There is nothing that a great plate of pork cannot fix!! I love love love the taste and flavor of pork and it is one of my top three favorite meats. While it is one of the meats I really love, for some reason I do not consume it as often as I would prefer. I would love to change that this year and have more pork. I have done splendid pork recipes in the past; such as my red wine braised pork ribs and mango habanero sauce basted pork choma and today I would love us to get into this beauty that is my thyme & pineapple marinated pork.
If there is a recipe that has been so highly requested, it has been how to make Instant noodles a bit more exciting to have. Many people turn their noses up and act snobbish towards instant noodles, but we cannot deny that they make such a convenient lazy meal for a huge huge majority. Very many noodle varieties exist that- admittedly- taste better, however we still appreciate our instant noodles.
For today, I will show you 3 extremely simple and basic ways you can upgrade your noodles. The recipe are low fuss, low effort but high on flavor. Simple does not always mean boring, and this is one blogpost (and video) with three perfect recipes that showcase just that!
I live for easy and delicious platefuls. Some may take longer than most – understandibly – but most of the time, what I love is the reward of delicious food. Be it lunch or supper, I just want my tongue to rejoice! I love me anything chicken and we have done some amazing chicken recipes in the past. The most popular recipe last year was my ginger garlic chicken thigh bake. I mean take a look at this glorious recipe!!! It seems like we are on a amazing-chicken-recipe streak and as I was chowing this down, I hoped that you guys would love it as much as I did and hope to see this recipe in the top 10 at the end of this year when we do our count down.
I did a ”Ask Me Anything” on my Instagram about a week ago; first one I have done since 2020. While I would have preferred to have had it on twitter, twitter can be too wild. Instagram can be too uptight and restrained with the questions but I loved how it went the when I had the sesh. I always give priority to non-work related questions just to keep it fun and relaxed. Among the recurring question relating to my work was what are my go to lazy meals. Now, lazy meal is very very very relative! No two people have the same lazy meal. And no one person has just one lazy meal. But for me, it all depends on my mood. And lately, chicken liver has been my go-to.
Aunty Kavetsa used to love chicken live. I remember as a small girl, I first had it at her place while we were over. I did not quite love it then, but nowadays, I look forward to making it! This recipe is flavorful, creamy, speedy and you will totally love it!
My guku (grandmother) always makes sure you leave her home with an impossibly full tummy and more food to cook when you get home. She is very generous, and she equally loves being spoilt which is never a problem to us. I last saw her in August, and she was sooo happy to see me. We talked about many things; about work, about her shamba, about politics, about family, about my babies who are yet to be concieved let alone born lol….about everything. On that day, I had heavy breakfast with a good friend of mine. We left home, he went to work and I went to guku’s. Immediately on arrival I had mahindi choma. Shortly afterwards, I had tea and bread. Then afterwards I had ugali ya wimbi, kuku choma and creamy managu. I had four meals within a span of about 5 hours. She said I am too little for a 30 year old, and she was serious about feeding me. Because it rains every afternoon in Maragoli, I wanted to leave before the storm. She gave me a sack of tender green maize; to boil and to use for githeri. I had a massive She also wanted to give me a chicken, but the chicken outsmarted the catcher. I left without it. She calls me ever so often to remind me that my chicken is still there. Still being fattened, and still waiting for me.
I generally love chicken. It is my third favorite meat to have and my faaaavorite part is the thigh. Thighs take on flavor so well, they are always so juicy and beautifully meaty. This recipe is a family favorite. I had shared it last year on my IGTv but I thought it beautiful to have it immortalized by having it on my blog and YouTube channel as well.
Every time I do a pasta post I have to start by reminding you guys how obsessed I am with every single pasta dish in the world! This is no different, so here goes: “Hi! My name is Kaluhi Adagala and I am a dedicated, toxic, overbearing member of pasta-hive and I adore it in every single form!” There are so many ways to prepare pasta. And as we discussed in this post, there are nearly 300 types of pasta, each with it’s own kataste, and each with best ways of preparing. I had some linguine in my pantry and some mushrooms in my fridge so it was just natural for me to whip up this perfect creamy beauty.
This super herby creamy mushroom linguine is one of my favorite quick lunches for a quiet weekend afternoon paired with a chilled glass of chardonnay. I love it when I want a quick, filling yet tasty dinner on a weeknight. I love it when I have a guest briefly dropping by. It is perfect and I know you will love it just as much as I do!
I always get super excited when I make a salad because I know it is always going to be bomb AF!!! It has been a minute since I made one with you guys, but better late than never! I had bought some feta some weeks back which I had planned on using in a certain project (I shall be sharing with you guys in 2 weeks) but never got to use. So instead of watching it go bad, it just made sense to have it in a salad. This apple pecan feta salad has all the right flavors! You can get a rainbow of notes which makes every bite even better!
There is a complimentary YouTube video to this blogpost. But before we get into that, let us get into this exciting blogpost.
