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Kenya food recipe › Blog (Page 7)
Chilean Style Sopaipillas

Chilean Style Sopaipillas (Chile)

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Chilean Style Sopaipillas (Chile) Ingredients  9 ounces zapallo squash  4 1/4 cups all-purpose flour  1 teaspoon baking soda  1 teaspoon salt  10 tablespoons butter, melted  2 cups canola oil for pan-frying 9 Servings Directions 1. Peel, seed, and cut the zapallo into chunks. Place in a saucepan, cover with water, and bring to a boil over medium-high heat. Cook until zapallo is soft and easily pierced with a fork, 15 to 20 minutes. Drain and allow to cool slightly. 2. Mix the flour, baking soda, and salt together in a mixing bowl, and set aside. Stir together the squash and melted butter. Stir the flour mixture into the butter mixture until blended. Turn the dough out onto a lightly floured surface and knead until soft and satiny, adding a little more flour if necessary. Cover dough with a towel and allow to rest 15 minutes. 3. Roll out the dough to 1/8 inch thick, and cut into 3 inch diameter circles. Poke each circle a few times with a fork to make holes and prevent rising. 4. Pour vegetable oil into a large, deep skillet and heat over medium-high heat until hot, 385 degrees F (195 degrees C). Place several of the dough circles into hot oil; cook until lightly browned, 3 to 4 minutes. Drain on paper towels. Cook remainder of dough circles in batches. *Zapallo, sometimes called Jamaican pumpkin, is a type of winter squash from South America. If it's not available, sugar pumpkin makes a good substitute. Source web address 20 Easy International Recipes
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Categories: World Cuisine Recipes
Eyes of Ox Ojos de Buey

Eyes of Ox Ojos de Buey (Venezuela)

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Eyes of Ox Ojos de Buey (Venezuela) Ingredients  24 pitted prunes  12 bacon strips, cut in half  8 bamboo skewers, soaked in water for 20 minutes 8 Servings Directions 1. Preheat an oven to 350 degrees F (175 degrees C). 2. Wrap each prune with one of the pieces of bacon. Thread three of the wrapped prunes onto each skewer. Arrange the skewers on a baking sheet. 3. Bake in the preheated oven until the bacon is crisp, about 12 minutes. Allow to cool before serving. Source web address 20 Easy International Recipes
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Categories: World Cuisine Recipes
Jerk Chicken Recipe

Jerk Chicken (Jamaica)

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Jerk Chicken (Jamaica) Ingredients  6 green onions, chopped  1 onion, chopped  1 jalapeno pepper, seeded and minced  3/4 cup soy sauce  1/2 cup distilled white vinegar  1/4 cup vegetable oil  2 tablespoons brown sugar  1 tablespoon chopped fresh thyme  1/2 teaspoon ground cloves  1/2 teaspoon ground nutmeg  1/2 teaspoon ground allspice  1 1/2 pounds skinless, boneless chicken breast halves 4 Servings Directions 1. In a food processor or blender, combine the green onions, onion, jalapeno pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice. Mix for about 15 seconds. 2. Place the chicken in a medium bowl, and coat with the marinade. Refrigerate for 4 to 6 hours, or overnight. 3. Preheat grill for high heat. 4. Lightly oil grill grate. Cook chicken on the prepared grill 6 to 8 minutes, until juices run clear. *This well rounded flavor of sweet, hot, herbal and spicy chicken can be served with rice, beans or pasta. Source web address 20 Easy International Recipes
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Categories: World Cuisine Recipes
Basboosa

Basboosa (Lebanon)

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Basboosa (Lebanon) Ingredients  2 cups semolina flour  1/3 teaspoon baking powder  1 cup white sugar  1 cup sweetened flaked coconut  1/4 cup butter, melted  1 cup plain yogurt  1/4 cup milk, or as needed  1/4 cup whole almonds  1 cup water  1 cup white sugar  1 tablespoon lemon juice 9 Servings Directions 1. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish. 2. In a large bowl, mix together the semolina flour, baking powder, 1 cup sugar, coconut and butter. Add the yogurt and milk; mix until moistened but not runny or liquid. If you see that it is too dry, add more milk. Spread into a greased 8 inch square baking dish, smoothing the top as much as possible. Decorate the top with whole almonds. 3. Bake for 40 to 45 minutes in the preheated oven, until golden brown. While the basboosa is baking, combine the water, 1 cup of sugar and lemon juice in a small saucepan. Bring to a boil, and cook for at least 5 minutes. 4. When the basboosa has finished baking, pour the syrup over it as evenly as possible. Place it back in the oven for about 5 minutes, or until the syrup has been fully absorbed. Let rest for about 20 minutes before cutting into pieces and serving. *This is a traditional Middle Eastern dessert made of semolina flour, yogurt, and coconut. To adjust the sweetness, you can half or double the amount of sugar in the lemon syrup. Source web address 20 Easy International Recipes
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Categories: World Cuisine Recipes
Mulligatawny Soup

Mulligatawny Soup (India)

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Mulligatawny Soup (India) Ingredients  1/2 cup chopped onion  2 stalks celery, chopped  1 carrot, diced  1/4 cup butter  1 1/2 tablespoons all-purpose flour  1 1/2 teaspoons curry powder  4 cups chicken broth  1/2 apple, cored and chopped  1/4 cup white rice  1 skinless, boneless chicken breast half - cut into cubes  salt to taste  ground black pepper to taste  1 pinch dried thyme  1/2 cup heavy cream, heated 6 Servings Directions 1. Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour. 2. Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done. 3. When serving, add hot cream. Source web address 20 Easy International Recipes
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Categories: World Cuisine Recipes
Steamed Chopped Pork with Fresh Water Chestnuts

