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Table of Contents
BIRYANI RECIPE 1 .......................................................................................................................................... 4
FRIED RICE ..................................................................................................................................................... 7
SAMOSA ........................................................................................................................................................ 8
MANDAZI..................................................................................................................................................... 11
SOFT CHAPATI ............................................................................................................................................. 12
BEEF IN COCONUT CURRY SAUCE ............................................................................................................... 13
PILAU ........................................................................................................................................................... 15
ROASTED MBUZI ......................................................................................................................................... 18
MATUMBO FRY ........................................................................................................................................... 20
OMENA........................................................................................................................................................ 21
COCONUT RICE ............................................................................................................................................ 24
NGUMU ....................................................................................................................................................... 26
COCONUT PIE .............................................................................................................................................. 27
NYAMA CHOMA .......................................................................................................................................... 28
PANCAKE ..................................................................................................................................................... 30
FRIED FISH ................................................................................................................................................... 32
BIRYANI RECIPE 2 ........................................................................................................................................ 34
MATOKE WITH BEEF ................................................................................................................................... 35
MUKIMO ..................................................................................................................................................... 36
KACHUMBARI .............................................................................................................................................. 37
FRUITS SALAD.............................................................................................................................................. 38
PIZZA ........................................................................................................................................................... 39
UGALI SUKUMA ........................................................................................................................................... 41
BEEF STEW .................................................................................................................................................. 42
BHAJIA ......................................................................................................................................................... 44
CHIPS ........................................................................................................................................................... 46
ROASTED NDUMA ....................................................................................................................................... 48
VEGETABLE SALAD ...................................................................................................................................... 49
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EGG TOAST .................................................................................................................................................. 50
BEANS STEW............................................................................................................................................... 51
FISH STEW ................................................................................................................................................... 52
WALI WA NAZI ............................................................................................................................................ 53
MASHED POTATOES .................................................................................................................................... 53
MATUMBO RECIPE ...................................................................................................................................... 55
BANANA AND MEAT SOUP ......................................................................................................................... 56
BANANA CAKE ............................................................................................................................................. 57
FRENCH BEANS STEW ................................................................................................................................. 58
MUTHOKOI .................................................................................................................................................. 60
POTATOE CRISPS ......................................................................................................................................... 61
PUMKIN DESSERT ........................................................................................................................................ 62
SPAGHETTI .................................................................................................................................................. 63
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BIRYANI RECIPE 1
Ingredients

0.5 KG chicken

1 tablespoon oil

1 small red onion

1 teaspoons garlic paste

1 teaspoons ginger paste

1 tomato chopped finely

1∕3 cup yogurt

1/2 teaspoon chili powder

1 teaspoon garam masala

1 teaspoons salt

black pepper in grinder

2 tablespoons fresh dania/coriander/cilantro stalks (The leaves will be used to garnish
after cooking)

2 cups basmati rice

3 cups water
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Instructions
To Marinate Chicken

Season the chicken with salt, black pepper and chili powder before cooking, add the
yogurt, 1 teaspoon of ginger and 1 teaspoon of garlic and 1 tablespoon of dania/cilantro.
Let it marinate for a few minutes as the chicken comes to room temperature or better yet
overnight for better flavor.

Soak rice for half an hour.
To Pre Cook the Rice

­Add 1∕2 teaspoon of salt to the rice, bring the water and rice to a boil, reduce heat to very
low simmer and cook for about 10 minutes. Set aside.
To Cook Chicken

Pat-dry the chicken using serviettes, heat sufuria and add the oil then add the chunks of
chicken and brown them on medium heat, about 4 minutes per side. Remove and set
aside.
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To Make Biryani Sauce

To same sufuria add the onions, ginger and garlic, tomato and dania/cilantro, brown
slowly for about 3 minutes.

Add the garam masala, let it toast in the pan for about 1 minute then add 1 cup of water.

Now deglaze the pan - scraping the bits on the bottom of the pan will ensure they get into
the sauce and the food to improve taste.
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FRIED RICE
Ingredients

3 cups cooked rice

1 teaspoon extra virgin olive oil or extra virgin coconut oil

½ teaspoon unsalted butter

1 small red onion, diced

1 small carrot, finely grated

1 small tomato chopped finely

1/2 cup fresh peas

1 tablespoon of chopped leeks

2 Tablespoons soy sauce

1 eggs, lightly beaten

1 tablespoon of dania/cilantro stalks, finely chopped

1 tablespoon of fresh mint, chopped (optional)

⅓ teaspoon of cayenne pepper (you can use less if you don’t like it spicy)

