Kitchen Lab @tomyroots - Tumblr Blog | Tumlook (2024)

Sorghum Grain Bowl

Pressure Cooker Simmer Sauce

I normally meal prep on Sundays to ensure that I have easy prepared meals during the weekday. I normally make this tomato-based simmer sauce as a base for other meals tat I am cooking during the week.

It consists of mainly tomatoes and aromatics that I cook down in the pressure cooker. It makes an easy cooking sauce that I use as a base for cooking other meals since I don’t have to dice any onions/leeks, aromatics or tomatoes each meal since everything is cooked at once in the simmer sauce and all you have to add is your choice of cooked meat or beans.

You can use any spices that you have on hand, just be carefully not to go overboard. You can adjust the sauce based on the final dish you will use it once you are done with it in the pressure cooker.

If you don't have any fresh tomatoes, canned diced tomatoes are also good to use.

Yield: 8 cups of sauce

2tbsp vegetable oil

2 cups chopped leeks or finely diced onion

1½ -inch knob fresh ginger, peeled and grated ( about 2 tbsp)

4clovesgarlic, finely chopped

2 tbsp ground coriander

1 tbsp ground cumin

1 tsp ground turmeric

½ tsp chile powder or paprika

2 bay leaves

2 tsp salt

6 cups tomatoes, chopped with their juice

1cupwater

Method

Place your stovetop pressure cooker on the gas range set over medium-high heat , then add the vegetable oil.

Add the leeks or onions, garlic, ginger and sauté until the leeks/onions have become soft and are just beginning to take on some color, about 10 minutes.

Stir in the coriander, cumin, turmeric, paprika, bay leaves, salt and pepper. Stir them and allow to cook for 30 seconds, ensuring they do not burn or scorch the bottom on the pressure cooker.

Add the 6 cups of fresh tomatoes with their liquid then stir in the water into the pot.

Lock the lid onto the pot, set over high heat and bring to a high pressure Once this pressure has been reached, reduced the heat as much as possible maintaining this pressure.

Cook for 20 minutes. Reduce the pressure by setting the pot off heat and let the pressure in the pot fall back to normally naturally, about 30 minutes.

Unlock and open the pot. Stir well before using it immediately or serving it into containers to be placed in the fridge for 3 to 5 days or it can also be frozen for later use.

Lentil Salad

The weather in Nairobi has been getting much warmer compared to the cold spells we had been experience the early week of September. It is not yet quite warm but the weather is nice enough for lentil salad.

The best thing about this salad is that it can be a main dish or a side for a main course depending on what you are eating. It also keeps well in the fridge for up to 3 days so you can make it ahead for lunch or supper.

You can use any other vegetables you like in this salad they do go really well. Just ensure that you add the dressing to the lentils while they are warm to ensure the flavors are well absorbed into the lentils.

Ingredients

5 cups cooked green lentils (2 cups dry green lentils)¾ cup chopped red onion2 cups celery, chopped1½ cups diced carrots1 cup diced bell pepper1 cup cilantro or flat-leaf parsley or use part mint, or a blend of all three herbs, choppedZest and juice of an orange

Dressing

¼ cup vinegar- red wine vinegar, white wine vinegar or apple cider vinegar

¼ cup vegetable oil

3 garlic cloves, finely minced

1 ½ tbsp freshly grated ginger

1 tsp ground cumin

¼ tsp ground coriander

¼ tsp red pepper flakes, more if needed

1 tsp salt

1 tsp freshly ground black pepper

Method

If you are using dried lentils, cook them in plenty of water until they are tender but still firm. Drain out the water and place them in large bowl.

If the lentils are already cooked, microwave them in a heatproof bowl with a splash of water for 2 minutes or until they are warm.

You need the lentils to be warm in order for them to absorb the dressing

Mix dressing ingredients in a smaller bowl until they are thoroughly mixed then add the dressing to the warm lentils. Toss to combine to ensure every lentil is properly coated in the dressing.

To the lentil mixture, add the chopped red onion, celery, carrots and bell pepper. Add the zest and juice of the orange and toss to combine to ensure the salad is well coated in dressing.

Taste, adjust salt and add chili flakes if you like. I usually add a little more salt after this sits a while.

Add the herbs about 30 minutes before serving and toss to distribute the herbs into the lentil salad.

