African food recipes – Kaluhi's Kitchen

One of the things I consider while buying a perfume is how many hours it will still smell long after the first spritz. One of the things I like about my current perfume is the layers of heavenly scents that come alive in one harmonious dance for the entire day. The first layer is a fresh burst of plum and blue berry. As the day goes on, the middle notes hit you with orchid, iris and freesia. And as the day winds down, I smell like amber, vanilla and musk. Beyond perfect! After all, a girl has got to smell great all the time 🙂

Today’s dish is alot like my perfume since the flavors are marvelously layered and you taste each and every ingredient from your first bite, to the time you swallow. The first flavors are those of cumin, chilli and ginger. As you continue, you taste the ginger and the pepper and then finally feel the subtle yet intense mustard and bay leaf flavor. This is what the gods eat! If you are ready for something different, this is for you 🙂

I really love fish. I can have it everyday for the rest of my days on earth. Nothing tastes more East African, more Kenyan or more home than some good old fish curry. I have noticed that in the western culinary world, it is almost considered a sacrilege to serve fish with skin soaked in soup, curry or anything else. But for me, I believe there are more than one ways of preparing a meal. Just because a certain part of the world thinks your way is wrong, that will not make your dish any less tasty . Besides, rules were made to be broken. 🙂

The past fish dishes such as this one and this one, I cooked with just fish fillet. However, not every Kenyan can access fillet too often due to its price and scarcity. Today I used a whole, unfilleted fish and I know every single one of you can find this :). This recipe is one you *MUST* try. Believe me, you will be blown away!