A pinch of sea salt
Instructions
1. Preheat a large frying pan or wok to medium heat. Add the olive/coconut oil and butter
let the butter brown, about 1 minute, then the leeks, onions, tomato, dania/cilantro and
peas.
2. Slide the onion, leeks ,dania/cilantro, peas and carrots to the side, and pour the beaten
eggs onto the other side. Season with a pinch of sea salt and cayenne pepper.
3.
Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
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4. Add the rice to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the
rice and veggie mixture until heated through and combined. Add the fresh mint now if
desired.
5. Serve and enjoy.
SAMOSA
Ingredients
For Samosa Pastry
● 1 cup sifted all purpose flour
● pinch of salt
● black pepper in grinder
● 1/2 teaspoon of unsalted butter
● cup of cold water
For Beef Mince
● 500g Beef mince
● 1 tablespoon extra virgin coconut oil
● small chopped red onion
● 2 tablespoons of chopped dania/coriander stalks
● 1 teaspoon crushed garlic
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● 1/3 cup fresh spring onions chopped (optional as they are seasonal ingredients)
● 1∕2 teaspoon garam masala
● 1∕4 teaspoon sea salt
● Black pepper in grinder
● water, 1/3 cup
Recipe
1. To make pastry combine warm water, butter, salt, black pepper and knead for a few
minutes. Cover
2. Heat the oil in pan and brown the beef mince, about 15 minutes while stirring
occasionally so it does not burn. Set aside.
3. Sweat the ginger, onion, garlic for about 4 minutes on medium heat.
4. Add the spices and toast them for about 1 minute to release flavour.
5. Add the browned beef minced, a little bit of water and deglaze.
6. Simmer covered for about 15 minutes on medium heat.
7. Leave to cool
8. Roll out the pastry into round shapes, cut in half and add the filling like so.
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9. Seal gently, heat oil on medium heat and fry them
10. Serve with hot tea or a cold beverage
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MANDAZI
Ingredients
● 2 cups of whole wheat flour or all purpose or about 200g
● 2 teaspoons of baking powder
● ½ teaspoon of baking soda
● 1 ½ cups or about 500ml of warm milk
● 1 egg
● ¼ teaspoon sea salt
● A few grinds of black pepper
● 1 teaspoon of lemon zest
● 2 tablespoons whole cardamom seeds
● vegetable oil for frying
Instructions
1. Sift the flour, using a strainer, sifter, whisk or fork.
2. Add the baking powder and baking soda as the two work hand in hand to give a better
rise
3. Add the warm milk, eggs, salt, black pepper, lemon zest and whole cardamom seeds, mix
gently making slightly soft dough, just like a chapati.
4. Cover with cloth and leave to sit for at least 30 minutes, it gets so much better with time
and you can keep the dough in the fridge/freezer and use it later to great effect.
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5. Heat some oil in a sufuria over medium-low heat and roll the dough on a floured surface.
Cut into small 1 inch squares and then fry for about a minute per side.
6. Remove and place on a kitchen paper towel to absorb the excess fat.
SOFT CHAPATI
Ingredients
 4 cups all-purpose flour or whole wheat/attamark flour
 Sea salt
 Black pepper
 Sugar
 Sunflower oil or vegetable oil
Instructions
1. Sift 4 cups of all purpose flour or whole wheat/attamark flour (it makes soft chapatis too
using this recipe)
2. Season with sea salt, black pepper and a little sugar (Optional)
3. Add 3 tablespoons of sunflower oil or vegetable oil and then the hot water
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4. Stir with a spoon as the water will make the oil really hot, for about 1 minute and then
start kneading
5. Knead for about 7 minutes adjusting the flour or water as you are looking for a
moderately soft dough, not too soft though.
6. Cover and leave to sit for at least 30 minutes but ideally 4 -5 hours for the best flavor and
texture.
7. Flour the surface and roll them thin while heating your pan medium heat with some oil
8. Cook each side without touching, for about 4 minutes per side.
9. Put in a brown paper bag and leave inside the hot pot to finish cooking with the steam
which makes them taste great, about 20 minutes more.
BEEF IN COCONUT CURRY SAUCE
1. Season beef pieces with sea salt or natural Himalayan salt, freshly ground black pepper,
cayenne pepper (the cayenne here is for flavor and not heat so it can be even used with
kids and people who don’t like spicy food but you can add more if you want more heat)
and curry powder.
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2. You can start cooking right away but if you give the seasonings more time to work their
magic they will massively improve the flavour and texture of the meat. Preferably
overnight or 24 hours.
3. Heat sufuria over medium heat and add 1∕2 teaspoon extra virgin coconut oil and 1∕3
teaspoon of unsalted butter, let the butter brown then add the meat pieces without
overcrowding the pan, you can do this in batches as it develops a lot of flavor and color
to the meat hence a vital step.
4. After browning the meat for about 4 minutes of each side, remove and set aside.