Chocolate Chip Banana Snack Cake

It can be said 2020 is the year that Banana Bread had its shining moment. If you do a web search, you will come across a multitude of banana bread recipes.

This recipe is a combination of 2 recipes from an old recipe book that I tinkered with the measurements to have a banana bread that is not overly sweet but still delivered a banana flavor.

The chocolate is another added texture component to the banana bread. You can also add Carob chips, which are also an interesting flavor, not the same as chocolate but they work perfectly in this recipe.

Ensure you have ripe bananas whose skin has a lot of black speckles which would result in a delicious cake. Anything less than that would result in a bland cake, void of any banana taste and it would be very pale in color since there are no sugars present to caramelize.

Yield: 8 servings

2 cups all-purpose flour

½ cup sugar

¾ tsp baking soda

½ tsp salt

3 very ripe bananas, mashed well (about 1½ cups)

2 large eggs, beaten lightly

4 tbsp vegetable oil

¼ cup plain yogurt

1 tsp vanilla extract

1½ cups semisweet chocolate chips or roughly chopped chocolate

Method

Preheat your oven to 180° C (350°F) and adjust the oven rack to the middle position in the oven.

Grease and flour the bottom and sides of an 8-inch square baking pan.

In a bowl, whisk the flour, sugar, baking soda and salt and set the dry ingredients aside.

In another bowl, mix the mashed bananas, eggs, vegetable oil, yogurt and vanilla extract until well combined and blended.

Lightly fold the banana mixture into the flour mixture using a spatula until they are just combined and the batter looks thick and chunky.

Add ¾ cup of the chocolate chips or chopped chocolate pieces to the batter and mix to ensure they are evenly distributed.

Transfer the batter into the prepared baking pan and smooth the top with a spatula. Sprinkle the remaining ¼ cup of chocolate chips evenly on the top.

Bake for about 45 to 55 minutes, until toothpick inserted to the center comes out clean, rotating the pan halfway through baking.

Cool the cake in the pan for 5 minutes then transfer to a wire rack for cooling.Serve warm or at room temperature.

Pressure Cooker Beef Short Ribs

Short ribs generally require long periods of cooking in order to break down the connective tissues in the meat and make the meat tender. So instead of braising for 3-4 hours, we are using the pressure cooker to cut down the cooking time and still infuse flavour into the ribs. So you can have an easy meal in half of the time it takes to braise with very little clean-up.

For this dish it is easier to make it the day before, chill then skim the fat off top.Make sure to sear all sides of the ribs because this will yield the best flavor.

Also if you don't have any Korean chili paste (gochujang), you can use chile powder depending on degree of heat and spiciness you prefer.

Yield: 6 servings

Ingredients

1½ to 2 kg bone-in beef short ribs

2 tsp salt, more as needed

2 tbsp coriander powder

1 tbsp ground cumin

1 tbsp dried rosemary

2 tsp dried oregano

2 tbsp freshly ground black pepper

1 tbsp vegetable oil

1 cup chopped leeks, white and light green parts

4 garlic cloves, minced

2 tbsp Korean pepper paste (gochujang)

3 tbsp tomato paste

1 cup freshly squeezed orange juice or apple cider

Method

In a small bowl, combine the spices, salt and pepper and mix well. Place the short ribs in a bowl and sprinkle the spice-mixture all over the ribs and leave them to marinade for 2 hours or overnight.

Heat the oil in a stovetop pressure cooker set over medium heat. Add the short ribs in batches as necessary to avoid crowding and brown them well on all sides, turning occasionally, about 3 minutes on each side.

Transfer to a plate and repeat with the remaining short ribs.

While all the beef short ribs have been browned, add the sliced leeks to the pit; cook, stirring often, until softened and aromatic, about 4 minutes.

Stir in the garlic for a few seconds, then add the Korean chili paste (gochujang) and tomato paste. Let them cook for 2 minutes.

Stir well, the pour in the orange juice and scrape up any browned bits in the pot. Add the browned short ribs and nestle them in the liquid mixture.

Lock the lid onto the pot. Raise the heat to high and bring the pot to high pressure. Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 25 minutes.

Reduce the pressure by setting the pot off heat and allow the pressure to fall to normal naturally, about 25 minutes.

Unlock and open the pot. Transfer the meat to a large cutting board. Use a spoon to skim as much fat off the sauce in the pot as possible.

