The temperature has been steadily falling. That only means one thing: get a bae and spend the rest of the cold season in a permanent cuddle until sunny September it means we now have a chance to enjoy and savor all the beautiful indulgent, warming foods we can get our hands on. Make those soups, snuggle up to a plate of chicken biryani, let that matumbo na ugali really warm you up!!! Food is comfort and to that, we shall be adding another gorgeous recipe to the mix and that is my muhogo wa nazi.
Growing up, I never used to like muhogo (cassava) but lets thank the gods that with adulthood, I came to love and appreciate the beauty and versatility of this gorgeous, sustainable, complex-carbohydrate root vegetable. We made this delicious spicy muhogo back in 2016, and today let us introduce a creamy, silky one which is bound to become your favorite!
I often reminisce about all the fun we had in Lamu over their Food festival held April. If you are yet to read my Lamu posts, you can check them out here and here. We had the time of of lives on that Island paradise. Not only did we discover plenty of cultural activity the residents proudly preserve, but we got to indulge in their food which has just as heavy cultural influence, with majority of the recipes passed down from generation to generation. We got to eat plenty of mahamri, viazi karai, bhajia ya kunde and a ton of sea food. It was in Lamu that I learnt that the locals enjoy having their muhogo (cassava) fried and sprinkled with some masala. This was the inspiration for today’s recipe, but of course, I had to do it #TheKWay! With abit of modification and giving it my own touch, you are going to love this just as much as I did <3
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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