5. In the same sufuria, add the crushed garlic, crushed ginger, chopped cherry tomato,
onion, leeks and rosemary.
6. Over medium-low heat let them cook a little to release the flavors and then add your
curry powder, toast for about a minute then add water, then the coconut milk.
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7. Bring to a simmer and cook for about 30 minutes (or until meat is soft) while covered
8. Remove from heat and garnish with a few chopped dania/coriander and mint leaves
PILAU
The secret to great pilau is using brown rice which cooks slow so it won’t overcook. Brown
rice will also add some flavor as it taste much better than white hence making your pilau
even more delicious.
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Ingredients
● 1 teaspoon of extra virgin olive oil
● 1 tablespoon of unsalted butter
● 1 cup brown rice
● Turkey/Chicken pieces
● 2 cups water
● 1/3 teaspoon sea salt or Natural Himalayan salt
● Freshly ground black pepper, about 1/4 teaspoon
● 1 teaspoon of crushed garlic
● 1 teaspoon of crushed ginger
● 1 chopped tomato
● Finely diced red onion, 1 teaspoon
● 1 chopped stalk of celery
● chopped dania stalks about a teaspoon
● chopped leek, about a teaspoon
● 2 large potatoes, quartered
Instructions
1. Soak the brown rice 1 hour before cooking.
2. Heat oil and then add the butter on medium heat. Brown turkey/chicken pieces about
4 minutes per side, set aside and lower the heat.
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3. Add the garlic and ginger there everything else and sweat on medium heat while
stirring occasionally, about 5 minutes
4. Add ground pilau masala then toast on a dry spot on the sufuria, this will release the
oils and flavor.
5. De-glaze with the soaking water, it contains nutrients and flavor as well.
6. Add the rice and browned turkey/chicken pieces then bring to a boil, reduce to
medium heat and simmer without lid for about 30 minutes or until the liquid is almost
fully evaporated.
7. Cover, lower heat and cook slow for another 20 minutes.
8. REST FOR AT LEAST 15 MINUTES WITHOUT UNCOVERING. Very crucial step
this one.
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ROASTED MBUZI
Ingredients
● 500g mbuzi/goat ribs
● 1∕3 teaspoon sea salt
● Few grinds opf black pepper
● cayenne pepper , 1∕4 teaspoon
● Extra virgin coconut oil
● Unsalted butter, 1 tablespoon
Recipe
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1. Heat cast Iron pan/heavy base pan over medium heat and preheat oven to 200
degreescelsius
2. Brown The Ribs on flat side first, about 5 minutes without touching and then flip, add
the butter, spoon it over the meat and then brown it more for about 4 minutes then
put it in the oven, about 40 minutes and it will be well done.
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3. Rest about 5 minutes so that the juices can relax and settle. If you cut immediately,
the juices will run off and you will be left with dry meat.
MATUMBO FRY
Ingredients
● 1/2kg Matumbo (tripe) washed thoroughly and cut into small pieces
● 2 cherry tomatoes tomatoes
● 1 small red onion
● 1 clove of garlic freshly grated or crushed
● 1 teaspoon of freshly crushed
● stalks of 1 bunchdania/cilantro, finely chopped
● Fresh parsley stalks (optional)
● 1∕2 cup green olives (optional)
● Mixed colored peppers, about a teaspoon of each 3 colors
● 1 tablespoon extra virgin olive oil
● 1∕2 tablespoon unsalted butter
● Fresh parsley stalks (optional)
● 1∕2 cup green olives (optional)
● Salt to Taste
● Water
Instructions
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1. Boil matumbo for at least 2 hours or until tender.
2. On a separate pan fry onions until golden brown. Put little oil as matumbo is usually very
fatty.
3. Add Garlic and turn. Add tomatoes and turn for a minute. Add dhania followed by salt
then chilliif you are using. addmatumbo. Since matumbo is already fully cooked, just boil
for 5 minutes.
OMENA
Ingredients
● 1 cup of dried omena, rinsed thoroughly
● Extra virgin olive oil/Vegetable oil, 1 tablespoon
● Unsalted butter, 1 teaspoon
● Crushed garlic
● Crushed ginger
● Dania
● Fresh green chili
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● 1 green fresh lemon
Instructions
1. Heat your pan on medium heat and add the washed omena, with a little bit of water
(about 5 tablespoons) so that you boil it just gently. Then when the water is evaporated
add the oil and butter, toss and let it brown for about 3 minutes then flip and brown the
other side.
2. Add crushed garlic, crushed ginger, chopped dania stalks, fresh green chilli(deseeded optional), about 1/2 teaspoon of fresh lemon zest and the juice of one medium size
lemon, this will bring down any fishy aroma and add more good flavor
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3. Add your thoroughly cleaned omena and fry for about 3 minutes on medium heat while
tossing it gently.
4. Add a little bit of water slowly and deglaze the sticky bits from the bottom of the pan this is where the flavour is.
5. When finished cooking add a little more fresh lemon juice
6. Serve with ugali and sukuma
