Am I the only one who is always a bit scared of those foods that are dairy/sugar/fat free? I mean, they have removed all the great stuff :D. However unless it is by medical instruction, I do not think the above mentioned are bad for you, unless taken in excessive quantities.
Today I decided to step out of my comfort zone and attempt one of my favorite breakfast dishes, drop scones, but without dairy. I was pleasantly surprised that the drop scones tasted really really good, if not better. It then made sense to me why dairy-free products are fast gaining popularity across the globe. I had some left over coconut cream from this dish and I decided to use that in place of my dairy.
If you are allergic to dairy products, or want to try something different like me, read on.
I really love Kenyan food. That puts Matoke as one of my favorite foods. Like many other cuisines around the globe, there are millions of ways to have the same meal. Unfortunately for majority of Kenyans, there is not that much experimenting with new ways of cooking the same meal. But worry not, that’s where I come in 🙂
The first time I added my twist to a matoke dish was in this post where I used coconut milk and fresh herbs to bring my dish to life. In today’s matoke dish, I used coconut cream, which makes the matoke luxuriantly creamy,thick and fragrant. To add to that, I added some spicy sausage, which brought this otherwise one-note dish to a whole new level.
We all have those meals we turn to when we want to break the monotony of the week. In our house, everyone is crazy about mashed potatoes. They are not only delicious, but they are very easy to make and can be make within the week without huge levels of stress. Potatoes are an amazing starch because they are like a blank canvas that can enable you to incorporate different components to enhance or even transform them. In our house, mashed potatoes go beyond just taking potatoes and pounding them, but we add coconut cream to make them aromatic, milk to remove all lumps ,cheddar cheese to make them creamy and dill to make them more nutritious.
These dreamy dill mashed potatoes are so light, yet so filling and without doubt, you will enjoy this too.
Githeri is a bean and maize casserole of sorts and it is served throughout Kenya. It is a very popular meal because it is healthy and also because it makes it easy to include all food groups in one meal. In my country, this is one meal that all boarding schools have in common. Before I joined boarding school, I would hear tales from my elder sisters, Cheredi and Sieva, about how hard the maize in their school githeri was. I quietly thought to myself that it really couldn’t be THAT hard! That was until my first Wednesday evening when our supper was githeri. The maize was indeed hard, and for the first time, that hot January evening, I really missed home food. But I put on my big girl pants and had my meal, appreciating the fact that at least I had something to put in my tummy that day.
The githeri I made today has the softest maize though. Traditionally, it is made with only onions and tomatoes, however my twist on this Kenyan delicacy is adding the richness of coconut cream & curry powder, and using cumin and mustard seeds, whose oils play up the githeri flavor. This is the best githeri you will ever have without doubt!