Category: Kenyan Food Recipes

Enriched Mandazi recipe Enriched Mandazi East African Doughnuts, Enriched A popular snack among urban dwellers across the country, enriched mandazi is a doughnut made with eggs plus fresh milk and conditioned with margarine; it is a favourite breakfast item for the entire family. Ingredients 7 cups (1063 g) self-raising wheat flour 3 eggs (179 g) 9 tbsp. (118 g) margarine Rind from 2 lemons (15 g) ¾ cup (144 g) sugar ½ tsp. (2 g) salt, iodized 7 cups (1039 g) cooking fat 11/3 cups (289 g) cow milk 1¼ cups (282 g) water Preparation 45 minutes | Cooking 30 minutes | Serves 4 • Put flour, salt, sugar and lemon rind into a bowl and mix. • Mix all the water with the milk and warm. • Add margarine into the dry ingredients and rub in. • Add eggs onto the dry ingredients and mix. • Add the warm diluted milk into the bowl and knead the mixture into a soft dough. • Cover the dough with a dump cloth for 40 minutes. • Heat all the cooking fat in a pot for 10 minutes or until the oil bubbles when a pinch of dough is dropped in the oil. • Roll out the dough into the desired thickness; about a ¼ of an inch thick. • Cut the dough into preferred shapes. • Gently drop the cut-out pieces into the hot oil. • Fry one side until golden brown and turn. • Remove from oil and place onto paper towels to drain any excess oil. • Repeat the process with the rest of the pieces. • Serve as desired. Nutrition data per 100g of recipe: Energy 1,590 kJ/ 379 kcal |│ Fat 16.1 g │| Carbohydrates 49.9 g │| Protein 7.6 g │| Fibre 2.2 g │ Vitamin A 90 mcg │| Iron 3.3 mg |│ Zinc 0.66 mg Kenyan Food Recipes download pdf   

Mahamri Swahili Doughnuts This is a typical traditional recipe among the Swahilis. A true delicacy enjoyed by the entire family, servesas a breakfast meal as well as a whole day snack. Mahamri has a unique taste influenced by the freshlysqueezed coconut milk Ingredients 3 ½ cups (525 g) wheat flour, refined ¾ cup (181 g) coconut milk 9 tbsp. (123 g) white sugar 1¼ tbsp. (12 g) dry yeast 1 tsp. (2 g) cardamom ¾ cups (182 g) water 8 1/8 cups (1735 g) cooking oil Preparation 1 hour | Cooking 5 minutes | Serves 4 • Break the coconut shell, drain the water and grate the flesh. • Squeeze the coconut milk from the grated coconut flesh using a cloth. • Set aside the thick coconut milk. • Add ¼ cup of warm water to squeeze out any remaining milk. • In a bowl, mix a pinch of sugar with the yeast and add the ¼ cup of water used to squeeze the last batch of coconut milk. Stir and set aside for 5 minutes for the yeast to rise. • In a separate bowl, mix the dry ingredients; sugar, flour and cardamoms. • Add the yeast mixture to the dry ingredients. • Add 4 tablespoons of oil and the thick coconut milk into the yeast and dry ingredients mixture. • Knead the dough as you add the remaining water to a firm feel. • Set the dough aside for 10 minutes for sugar to dissolve. Cover with a cloth. • Knead the dough again to mix the sugar and to improve the texture. • Cover with a dry cloth and allow to stand for 30 minutes. • Divide the dough into small-medium size balls. Set them aside and cover with a dry cloth for 15 minutes. • When well raised, roll out each ball into flat discs and cut each into four triangle shaped portions. • Heat the remaining oil for 15 minutes to 173°C. • Fry the mahamri and turn after 40 seconds. The mahamri will turn golden brown when ready. • Remove the first batch of mahamri from oil and place onto paper towels to drain the oil. • Continue frying the rest in batches until all are done. • Serve as desired.   Nutrition data per 100 g of recipe: Energy 1,728 kJ/ 413 kcal | Fat 22.1 g | Carbohydrates 46.6 g │| Protein 6 g │| Fibre 2.1 g │ Vitamin A 41 mg │| Iron 2.8 mg │| Zinc 0.56 mg   Kenyan Food Recipes download pdf 