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COCONUT RICE
Ingredients
● 2 cups of white pishori rice
● 3.5 cups of water
● salt, 1∕4 teaspoon
● 1 teaspoon extra virgin coconut oil
● dessicated Coconut
Instructions
1. Soak white rice in double the volume of cold water, about 30 minutes.
2. Add some salt and bring to boil.
3. Add dessicated Coconut flakes and 1 teaspoon extra virgin coconut oil
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4. Reduce heat to very low and simmer for about 14 minutes.
5. Leave the coconut rice to rest for about 5 minutes before serving
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NGUMU
Ingredients
● 1∕2 kg all purpose flour
● 1∕3 teaspoon salt
● 220 ml milk
● 1 egg
● 100 g sugar
● 2 teaspoons baking powder
● 1∕4 teaspoon baking soda
● 30 g unsalted butter or margarine
● 1 teaspoon cinnamon powder
Instructions
1. Add sugar, baking powder, vanilla sugar & butter to the flour. Rub the butter/margarine
in with fingers & mix well, so there are no lumps.
2. Mix the beaten egg with the milk and add them to the above mixture & knead well. In
case the dough is sticky, add some little flour.
3. Cover and let it rest for about 30 minutes
4. Roll the dough to a thickness of about a centimeter, if necessary on a lightly powdered
board and cut into 20 – 30 shapes of your choice.
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5. Heat some oil over medium-low heat. The oil should NOT be too hot, or else they will
brown too fast and the center will be undercooked. About 4 minutes.
6. Enjoy, like in many parts of East Africa, with a cup of tea or coffee.
COCONUT PIE
Ingredients
For pie crust
● 1 cup all purpose flour, sifted
● 1 tablespoon unsalted butter
● 1∕2 teaspoon baking powder
● cup ice water
For Pie filling
● 4 tablespoons (1/2 stick) butter, melted
● 2 eggs, beaten
● 1 tablespoon all-purpose flour
● 3/4 cup sugar
● 1 (3 1/2 ounce) can shredded sweetened coconut (about 1 cup)
● 1 cup coconut milk
Instructions
1. To make pie shell combine 1 cup flour, pinch of salt, 1∕2 teaspoon baking powder, 1
tablespoon unsalted butter and cup ice water. Knead thoroughly and set in the fridge or a
cool place
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2. Remove dough from fridge at least after 30 minutes, roll out into pie tin and bake it as is
for about 15 minutes 180 Degrees Celsius.
3. Removed baked pie crust from oven and add In a large bowl, combine melted butter,
eggs, flour, sugar, coconut, and milk. Pour into pie shell. Bake until firm, about 45 to 60
minutes.
NYAMA CHOMA
To make great nyamachoma, you have to be patient. First in quick curing the goat ribs then
slow roasting it on the charcoal grill/jiko.
Ingredients
● 1/2 teaspoon of sea salt
● a few grinds of black pepper
● 1∕2 teaspoon chilli flakes
● extra virgin olive oil
● 2 cups of warm water with 2 teaspoons of sea salt
Instructions
1. Season you goat ribs with very little sea salt, black pepper, chilli flakes and then
refrigerate for at least 24 hours. This helps to soften the meat and add more taste.
2. Remove from fridge about an hour before grilling the meat, brush it with extra virgin
olive oil or vegetable oil then brush the grill with oil too so that the meat does not stick.
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3. Build your fire in two zones, one should be medium-heat (more charcoal) and the other
side of the fire should be low heat. (less charcoal)
4. Start by browning the ribs on the medium-high heat zone, about 5 minutes or until
charred. The black/char color is the best flavor you can get on meat and it is not burnt,
just charred. Hence the name, nyamachoma.
5. After browning transfer the ribs to the low heat zone where it will cook with mostly by
the smoke and low flame, about 30 minutes per side for well done meat. Basting it with
the warm salty water occasionally which acts as a brine that helps add flavor and
tenderize the meat even further while keeping it juicy. About 15 minutes per side for
medium-rare.
6. Serve with kachumbari
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PANCAKE
Ingredients
● 1 cup sifted flour
● pinch of salt
● 1 egg
● 1∕2 cup milk
● 1 teaspoon baking powder,
● 1 teaspoon vanilla essence
● 1 teaspoon cinnamon powder
● vegetable oil for cooking
Instructions
1. Mix 1 cup sifted flour with pinch of salt, eggs, milk, baking powder, vanilla
essence and cinnamon powder
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2. Set aside for a few minutes and then cook on a non-stick pan, medium heat with a
little vegetable oil for about 3 minutes per side
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FRIED FISH
Ingredients
● Pinch of Salt
● Tilapia fillet, about 200g
● 1 cup flour (season the flour and egg too with salt)
● 1 egg beaten
Instructions
1. Season tilapia fillet with salt
2. Dredge it in flour, eggs, flour then eggs again
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3. Heat pan over medium heat and add some vegetable oil
4. Fry the fish each side about 5 minutes each, turning it only once, best if using a non stick
pan
5. Rest for about 3 minutes
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BIRYANI RECIPE 2
Ingredients

