One of the things I love about Christmas period besides precious family time is the food (duh!!). In my family, we all love to cook, and when we come together, it is one hell of a feast! During the past Christmas, my uncle Odemu brought over some goat meat to roast specifically for dinner. Since we were the hosts, we prepared the lunch banquet, but for the goat meat choma dinner, Uncle Odemu wanted to handle it himself. And we were not complaining, because we knew he could throw down one hell of a choma! As the sun set, the charcoal grill was lit and soon the delicious sizzle of tender meat filled the air. As my sisters and I prepared the kachumbari, my aunt made some ugali and my cousin and namesake basted the done nyama choma as it came hot off the grill in a sweet chili garlic jerk sauce. After everything was ready, we all sat outside, enjoying the warm December night and hearty conversations. I ate like a pig LOL! The meat that was left over was frozen to be eaten at later dates and those who could carried some home with them. For the final piece of meat that we had, I decided to revamp it and incorporate it into my delicious pasta dish: my goat meat garlic penne pasta. Leftovers are never boring afterall!
I love the freshness of new years. Of new days. Of newly born babies. Of new everything! The smell of new is drenched in hope, possibility and optimism. There is an abundance of positive energy at the wake of this infant year. Can you feel it? I sure am channeling it and making the most of it now. So far, this year is my best yet! I read this article yesterday at 7 a.m, and the author stated something that is actually true. Each year, people start with so much enthusiasm but end up being predictable and playing small; just as they have in all past years. I have sought to make this year BIG. No special resolutions, just deliberate action towards my dreams. You should too! Will you join me in conquering the world ? :))
Today’s recipe was what I was meant to make on the day I made these pancakes. I had the concept for amarula crepes, but I did not have creme liqueur or strawberries and felt too lazy to go get some. After the holidays and with all the guests gone, plenty of alcohol is usually still sitting around. I then remembered this recipe and decided to bring it to life. My amarula pancakes and macerated strawberries are the very definition of perfect. Read on to know what a proper grown up brunch should look and taste like #NOM
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.
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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