All posts by worldsss

Tumbukiza. No cooking oil


Beef, potatoes, spinach, onions, tomatoes, garlic, salt and pepper.

Boil the meat first, same water level as the meat in the sufuria, for about 30 minutes. Then add potatoes, onions, garlic, tomatoes, salt and pepper. Cook on low heat for about 15 minutes not to overcook the potatoes, add spinach cook for about 3 minutes. Serve

Credit: Fredrick Murithi

Cinnamon Crepes

1 cup all-purpose flour 
2 1/2 tablespoons white sugar
2 teaspoons ground cinnamon
1 cup milk 
2 eggs 
Pinch of salt

Mix flour, sugar and cinnamon together in a bowl. 
Whisk milk and eggs together in a separate bowl. Pour milk mixture into flour mixture. Whisk until well blended. 
Heat a lightly oiled pan over medium heat. Drop batter using a measuring cup onto the pan and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Enjoy

Credit: Fredrick Murithi

Homemade pan fried mbuzi and potato chips


  • 7 unpeeled medium potatoes (about 2 pounds)
  • 2 quarts ice water
  • 5 teaspoons salt
  • 2 teaspoons garlic powder
  • 1-1/2 teaspoons celery salt
  • 1-1/2 teaspoons pepper
  • Oil for deep-fat frying


  • Using a vegetable peeler or metal cheese slicer, cut potatoes into very thin slices. Place in a large bowl; add ice water and salt. Soak for 30 minutes.
  • Drain potatoes; place on paper towels and pat dry. In a small bowl, combine the garlic powder, celery salt and pepper; set aside.
  • In a cast-iron or other heavy skillet, heat 1-1/2 in. of oil to 375°. Fry potatoes in batches until golden brown, 3-4 minutes, stirring frequently.
  • Remove with a slotted spoon; drain on paper towels. Immediately sprinkle with seasoning mixture. Store in an airtight container.

Credit: tasteofhome

Picture: Fredrick Murithi

soft carrot chapatis and betta grain(dengu special)

Soft layered carrot chapatis


12 servings

  1. 3 cups All purpose flour
  2. 2 medium sized grated carrots
  3. to taste Salt
  4. Enough warm water
  5. Cooking oil


  1. In a bowl mix the flour, grated carrots and salt.  
  2. Make a well at the centre and add warm water in bits kneading the flour in a medium soft dough.  
  3. Wrap the dough in cling film or cover using a damp kitchen cloth and leave to rest for about 30 minutes.  
  4. Cut a portion of the dough and roll out.  
  5. Apply oil on the rolled out dough and cut into strips.  
  6. Fold each strip into layers to form a ball. Each ball makes one chapati.  
  7. Roll out the balls into round shapes (chapatis) ready to cook.  
  8. Place each chapati on a hot pan and cook under medium heat till it is evenly cooked and golden brown.  
  9. Serve with with love and stew of choice

Credit: cookpad

Picture: Fredrick Murithi

chicken pilau

225g basmati rice
400g chicken
1 tbsp vegetable oil
1 medium onion, chopped
1 teaspoon ginger, crushed
1 1/2 tsps garlic, crushed
1 large tomato, chopped
1 tsp ground cinnamon
1/2 tsp ground cloves
1 tsp green chillies, crushed
1 tsp garam masala
600 ml water

Wash the rice and leave it to soak in cold water for 20 minutes 
Remove the skin from the chicken(not must) 
Cut the chicken into bite size pieces and transfer to a saucepan. Add enough cold water to cover the chicken and bring it to the boil. As soon as the water starts to boil, turn off the heat and drain off the water. 
heat the oil in a large non-stick pan, add the onions and cook until brown. Stir in the ginger and garlic and then the tomato. Cook for a minute and then add the remaining ingredients except for the rice, followed by the chicken. 
Add 50ml of the water and cook on a high heat for 5 minutes. The reduce the heat and simmer for 10 minutes. 
Add the rice and the remaining water. Cover and cook on a high heat until it starts to boil, then reduce the heat to low and cook until all the water has evaporated. 
Remove from the heat and allow to stand for 5-10 minutes before serving.