Steamed Chopped Pork with Fresh Water Chestnuts (China)

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Steamed Chopped Pork with Fresh Water Chestnuts (China) Ingredients  1 pound chopped fresh pork (loin end)  8 fresh Chinese water chestnuts, peeled and cleaned  1/2 teaspoon salt  1/2 teaspoon sugar  1/2 teaspoon monosodium glutamate  1/2 teaspoon light soya sauce  1/4 teaspoon dark soya sauce 2-3 Servings Directions 1. Put the chopped pork on a cutting board or chopping block. Wrap water chestnuts in a lint-free cloth napkin or towel and crush with the side of a cleaver or a heavy knife. Spread the crushed chestnuts over the pork and use a cleaver to chop the two together until thoroughly blended. Then, with a knife, push the mixture onto a heat-resistant platter or plate. Even it out into a neat shape with a fork (your fingers would make the mixture sticky). Sprinkle the meat mixture as evenly as possible with the salt, sugar, monosodium glutamate, light and dark soya sauce. 2. Place on rack in bottom of wok or pot. Add about an inch of water, cover and steam until well done (about 20 minutes). Serve with boiled rice. Source web address 20 Easy International Recipes
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Categories: World Cuisine Recipes
Beef Bulgogi

Beef Bulgogi (Korea)

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Beef Bulgogi (Korea) Ingredients  1 pound flank steak, thinly sliced  5 tablespoons soy sauce  2 1/2 tablespoons white sugar  1/4 cup chopped green onion  2 tablespoons minced garlic  2 tablespoons sesame seeds  2 tablespoons sesame oil  1/2 teaspoon ground black pepper 4 Servings Directions 1. Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight. 2. Preheat an outdoor grill for high heat, and lightly oil the grate. 3. Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side. *Can be rolled up in red leaf lettuce with rice and hot pepper paste. If you want to spice it up just add red pepper powder to your marinade. (You can purchase the hot pepper paste and red pepper powder at your local oriental market). Source web address 20 Easy International Recipes
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Categories: World Cuisine Recipes
Yakisoba Chicken

Yakisoba Chicken (Japan)

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Yakisoba Chicken (Japan) Ingredients  1/2 teaspoon sesame oil  1 tablespoon canola oil  2 tablespoons chile paste  2 cloves garlic, chopped  4 skinless, boneless chicken breast halves - cut into 1 inch cubes  1/2 cup soy sauce  1 onion, sliced lengthwise into eighths  1/2 medium head cabbage, coarsely chopped  2 carrots, coarsely chopped  8 ounces soba noodles, cooked and drained 6 Servings Directions 1. In a large skillet combine sesame oil, canola oil and chili paste. Stir fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink. Remove mixture from pan, set aside and keep warm. 2. In the emptied pan combine the onion, cabbage and carrots. Stir fry until cabbage begins to wilt. Stir in the remaining soy sauce, cooked noodles and the chicken mixture to pan and mix to blend. Serve and enjoy! Source web address 20 Easy International Recipes
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Categories: World Cuisine Recipes
Matoke

Matoke

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Matoke is a dish originating from Uganda and a very popular dish among Kenyans. Though the original recipe from Uganda uses unripe bananas as the main ingredient, Kenyans have their own version with an addition of the readily available potatoes and sometimes with arrow roots. It is a quick fix for when you do not have a lot of time to cook. Ingredients • 8 medium size bananas (not quite ripe yet) • 4 potatoes • 2 pounds of beef, chopped • 3 tomatoes, chopped • 1 large onion, chopped • 2 carrots, cubed • small bunch of coriander, chopped • 1 tablespoon of salt • 1 tablespoon curry powder • Vegetable oil 15 Preparation • Prepare the ingredients by covering your hands with cooking oil, then peel the unripe bananas - The oil helps your hands from getting sticky from the bananas. • Peel the potatoes and cut them into even wedges • Put the beef in a cooking pot with a pinch of salt and add one cup of water, then place on heat and cover. Let it boil for 30 minutes till the meat is tender. • Drain the broth that is remaining and put aside, preserve it for soup later. Add oil to the meat and heat for a few minutes as you stir to mix, then add the onion. Let the onions fry with the meat for 3 minutes then add tomatoes and carrots, stir to mix, then cover and simmer until the tomatoes have softened. • Add the bananas and the potato wedges to beef and stir. Then add the preserved meat broth from the initial boil for soup, if not enough, add additional water as desired. • Add coriander and curry powder. Cover then let it simmer for 15 minutes or until the bananas and potatoes are soft. • Remove from heat and serve Source web address Favorite Kenyan food Recipes
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Categories: Kenyan Food Recipes
Kachumbari

Kachumbari

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For Kenyans, a Pilau dish is not complete without a side dish of Kachumbari. Kachumbari is a popular accompaniment for main dishes like Pilau and Nyama Choma (roasted beef or mutton) and Ugali Ingredients • 4 large tomatoes • 2 medium onions • 1 bunch of coriander • 2 lemons • Salt • Vinegar (optional) • Chili pepper(optional) Preparation • Clean the tomatoes and chop into small pieces and set aside. Dice the onions, finely chop the coriander and slice the lemons into halves. • Kachumbari recipe step 1 (see photo) • Place the ingredients in one bowl and gently mix. Squeeze the lemon juice into your kachumbari and mix again adding a pinch of salt and the vinegar to taste. • Leave to set for 10 minutes Source web address Favorite Kenyan food Recipes
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Categories: Kenyan Food Recipes, Recipes for African and Caribbean Cuisine
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