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Tag: kenyan food (Page 11 of 14)

Homemade “Baked” Beans

I am one of those people who never EVER skips breakfast. Whenever I wake up, I am usually starving and my body is ready to take in its first meal as soon as it can. As this is the first meal of the day, I try as much as possible to make it as balanced and as healthy as possible. When I have plenty of time on my hands, I always incorporate some protein in my breakfast since it keeps me fuller for longer. And since I have really high metabolism, this works to my advantage always :).

Baked beans are one of my fave protein breakfast dishes. They are so delicious and very filling. We usually buy the ready made ones in our home but I decided to try make my own at home. They were even better than the bought ones. This you must try!

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Chicken Stew – Kuku Kienyeji

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!

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Mushroom and Tomato Frittata

Like every blogger, I often hit those writing blocks when I just do not know what to post next.  To get over that, I usually turn to various food blogs or scroll through some of my fellow foodie’s IG feeds for some inspiration. This usually works perfectly! No sooner am I done surfing than I am bubbling over with new recipe ideas to try out.

One of my most inspirational foodie feeds on Instagram is Miss Mandi Throwdown by Mandi Sarro . She can really throw down some serious dishes!!!! From what I noticed about her, she likes her meals really wholesome, just as I do. And like any other African lady, she often incorporates the previous day’s meals into the next day’s meal but in really creative ways. Nothing goes to waste! I like that so much. One way she does this is by making a frittata. I decided to give this a try and I am blown away.

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Cayenne Pepper and Cheese Deviled Eggs

I really love boiled eggs. I had a rocky relationship with them when I was little, as highlighted in this post, but nowadays I just cannot get enough!! Its one of those foods that are so filling and yet so healthy. Even in Kenya, on a day to day basis, it is almost impossible not to come across street vendors hawking some boiled eggs. Those sold on the streets are usually cut in half and some kachumbari put in that hollow. It is as delicious as it is nutritious. What makes boiled eggs so good is that you  can have them with almost anything, in in any way you want.

Today I decided to have my boiled egg with a different kind of filling. Deviled eggs can be made in so many ways, but here is my take on it. It was so tasty, and so pretty. I was so happy with how this turned out. This is fantastic enough for cocktail bitings, delicious enough as a meal starter/appetizer for and healthy enough for a breakfast meal.

Hope you enjoy these deviled as much as I did 🙂

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Mushroom noodles with pea and french bean stir fry

I am always so excited when my small cousins, Mudola and Kadesa, come over to visit from Mombasa. The last time they came over, I made some simple spaghetti and my matata meatballs for dinner. The arrived just as I was taking the spaghetti from the heat. Mudola saw the spaghetti and yelled in excitement “Indomie!!!” and ran towards me. Indomie are a popular noodle brand in this country. And because noodles kinda resemble spaghetti, to 3 year old Mudola , I was making her favorite noodles. She quickly asked for some, and gobbled them down amid giggles, a cheeky sparkle in her eyes and that warm incandescence that filled the room whenever she laughed. She is adorable!

While they love spaghetti, I once in a while prep instant noodles for kina Mudola. I always go the extra mile because we just do not do kawaida here at #KK. Abit of fresh veggies to play up the flavor and bring it to life and it always turns out great. I like my recipes easy and tasty. This is no exception 🙂

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Ginger and Spring Onion Njahi Stew

I have always been fascinated by how njahi seeds look when raw. Like a small black bag with a neat white zip placed halfway on its side. Or like a tiny  black pod with a strip of white paint. Or like a compressed skunk. They are kinda cute actually. They are black and white when uncooked but once they are cooked, they transform to this amazing deep mahogany shade. God is really creative with everything he does or made for us, don’t you think?  I am not aware exactly where else in the world this seed can be found. From my online sources, they referred  to as lablab beans; a name that is as funny as it is strange. Some people call them tuxedo beans, while others call them hyacinth beans. There are white ones, brown, black ones and even red ones but the popular ones in my country are the black ones.

In my country, these seeds are most commonly consumed by communities from the mount Kenya region. They have slowly gained popularity throughout the nation mainly due to their nutritional benefits. Some of the these its high in protein, folate, iron ,vitamin B6, zinc, calcium,magnesium and phosphorus. They are usually prepared with just onions, tomatoes and some light seasoning. But as you know, here, we always take it up another notch. This njahi recipe has plenty of flavor, which plays up the natural earthy flavor of these beans. I am really excited to share this recipe with you 🙂

 ginger and spring onion njahi stew_kenyan food_njahi recipes_njahi_lablab seed_tuxedo seed_hyacinth seed recipe_kenyan food blog_Kaluhi Adagala

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Peas and Red Bell Pepper Fried Rice

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.

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