Set the stovetop pressure cooker back over medium heat. Bring the sauce to a simmer, stirring occasionally; continue boiling the sauce, stirring often, until reduced by half, 7 to 10 minutes.

Stir the meat back into the simmering sauce to reheat.

Serve with mashed potatoes, polenta or rice.

Pressure Cooker Lentil with Sweet Potatoes

I got a stove-top pressure cooker last year and it has been a life-saver. I use it at least once a week to prepare legumes ad beans for cooking or even grains for meals during the week. Since food is cooked at high pressure, it makes cooking easy and fast for dishes that would have taken long to prepare

Pressure cookers have come a long way in terms of safety features and also functionality. I would recommend an electric pressure cooker if you are new to cooking with it since it is more versatile and easy to control. Popular brands include Instant Pot, Mealthy and other multicookers in the market

My current kitchen doesnt have electrical sockets that’s why I like my stovetop one.

This dish is easy to make and can be frozen for 4 weeks if you have a lot. The sweet potatoes lend some sweetness to the dish and also thicken it slightly.Lentils are a cheap source of protein for plant-based meal and they don't require soaking thus making it easy to cook this meal in less than 30 minutes.

Yield: 6 to 8 servings

2 tbsp vegetable oil

1 cup diced leeks or onions

1 cup diced carrots

2 tbsp freshly grated ginger

2 tbsp curry powder

1 tbsp ground cumin

½ tsp cayenne pepper

1 tsp salt

½ tsp freshly ground black pepper

4 sprigs fresh thyme

1 bay leaf, fresh or dried

1 cup green lentils

2½ cups peeled sweet potatoes, cut into ½-inch cubes

1½ cups diced tomatoes, with juice

4 cups water or vegetable broth

5 cups chopped greens (Swiss chard, kale, mustard greens. Collard greens, terere)

Method

Add oil to the pressure cooker set over medium heat. Once the oil is hot, add the leeks and carrots, stir.

Continue to cook the leek-carrot mixture, stirring often, until the leeks appear translucent and the carrots are softened, about 6-8 minutes.

Add the ginger, curry powder, cumin, cayenne pepper, salt, black pepper and thyme sprigs (You can tie the thyme sprigs and bay leaf together, makes it easier to remove from the pot later)

Sauté until the mixture starts to stick at the bottom of the pot, about 2 minutes.

Add the lentils and sweet potatoes to the pot and stir to coat them in the spices. Let cook for 2 minutes. Add the diced tomatoes and water/vegetable broth.

Cover and seal the pressure cooker, and then set to cook on HIGH pressure for 10 to 13 minutes.

After 10 to 13 minutes of high pressure, switch off the heat and allow the cooker to release pressure naturally. This will take about 10 to 13 additional minutes.

Open the lid and stir the soup. Remove the thyme stems, leaving the leaves in the soup. Add greens, lemon zest and juice.

Stir to combine and season with salt and pepper, to taste. If the soup is too thick for your liking, thin with a bit of water or additional stock until you reach your desired consistency.

Sprinkle with chopped cilantro or parsley before serving it with rice or chapattis.

Lattice Braid Apple Pie

I haven't made pie in a while so I decided to make an apple pie so that Mum could learn and I could get a chance to practice making a lattice crust since it has been a while.

You need both butter and shortening for the crust; the butter provides flavor and the combination of both fats with what creates a flaky, delicate crust that complements the apple filling.

The filling and pie dough can be made 3 days in advance and assembling done a few hours before you bake.

Yield: Makes 9-inch pie

Serves: 8 to 12 people

For the filling

900g-1kg green apples (approximately 10 medium-apples), cored and cut into ½-inch pieces

½ tsp ground cinnamon

½ tsp ground cardamom

¼ tsp freshly ground nutmeg

2 tsp apple cider vinegar

Zest and juice of 1 medium lemon

1-inch fresh ginger, peeled and grated

½ cup sugar

2 tbsp corn flour

For the crust

2½ cups all-purpose flour

½ tsp salt

8tbsp cold unsalted butter, cut into tbsp-size pieces

8tbsp cold vegetable shortening

½ cup ice-cold water plus more as needed

Additional flour for rolling out dough

1 egg, beaten to blend

1 tbsp sugar

Method

Make the filling: Place the apples in a wide saucepan over medium-heat. Add the cinnamon, cardamom, black pepper, nutmeg to the apple pieces and stir them to distribute it amongst the fruit.