1 KG chicken

3 tablespoons vegetable oil

1 medium size red onion

2 teaspoons garlic paste

2 teaspoons ginger paste

2 tomatoes chopped finely

1∕4 cup yogurt

1/2 teaspoon chili powder

1 teaspoon cumin powder

1 teaspoon garam masala

1 teaspoons curry powder

1 teaspoons salt

black pepper in grinder

2 dried bay leaves

1 fresh green chilie/pilipili kali, chopped finely

2 tablespoons fresh dania/coriander/cilantro stalks (The leaves will be used to garnish
after cooking)

1 tablespoon turmeric

8 cups basmati rice

15 cups water or chicken stock
Instructions
1. Season the chicken with salt, black pepper and chili powder before cooking, add the
yogurt, 1 teaspoon of ginger and 1 teaspoon of garlic and 1 tablespoon of dania/cilantro.
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2. Let it marinate for a few minutes as the chicken comes to room temperature or better yet
overnight for better flavor.
3. Soak rice for half an hour.
4. Bring the water and rice to a boil, reduce heat to simmer and cook for about 11 minutes.
Set aside.
5. Pat-dry the chicken using serviettes or a clean cloth, heat another wide pan/pot and add
the oil then add the chunks of chicken and brown them on medium heat, about 4 minutes
per side. remove and set aside.
6. Add the onions, ginger and garlic, fresh chili, tomatoes and dania/cilantro, brown slowly
for about 3 minutes.
7. Add the garam masala, curry powder, bay leaves and turmeric, let it toast in the pan for
about 1 minute then add 1 cup of water/stock.
MATOKE WITH BEEF
Ingredients
● beef pieces, about 200g
● onion, smal
● tomato small
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● dania 1 bunch
● parsley 1 bunch
● matoke (cooking bananas) 2 cups when chopped and skinned
Instructions
1. Brown your beef on medium heat with extra virgin coconut oil, about 5 minutes per side,
set aside
2. Brown your onion, dania, tomato and parsley leaves, about 6 minutes on lower heat
3. Add some water and deglaze
4. Add the browned beef, chopped matoke, bring to a simmer and add your favorite spice
mixes, simmer for about 20 minutes and remove from fire .
5. Add a few more dania leaves and serve
MUKIMO
Ingredients
● kahurura 1 bunch
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● potatoes 5 medium sized
● peas, 1 cup
● salt, 1∕4 teaspoon,
● pepper
● unsalted butter, 2 tablespoons
Instructions
1. Bring to boil 5 cups of water, add kahurura, potatoes, peas, fresh maize, salt, pepper and
bring to a simmer.
2. Cook for about 20 minutes and drain excess water, add 1 tablespoon of unsalted butter
and mash everything up to make mukimo
KACHUMBARI
Mix chopped red onions, chopped tomatoes, chopped dania all equal parts. Add some fresh
lime juice, salt and pepper
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FRUITS SALAD
Add chopped watermelon, chopped green apple, chopped pineapple and fresh mint into
bowl and serve fresh
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PIZZA
Ingredients
● 1∕3 cup water
● 1 tablespoon of instant dry yeast
● 1 tablespoon of sugar
● 1 cup flour
● pinch of salt
● extra virgin olive oil
● Pesto
● Pizza sauce
● Mozzarella
Instructions
1. Heat 1∕3 cup water and add 1 tablespoon of instant dry yeast and 1 tablespoon of sugar.
Set aside for 5 minutes to activate the yeast.
2. Add sifted flour, pinch of salt, extra virgin olive oil and the yeast mixture, knead for a
few minutes and set in a warm place, about 1 hours for it to rise.
3. Punch it down and cover again giving it time to rise the second time.
4. Roll into flat bread and blind bake, for about 15 minutes 180 degrees Celsius
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5. ladle the sauce on the semi-baked bread, add mozzarella cheese and your preferred
toppings like pesto or anything you like like ham, bacon, chicken
6. Bake pizza for about 10 minutes and cool for 10 minutes
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UGALI SUKUMA
Ingredients

4 cups of water

3 cups of ugali flour

1/4 teaspoon salt

Black pepper in grinder

1 tablespoon unsalted butter
Instructions
1. Bring to boil 4 cups of water
2. Add salt and black pepper and unsalted butter
3. Add the ugali flour, make ugali and lower the heat, cook for about 20 minutes on very
low heat, rest 10 minutes
Sukuma Ingredients

2 bunch of sukuma wiki, shredded

1 small red onion, cut into 1 iinch size

Extra virgin olive oil, 1 teaspoon

1 teaspoon unsalted butter
Instructions
1. Heat your frying pan
2. Add extra virgin olive oil and unsalted butter
3. Add your 1 inch chopped red onions
4. Add your chopped sukuma and season with salt and black peppercook for about 2
minutes and serve immediately when bright green in colour
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BEEF STEW
The best way to add flavour to meat is to season it for a while, what we call a quick cure. The
salt and spices slowly penetrate the meat and add great taste and make it more soft.
It is also important to sear/brown the meat to add more flavour without adding calories.
Ingredients