Kaimati Fried Dumplings Kaimatis get their unique flavour from the style with which yeast is applied on wheat flour. This traditional breakfast dish or day snack is common among the Swahili and Bajuni Ingredients 2 cups (280 g) wheat flour, refined 2 cups (447 g) water ½ tsp. (3 g) vanilla essence, clear ½ tsp. (1 g) cardamoms powder 1¼ tbsp. (12 g) yeast, dry 5 1/8 cups (1000 g) cooking oil 4 tbsp. (56 g) sugar Preparation 20 minutes | Cooking 30 minutes | Serves 4 • Put yeast in a small container. • Add 50ml of warmed water. • Add 4 tbsp. of sugar and allow to stand for 3 minutes. • Meanwhile, warm the rest of the water in a cooking pot. • Mix dry ingredients together; flour, cardamoms and vanilla essence in a bowl. • Add ¼ cup (50 g) of oil into the mixture and rub in until finely absorbed. • Add the yeast preparation to the flour mixture, adding the lukewarm water gradually while mixing to a semi-solid consis- tency. • Cover with a dry towel/ cloth and allow to stand for 4 minutes until the dough rises. • In a pan put the rest of the oil and heat for 7 minutes or until the oil bubbles when a pinch of dough is dropped in the oil. • Shape the dough into round balls and put into the hot oil, keep turning to cook evenly. • Deep fry for 3-4 minutes. • Remove from oil Ingredients 1 cup (187 g) white sugar ½ cup (116g) water ½ tsp. (4 g) vanilla essence, clear Preparation of sugar syrup; • Mix the sugar, water and vanilla essence in a cooking pan. • Put on the heat for 5 minutes. • Stir to prevent sugar from sticking on the sides of the pan; the mixture should be sticky. • Add the fried dumplings to the sugar syrup and stir to coat them in the syrup while still on the heat. • Swirl until the syrup covers all the dumplings. • Serve as desired Nutrition data per 100 g of recipe: Energy 1,795 kJ/ 429 kcal | Fat 21.8 g | Carbohydrates 52.8 g | Protein 4.6 g | Fibre 1.6 g | Vitamin A 30 mcg | Iron 2.1 mg | Zinc 0.45 m Kenyan Food Recipes download pdf 

kenya injera recipe Ingredients: • 1/4 cup Brookside Natural Yoghurt • 3 tablespoons Brookside Unsalted Butter for pan • 11/2 cups teff flour • cup white flour • 3/4 teaspoon baking soda • teaspoon salt • 3 cups water Preparation: 1. In a bowl, combine the teff flour, white flour, baking soda, and salt. Gradually add the water and Brookside Natural Yoghurt, whisking to form a smooth batter. 2. Heat a small amount of butter on a pan over medium high heat. Add 1/4 cup of the batter onto the griddle for each Injera, spreading the batter evenly to form thin pancake-like breads. 3. Cook until bubbles form and become somewhat dry, about 2 minutes. Turn the Injera and cook for about 1 minute more. Let cool before serving. This content is quoted from Brookside’s website. https://www.brookside.co.ke/blog.php

kenya pear tart recipe Ingredients: • 3 tablespoons Brookside Butter, softened • 1/2 cup sugar • 3/4 teaspoon ground cinnamon • 3/4 cup all-purpose flour • 1/3 cup finely chopped walnuts • 1 package (8 ounces) reduced-fat cream cheese • 1/4 cup plus 1 tablespoon sugar, divided • 1 large egg, room temperature • 1 teaspoon vanilla extract • 1 can (15 ounces) reduced-sugar sliced pears, drained well and thinly sliced • 1/4 teaspoon ground cinnamon Directions: 1. Preheat your oven to 425°. Beat Brookside Butter, sugar and cinnamon until crumbly. Beat in flour and walnuts. Press onto bottom and up sides of a 9-in. Pie or tart pan with a removable bottom coated with cooking spray. 2. For filling, beat cream cheese and 1/4 cup sugar until smooth. Beat in egg and vanilla. Spread into crust. Arrange pears over top. Mix cinnamon and remaining sugar; sprinkle over pears. 3. Bake 10 minutes. Reduce oven setting to 350°; bake until filling is set, 15-20 minutes. Cool 1 hour on a wire rack. Refrigerate at least 2 hours before serving. This content is quoted from Brookside’s website. https://www.brookside.co.ke/blog.php

kenya cucumber yoghurt salad Ingredients: • 2 cups Brookside Natural Farm Fresh Yoghurt • 4 large cucumbers, peeled • 1/2 teaspoon salt • 2 teaspoons lemon juice • 2-4 cloves garlic, minced • Freshly ground pepper, to taste • 2 tablespoons chopped fresh parsley, or tablespoons chopped fresh mint • 1 tablespoon extra-virgin olive oil Preparation: 1. Cut cucumbers in half and seed. Cut each cucumber boat in half lengthwise and then halve each quarter. Cut crosswise into 1/4-inch pieces. Place in bowl, sprinkle salt on top, toss and set aside for at least 20 minutes. 2. Combine yoghurt, lemon juice, garlic, pepper, and parsley (or mint) in a medium bowl. Stir in the oil briskly. 3. Drain the cucumbers, return them to the bowl, pour the yoghurt mixture over and toss well. This content is quoted from Brookside’s website. https://www.brookside.co.ke/blog.php

kenyan chapati recipe Ingredients: • 3 cups all purpose flour • 1 teaspoon sugar • 11/2 teaspoon salt • 3 tablespoons Brookside Salted Butter (melted to liquid) 11/4 cup warm water • Oil for the frying Preparation: 1. In a large bowl add flour and make a well then add sugar, salt, followed by water and Brookside Butter 2. Knead to form a soft and sticky dough. 3. Place dough on a heavily floured board and knead until soft elastic and smooth. 4. Divide dough into 6 or 8 pieces and let it rest. 5. Using a rolling pin roll out dough into a circle 6. Oil pan. Then place dough on the pan. 7. Heavily oil the other side of the dough making sure you oil the edges too. 8. Cook for about 2-3 minutes, turning them over as needed until golden brown. 9. Serve warm. This content is quoted from Brookside's website. https://www.brookside.co.ke/blog.php