Let it cook for 5 minutes then add the apple cider vinegar, the lemon juice and zest and stir to combine. Cook for 5 minutes then stir in the sugar.

Continue cooking the apples for the next 15 minutes and or until the apples are cooked through but still firm.

Take out the apples into a bowl and cook the liquid left behind until it thickens, about 6 to 10 minutes. Pour in the cooked apple juices to the bowl with apples. Add the corn flour and toss to coat the apples and allow them to cool to room temperature.

Make the crust: Place the flour, salt, butter and shortening in a large bowl.

With clean hands, quickly smooth the mixture together, or use a pastry blender with an up and down motion, until the ingredients look like the size of peas.

Sprinkle ice water over the mixture and stir lightly with a scraper or a fork.

Squeeze a handful of dough to see if it holds together. Mix in more water as needed.

Divide the dough in half and make two chubby discs about 5 inches (12 cm) across.

Wrap the discs in plastic wrap and chill for an hour.

To make the braids: Start with very cold, refrigerated dough. Roll the 1st dough for the top crust into a thinrectangle, about 5mm thickness.Cut out thin, ½ cm-thick (need to cut about33 to 36 strips).

For the other remaining straight strands, you will use them to decorate the rest of the pie.

To start the braid, take three strips and pinch the ends together. Start bringing the side strips into the center and continue until you reach the bottom. Secure the braidby pinching it once more at the base.

Place the stands in the fridge for 10 minute to make them easier to handle while decorating the pie.

Roll the 2nd dough disk into a 13-inch round. Move the crust around on the work surface occasionally to make sure it's not sticking; add extra flour underneath as needed.

Fold the crust in quarters and place it in the 9-inch glass pie dish

To decorate the pie: Begin by laying three parallel strips of pie dough, alternating between the straight strands and the braided strands on top of the filling,leavingabout 2 to 3 millimetersof spacebetween each strip. Fold back eachstrip. Place three strips of dough diagonal to the parallel strips, creating an"X" in the center of the pie.

Continue placing strips of dough, three at a time, onto your pie, folding back andforth until all strips have beenused up.

Cover the pie and chill in the refrigerator for 30 minutes while you preheat the oven to 190°C (375°F).

Lightly brush some of the egg white wash over the entire pie, including the edges and sprinkle with the sugar.

Bake on the middle rack of the oven until the crust is golden and the filling is bubbling , about 40 minutes. Remove from oven and let it cool over pie rack.

Serve warm or at room temperature.

Tofu Curry

It has been a learning curve this June, on trying to incorporate new ingredients to local cuisine. My Mum has been liking eating tofu nut my nephew is still on the fence about it. We are making better progress on broccoli with him to I hope maybe he will eventually like eating tofu.

Tofu is gaining prominence in Nairobi and its environs since it is made from soya beans grown locally. I normally get it at Zucchini Greengrocers and Chandarana supermarket. Being locally mad means it is affordable as I bought 500g at Ksh 120.

I created this dish aas a way to introduce tofu in a different style to my nephew and also get him to eat more broccoli. If you don’t have broccoli, you can use sukuma wiki (collard greens), spinach, pumpkin leaves or any other leafy greens at the end. It is also a great meal for a weekday that is filling and have leftovers for tomorrow'slunch.

Yield: 6 servings

Serves : 4 to 6 people

1½ tbsp vegetable oil

1 cup chopped leeks

½ cup diced carrots

1 tsp ground cumin

1 tsp ground coriander

1½ tsp ground turmeric

⅛ tsp cayenne pepper (optional)

1 tsp salt

½ tsp salt

½ tsp freshly ground black pepper

1 ½ cups chopped tomatoes (around 4 medium)

1½ cup coconut milk

1 cup water

400g firm or extra-firm tofu, cut into 2cm-cubes

500g broccoli florets, (about 3-4 heaping cups)

2 tsp lemon juice or rice wine vinegar

Chopped cilantro, parsley or mint, for topping

Method

In a medium saucepan over medium-high heat, add the vegetable oil until hot and shimmering. Add the leeks with carrots and cook them until the vegetables are softened, about 3 minutes.

Add the spices, fresh ginger, salt and pepper; stir well and cook for 30 minutes until fragrant.

Add the tomatoes to the saucepan and cover, let them cook for 10 minutes. Add the coconut milk and water and bring the mixture to a boil.