Good quality beef pieces cut from either ribs, T-Bone or just any good steak. (The steaks
usually are softer and taste much better but cheap cuts can work too but need more
cooking time. Cuts like short rib, brisket, shin (ossobuco) need much more time to cook,
like 2 and 1∕2 hours but they taste amazing after the slow-cooking process.

sea salt

black pepper

brown sugar

garam masala

extra virgin coconut oil

unsalted butter

beef bones

Garlic

ginger

tomato

onion

dania/cilantro

extra virgin olive oil
Instructions
1. Season the beef with sea salt, black pepper, brown sugar and a touch of garam masala
2. Heat a wide pan/sufuria over medium-low heat and add some extra virgin coconut oil
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3. Place the meat of the pan and brown all sides about 5 minutes each side
4. After browning the meat all through, remove from pan and set aside.
5. Lower the heat further and add crushed garlic & ginger, finely grated carrots, chopped
tomato, quartered potatoes and dania/cilantro stalks
6. Add a teaspoon of unsalted butter and sweat them on low for about 8 minutes while
stirring occasionally.
7. Add a teaspoon of cumin powder and let it toast so as to release the flavor, about 1
minute.
8. Deglaze the bits that stick to the pan with water or better yet stock. (stock is just like
soup, you brown some beef bones and garlic, ginger, tomato, onion, dania/cilantro in
some extra virgin olive oil, then add water, simmer for about an hour - the longer the
better).
9. Season with a little sea salt, black pepper and then taste and adjust if need be.
10. Bring to a simmer and cook uncovered for about 30 minutes if using steak cuts , 2 and 1∕2
hours if using short rib, brisket, shin (ossobuco).
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BHAJIA
Ingredients
● Potatoes, about 200g
● 1∕4 cup water
● 1 tablespoon turmeric
● garlic powder, 1 teaspoon
● paprika, 1 teaspoon
● cayenne pepper, 1∕3 teaspoon
● vegetable oil for frying
Instructions
1.
Like the chips, soak them in ice water for about 20 minutes to reduce starch and make
them crunchy.
2. Make batter with water, turmeric, garlic powder, paprika and cayenne pepper powder
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3. Dip potatoes in batter and fry them once, col them and set aside
4. When cooled completely, dip them in the batter again and fry them this time with very
high heat
5. Season now and serve
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CHIPS
Chips or French fries usually have a lot of starch than you would like and that is why it is
important to start by soaking them in ice water for about 20 minutes then pass them through
running water for about a minutes. This step ensures you get crispy and delicious chips every
time.
Leaving the skin on the potatoes also help with the taste as well as nutrition as it has more fibre
and nutrients around the rind of the potato.
This technique applies to bhajia and potato crisps too
The other secret used in hotels and restaurants is frying them twice.
Ingredients
● 500g of potatoes
● about 1 litre of vegetable oil or sunflower oil for a slightly healthier option.
● Sea salt
● black pepper in grinder
● About 5 cups of water with 2 cups of ice or ice cubes.
Instructions
1. Clean the potatoes nicely with a soft brush if they are not cleaned by the grocery store
and then chop them into finger-like shapes or use the equipment/machine if you have
one.
2. Soak them in the ice water for about 20 minutes then run them through running water for
about a minute.
3. Pat them dry with kitchen paper towels or serviettes then heat your oil on medium heat
for about 3 minutes.
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4. Fry them once for about 5 minutes or until almost done. If you are making a lot chips do
this in batches, if you fry them all together they will end up soggy and you want crunchy.
5. Cool them to room temperature on some kitchen paper towels to absorb the excess oil,
about 20 minutes.
6. Next you heat the oil on very high heat for about 3 minutes then you fry them one more
time to get them golden brown and delicious
7. Season with salt and black pepper and leave in kitchen towel to rest and cool.
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8. Serve with kachumbari
ROASTED NDUMA
Ingredients

