Tag: kaluhi’s kitchen (Page 19 of 21)

Cayenne and Red Onion Nyama Choma Dry-fry

June 2, 2015 / Kaluhi / 9 Comments

In my country it is almost an abomination to throw away left overs of any meal. In the Kenyan spirit of resourcefulness, all meals that are left over from the current meal are set aside to be eaten as part of or for the next meal. Wastefulness is totally discouraged in our culture. And I believe that is a totally fantastic thing.

But lets be honest, at times having left-overs over and over can sometimes be monotonous. Hence it is always advisable to change things up and add new flavors to and transform an already awesome meal. Following the Madaraka day celebrations, we had some left over nyama-choma. To make this richer and tastier, we usually turn this into a dry fry. The process of frying it tenderizes the meat further but it still retains that smokey flavor. The onions and the chilli enhance the flavor of the nyama choma meat so well. It is soo good, just typing this made me salivate.

Garlic Masala Fries

May 15, 2015 / Kaluhi / 18 Comments

I am not such a big fan of junk food as I highlighted in this post not too long ago. But in all honesty, I find it so hard to turn down a good plate of masala fries. And I guess these garlic masala fries have to be the only exception. Fries have become quite common in Kenya over the past decade and different ways to have them have come up with time. I first heard of masala fries from my eldest sister while I was still in boarding school and the name alone made my mouth water. I vowed to have a taste of them as soon as my holiday begun. With some of my savings at hand, I made my way to Wimpy and bought some. I was not disappointed!

Today I made masala fries, but added my little twist to them, as usual! I added plenty of garlic which brought out the taste of the chilli so well and added to the juiciness of the masala sauce. These garlic masala fries iare a must try for all my readers.

Spring Onion and Cumin Seed Farfalle Stir-Fry

May 12, 2015 / Kaluhi / 0 Comments

I just feel like I must begin by reassuring you not to be intimidated by the name of this dish. LOL! Remember when we did this dish with a very different name, but it turned out very simple (and most popular for that month)? This farfalle stir fry is one of those dishes with long name but so simple to make. I promise! This is simply a stir fry made using a type of pasta called farfalle, which in my opinion are the prettiest pasta on the face of the earth. They resemble little bows and the girly girl in me almost automatically gravitated to them.

This stir fry was suggested to me by my friend, Vidhi, who loves cooking just as much as I do. Her recipe used cardamom seeds and white sauce. I put my own twist to it and used the ingredients I have available. Because this type of pasta is already inherently beautiful, this shaves off a lot of time trying to make the dish look pretty. Do read through and discover how easy this farfalle strir fry is to make:

Chocolate and Raisin Banana Split Delite

May 5, 2015 / Kaluhi / 0 Comments

I am the kind of person who is very analytical before I get into something. A few weeks before I started this blog, I used to post some pics of what I make at home on my personal Face Book page. I did that to see how the reception would be and how the public warmed up to them. To my surprise, people loved them and requested for the recipes. I was then sure the best platform to share the recipes would be via a blog.

One of the pictures I shared were those of this banana split. I made it first for my sisters and it was a hit. I initially made it with just ground nuts but this time I tweaked it a little bit and added some raisins for some extra sweetness. This is one of those very simple desserts that are just as healthy as they are breathtaking. The flavors of the chocolate, robustness of the raisins, softness of the vanilla yoghurt and texture of the nuts came together in perfect harmony in this banana split.

As I posted on Instagram, for the month of May, I shall focus on very simple recipes that bring out high profile flavors. Today, feast your eyes (and tongue) on this 🙂

Chicken Stew – Kuku Kienyeji

April 17, 2015 / Kaluhi / 23 Comments

I always enjoy getting feedback from my followers about all the recipes I develop and about the recipes they would like to see. A few weeks back, I had my second ‘Ask Me Anything’ session on instagram where my followers got a chance to ask me anything be it food or non food related. One of the questions that I was asked by one of my followers was a recipe for chicken stew. I love all things chicken and I quickly jumped at this suggestion hence the birth of this recipe. I decided to go all Kenyan on it and made chicken stew- kuku kienyeji.

Kuku kienyeji refers to chicken that have not been bred or raised on commercial feeds but are left to feed on whatever they find around; free range chicken. Their meat can be a bit tough, but when cooked well, it literally slides off the bone. It is all bout technique. Its meat is very lean and slightly darker in color compared to broiler. The taste is also more wholesome. Chicken stew- kuku kienyeji is simply one of the heartiest meals on the face of this earth. This chicken stew recipe contains the fresh flavor of ground coriander, green bell pepper and red onion which makes this so rich and with layers of different flavors. You will fall head over heels in love with this!

Peas and Red Bell Pepper Fried Rice

March 17, 2015 / Kaluhi / 8 Comments

I love peas. It is one of those meals I can have all day every day with nearly everything. We are really blessed to come from a country where we can find organic fruits and veggies at a really affordable prices, peas being one of them. Hence, when ever I can, I always get myself some. I was walking towards my bus stage one evening and I saw this lady removing peas straight from their pods. Nothing looks fresher and more inviting than that. I stopped and got myself some and decided to make a rice dish with them.

This is a light fried rice dish. It is wholesome very healthy and very warm if I may say. I has this charm that will make where ever you are feel like home. As an addition to our many rice recipes, sample my pea and red bell pepper fried rice.

Chilli and Garlic Matumbo

March 10, 2015 / Kaluhi / 54 Comments

I do not know exactly why I never liked Matumbo for the better part of my life. Maybe I may have had a nasty matumbo experience when I was a child that led me to absolutely abhor that meal. This all changed last year when I decided to face my fears and had matumbo for the first time in a very long time. And it was the tastiest thing I had tasted in a long time. I then concluded that probably it all comes down to how you cook it, and if it is cooked well, the results are always spectacular!

Matumbo is a swahili word which in this context loosely translates to innards. The western world refers to matumbo as tripe and I was pleased that they too indulge in this delicacy. It is the meat that comes from the stomach of a cow, making it an organ meat. It is cheaper than muscle meats and very nutritious. Today I prepared for you one of my new favorites, with the fabulous flavors of chilli and garlic. The technique I used was very specific so just read on to find out more :). I am so excited about this!!!!!