Credit: Freddy

Beef Tumbukiza with matoke. No cooking oil


9 – 10 green bananas (Peeled and chopped into halves)

2 tomatoes (washed and diced)

1 cup of water

1 onion (washed and diced)

1 carrot (diced)

2 cloves of Garlic (thinly diced)

½ kg of meat (cut into pieces)

Oil for frying

1 green capsicum/hoho (washed and diced)

1 bunch of fresh coriander/ dhania ( chopped)

Salt to taste

¼ tsp of cayenne pepper


In a cooking pot, fry the onions and garlic until soft.

kenyan matoke

Add the meat and cook until brown.

matoke ya nyama

Next, add in the tomatoes, carrots, green capsicum, green bananas, salt and cayenne pepper.

matoke recipe

ndizi recipe

Stir and cover.

ndizi ya nyama recipe

Cook for a few minutes until the tomatoes and capsicum are soft (keep checking and stirring to avoid any burning)

how to cook matoke

Next, add in water, just enough to cover the matoke.  Cook for another 10 minutes until the bananas are tender but not mushy and the sauce is thickened a little.

how to cook matoke

At this point you can do a taste test and adjust your seasoning ( salt and pepper) if necessary. Switch off fire.

The final step, take your coriander/dhania and stir into the ready matoke ya nyama.

Serve this delicious Kenyan plantain recipe and enjoy.

kenyan ndizi recipe

Try this out and let me know how it goes

Credit: talkingtonelly

First Picture: Fredrick Murithi

Bobotie and Malva Pudding: South African Cuisine


Bobotie (Serves 6-8)
2 thick slices of stale white bread
1 tbsp. vegetable oil
1/4 c. butter
2 large onions, chopped
1 3/4 lb. ground beef (sirloin apparently works best)
3 cloves garlic, crushed
3 tsp. garam masala
1 tsp. tumeric
2 tsp. ground cumin
2 tsp. ground coriander
3 cloves & 5 allspice (I ground these up by hand with the peppercorns)
1/2 tsp. peppercorns
1/2 c. golden raisins (dark ones are OK too)
1/4 c. sliced almonds
2 tbsp. chutney**
Salt and freshly ground black pepper
2 bay leaves (or 6-8 lemon leaves)
1 c. milk
2 eggs, beaten

1. Preheat the oven to 350 degrees. Grease a 9″x13″ pan. Soak the bread in the milk then squeeze it out, adding the squeezed-out milk back into the original cup; if you now have less than a whole cup, top it up. Add the eggs and whisk just until mixed.
2. Saute the onions in the vegetable oil over medium heat until they start to turn translucent. Add the spices (not the bay leaves), nuts, chutney, and raisins, and cook for about 30 seconds. Add the meat and bread and cook, stirring, for a minute or two just until the beef starts to brown.
3. Turn the meat into the prepared pan, place the bay leaves on top, and pour the egg-milk mixture over it. Bake for 30 minutes until the custard on top has set.
**South African chutney is sweeter than Indian; you can fudge it by combining duck sauce and apricot jam.


Malva Pudding
1 egg
1 c. (250 ml) sugar
1 c. flour
1 tsp. (5ml) baking soda/bicarb
Pinch salt
1 tbsp. (15 ml) apricot jam
1 tbsp. butter, melted
1 tbsp. white or cider vinegar
1/2 c. (125 ml) milk

For the Sauce:
1/2 c. heavy cream
3 tbsp. (75 g) butter
1/2 c. sugar
1/4 c. (60 ml) brandy

1. Preheat oven to 350F. Butter an 8″ square pan or 9″ pie pan. Sift flour, baking soda, and salt and set aside.
2. Beat egg and sugar together well, and add the jam. Melt butter, add vinegar and milk, and add alternately to egg mixture with sifted dry ingredients.
3. Pour into the prepared pan and bake covered loosely with foil for 45-60 minutes.
4. Combine sauce ingredients in a saucepan and bring to a boil. Pour the sauce over the pudding immediately after it comes out of the oven. Serve warm with custard, cream or ice-cream.

 Adapted from South African Gourmet Food & Wine

Cream Biscuits


2& 1/2 cups flour 250 g butter 1/2 cup icing sugar 1 tsp almond essence 1/2 cup corn flour Pinch of salt


1-Beat butter & sugar until light & fluffy. 2-Add essence & sifted dry ingredients, Form into a soft dough. 3-Roll out cut round discs n a fork to make patterns. 4-Bake at 180 for 15 mins.. Sandwich together when cool.


80g butter 1 cup sifted icing sugar Beat together. Add 1/2 tsp almond essence. Mix well.

Credit: KLC-J