Nduma/arrowroot

water

salt, 1 teaspoon
Instructions
1. Boil your nduma about 30 minutes in salty water
2. Heat pan and add extra virgin olive oil and unsalted butter.
3. Pan-roast the nduma for about 5 minutes each side to get that amazing brown color which
means flavor
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serve
VEGETABLE SALAD
Ingredients
● 2 cups of shredded cabbage
● 1 small red onion
● 1 small carrot
● 3 tablespoon mayonnaise
● 1∕4 teaspoon sea salt
● apple cider vinegar, 1 tablespoon
● Few grinds of black pepper
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● 1 teaspoon of honey
Instructions
1. Shred the cabbage in your food processor or with a knife and finely dice the red onions.
2. Grate the carrots and set aside.
3. Make salad dressing with 3 tablespoon of mayonnaise, 1 tablespoon of apple cider
vinegar, 1∕4 teaspoon sea salt, few grinds of black pepper and 1 teaspoon of honey or
sugar.
4. Pour the dressing over the vegetables and toss to mix well, serve fresh or refrigerate to let
the flavors mingle, at least 30 minutes or so.
EGG TOAST
Ingredients
● 1 egg
● salt, pinch
● black pepper in grinder
● leftover bread (it is usually harder hence makes a better vehicle for this recipe)
Instructions
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1. Beat the egg with some salt and pepper
2. Dip the left-over bread pieces in the beaten egg
3. Heat pan over medium heat, add extra virgin olive oil and a little unsalted butter, fry the
toast for about 3 minutes per side
BEANS STEW
Ingredients For Bean stew
● 2 cups of soaked beans
● 2 small garlic cloves
● 1 small ginger bulb
● 1 bunch parsley
● 1 stalk of lemongrass
● 1 small white onion
● 1 litre of water/stock
● 1 teaspoon salt
● A few grinds of black pepper for seasoning, not going to make it spicy
● Vegetable oil, 2 tablespoon
● Curry powder, 2 tablespoons
Instructions
1. Soak your dried beans overnight to soften them
2. Heat pan with oil and then brown slowly everything you have prepared except the leaves
of the parsley. About 5 - 7 minutes on medium-low heat.
3. Add the curry powder and then let that toast for a few seconds until it is very aromatic,
then de-glaze the pan with the water.
4. Add some salt and black pepper, bring to a boil, then simmer for about 45 minutes. Add
the chopped parsley leaves after cooking and cover, rest about 10 minutes.
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FISH STEW
Ingredients
● Pinch of Salt
● Tilapia fillet, about 200g
● 1 cup flour (season the flour and egg too with salt)
● 1 egg beaten
Instructions
1. Season tilapia fillet with salt
2. Dredge it in flour, eggs, flour then eggs again
3. heat pan over medium heat and add some vegetable oil
4. Fry the fish each side about 5 minutes each, turning it only once, best if using a nonstick
pan
5. Rest for about 3 minutes
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WALI WA NAZI
Ingredients
● Fresh coconut fruit, broken and grated, coconut water set aside
● White pishori rice, 2 cups
● extra virgin coconut oil
● salt, 1∕4 teaspoon
Instructions
1. Soak white rice in double the water for about 30 minutes
2. Add salt and bring to a simmer over medium heat
3. Add the freshly grated coconut and fresh coconut water, and extra virgin coconut oil
reduce heat and simmer about 14 minutes
4. Rest for about 5 minutes and serve
MASHED POTATOES
Ingredients
● 3 cups of water
● 4 medium sizse potatoes
● 1∕3 teaspoon salt
● black pepper in grinder
● 1 bunch dania
● few leaves or fresh rosemary
● unsalted butter, 2 tablespoons
Instructions
1. Bring to boil some water, add salt and pepper, and potatoes, cook for about 20 minutes or
until they are almost soft.
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2. Add a tablespoon of unsalted butter, 1∕3 teaspoon of chopped fresh rosemary and 1
teaspoon of chopped fresh dania. Mash with a potato masher or mwiko
3. Serve
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MATUMBO RECIPE
Ingredients

500g matumbo/tripe (rinsed thoroughly)

1 tablespoon extra virgin olive oil

1∕2 teaspoon unsalted butter

1 red onion

1 tablespoon of cilantro/dania stalks

3-4 garlic cloves, crushed

3 small cherry tomatoes

Small piece ginger, grated

1 teaspoon curry powder

1 teaspoon ground cumin
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
1∕2 cup of water

sea salt

black pepper in grinder
Instructions
1. Boil your tripe until with ginger, garlic, dania/coriander and chili peppers until soft, about
1 hours on medium heat adding water if need be. This will tone down any aromas from
the matumbo. Drain and reserve the liquid/stock
2. Heat pan, add the oil and butter then brown your crushed garlic, more grated ginger,
cilantro/dania stalks and tomatoes.
3. Add your pre-boiled tripe/matumbo, a little water/stock and cook for about 15 minutes.
4. Garnish with the dania/cilantro leaves
BANANA AND MEAT SOUP
The best meat for this soup is Kienyeji chicken as it cooks slow and yields awesome flavor
when cooked for long.
Ingredients
● keinyeji chicken pieces, about 0.5 KG
● Cooking bananas, about 2 cups when chopped
● vegetable oil
● onions, small
● tomato, small
● dania, 1 bunch
● potatoes, 3 small
● water, double the amount of soup you want to make as the liquid reduces by half
Instructions
1. Brown your chicken pieces in some vegetable oil, about 5 minutes per side on
medium-low heat.
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2. Add your onions, tomatoes, dania, potatoes and brown them too, about 5 minutes then
add water and bring to a boil, reduce and simmer for about 1 hour or even more times for
more flavor.
3. 20 minutes before finishing to cook, add the chopped cooking bananas now so as to
avoid overcooking them, serve
BANANA CAKE
Ingredients
 1 cup all purpose flour

