Mbaazi za Nazi (Pigeon Peas in Coconut Milk)

dry pigeon peas

mbaazi:dry pigeon peas

Today I woke up feeling positively energized and inspired. Inspired to follow my dreams and manifest them. Life can change in an instant, it’s the act of coping with what happened that really matters. The last months haven’t been the easiest in my life. Most of you might have noticed that since last year and today, I have only managed to post one recipe.

Last autumn, my life took a turn that I didn’t see coming and never would have thought of (that’s a story for another day). Out of the whole experience, I have learned to look at life from a different angle and accepting circumstances as they are instead of trying to change them or run away. At first I wanted to run away from it all – when I say running I don’t necessarily mean jogging – I mean running as first as I could, lung burning run. Run off my fears and anxiety… run off my anger… run off the reality… I did try to run, only to make things worse. I guess it is in our human nature to try and run away from the reality from time to time. But once we realize we cannot change things to be the way we wish/want them to be and start accepting them as they are, life becomes much more easier. Instead of lamenting of the things that we’ve lost in the past, it’s good to learn to let go and see each new day as another opportunity to being a better person that we weren’t yesterday. What seems like the end of everything, it is actually the beginning of something new, another chapter in life. Everything happens for a reason, nothing is a coincidence. I have named the autumn of last year “The Golden Autumn” and am so grateful for each and every lesson it has taught me.

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Viazi Karai (Potatoes in Gram Flour)

Happy New Year everyone!

It is yet another year, still very young and fresh! Who knows what it holds for us?

As we find out, here a recipe of one of my all time favorite snack to kick-start the New Year with.

Viazi karai are basically boiled potatoes coated in a batter made of white flour, gram flour and saffron or turmeric powder then deep-fried. They are then served with tamarind chutney (but any other chutney would do).

These potatoes are a major street food snacks in the Kenyan coast and are among other beloved snacks in the Kenyan cuisine. They can also be served for breakfast or as a side dish.

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Roasted Chicken with Garlic Butter and Vegetables

roasted chicken with garlic butter

It’s Friday afternoon and I can feel the gentler pace of the weekend creeping in. Too often my weekends are poles apart from my weekdays. While the week is full of chaos and running from home to work and back, my weekends are spent in a slow motion. The slowdown brought by the end of the week changes everything. As I approach the weekend, everything in me inside and out slows down as well. I am openly and willingly admitting that, naturally I am a slow person. And I love it. The art of slow living gives me such inner peace that sometimes, if assigned to do something I fall in love with the process more than the final product.

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Kenyan Sponge Cake

simple kenyan spongcake

A few weeks ago, my friend (and neighbor) came over at my place for an afternoon tea and a catch up session.

The last time we actually had a decent girly talk and a good heartily laugh was before she had her baby! And hey, that was 9 months ago!! Not that we live far from each other, but we seemed to be too busy with our daily life’s that we didn’t realise how time had passed by quickly.  Of course, we kept in touch through phoning and texting, but that is not the same as tapping it in the air in person after a good gossip.

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Oven Baked Garlic & Rosemary French Fries + Masala Sauce (chips masala)

chips with masala sauceYesterday was our anniversary  (5 years and 7 months yeah!) I still cannot consider how time passes by quickly. It seems like we just met yesterday yet at some point I feel like have known him all my life and even the life before!

Since I had the day off, I wanted to prepare something special yet healthy and of course not time consuming (we all have that issue of time, I bet, don’t we?)  I had potatoes in my pantry – I always have potatoes somewhere around the kitchen since there are so many things one can do with them– and after debating with myself of weather to do some quick potato salad or baked potatoes, someone inside me was yearning silently but with an increasing frequency for something spicy! While I was tempted to do Kenyan Chips Masala, I decided to give the recipe a few twists of my own hence making it healthier.

