I am so happy that March is supper sunny! I love the clear blue skies! Just look outside your window right now; brilliant, isn’t it? I love the sunshine that allows me to shine in all my shorts and minis. I am several shades darker, with the happiness in my heart a notch higher and my smile lines slightly deeper. Even though, admittedly, the heat can be prickly and the dust lowkey annoying, I love the overall warm nights that come with it too. While I am making the most of the sunshine before April comes along with the rains, I am also making the most of the fast waning mango season. The millions of fruit carts that were lined on the streets with Mangoes from Ukambani have now dwindled to a handful. And best believe I will be buying them even after there is only once mango fruit cart left!
I shared a full thread of all the mango recipes I have made since the blog started and this one is gong to be my final one for 2019. As we bid goodbye to the best fruit season in the universe, cool down with my mango passion fruit mocktail.
And now, March is upon us! Happy New Month #KNation!
I have a love hate relationship with our hot season. I dislike the dust and the crippling heat especially when one has errands, but there are also plenty of things I celebrate about it. I love that even at night, it is warm, and I do not have to worry about carrying a coat. I love that more sunshine in all it’s intensity, favors taking beautiful pictures and videos. I love that my little dresses and shorts can now come out and plaaaaaay! I love that it is during this time of year that mangoes are overflowing in every single corner of the country and being my favorite fruit, you can bet that I am over eating them each day and trying as much as I can to incorporate them in everything!
Today, I give you a cocktail that has flavors reminicent of, chili mangoes, my favorite childhood after-school snack (still love it though<3). Bold, out of the box, full of flavor and of course, delicious!
I love making pancakes, not because they are easy to make (but that’s def part of the reason ;)), but because they take up flavors so well and leave plenty of room for experimentation. For these pancakes, I made them with the flavors I enjoy most in my cocktails: mango, cardamom and a hint of ginger. I did not foresee the warmth and explosiveness that I experienced, and for sure I must try this out soon once again. Nothing makes my breakfast more thrilling than knowing what I am going to eat has a combination of my three favorite flavors: sweetness of mango, very subtle warmth of ginger and spiciness of freshly crushed cardamom. Bite after warm flavorful bite and an empty plate later, my pancakes fit tightly but happily in my tummy. I gave one more thanks to the Lord above for a beautiful breakfast and gratefulness for a high metabolism. The best way to start your day is with some good food right? Make sure it my mango ginger pancakes!
On the night of April 1st, Nairobi and much of central Kenya received its first rain after the beautiful sunny months of Dec-Jan-Feb-Mar. There was no transition, just abrupt rain with the close of March. Being someone who lives for and thoroughly enjoys the dry months and the intense heat everyone complains about, I sadly welcomed April rains and already started looking forward to December. But I remembered how I pointed out in this post that I will be more thankful for everything and indeed, there is plenty to be thankful about even in grey, rainy April. Even as mango season is now behind us, I am happy that pear season is rolling in. Even as the warm sunny weather I love is gone, I am thankful that the air is clear and its green all around. Even though I can’t enjoy my flirty skirts, at least now I can rock my thigh high boots (ladies do you feel me?!!). There is always something to be thankful for.
For today, I am giving you yet another potato wedge recipe that will warm your heart and fill your tummy in the rainy days ahead.
Admit it, that title made your mouth water, even just a little ;). For me, each time I read it, I literally drool like a wild beast. And when I remember how fantastic it tasted, I literally drive myself to the brink of insanity. My mango mint salad with passion fruit syrup is a taste of heaven. It captures the warmth of golden Kenyan sunshine and almost embodies the fullness of the hearts of the Kenyan people and beauty of Mango season. I am in love with this salad!
I love my mangoes. They are still in season for the next few weeks and I want to make the most of it. Last year, I was busy eating mangoes (duh!) and experimented very little with them in the kitchen. This year, I have really tried :)). As we head into the dusk of 2016’s mango season, let me leave you with a salad with flavors so beautiful it tastes like music <3.
If you have been following me for quite sometime now on Instagram, You know how much I love mangoes. This love dates back to my primary school days. As we go through the final weeks of mango season, I am taking full advantage of this and eating as many of my favorite fruit as I can and incorporating them in my food and snacks too.
I love parfaits because they are the easiest things on earth to make. They make the perfect post-meal indulgence and can also make the perfect snack. There are infinite variations to a parfait but here is mine. It is sweet, fulfilling and pretty healthy too :)) This mango and dark chocolate parfait just shows you you can make the perfect snack or dessert without spending too much and with ingredients you can easily obtain.
I thank God for jan-feb-mar for the sunny weather that, for some reason, makes me so energized, and that my favorite fruit, mangoes are in season. Because there are so many around, retailing at very affordable prices, I always try to have my fave fruit in as many ways as I possibly can.
I decided to make a mango dessert that has its origins in Thailand. This Thai Sticky Coconut Rice with Mango is a recipe I bumped into accidentally while searching for food photography inspiration on food gawker. I was happy that the ingredients they use are also available here. To add my own twist to an already existing recipe, I added sesame seeds instead of dessicated coconut to add a nutty taste. I also used coconut cream instead of coconut milk it make it thicker. I would never have though using rice as an ingredient in a dessert but this worked so well. The rice is meant to compliment the mango though, and not the other way round. And this is a healthy snack, that will still give you that sweet kick but minus all that sugar overload.
You do not have to go to Thailand. Bring Thailand to you!
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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