3/4 cup sugar
 50g butter, melted
 1 egg, lightly beaten
 1 teaspoon vanilla essence
 1/4 cup (60ml) buttermilk (to make buttermilk simple combine 2 tablespoons of vinegar
or fresh lemon juice with 1 cup of milk and let stand for a few minutes.
 1/2 cup mashed banana
Instructions
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1. Preheat oven to 180C. Butter your baking pan
2. Sift flour into a large bowl. Stir in sugar, add allspice/cinnamon baking soda and baking
powder. Set aside Add butter, egg, vanilla, milk and banana. Combine wet ingredients
with dry ingredients
3. Pour into prepared pan. Bake for 30-35 minutes or until a skewer inserted into centre
comes out clean. Set aside in pan for 10 minutes to cool slightly. Serve warm or transfer
to wire rack to cool completely.
FRENCH BEANS STEW
Ingredients
● garlic paste
● ginger paste
● leeks, chopped finely
● tomatoes, crushed
● onions, chopped coarsely
● dania stalks, chopped finely
● water, 2 cups
Instructions
1. Start by browning of some garlic, ginger, leeks, tomatoes, onions and dania stalks.
2. Add your favorite spice mix and toast gently, about 1 minutes
3. Add some water, deglaze the pan and start building a sauce/stew in which the French
beans will be cooked in
4. After about 10 minutes, add your french beans and cook for about 10 minutes on low heat
to avoid over-cooking them, you want them crunchy.
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5. Add the dania/coriander leaves after removing from heat
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MUTHOKOI
Ingredients
● 1 cup Pigeon peas, soaked
● fresh maize, 1 cup
● onion, small
● tomato, medium,
● dania/coriander, 1 bunch
Instructions
1. Soak your pigeon peas for at least 7 hours
2. Brown your garlic & ginger paste, add chopped onions, chopped tomato and chopped
dania, sweat them for a few minutes on low heat.
3. Add curry powder and toast for about 1 minute.
4. Add your soaked peas plus soaking water, add some fresh then simmer for about 45
minutes or until peas are soft
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POTATOE CRISPS
Ingredients

Few medium sized potatoes , sliced 1/8th of an inch thick on a mandolin

2 tablespoons distilled white vinegar

vegetable oil

salt
Instructions
1. Slicer or grater, rinsed under cold running water and stored in water
2. Drain potatoes. Combine vinegar and 2 quarts water in large saucepan.
3. Bring to a boil over high heat. Add potatoes and cook for three minutes. Drain and
spread on paper towel-lined rimmed baking sheet.
4. Allow to dry for five minutes, moving potatoes around to get even drying.
5. Meanwhile, heat oil in pan on medium heat. Add 1/3 of potato slices
and cook, stirring and flipping constantly until potatoes release no
more bubbles, 10-20 minutes. Transfer crisps to a large bowl lined with
paper towels, sprinkle with salt, and toss to coat (smaller chips may
cook faster than large ones and should be removed from the oil as they
finish).
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PUMKIN DESSERT
Ingredients
● Pumpkin slice
● 1 cup (about 250g) of all purpose flour
● salt, a pinch
● black pepper, few grinds
● cinnamon, 1 teaspoon
● baking soda, 1∕4 teaspoon
● baking powder, 1 teaspoon
● Fresh lime juice, 2 tablespoons
● butter, 1∕2 cup
● sugar, 1∕2 cup
● 1 cup milk
Instructions
1. Boil pumpkin slice, drain and then mash into puree
2. Sift 1 cup (about 250g) of all purpose flour.
3. Add some salt, black pepper, cinnamon, baking soda and baking powder
4. Whisk your pumpkin puree, butter and sugar together, add some vanilla essence/extract,
then add the fresh lime juice and milk and mix gently
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5. Stir the dry ingredients into the wet ingredients but make sure to stir only a few times to
avoid making the muffins heavy and doughy.
6. Butter your muffin pans, preheat oven to 190 Degrees Celsius. Bake them for about 23
minutes or until a skewer comes out clean when inserted into the pastry.
SPAGHETTI
Ingredients

Spaghetti, 1 pack 200g

⅓ teaspoon extra virgin olive oil

¼ teaspoon sea salt

Black pepper in grinder

Water, about 4 litres in a tall sufuria
Ingredients
1. Bring to boil some water in a tall sufuria.
2. Add some sea salt, black pepper and a touch of extra virgin olive oil.
3. Drop your spaghetti in, fully immersing the pasta into the water and cook uncovered.
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4. Always undercut the cooking time on your spaghetti packet, if it says 10 minutes, cook it
for about 9 minutes to ensure it is not overcooked as it still remains cooking with steam
even after removing from the cooking water.
5. Drain and serve
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