It is not a secret that my most favorite place in the entire world is Maragoli. It is where my mind completely rests; and as someone with mild anxiety and a constantly ticking mind, that’s a huge thing. It is a place I find absolute peace. It is where I know I am completely safe and overflowingly loved. The emerald hills are story-book pretty and everyone is so warm and kind. One of the things I really love about finally growing up is the ability to drive out whenever I want. And because my work can be done form everywhere, I try be away from Nairobi as often as I can. I am writing this post from the back yard. My parents have since returned to Nairobi, but I chose to stay for an extra week and a half. It is peaceful. It is still. And I am happy. I will finish writing this and then set up my canvas and paint in the afternoon before the evening storms set in. This right here, is my dream life and I am living it!!
I had photographed this in my Nairobi home before driving out and found it fitting to complete this blogpost about a much beloved vegetable. Today is Monday and it is Market day at Mudete and I think I will pass by and buy a bunch and cook some using this recipe coz remembering how bomb this recipe was is making me drool! The recipe is very simple, with a #KK twist you will for sure love!
I think it is universally agreed that the best recipes are those that are both very simple and very delicious. Do not get me wrong, I honestly do not mind putting in the time and cooking meals that demand that investment. It always pays off in the end! However, sometimes one is just tired, but still, in the mood to eat something supper yum. In instances such as those, I almost always turn to my cheesy chicken pasta bake.
This recipe is simple and an easy crowd-pleaser. It is a default when impromptu guests come knocking. It is impossible not to love and just as difficult not to savor! This is for certain gonna be among your family’s absolute faves!
There are certain, specific dishes that are very reminiscent of home. Every person has their own, and several too. For me, the small of mandazi or drop scones reminds me of home. The aroma of pilau reminds me of home. The smell of a baking lemon cake reminds me of home. And the smell of warm uji – particularly on a drizzly morning or late afternoon – also reminds me of home! I have always loved uji (porridge) even as a child. I loved it as part of breakfast or even in place of chai ya saa kumi. Uji ya Ngano (wheat porridge) is very common in the coast, Uji ya Mahindi (corn porridge) common through out the country and my favorite Uji ya Wimbi (millet porridge) most common in the Western part of the country but equally beloved throughout!
Today I show you how I make mine, at it’s most foundational recipe!
One of the many many many gifts my parents bestowed my sisters and I is introducing us at a very young age the wide array of Traditional Kenyan vegetables. We have always enjoyed them as children, and not even as adults with our own homes & with our own babies, traditional Kenyan vegetables are a very frequent appearance. For me, it is what I eat 95% of the time and I often joke if I were to leave the country, our mbogas are certainly top 5 of the foods I would miss.
Each part of the country has their own mbogas but it is the western communities that have the widest array and the riches culture around preparing and eating them. The list of traditional vegetables and possible combinations is endless. But one by one, we shall make one with a special twist of my own. Risudza, also known as Managu, is pretty common and among my faaaaavorite to have. This particular recipe is undeniably delicious, and I am very excited to share it with you guys!
I used to wonder why older people used to say time is moving so fast. As a child, because everyday looks the same and one has only one thing to worry about, days used to seem static. But now being neck-deep in the chaotic world that adulting is, time really does move fast. You blink once and three months have flashed by. I was literally screaming under a sky of fireworks on the 1st of this year a second ago and now we are into the second half of the year? It is crazy! But change is part of life and as fast as it is coming towards us, we embrace it and roll with the punches. And speaking of the second half, July comes with lots of cold and that calls for meals that feel like cosy cuddles. And you know what feels like a cosy cuddle? My roasted tomato soup with a cheesy smokie sandwich.
This is beautiful as it is fantastically delicious and you will love this beauty!
One thing I love more than an early morning during the work week is a late – super late – and super slow- morning during the weekends. A slow morning allows you to take in the beauty of the day. The slower pace of things allows your spirit to merge with the wave of time and ride it. Slow mornings allow you to taste the sweetness of the songbirds. As someone who really goes hard during work weeks, slow weekend mornings are a much welcome relief and calm sweetness. It also allows me to really take time and eat yummy things; and yummy things need not be complicated ones.
One of my current weekend favorites are my mushroom and sausage egg muffins. All my favorite yummy things are things are packed in these little beauties. They are the perfect savory bite, super simple to prepare and a true joy to have!
Some of my followers on twitter point out that during mango season, all I tweet about is mangoes. And they are completely correct!! Am I trying to change? Absolutely not! I love my obsession! And I love that you guys are well aware of it. But can you blame me? Is there anything or any fruit more worthy than a toxic obsession than mangoes? There really isn’t! Over the years, every mango season has had us make several mango recipes (which you can check out here) and for this season, we are going to add yet another one.
