“You must always accompany each meal with some veggies, girls!” Mum would tell us over the dinner table as she watched us serve. As I looked at mum, towering over me and heaping veggies on my plate,the then six year old me never saw the importance. I took the plate, but as soon as she turned her back, I returned a huge chunk back to the serving dish. Years later, I got to appreciate all the veggies mum makes at home, particullarly traditional veggies. In high school, all we had were cabbage and kale. This made me miss all the wholesome, wide variety and bountiful flavor traditional veggies offer. Nowadays, I eat traditional veggies 99% of the time. They are actually very much easily available in the city if you are just observant enough. Today, savor my creamed garlic kunde, a recipe from my mama bear :))
Tag: Kenyan Cuisine
I am one of those people who can never EVER miss githeri when it is cooked. It’s almost an obsession. Ask my sisters, I absolutely love githeri. When I tell this to people, I get that look as though I just said I love eating kittens, live ones, in a graveyard, while chanting sacrilegious hymns of an extinct tribe . This may be because majority are yet to have that deliciously celestial githeri-eating experience. But I will give you one..
One of my earliest recipes on this blog was that of githeri, where I prepared it with coconut cream and curry which brought our its softer elements. You can get that recipe here. This time, I am using stronger flavors of chilli and ginger which brings out its more savory side. There is more than one way of preparing anything. And that is what makes cooking very exciting and a constant adventure. Do not allow your self to cook one meal the exact same way for all the days of your life. You will be missing out!
To warm you up as days get colder: Chilli and Ginger Githeri
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.