I think it is universally agreed that the best recipes are those that are both very simple and very delicious. Do not get me wrong, I honestly do not mind putting in the time and cooking meals that demand that investment. It always pays off in the end! However, sometimes one is just tired, but still, in the mood to eat something supper yum. In instances such as those, I almost always turn to my cheesy chicken pasta bake.
This recipe is simple and an easy crowd-pleaser. It is a default when impromptu guests come knocking. It is impossible not to love and just as difficult not to savor! This is for certain gonna be among your family’s absolute faves!
There are certain, specific dishes that are very reminiscent of home. Every person has their own, and several too. For me, the small of mandazi or drop scones reminds me of home. The aroma of pilau reminds me of home. The smell of a baking lemon cake reminds me of home. And the smell of warm uji – particularly on a drizzly morning or late afternoon – also reminds me of home! I have always loved uji (porridge) even as a child. I loved it as part of breakfast or even in place of chai ya saa kumi. Uji ya Ngano (wheat porridge) is very common in the coast, Uji ya Mahindi (corn porridge) common through out the country and my favorite Uji ya Wimbi (millet porridge) most common in the Western part of the country but equally beloved throughout!
Today I show you how I make mine, at it’s most foundational recipe!
One thing I love more than an early morning during the work week is a late – super late – and super slow- morning during the weekends. A slow morning allows you to take in the beauty of the day. The slower pace of things allows your spirit to merge with the wave of time and ride it. Slow mornings allow you to taste the sweetness of the songbirds. As someone who really goes hard during work weeks, slow weekend mornings are a much welcome relief and calm sweetness. It also allows me to really take time and eat yummy things; and yummy things need not be complicated ones.
One of my current weekend favorites are my mushroom and sausage egg muffins. All my favorite yummy things are things are packed in these little beauties. They are the perfect savory bite, super simple to prepare and a true joy to have!
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 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!
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 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.
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 perfect mug of chai masala can fix literally anything! There is a comfort that it brings, that reminds you of home. Chai masala is a hug in a mug. Chai masala is fun times with family. Chai Masala is joy in your heart and cozy night in. It is comfort and laughter with your mother. It is magical! In my hearts of hearts, I am a strungi (black tea) girl. However once in a while, I do love me some milk tea and when I do brew a mug, it often is chai masala.
Chai is the Kiswahili word for tea. Chai masala hence means spiced tea. There are a billion variations out there but this particular once I am writing about today is one I have tried, tested and perfected. You will love it just as much!
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 always say, the most assured way to know that a recipe is excellent is by looking at the reactions of the people you made it for look like. If the plates, or bowls (as it is in this case) are cleared then that is a clear indicator that said recipe is a winner. When I was making this custard, I didn’t even know what I was going to name it. I didn’t even know what I was going to make but what I knew for sure was the flavour notes I wanted to taste in my mouth. I wanted something creamy something fruity something with character and something that is light yet indulgent enough for a dessert.
The flavours I put together for this custard are easy to bring together. And the complexity of every note that explodes on your tongue is unforgettable. My sisters inhaled this and cleared this within seconds. Everyone was completely quiet while eating and that was a clear sign that this was a winner. I am so excited to share this with you guys today. I hope you enjoy this as we wind down mango season. This shall be the second of three mango recipes I’m going to share this year. this was the first and you can check out the rest we have done since I started blogging compiled and linked in this Twitter thread. That said let’s get into this beaut!
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!
We woke up to a grey, misty, drizzly Wednesday morning. We are in mid-august and currently experiencing the dying embers of the cold season and boy it’s kicking out butt!! We are now going to cosy up to the weather and enjoy all things comforting! We are going to enjoy some dawa as we go through our work day! We are going to prepare some rich and creamy coconut milk and peanut sauce matoke for some hearty, delicious lunch. And all through the weekend, we are going to enjoy my guinness braised cumin beef short ribs!! I filmed this in May this year (I do all my content months in advance) and it has been such a joy enjoying it since then till today and I am certain you too shall thoroughly enjoy it too!!
I shall be taking a brief break until around October as I heal from a jaw fracture. Can’t wait to film new YouTube and blog content then. In the meantime, I will be very very much present and active on Twitter, Instagram and Facebook so do follow me on there if you are yet to. That said, let us get into this beautiful beauty!
I have been working from home since 2015. While I have already found what works and what doesn’t for me, it has been quite a thrill to see everyone else find their own balance during this lock-down period. It has been exciting finally seeing people recognize that work done from home is still work. It has been amazing to see people realize and acknowledge & experience what my peers and I have been saying for ages: that working from home does not mean one is free all the time, but it means just that- work has to and is being done. It has been so great to welcome people into my world and to also help them get acquainted with striking the balance and establishing work boundaries especially when they can be so very easily be blurred while working from home. Besides helping people learn the ropes on WFH, I have also found immense joy in the increase in people trying out my recipes! With the lock-down and people reacquitting themselves with home cooking, I have seen you guys blossom into the most glorious home cooks! The banana bread craze came and died down, and I am happy my recipe too was among your favorites to have!
Things are slowly opening up, but the baking does not stop! As we ring in the cold season in Kenya, let us have something warm baking in our kitchens! You will totally love my cinnamon and ginger pumpkin bread!
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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