It is hot and mangoes are in abundance. Therefore the perfect item to celebrate both is my coconut cream mango slushie. Super simple to make and I know you are really going to love this one!
Long time no post!! Hey my love! How has your year started off? Mine has been slow and fast-paced in equal measure. But so far, I am feeling optimistic about 2023. Life, as we all know, will always hand us near equal amounts of woe and joy. But last year – for me – was almost all woe. It was a heavy year, one whose darkness nearly wore me down to the bone. It ground my feet into pulp but now I am slowly regaining my footing. Laughter is returning to my lips. Calm is returning to my soul. I still have a lot to remedy, but I have hope that soon the sun will shine on my face and joy shall be a regular in my days. Hope. That is what I am feeling. Hope that things will be better. Hope that things will be stable. Hope that love will balm my scars and offer me a steady ground to once again take root in. And in the theme of getting back into the swing of things, let’s kick of 2023 with one of my favorite things I have eaten this far!
I have filmed so much content, so much so that it can last till the last quarter of this year. This was among the last one’s I filmed but I just had to bump it and post it as the first of the year. It captures both the glory of mango season and the perfection of baby back ribs. You will fall in love with this one!
I love love love a slow morning!! I am typically a morning person and my weekday mornings always start on 100. My brain is sharpest in the morning and my energy highest and because of that, I ensure that I make the most of my mornings. However on the weekends, I soak into the slowest and most sluggish of mornings. I wake up as late as I feel like. I stay in bed hours after waking. I then drag my feet and make something yummy for myself. I love a breakfast spread that has both sweet and savory picks. For my sweet pick, I often lean toward crepes or a loaf cake; and lately, I have really been into these yummy raisin breakfast scones.
These yellow breakfast scones are pretty common here in Kenya. They typically don’t have raisins, but I love mine with some. Because the Kenyan breakfast typically involves tea, these scones make for the perfect accompaniment. These breakfast scones may be similar to what Americans call dinner rolls.
Obviously I was going to start this blog by saying I. LOVE. FISH. We have walked this journey since 2014 and those of you who have been part of my tribe since then know in my heart of heart, the one meat I can comfortably eat every day for the rest of my life is fish. The variety is plenty. Each different fish tastes and feels different and I love love love that there are a billion ways to cook it too.
Tilapia has always been most common in this country. It has gained popularity in other countries as well over the recent years (which I noticed on twitter that they call Tilapia a lab animal and one that does not exist in real life (???) but I also understand in first world countries so much Genetic Modification happens such that one can live a full life without seeing or tasting the real thing). It is pretty affordable, super tasty and extremely flavorful. Today’s recipe is a take on one I made in 2016 – you can check it out here – with today spinning my original recipe and upgrading it very slightly, but in a manner that your palate will love!
Weekends at home have often started with hearty breakfasts. It would be anything really but it would always be super special. I specifically love it when mom makes drop scones. I swear no one does it better than her!! My elder sister does make the best crepes. Well I do too, but I prefer sleeping till 11 a.m. and not have to cook too early in the morning lol. We are now grown and we all participate in the breakfast process, we all contribute in different ways. Think kebabs or samosas or pancakes or loaf cakes… it could be anything. And in my home, I now also make sure that weekend breakfasts are just as yummy. If you follow me on Twitter, you know crepes often feature. And upon your request, today we are going to do the foundational crepe recipe which I hope you will really enjoy!
Today is June 14th. As I am writing this blogpost, a lemon cake is baking. It is a warm mid-morning. I am calm. I am happy. I am content. The sun is making it’s way through the blinds and a gentle breeze is wafting in. My home smells fantastic. I have been on a creative high and my spirit is still. On this very day, and at this very very moment, I am happy, present and grounded. My 2022 has not been a pleasant year, and whenever I can catch a moment of joy, I grasp it and I let my spirit marinate in it.
I hope on the day I post this recipe that I will be in an even calmer, more grounded and much happier space. I hope joy finds me and chooses me every day. I also hope for you – on the day I *finally* post this recipe, that joy is cozily nested in your heart. I hope you find peace in life’s simple moments. I hope you constantly re-discover yourself and fearlessly choose yourself.
And with that, let us get into today’s beauty of a recipe.
I have been so excited about posting this recipe, god knows!!! I love a good slow cooked dish. For me, investing time into getting amazing food has never been an ache. That is because, it always pay off! The flavor is always so potent and the met-in-your-mouth deliciousness is an ever amazing reward. It is presently cold in Kenya. July has come with it’s deep freeze and that only means we snuggle up to the yummiest comforting meals. Honey let me tell you, my oxtail will have to be among those meals you indulge in!
She is bold! She is tender! She is unforgettable and believe me when I tell you, you will fall head over heels in love with this oxtail recipe!