Lower the heat to medium and add the tofu cubes. Let the contents of the saucepan simmer for 20 minutes to allow the tofu to absorb the flavors.

Add the broccoli florets to the saucepan and let them cook for 3-4 minutes, until they ate firm to the bite but still maintain their vibrant color.

Take the saucepan off heat and add the lemon juice/vinegar and stir well. Taste and adjust the seasonings to your preference.

Top with chopped herbs and serve over rice or chapatti.

Pumpkin CoffeeCake

Since I had a lot of pumpkins sent by my aunt, I decided to make a pumpkin cake that would highlight the sweetness of the abundance from her farm. This coffee cake is a tad sweet and best for those brunch weekend moments when you get to enjoy a small slice every top of the hour.

You can also make it over the weekend to enjoy for weekday breakfast where the cake starts your day of the best foot forward.

Streusel Topping

½ cup granulated sugar

Pinch of salt

⅔cup unbleached all-purpose

1 tsp ground cinnamon

4 tbsp unsalted butter, melted

Filling

⅓ cup packed brown sugar

1 tsp cinnamon

1 tsp cocoa powder

Cake Batter

⅓ cup vegetable oil

2 large eggs

1 cup sugar

1 cup pumpkin purée

1 tsp salt

½ tsp ground cinnamon

½ tsp ground ginger

½ tsp freshly grated nutmeg or ground nutmeg

¼ tsp ground cloves

1 tsp baking powder

1½ cups unbleached all-purpose flour

Method

Preheat the oven to 180°C(350°F). Lightly grease an 8-inch square pan and set it aside

Make Streusel topping:Whisk together the sugar, salt, flour and spices. Add the melted butter, stirring just until well combined. Set the streusel aside to be used later.

Make the cake filling:Mix together the brown sugar, spice, and cocoa powder. Set it aside.

To make the cake:Whisk together in a medium bowl the vegetable oil, eggs, sugar, pumpkin puree, salt, cinnamon, ginger, nutmeg and cloves salt until thoroughly mixed and you obtained a smooth mixture.

In a separate bowl, stir the baking powder and flour until combined. Then add the flour mixture into the pumpkin mixture and stir until smooth. Be careful to not over-mix the batter.

Spread half the batter into the prepared pan, spreading it all the way to the edges.

Then take the cake filling and evenly atop the pumpkin batter.

Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don't combine filling and batter thoroughly; just swirl the filling through the batter.

Sprinkle the topping over the batter in the pan.

Bake the cake until it is light brown on top, and a toothpick or cake tester inserted into the center comes out clean, about 40 to 45 minutes.

Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving.

Roasted Pumpkin + Feta

I never liked pumpkins when growing up since they were boiled to a pulp and tasted watery. Then we went to visit grandma who steamed them for breakfast and I could actually taste the sweetness of the pumpkin.

We recently got a few pumpkins from my aunt’s farm and decided to roast them. This are Ukambani malenge, which can stay for long in storage and are much sweeter than any other variety frown in Kenya. Roasting them brings out the sweetness and serving them with Sirimon Feta cheese creates a creamy salty texture to complement the sweetness of the pumpkin.

Yield: 4-6 servings

1 kg (2 lbs.) pumpkin cut into 1-inch (2.5 cm) cubes

2 tbsp ground coriander

1 tbsp ground cumin

1½ tsp rosemary, finely chopped

1 tsp ground cinnamon

½ tsp paprika

½ tsp red pepper flakes

2 tsp freshly ground black pepper

1 tsp salt

30g Sirimon Feta cheese

Fresh cilantro leaves, roughly chopped

Method

Heat the oven to 350°F (180°C).

In a bowl, mix together the ground coriander, cumin, rosemary, cinnamon, paprika, red pepper flakes, black pepper and salt. Add the oil to the spice mixture.

Add the pumpkin cubes to the bowl and toss the cubes, ensuring it coats the pumpkin cubes very well.

Place the spiced cubes on a baking tray ensuring each cube is in contact with the baking tray, do not overcrowd . You can spread the pumpkin into 2 trays if they are overcrowded to avoid steaming,

Roast for 30 minutes without turning, or until the pumpkin is very well caramelized.

Transfer the roasted pumpkin to a serving platter then serve with feta cheese and chopped cilantro served on top.

