Boil beef for about 30 minutes the add onions, garlic, tomatoes, salt, pepper and potatoes.

Reduce heat and cook for about 15 minutes.

Ready. No cooking oil
Serve with accompaniment of your choice

Credit: Fredrick Murithi‎

Ingridients-

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

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

Fry onions and garlic to golden brown, the add tomatoes salt and pepper and cook to paste, add potatoes and a bit of water, cover and let it cook for about 10 minutes, add the boiled githeri and simmer on low heat for about 5 minutes. Serve

Credit: Fredrick Murithi‎

Ingredients

• 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

Directions

• 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 layered carrot chapatis

Ingredients

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

Steps

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

Ingredients-
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

Method
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

Boil the chicken for about 45 minutes

then add potatoes, onions, garlic, tomatoes, salt and pepper

and cook for about 10 minutes not to overcook the potatoes,

add spinach and cook for about 3 minutes. Serve

Credit: Fredrick Murithi‎

Ingredients

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

Directions:

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

Add the meat and cook until brown.

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

Stir and cover.

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

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.

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.

Try this out and let me know how it goes

Credit: talkingtonelly

First Picture: Fredrick Murithi