I always get inspiration for my dishes form different sources. But one of the most inspirational sources are the conversations about food that I have with my sisters. Like most siblings who are close in age, we talk about everything! From makeup, to boys, to politics, to religion, and of course we always end up talking about food. My eldest sister, Cheredi, is a huge foodie with mean kitchen skills. Somewhere in between our usual chatter, we of course started talking about liver and exciting recipes we can try out. She told me that she made this liver recipe that was so bomb and believed using paprika made all the difference. I decided to develop a paprika liver recipe of my own, of course with inspiration form her, and I was so so so blown away by the outcome.
Today we are going to make: garlic paprika liver. Sounds delicious right? Well, it is!!!
If you have been following my blog since its inception you know very well just how much I look up to Siba. I always talk about her and admire how effortless she is with her craft. I first met her on Thursday the 12th during “This is Africa Launch” and had the honor of once again getting a once in a lifetime chance of getting a one on one interview with her the following Saturday. I was sooooo nervous. I was just praying not to stumble over my words or make a fool of myself in the presence of my role model LOL. After arriving
embarrassingly a little bit late I found a warm, calm crowd cracking in laughter while keenly listening to Brian speak as she looked on and chipped in. After the meet and greet, we took our selfies and got to chat with the power couple. “You are doing a fantastic job! I love your work & I love your site!” Siba told me. My soul literally left my body! Hearing that from someone I look up to is among the most validating things I have heard since I started this journey. We spoke about so many things. She has this warm demeanor that makes anyone feel at ease. She is very humble despite her constant rise and rise. Born and raised in Africa, and still living in Africa, she is very proud of being part of this continent’s story and is a strong believer that we can rewrite our narrative and that in whichever field we are in we can be just as good as, if not better than, people born in other parts of the globe.
Here is how our one on one interview went down:
Let me admit: I struggle to make my chicken breast moist. Be it through frying or baking, somedays it comes out nice and juicy, other days it comes out dry. And when I say dry I mean as dry as kuni :DD. It is something I am yet to master, but in the cooking world, one never knows everything and each day is a chance to learn, yes? I still however almost always have chicken breast in my freezer, just in case I need to whip up something in a short amount of time. To go around the problem of dry chicken breast, I always make chicken strips with some kind of sauce. Chicken strips take such a short time to cook and having them drenched in a sauce gives them much needed juiciness. Cooking my chicken breast this way has never failed me.
Today I give you my third chicken strips recipe; this time drenched in a rich cheesy lemon rosemary sauce. So so easy you can cook it with your hands tied and eyes shut! Lets do this!
I love the energy Nairobi exudes in the evening. I get energized by the fast moving crowds and by the soft glow of dusk. The city really comes alive after dark! By 7 p.m, the sidewalks are crowded with hawkers selling all kinds of things, from wallets to clothes, to shoes, watches, to fruits and vegetables. Some people may consider this a nuisance, but to me it is part of what gives Nairobi its character and benevolence. During these times, my eyes are usually fixed on the ground. I eye all the merchandise laid before me, hoping that I would land on a good bargain. After getting a (really!!!) good pair of thrifted shoes, I then bought some fruits before finally heading home. Among them were tree tomatoes, which I had been searching hard for and finally found on the streets of Nairobi! I ate most of them (duh!!) and with those that remained, I decided to make a jam together with the grapes I had purchased that evening. Guys, this one you have to try out!
August started with such a huge burst of sunshine and warmth. Glorious month it is, even more so that it is my birth day month! Unlike this year, last year or the year before it always has the first two weeks of August still shaking off the July freeze. This year has been different. Warmer. I however feel we have one more week of cold temperatures before we finally move on and enjoy beautiful sunshine. I prepared this carrot soup in anticipation of cozy cold nights in, but the weather decided to surprise us with some warmth. But in all honesty, soups can be taken in any weather. And I believe my soothing karafuu and rosemary carrot soup will warm your body and keep you comfy.