NOTES

SUBSTITUTION: If you don’t have pumpkin squash, you can use butternut squash or sweet potatoes.

MAKE IT VEGAN: Leave out the feta cheese

To achieve beautiful browning and crisp, roasted perfection, pumpkins need some breathing room. Arrange vegetables in a single layer and don’t overcrowd the pan to avid steaming

Pumpkin turns to mush if baked for too long. It should be tender with a nice golden surface on at least the sides that were in contact with the tray during baking.

Loosen pumpkin from tray using an spatula when you take it out of the oven - if you don't do this while hot, it might stick to the tray.

Black Pepper Tofu + Veggies + Noodles

I got introduced to tofu a few years back while in college and it was great. My Friday treat used to be Balsamic Tofu, which was served at one of the dining locations in college campus.

It was firm tofu that had been marinated with balsamic vinegar, oregano, pepper and several other spices. I used to get a lot of it then just add arugula on top and it was my to-go meal for writing chemistry reports on Friday evenings.

This recipe is an ode to that salad with the same concept. Take tofu, then place it is a flavorful marinade then sear it to that you get a crunchy exterior with creamy interiors, a contrast in texture.

I served it with soba noodles and a bunch of veggies but it can also be served over rice or any other grains. Or you can serve it over green and dressing to make a salad.

With tofu, the combinations are endless

500 grams (1 lb) firm tofu, pressed and diced

¼ cup water

3 tbsp soy sauce

1 tbsp freshly ground black pepper

1 tbsp rice wine vinegar

1 tbsp sugar

¼ tsp cayenne or red pepper flakes

1 tsp cornstarch

2 tbsp vegetable oil plus more for cooking

Method

Into a bowl, add the water, soy sauce, rice wine vinegar, sugar and cayenne powder and whisk until well combined.

Add the diced tofu and let it marinate, covered in the fridge for at least 15 minutes. If you let it marinate longer, it will have a more intense flavor.

Strain the tofu, but don’t discard the liquid.

Into a frying pan over medium-high heat, add 1 tbsp vegetable oil and then add half of the tofu cubes. Sauté until golden brown, 2-3 minutes. Flip the cubes to sear the other side, being careful not to tear the cubes.

Remove the seared tofu to a plate then add more oil to the pan and sear the 2nd batch of marinated tofu cubes.

Add the cornstarch to the leftover marinade and mix until well combined. Pour the sauce into the frying pan and cook until it thickens.

Serve with cooked noodles and vegetables on the side.

Keep leftovers in a sealed container in the fridge for 4 to 5 days.

Beet Poke Bowl

This is a vegetarian/ vegan twist of a Hawaiian-style meal that is normally made with marinated fish. for this dish I used marinated beets that can be served over rice, greens or noodles for mid-week lunch.

The marinated beets can be made a few days ahead since they do keep for 3-4 days in the fridge.

Yield: 4 servings

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4 medium beets, peeled and cut into ¼-inch cubes

Beet Marinade

3 tbsp apple cider vinegar

1 tbsp rice wine vinegar

1 tbsp freshly ground black pepper

1 tbsp soy sauce

1 tbsp vegetable oil

2 tsp salt

2 tsp sugar

1-inch piece of shredded ginger, peeled and grated

Vegetable toppings

Shredded or julienned carrotsCubed cucumbersSliced scallionsCilantro, roughly choppedAvocado, cubed2 tbsp sesame seedsCooked rice , noodles or salad greens

Kshdldn

Place a saucepan with 2-inch of water on medium-high heat. Place the beet cubes in a steamer basket and place them in the saucepan.

Steam the beets for 20-25 minute until tender and can be easily pierced with a pork but still a bit firm.

While the beets are cooking, place all the ingredients of the beet marinade in a glass bowl and stir until the sugar has dissolved.

Remove the beets and stir them into the marinade, this will hep them absorb the flavors really well. Cover the bowl and refrigerate overnight.

Self-rising Fluffy Pancakes

My mum has been making self-raining pancakes every weekend and the recipe isn’t written down at all, it is a bit of self-raising flour, salt, sugar and mils all eyeballed and comes out great every time she makes them.So make this

So to try replicating the same recipe with similar results to my Mum’s pancakes, there was a lot of research done and pancakes eaten in order to get similar results.