I love a slow morning. I love mornings that are not rushed; mornings that are still, that are sunny, that allow you to soak in everything and just be. Such mornings are made even better by amazing food. Be it a solid breakfast or a boozy brunch. I love all kinds of sandwiches and breakfast sandwiches are among my absolute favorites because they are not only filling but are super hearty, have lots of character and are extra filling too.
I have been making this exact breakfast sandwich for myself for the past couple of weeks and decided to share the simple recipe with you guys so that you too can enjoy this beaut at home! I can’t wait for you to give this a shot!
Technology has become a very important factor in many areas of our lives; for instance, it has become a very important factor not just in Live bet and other gaming, but also in food production, distribution, and storage.
Food companies have developed a broad strategy for managing their operations. This helps them stay ahead of the competition and boost their earnings. Technology also helps them save money and boost efficiency through supply chain streamlining.
In this post, we will look at some of the most innovative technologies that people adopt in their food processing firms to help them grow.
I have always loved mbuzi (goat). It remains among my top five favorite meats to have! I love how Kenyans always have some during literally any celebration, and also during just-because moments. It takes up flavor so well and any chance I get to make some, I dive head first. On the day I made this, my soul was restless and the only thing it craved was some mbuzi. So I had to make it good good and honey it was worth my time!
This recipe is very simple. It brings out the full flavor of the mbuzi all the while allowing all the ingredients used therein to really shine! You will love this beaut so so much!
Easy does not have to be boring. Simple does not have to taste boring! This has been my life gospel and a principle that I have been raised on. We all love quick, simple meals but they too need to pack flavor and make your mealtimes interesting. I would think one of the most common stews in Kenya would be this pea and potato stew. I personally love it too, and I prepare it more times than I could count. It is simple to put together and super hearty too.
I switch thing ups and add different flavor notes depending on my mood. On the day I made this one, I decided to film it and I do hope you enjoy this beaut as much as I did when I made it.
Life is super fast paced, more so now that we are adults and it has gotten real! I have made a conscious choice to stop and smell the roses. It is very easy to get swept by the undercurrent of life. And if one does not deliberately stop and just be, the present business can consume you. Lately I have been reminiscing about my career, especially now that I am nearly reaching my 8th anniversary! Who would have thought that this girl would build a monster of a brand off of her name! Who would have thought I would keep this going for nearly a decade? Who would have thought simple ideas would turn into laughter on your dinner tables? Who would have thought! It has been quite the journey and I am deeply appreciative of every win, every stress point, every steep learning curve, every glorious collaboration and certainly, for every one of you.
Today’s recipe – my ginger sweet corn fried rice – is super simple. This particular one is a better rendition to this one I made and posted in August of 2014. I have no idea why the images are broken on that post, but it is completely worth it that I tweaked it a little bit and posted it once more for you to try out.
Happy Wednesday my love bugs! Isn’t this year going so fast? Or is it that the business of adult life makes it seem as though everything is rushing to anywhere? Here in Kenya the weather is cooling down and things are about to get super cosy! That only calls for all the cosiest of meals and drinks and a bit of spicy ones too to crank up the heat! Regardless of weather, I always have some pipilipi ya kukaanga in my fridge. It is the most perfect relish, that is super versatile too and I would love for you guys to lean into it’s power, hence this post!
Pilipili ya kukaanga would roughly translate to cooked chili. It is a Kiswahili term and the relish itself is very common and enjoyed throughout our coastal regions. It is typically enjoyed with pilau, however I truly feel like it can go with nearly anything else. It is blazing hot, slightly zingy, mildly sweet and a glorious relish full of character you have to make a staple in your home!
I have been enjoying my memories of Mays past in my Google Photos. Last year in particular was crazy busy for me. I was mid-year in the YouTubeBlack Trainee course. I was neck deep in the process of writing my second book. At this time last year, I had just finished photographing the recipe pictures for the book. I was looking for an affordable printer, as I was self-publishing. All the while, I was still actively creating for my blog and YouTube channel. And I was also crazy crazy exhausted. Last year was really fast paced!! Last May was also icy-cold. I bought my favorite warm knits last May. This year is not as hot as January – for sure- but it has been mild and warm. However with the June-July deep freeze just about the corner, let us take advantage of the mild May we have this year and enjoy one mellow cocktail before temperatures drop.
I love me a cocktail and I enjoy making them at home because it allows one to customize the flavors as per their palate. For today, I give you the loveliest lime raspberry coke-tail.
Hey there! My name is Kaluhi and I love food! Through my blog, I am happy to share with you my self-taught recipes, steeped in nostalgia and the happiest of memories. I hope each recipe you try out is as addictive as the previous one and is shared on a table full of love and hearty laughs!
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