“Would you make a matoke recipe without spices?” One of my readers requested of me way back in 2014. I love getting requests from you guys and a good chunk of my recipes are inspired by your suggestions but this particular one made me hesitate a little. Quite a challenge that was! I am a girl who loooooooves her spices and loves her food with lots of flavor and character, but nevertheless, I took this up. The result was pretty good, but still, I think spices would have brought out the flavors much better.
I always say there are more than a million ways to prepare one dish. That is why it is just not fair to your self to eat a meal prepared the same way for 70 years when you can enjoy it in many other ways. You get? One of the meals I totally love due to their versatility in the kitchen (besides potatoes and rice) is matoke. There are many ways you can prepare it one of them being my ginger matoke masala. Today’s recipe is very similar to this one I made in 2014, as per request of one of my readers. So with inspiration from that #KRecipe form 2014, here is an upgrade of the same with layered rich flavors: My ginger and coconut milk matoke.
My mom is obsessed with her chickens! Each time she comes back from her visit upcountry, she has to bring new chickens with her. I do not like them because of the work involved rearing them. I would prefer if we kept just three at a time, but she wants us to have a whole brood with us. Recently she brought 3 new ones, which later got anxious because of the new environment, panicked and retreated to the hedge. So my mum and I in unity and strength I had to chase them down, catch them and get them to their pen. It is never an easy task! My mum was laughing the whole time while I was doing the hard work. This city girl just couldn’t keep up!! But eventually, all three were caught and secured in their pen. Keeping chickens is such a hassle, which I would rather not indulge in. But all this is made worthwhile by knowing the feasting that will come after all the trouble will be unforgettable. And my sweat paid off when I dug my teeth into this kuku kienyeji (free range chicken) recipe that I made with a homemade spice blend. I shared sneak peaks with you on twitter and InstaStories over Easter but today, the long wait is over and I will share the recipe with you! You will loooooove this one!
I have always loved the hotter months of the year. I love that I do not have to fuss over carrying a coat just in case it rains. I love that it is the time of year I can wear my favorite short dresses and flirty skirts to my satisfaction. I love that I eat plenty of my favorite fruit, mangoes, and the hot weather forces me to drink more water than I usually would. I live for December-March! We have just entered our rainy season and I am actually really digging the cooler weather which is a bit out of character for me. I love my boots and sweaters. I love my hot chai masala and biscuits as I watch Scandal (My current favorite character is Eli Pope!) I love the pitter-patter of rain on the roof top as I drift to sleep. I find dark, dense, heavily pregnant clouds so pretty! I love the indulgent food this weather compels me to have! One of them, which is quite warming and filling is this cumin and clove viazi vya rojo, which I am happy to share with you and hope you will enjoy as much as I do!
I always tell you guys not to get discouraged when you encounter kitchen blunders while cooking. Instead, you should learn from your mistakes, pick your self up, and try again util you get it right. Our mamas did not raise quitters :DD. As someone who cooks all the time, kitchen blunders and horrific recipe disasters happen from time to time. But with time, the frequency of the mistakes lessen since you get to know what works and what doesn’t. Your mistakes only aid in making you better if you choose to learn from them. Let no one lie to you that they never make mistakes in the kitchen. We all do! I showed you some of my massive fails in this post (read it if you haven’t). I stumbled a little bit while making my mahamri too. My first try had me create the hardest, flattest and most hideous mahamri LOL! I then sat down, thought hard and figured out where I went wrong and got it right in my next try. I will take you through how to make bomb mahamri, tell you exactly where I went wrong the first round and make sure you get it right on your first try <3
One of the things I enjoyed most in Lamu was immersing myself in the culture of the local people. I loved sampling their food (like, duh!!!) and enjoyed even more learning how they prepare things that are typically not as common in inland regions of the country. During our last day of the Lamu Food Festival, we were treated to a hands on swahili cooking class. This was at a local restaurant on Shela beach, overlooking the sea and enjoying the breeze coming in during that hot mid morning. Making Faluda was one of my favorites! It was so easy to make, and as usual, very very tasty to have. You can check out how Umma took as through here. This time I try it out, and of course with my own twist :)). Considering mango season is coming to and end, lets wind it down in style with my chilled mango coconut faluda <3.