I also used a bit of flaxseeds since I like the textural contrast but the pancakes are still good without them

1 tbsp sugar

1½ cups self-rising flour

Pinch of salt

¼ tsp baking soda

1 large egg

1¼ cup buttermilk

2 tbsp vegetable oil

2 tbsp ground flaxseeds (optional)

Method

Whisk the sugar, flour, salt and baking powder in a medium bowl.

In a separate bowl, whisk the egg, buttermilk and oil until foamy. Add the flour mixture and flaxseeds (if using) and mix until just blended, leaving a few small lumps of flour is OK.

Let the batter rest for 30 minutes while you heat up your frying pan.

Heat your frying pan to medium heat until a drop of water splashed onto the surface bounces across the pan. Brush the pan lightly with vegetable oil.

For each pancake, drop ¼ cup of the pancake batter onto the frying pan. Flip the pancake over once bubbles have risen to the surface and cook the second side until golden brown.

Serve hot.

Sweet Corn Chowder

It has just started raining in Nairobi which gives us a good reason to eat more soups. I had some sweet corn that I had purchased a few weeks ago and stored in the freezer. Figured it would be a good time to make some chowder to enjoy during these rainy and cold days.

The chowder is a warm thick soup with plenty of vegetables of every color and potatoes making it a very good comfort food.

Serves 4 to 6

1 tbsp vegetable oil

1 cup sliced leeks or diced onions

½ cup diced carrots

2 garlic cloves, finely diced

1 tbsp freshly grated ginger

1 red/yellow bell pepper, diced

½ tsp dried oregano

½ tsp red pepper flakes

½ tsp freshly ground black pepper

1 tsp salt

2 tsp flour

4 medium potatoes, peeled and cut into ½-inch cubes

1½ cups water

2 cups milk

4 cups sweet corn kernels (husked and cut from cob or frozen)

½ cup coarsely chopped cilantro leaves, for garnish

Method

Heat the vegetable oil over medium oil in a saucepan over medium heat and add the leeks and carrots. Sauté for 5 minutes until the vegetables are softened.

Add the diced bell pepper, garlic, ginger, red pepper flakes, oregano, pepper and salt to the saucepan. Stir and let it cook for another 5 minutes.

Add the flour and stir to ensure all the vegetables are coated with the flour. Cook, stirring often, to cook out the flour taste. Add ¼ cup of water to deglaze the bottom of the pan and scrape off anything stuck at the bottom with a wooden spoon.

Add the diced potatoes and stir. Cook for 15 minutes or until the potatoes are cooked through but still firm.

Add the water, milk and sweet corn kernels. Heat the soup to a simmer and turn down the heat. Let it cook on low for 30 minutes. Taste and adjust seasonings with salt and pepper.

Serve hot on its own topped with chopped cilantro leaves. You can also serve it with freshly warmed bread.

Mango Curry

Mango season in Kenya starts from late December and ends either later in March or April depending on the weather and location. I have been incorporating mangoes into cold dishes due to the hot weather we have been having but since it stared raining, I figured out it is time to make a savory mango dish.

Cooking mangoes is a not a common thing to Kenyans but I think this dish will change your perception. It also incorporated spices which are a hallmark to several Kenyan dishes.

Use ripe, firm-to-the touch mangoes since as you cook it it will turn a bit mushy. Also the cayenne pepper in this meal is to dish is for balancing the sweetness of the mangoes.

Serves 4

3 tbsp vegetable oil

½ cup diced onion or leeks

1 tbsp mustard seeds

½ cup finely diced cilantro/coriander stems, reserve the leaves

1½ tsp curry powder

1½ tsp cayenne pepper

½ tsp ground turmeric

¼ tsp freshly ground black pepper

¼ tsp salt plus more to taste

1½ cup water

½ cup coconut milk

3 cups cubed mangoes (2 large or 3 medium-sized ripe but firm mangoes)

¼ tsp white vinegar

Method

Wash and cut the mangoes. To cut the mangoes - slice off the top stem, and then slice off the cheeks of the mangoes. Cut the sides off the mango seed. Then cut each mango cheek into cubes so that all the mango pieces are roughly equal in size.

Heat 3 tbsp of vegetable oil in a large non-stick saucepan. Add the sliced onion, garlic and mustard seeds. Sauté for a few minutes until the onions have softened.

Add the curry powder, cayenne pepper, turmeric, black pepper and salt. Mix for a few seconds to heat the curry powder until you can smell the spices.