If there is one recipe that has been requested of me a billion times over, it has got to be how to make pizza! Making pizza is very simple, and most actually do not mind simply buying, but a huge majority would also love to learn how to make some at home. For reasons unbeknownst to me or anyone, I kept postponing, until I simply decided to get it together and post one for you guys!
This post is super detailed and we are going to be making everything from scratch! I will give you all the hacks, let you in on what can be made ahead of time and how you can make this beauty at home. Doesn’t this look fantastic? Let’s get right into it!
My nephew is the most energetic, smartest, cheekiest, funny little boy you will ever come across. I know everyone says that about their children or their nephews/nieces but believe when I say my smallie (I call him smallie) takes the crown! Kipyotin is always on 100 from the second he wakes up. And the only time he is still is when he is asleep lol. He is very observant, very immersed in everything happening around him and is always ready to do everything. His little hands are always busy. This almost-three-year-old is a professional driver (on an adults lap in the driveway, not the highway), he is an experienced water splasher and mud puddler and he is a talkative, active, witty small boy! Kipyotin has always had an excellent appetite. Of course sometimes he does throw a spectacular tantrum during mealtimes but for most times, he very eats well. My sister introduced him to riseveve when he was weaning and to date, it is his favorite vegetable! It is among one of my favorites as well! And is my little bestfriend and I love riseveve, baby you must get into it too!
I have been meaning to do a traditional veggie series since I think 2017 but kept postponing. But all that matters is we start today and you will love everything I am going to share with you guys!
I have had plenty of cheese in my fridge this past month! For some reason, I kept buying some and I ended up with a surplus. Now honey, cheese can be pretty pricey, and because I did not want mine to go to waste, I am using it in many dishes. The first was these cheesy meat pies we had a few weeks back and today we are making some masala fries but not just any masala fries, but loaded, cheesy melty masala fries. We have made honey whiskey masala fries as well as these perfect rosemary garlic masala fries and today we take things up a notch and introduce this cheesy indulgent beaut!
To my foreign readers, masala fries are smothered fries very common in Kenya and I think through out the East African region. At their essence, the fries are cooked then coated in a hot, spicy sauce and there are many renditions on the same. We have done a couple, today we are adding another one and for sure, plenty more shall be coming in the future!
I enjoyed University!! I loved Primary School, I deeply hated Highschool and later on loved University studies and the whole experience. I enjoyed B.com and all Finance units were my favorite. I never skipped classes. Was I uptight? Maybe lol. But I just loved all the classes and it never felt like a chore for me to be present. During my final year, Wednesdays were the heaviest, busiest days. We had back to back classes with brief 30 minute breaks in between. The first break at 10.30 after double Audit and there after double Macro-Economics which I loooooooved! During that 30 minute break, as the reigning Miss High Metabolism, I always had to eat. I reached out for a spring roll, or a samosa but often, meat pies did the deed for me!
I felt a bit nostalgic about my favorite Uni snack and decided to make some, but of course with a delicious twist of my own! These beauties are meaty, explosively flavorful and cheesy too! Mtapenda!
A great side can really make a plate and grilled carrots is definitely one of those! I love having all food groups on my plate and if I can have an extra serving of veggies, I never hesitate! I have always reached for grilled carrots because not only are they super delicious each time, I love making some because they always turn out fantastic each time round! My eldest sister loves when I make some and I cannot wait to make these for her next time she is in Nairobi!
This is a quick recipe, delivers on flavor and is the perfect addition to your plate both in terms of taste and nutrients it adds to your body!
My dad used to drive a deep brown Peugeot 504 in the 90’s. My sisters and I used to call that car brownie. I cannot remember who exactly coined the moniker, but it stuck. “You left your dolls in Brownie.” “My crayons rolled under Brownie’s seats.” “Go grab your coat form Brownie.” And when anyone said Brownie, we all knew it was dad’s car that was being referenced. We enjoyed that car! For all the cosy rides to Maragoli snuggled at the back, to the noisy chatter back home after church to my sister’s and I blacked out on our way home after visiting our cousins, brownie was pretty much central to all that. Brownie served us well, and it was let toward the close of the 90’s.
That story was at the back of my mind as I was filming today’s video. What is an indulgent snack to all, means something entirely different to me as well. With memories of monikers at the back of my mind simmering up top, I made for you Brownies. Real Brownies. These are beautifully indulgent, delicious and a snack you will really enjoy!
I am still not over the fact that we are now past the hottest part of the year. I love love love the weather from December to March. I love the sweltering heat. I love that I don’t need to wear too many garments, or carry a coat. I love the extremely bright days. I love how sunny weather automatically makes me happy! As we move to a different season (not a season per se, just slight change in weather since our equatorial country has no seasons), the Long Rain season also brings it’s own set of comforts. I appreciate the cosy weather. I love the fresh crisp air and less dust. I love the cooler nights and I love that we can now get into our soups.
