoon baking powder 360g caster sugar 4 large free-range eggs Method Preheat the oven to 180°C/350°F/gas 4. Line a 24cm square baking tin with greaseproof paper. Snap the chocolate into a large bowl, add the butter and place over a pan of simmering water, until melted, stirring regularly. Stir through the cherries and nuts (if using). Sift the cocoa powder and flour into a separate bowl, add the baking powder and sugar, then mix together. Add the dry ingredients to the chocolate, cherry and nut mixture and stir together well. Beat the eggs, then mix in until you have a silky consistency. Pour the brownie mix into the baking tin, and place in the oven for around 25 minutes. You don’t want to overcook them so, unlike cakes, you don’t want a skewer to come out clean – the brownies should be slightly springy on the outside but still gooey in the middle. Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares. Delicious served with a dollop of crème fraîche or yoghurt mixed with some orange zest.
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Categories: African dessert recipes
Cinnamon Rolls Recipe

Cinnamon Rolls Recipe

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Cinnamon Rolls Recipe Ingredients Yield:9 rolls FOR THE DOUGH 1 cup whole kenya milk 4 tablespoons sugar 2 ¼ teaspoons/7 grams active dry yeast (¼-ounce envelope) 4 cups/510 grams all-purpose flour, plus more for dusting 1 ½ teaspoons baking powder 1 ¼ teaspoons kosher salt 1 large egg, lightly beaten 6 tablespoons/85 grams unsalted butter, melted Nonstick spray or vegetable oil, for the bowl FOR THE FILLING AND ASSEMBLY 1 ¼ cups/250 grams light brown sugar 2 tablespoons ground cinnamon ¼ teaspoon kosher salt ½ cup/114 grams unsalted butter (1 stick), melted 3 cups/362 grams confectioners' sugar 5 to 6 tablespoons whole kenya milk or heavy cream Preparation Step 1 Make the dough: Warm milk in a small pot over medium heat until it’s warm to the touch but not yet simmering (110 degrees). Add 2 tablespoons sugar and the yeast, whisking to dissolve and break up any clumps. Let sit until it’s slightly foamy and starting to bubble, about 2 to 5 minutes. (If this doesn’t happen after about 5 minutes, check the expiration date on the yeast; it might be dead.) Step 2 Meanwhile, combine flour, the remaining 2 tablespoons sugar, the baking powder and the salt in a large bowl or in the bowl of a stand mixer fitted with the paddle attachment. Mix briefly to combine. Step 3 Add milk mixture, followed by the egg and, with a wooden spoon or the mixer on low, stir to combine, just to eliminate any obviously dry or wet spots. If using the mixer, you may need to scrape the dough off the paddle. Add melted butter and continue to stir until a shaggy lump of dough forms, again scraping down the paddle and helping things along with your hands if necessary to combine. Step 4 Turn dough out onto a lightly floured work surface, or keep in the mixing bowl and change to the dough hook attachment. Knead dough until it’s smooth, shiny and elastic, about 4 or 5 minutes. (You shouldn't have to add any more flour at this point, but if the dough seems especially sticky, give it a light dusting.) Step 5 Lightly grease a large bowl with nonstick spray or vegetable oil and place dough in the bowl. Cover tightly with plastic wrap and place in a warm, draft-free area. (If it’s cold outside, on top of the stove is generally a good bet, as long as the burners and oven aren't on.) Let sit until the dough has about doubled in size, 1 ½ to 2 hours. Step 6 Punch dough down to release any air that has built up. Cover tightly with plastic wrap, place in the refrigerator and chill the dough for at least an hour (and as long as overnight). Step 7 Fill the dough and shape the rolls: Once dough is chilled (it should feel firm and no longer flimsy), turn it out onto a lightly floured work surface and roll to a 16 x 10-inch rectangle. The rolled dough will be about ¼- to ⅓-inch thick. Step 8 Combine brown sugar, cinnamon and salt in a small bowl. Brush surface of the dough with half of the melted butter and sprinkle brown sugar mixture in an even layer, patting to make sure it’s sticking. Drizzle with remaining butter. Step 9 Starting at the end closest to you (the long side of the dough), roll dough up into a tight coil, pressing lightly as you roll to make sure there are no gaps between the dough and the filling. Step 10 Cut log into nine even pieces, about 1 ¾-inch thick. Lightly spray a 9 x 13-inch baking dish with nonstick spray and arrange dough in three rows of three pieces each, with the spiral facing upward and with space in between each piece. (At this point, the rolls can be covered tightly with plastic wrap and refrigerated overnight, if you'd like.) Step 11 Cover rolls lightly with plastic wrap and place in a warm, draft-free area until the rolls have puffed (they won't quite double, but they will be noticeably fluffier and closer to touching) and spring back slightly when pressed with your finger, about 1 hour. (If you refrigerated the rolls overnight, this may take 1 ½ to 2 hours.) Step 12 Heat oven to 375 degrees. Place rolls in oven and bake until they are golden brown and fluffy and the sugar has started to bubble up around the edges, caramelizing on the sides of the buns, about 32 to 35 minutes. Step 13 Meanwhile, make the glaze: combine confectioners' sugar and milk and whisk until it is thick but can still be drizzled, like a thinner frosting. (If the glaze is still too thick, thin with more milk by the teaspoonful to get desired consistency.) Keep in mind the glaze is to be applied while buns are warm, and it will thin out upon contact, so it’s best to err on the thicker side. Step 14 Once rolls are out of the oven, drizzle with the powdered sugar glaze and let cool slightly in the pan before digging in.
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Categories: African dessert recipes, World Cuisine Recipes
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