Add water and coconut milk; mix through and heat to simmer. Add the mangoes and white vinegar and gently mix to coat the mangoes with the spices.

Cover and let the mango curry simmer for 15 - 20 minutes, stirring gently every 5 minutes, until the mango flesh has softened, but not mushy. Stir to combine, and cook for the remaining time. Taste the curry and adjust seasonings to taste

Serve hot with rice.

Rainbow Slaw

Happy New Year !!!!!!

It might be a bit late into 2020 for that greeting but it is the thought that count. Took a hiatus in January to rest and figure out a few things.

Nairobi weather has been a finicky thing, it was supposed to be hot in January but all we have gotten is a lot of rain showers with bits of sunshine here and there.

With grey skies and overcast days that can dampen anyone's mood. I decided to bring the rainbow to the inside. Thus dish is all about the colours; white, red/purple, orange and greens making it a stunning visual display.

Yield: 6 servings

As for the dressing, it is based on everything you might find in your kitchen pantry. If you don’t have red wine vinegar, substitute with a vinegar of your choice or lemon juice.

4 cups finely shredded green cabbage (1 small cabbage)

2 cups finely sliced purple cabbage (½ small cabbage will be enough)

2 cups shredded carrots

¼ cup chopped cilantro/coriander leaves

Slaw Dressing

¾ cup vegetable oil

¼ cupwater

2 tablespoons red wine vinegar

1 tsp dried oregano

½ tsp dried rosemary

2 garlic cloves

1 tsp coarse salt

½ tsp freshly ground black pepper

Method

In a medium serving bowl, combine the prepared purple and green cabbage, carrots and cilantro. Set aside.

To make the dressing, add the ingredients to a blender and blitz it up until everything is smooth and creamy. Taste and adjust salt, vinegar and/or black pepper according to preference.

Drizzle the dressing over the slaw and toss until all of the ingredients are lightly coated in dressing. Taste and add an additional tablespoon of red wine vinegar if the slaw needs a little more zip.

Serve immediately or cover and refrigerate to marinate for up to several hours.

Sorghum, Beet and Apple Salad

Nairobi is getting a bit cooler after the cold weather we had in the last 3 months. So it is time to finally indulge in some lighter meas that do reflect what is currentlyin market.

So about beets; most people really have an opinion about what they like or not like about them. Someone mentioned that they taste like dirt, another person really likes them and it goes on and on.

I think the thing about beets is how they are presented. My family is still coming to terms on eating beets as a whole rather than just as an ingredient is a smoothie. For this dish, I was fortunate to find some golden beets in the farmers market since we only have the red ones available (Mine arestill growing, will hope to have a harvest soon).

If you don'thave a spiralizer, you can either cut your beets into cubes or use a julienne peeler to have shredded beets.

Beets tend to turn black in color when left in the open for long due to oxidation. Soaking them in water with lemon or vinegar will help retain the bright yellow and red color for longer.

Yield: 4-6 servings

2 cups cooked sorghum grains

2 medium size beets (golden and/or red), scrubs and ends peeled

1 tsp apple cider vinegar

2 red or green apples, chopped into bite-sized pieces

½ medium size red cabbage, shredded (about 3 cups)

3 medium size carrots, shredded or julienned

¼ cup finely chopped cilantro/parsley

Salad dressing

2 tbsp. finely grated fresh ginger

2 tbsp. apple cider vinegar

2 tbsp. white wine vinegar

4 tbsp. olive oil

1 tsp. honey (substitute with agave nectar for vegan)

Method

Peel the beest immediately then using a spiralizer, made spaghetti noodles. For he Inspiralizer, I used Blade D and applied light pressure to get thinner noodles.

Add the apple cider vinegar to a bowl of water and then add the beet noodles. Let sit for 5 minutes.

Meanwhile make the dressing. Add the the ingredients to a small bowl and whisk to combine to get a emulsion.

IN a large bowl, add half of the dressing and the cooked sorghum grains; toss to combine and let it sit for 10 minutes in order for the dressing to soak into the sorghum.

When ready to serve, add the julienned carrots, apples, shredded cabbage and toss to coat with the salad and grains.

Take out the noodles out of the water and pat dry on a kitchen towel/paper to remove excess water. add them to the tossed sorghum and top with the remainder of the dressing.

Sprinkle the finely chopped cilantro and serve immediately.