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e-CookBook Release

At long last, the long awaited e-Cookbook is here ! Hurray!!!!! 😉

I am more than overwhelmed to announce that my first eBook; The Best of the Kenyan Cuisine – Authentic Recipes for Family and Friends is finally here! After months of hard work, I finally managed to put everything together.

Exactly two years ago I started this blog and today, Am here with my first eBook!! I really didn’t think I’ll come this far. A number of times I’ve received inquires from my readers If I had a Booklet and my answers were always No until one day, it hit on me that I could actually do a collection of the best of the Kenyan Cuisine.

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Happy 2nd Anniversary + E-Book Introduction

When I stand Before God at the end of my Life,
I Would Hope that I would not have a single
bit of my Talent left, and Could say;
“I used Everything you Gave Me”
Erma Bombeck 1927-1996


It’s my Blog’s 2nd Anniversary!!!!

2 Years ago, I decided to embark on this Journey of sharing my simple and Authentic Kenyan Recipes on this Blog. I have to admin that, It’s been an Adventures one and with lots of lessons I never knew I’d have to learn.

When I first started, I did not have a slightest idea of how much work there is to have a successful food blog! All that I wanted was simply take a few photos and share my easy Recipes. But to my surprise, there was more to that. I’ve had to learn a lot about Blogging, Food photography, Food styling, Editing, technology, which key words to use e.t.c and… I am still learning!

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Kaimati – Kenyan Fried Sweet Dumplings 3 Ways

Kaimatis are an indulgent Kenyan Coast specialty where by, gooey dough balls are coated with sensational syrup. In addition to tasting heavenly, they are also extremely easy to make.

In many Households, these delicacies are mostly prepared during the Holy Month of Ramadhan as a dessert or a delightful snack, but they can also be found on the humid streets of the Kenyan Coast as street food anytime of the year.

The first time I tasted Kaimati was when I was 6 years old. I had just came home from school and instead of finding my usual snack ready (coconut biscuits with a glass of milk) there was something new in our wooden bowl. Something have never seen before or rather tasted. The little golden brown dough balls looked extra ordinary harmless, but something in them was telling me; “I-dare-you-can’t-stop-me-at-ONE!

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Roasted Rack of Lamb

lamb rack 1

Liebe geht durch den Magen” A German sayingthat in English translates to;                                                                                    “The way to the Heart is through the Stomach”

Happy New Month Everyone!

Strange how time passes-by quickly! It seems like only yesterday we celebrated Valentines Day and today it’s already the 5th of March!

The whole of last week, I was down with a very bad cold  (am better now though  otherwise I wouldn’t be typing this) and since I could not do much, rather than lay in bed with an XXXL pack of Kleenex, hot-water-bottle and a flask of lemon-ginger-honey-tea to sooth the flu, my fiancé was such a big help. He went shopping, did the vacuum, fixed us quick dinners and…. even prepared me a detoxifying bubble bath with lavender and tea tree essential oils.

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Oven Baked Whole Red Snapper + Happy Valentine

oven baked red snapper

On a thursday afternoon, I visited one local Indian market recommend by a friend to get some fresh fish. At first I wanted to get Tilapia, but as they unpacked fresh fish, I couldn’t get my eyes off this gorgeous fresh-looking whole red snapper stirring at me with its clear bright eyes, telling me please pick me ;-). Bought. The fish monger gladly cleaned, removed scales and gutted it for me. Now I couldn’t wait to get home to prepare it.

For this beauty of a fish, I decided to only use the most simplest marinade I had at home. Just like my mum used to do it, actually she still cooks her fish this way for as long as I can remember. Since Kenya has got the most tastiest fish from Lake Victoria all the way to Indian Ocean, we know how to preserve the natural taste of it by only using the most affordable, quickest and easiest marinade you can think of. If you happen to oder fish in a local restaurant anywhere in Kenya, put smile on and ask the waiter/waitress what marinade had been used on the fish, you’ll be surprised because mostly only salt and lime juice is used, yet its taste lives you craving for more. Thats what i exactly used on the this recipe with just a little bit of a twist.

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