The soup playlist we have put together on Youtube has a new addition to it and that is my roasted red pepper soup with the most aromatic, buttery apple topping. Today could not have gotten here faster, and I am thrilled the day is finally here for me to share this beut with you!
I always finish filming, clear my sink, mop my kitchen floor and once everything is put away and my space sparkling, that is when I settle down and eat. On this day, I however stopped mid-clearing to eat because everything was just too damn delicious!! From the first batch, I grabbed the first finger to confirm if it was cooked through, then dipped into the dip and popped it into my mouth. “Oh my gooood!” I exclaimed, with my already very large eyes opened wide! It was perfect! The first batch went straight into my tummy! I could not believe how bomb all the flavors were. It was right there and then I knew these chicken fingers would be a favorite of yours, and I am so so thrilled to share this with you guys!
This chicken finger recipe is a recipe that is a sure show stopper and a crowd favorite! It is a definite favorite for families, for fussy toddlers, perfect for picnics or even just for one while watching something beautiful on TV.
Rest is such an important part of not only one’s well being, but also a fountain to keep the creative juice flow going. Most of the recipes I post are born out of mindless experimentation in my down time, which I later on sharpen, refine and post for you guys months down the line. This sweet chili tangerine french bean recipe is one of those. It was the week before christmas of 2020. The work year had come to a close and the days were long, lazy, brilliantly sunny and sweaty. The mood was festive and the tongue simply demanded new, delicious things to experience. I love a plate with all food groups, each element bringing something to the table. I wanted something zesty, fresh and filling to have with my snapper and rice. My sister had bought french beans which I saw she had no plan on preparing. I just decided to make something exciting out of them. The sweet, hot, salty, nutty, zesty flavor that was borne out of this made this one of the best things I ate last December!
I was excited to share this with you guys last year, and the day is finally here!! You will love this one!
A great cake can fix almost anything. Even if you are not quite the sweet tooth, a great cake does good to the soul. This year, I want us to bake a lot more. I enjoy cooking and over the years I have also gained a lot of confidence with the science that baking is. Plenty of beautiful things are being birthed from my oven. I asked you guys on my Instagram Stories which cake we should bake this week and with nearly 30,000 votes in, 64% voted in favor of Red Velvet and here we are!
I must admit, I have long wondered why red velvet is much loved. Never got the hype! After this same conversation on twitter last year, Anita told me actually a red velvet should have a chocolate-y taste and a mild bitterness from the cocoa. What people make in KE is usually just a dry-ass plain cake, with a red color. That is not red velvet. A real red velvet must be buttery. It must be moist. It must have a chocolate-y cocoa taste. And yes, it must have it’s signature red hue. Today I walk you through how to make a legit red velvet and I cannot wait to see you guys try this out with your friends and family!
As Kenyans, we really do enjoy having mbuzi (goat) at any and every huge occasion; or quite honestly, even at a small gathering of friends. Oh we have a wedding? Let us choma 10 goats! We have a graduation party? Goat ribs will definitely be part of the buffet! We are going to Lake Naivasha with a group of friends? You can bet on your life that that evening we will be chomaing some mbuzi! We love love love love mbuzi and it is one of my favorite red meats! I understand the hype!
We often have our goat as a choma (roast). However with ever expanding city life or when times the weather does not allow, we cannot always choma. This braised mbuzi recipe is one that will allow you to braise your ribs and enjoy them. It also allows you to choma if you so feel like. Either way you decide to swing, you will really and deeply enjoy this one! The marinade is out of this world good and paired with a chimichuri.. guys! You will fall inlove with this mbuzi recipe!
There really isn’t any place on earth where you can get the freshest, most bountiful, most flavorful, cheap organic produce than you would in Kenya. Most African countries also have the best tasting fresh produce but god was in a fantastic mood when he gave Kenya her fresh produce. I know for a fact we do appreciate it and I hope we intentionally enjoy it because life is to be lived and enjoyed!
If you have been following me for a long time now you know I love potatoes. I however never shy away from switching things up and in as much as regular potatoes are dope as hell, other root tubers also really bring alot to the table! Nduma in particular not only tastes fantastic, they are also so versatile and they take up flavor so beautifully! We made this nduma recipe waaaay back in 2015 ( I cannot believe I have been blogging this long!) and today we add another one that is even better, and for sure, plenty more are coming in the future!
I hope this year has kicked off well for all of you. For me, it started of calmly and I have a sense of nervousness and anxiety which I am slowly shaking off, and most likely, as a hang-up from the rough year that 2020 was for me and for most. I am slowly easing into it and acclimating into the feel of everything and I am hoping for a beautiful one ahead. There are so many exciting things happening on the work front which I am excited to share with you all when the time comes. I am also so excited to be back to regular posting and creating both for my blog and channel! The recipes scheduled for this year are out-of-this-world-good and you will fall inlove with each one!
For today, we are making some delicious creamy lime chili omena. Let’s get into it!
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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