Tag: kaluhi’s kitchen (Page 20 of 22)

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!!!!!

Garlic and Rosemary Unskinned Potato Wedges

March 3, 2015 / Kaluhi / 2 Comments

Do you have one of those days when you feel so lazy to cook, yet you still want to eat something tasty?? This garlic and rosemary unskinned potato wedges recipe was developed while I was in that very state. After a few minutes of brain storming, I came up with this recipe that is both very easy, and very outstanding. At times I enjoy having my potatoes unskinned since they add this deep, earthy flavor which is missing when potatoes are peeled. And because I did not want to spend too much time standing, not peeling the potatoes worked in my favor 🙂

To make this even more fantastic, I added some rosemary, garlic and various other flavors which marvelously complimented these potato wedges. This is a must try!!

Sesame seed and Ginger Scrambled eggs

February 28, 2015 / Kaluhi / 3 Comments

Do you ever wake up and just feel like cooking nice things because the day looks beautiful and has started really well? I do not know if I am the only one who feels this… But on the particular day I made this dish, I woke up feeling really up beat. The sun was shining so bright outside, Ngong hills as seen from our kitchen window looking as majestic as always and the morning air was crisp and clean. The day ahead looked really promising. I decided to make the day even more fantastic by having a very good first meal of the day.

I decided to have scrambled eggs for breakfast, and you know, as usual, these were not just any normal scrambled eggs. I decided to play around with my pantry ingredients and came up with the most delicious scrambled eggs with the most spectacular flavors and amazing textures. Start your day on the right foot with my out-of-the-world sesame seed and ginger scrambled eggs.

Gourmet Coleslaw

February 24, 2015 / Kaluhi / 4 Comments

One of my most memorable childhood memories are those that involve family get-aways and short trips within the country. I particularly fondly remember the times when my parents used to take my sisters and I (sometimes together with my cousins) to a recreation spot deep in the breathtaking Maasai Land called Olooloitikoshi every other Sunday afternoon. As we had been told, olooloitikoshi means “The land of the Zebras” in the Maasai dialect (i stand corrected if that translation is wrong :D), and for us, it was the funnest place on the planet. Immediately after church, we would pass by home, dress down a little, prepare some bitings and leave for the Rift Valley. One of the things that my mommy used to make every single time was some coleslaw. This always made the perfect accompaniment to the tender roast meat and the steamy soft mukimu served by the locals together with all other delicacies we would have at the foot of the Ngong hills.

Today I present to you one of dishes that never never missed our outings,coleslaw, but with a delicious gourmet twist. It goes beyond the basic cabbage and carrot for coleslaw and includes an array of other ingredients that make this more wholesome and 5 star worthy. Read on to know exactly how to make your coleslaw fantastic <3

All-Kenyan Bean Stew

February 20, 2015 / Kaluhi / 32 Comments

In my country, the foods served are pretty stream lined. Kenyans have a very clear idea about what they like to eat all the time, and what they prefer not to have. This can be a really good thing and a really bad thing. One of the many foods that are really popular in Kenyan cuisine are bean stew and chapati. Some people also love to have the bean stew with some rice and at times some ugali. Today, I decided to add my own twist to this Kenyan favorite which takes it up a notch.

I boiled my beans with whole cumin seeds, garlic cloves and ginger root. This gave the individual beans character and a fabulous depth of flavor. It was made even more special using thick tomato sauce, amazing taste of red onion richness of bell papers, and texture of carrot.

Prepare to be taken to cloud 9!