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!
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!
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 cannot begin to explain how fast December melted right through my fingers. For me, it has been my most intense, most fast paced month of 2021. One minute it was 1st, the next, it was 2 days to Christmas. What a ride! I have had the highest highs, and my lowest lows were definitely this month too. Even then, I celebrate the silver linings.
We are smack in the festive season and it cannot be complete without a delicious chicken dish to bring all of us together. There are billions of ways to prepare and enjoy chicken, however one that always speaks to my soul is kuku kienyeji. I love my kienyeji and to me, it is the taste of home. For this Christmas season, I hope you get to enjoy my roasted garlic and rosemary kuku kienyeji.
This post is in collaboration with Kenchic Limited and I have a massive giveaway for you guys!
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.
I love me a great brunch! I love waking up late, staying in bed for an hour, dragging myself around the house for yet another hour then dressing up and going out for a fantastic brunch with friends. Since the pandemic started, I personally have been eating out aloooot less. I never used to eat out that much to begin with, but the pandemic truly slowed me down significantly. That however does not mean I don’t do my brunches at home. I love brunch at home because I can customize what I want according to what my palate wants. I love a mix of savoury and sweet, but more of the former than the latter. This nutmeg and Cinnamon blueberry French toast casserole is a star and makes for the perfect brunch dish.
She is fruity. She is boozy. She is spicy. And she is your next addiction.
I drove to Maragoli all by myself for the first time ever late last month. What an adventure it was! The night before departure I was so nervous, but once I got on the road, it was pretty stress free and might I say, ironically both relaxing and exhausting as well. I travelled on a Monday, so the roads were pretty clear and it was so smooth! The usual stop is at Nakuru – halfway through the journey- then the next stop is usually when I get home. My main aim of stopping at Nakuru is to see my perfect nephew, hang out for a bit and then get on with the journey. For my recent trip, I had an early lunch at my sisters’ and I had some pilau, a slaw and roast potatoes. My sister cooks so well! This pilau was exceptionally flavorful, and her twist to it has some whole star anise throughout. It was delicious! While continuing driving out west, I was thinking about how I would better use the star anise I had back in Nairobi. It is so versatile, and goes so well in nearly everything! We used in in several soups in my second book, my sister added it to her pilau and for today, we are making it the main note of our cocktail.
Sunny September is now in full glory and this refreshing beauty is for sure about to star in you home brunches! She is perfect and you are gonna love her!
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 am writing this blog post from Maragoli. It is dawn and I woke up super early because I did not want to miss sunrise. I sat still in the absolute silence and took in the perfect sunrise. Now it is super bright, the sky brilliantly blue and because it rains every afternoon, the hills are violently green as well. I am in paradise! I am at peace. And at this very moment I am writing this, I am deliriously happy! I really needed to decompress after successfully publishing my second book, and no better place to do so than in my favorite place in the entire multiverse than Maragoli. With the book done, my mind settling and my body rested, it is now time to finally release content I filmed months back, that I know you will surely enjoy!
I have always been a fan of a great sandwich. The possibilities are endless! There is so much you can do, a billion ways you can spin it and so many fun combinations you can come up with. It is because of that that makes their creation process super fun! I loved every single note of my meatball sandwich. They are meaty, cheesy, sticky and balanced out with delicious freshness of by a pesto and some kachumbari.
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 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.
There really isn’t a fruit on the face of the earth that comes close to the splendor that mangoes are! Mangoes are the Beyonce of fruits! Mangoes are the Meg and Harry of fruits. Mangoes are the Kenyan Coast Line of fruits. Mangoes are the Maragoli weather of fruits. They are the best of the best and no matter how you spin it, they will always remain number one! Fruit of the gods!
We are now winding down mango season! The variety of mangoes the earth blesses us each season is always a blessing! You can eat mangoes just as they are and incorporate them in a million different recipes and enjoy each time! This is a thread of different recipes we have done in the past and today we are doing the final one of ’21. With a day as sunny as today, indulge in my beautiful coffee cardamom mango milkshake.
I am one girl who loves loves loves loooooooves Muhogo (cassava). Growing up, I never enjoyed it. In my mind, muhogo was for old people. And I have now grown up and become that “old person” who 7 year old me would be shook to learn adores muhogo. Muhogo is versatile. It has an inherent soft, earthy taste to it which on its own is so delicious. However, it is also versatile enough to take up favors of other ingredients so well making it a joy to cook with! I often re-make these muhogo fries we made in 2016. They are tasty as a snack and also as part of a full meal. I also love muhogo wa nazi literally any time of the day, and paired with any meat of choice, it becomes super filling too.
In an age where we are moving more into consuming foods that are sustainable, muhogo (cassava) is definitely top on the list of one of the foods the world is warming up to. Maragolis and most people from western Kenya eat muhogo all the time, and in different ways. We love it whole in different forms. We also mix in the flour for unga ya ugali and ya uji. I got my hands on the flour and decided to make something sweet and gorgeous. Let us get into my perfect lemon and blueberry muhogo pancakes.
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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