THE BEST OF THE BEST KENYAN AND SWAHILI RECIPES-DESTINATION MOMBASA KENYA
KENYA
Kenya menu
The typical Kenyan lives and eats quite simply. Ugali, a starchy gruel, is the dietary foundation of most Kenyans. In its more traditional form ugali was made by mixing sorghum or millet flour with water and cooking it to a thick paste. White cornmeal is more often used these days, which makes an ugali similar to to Italian polenta. This thick porridge is usually served with a stew. The diner pulls off a piece of ugali with his or her hand, forms an indentation the thumb, and uses it to scoop up the stew.
Sukumu wiki, a dish of greens and tomatoes, is probably the most common accompaniment to ugali. Other popular stews include karanga (a meat and potato stew), githeri (stewed corn and beans) and mbaazi (black-eyed peas simmered in coconut milk). Wild and cultivated greens such as kale, pumpkin, cassava, cocoyam leaves...
Meat for most Kenyans is generally reserved for special occasions. Dried meat for stews. as well as pieces of meat or dried fish added to dishes. Beef, goat, mutton and camel are all eaten. Nyama choma, or fire-roasted beef, is very popular with ugali and a good Kenyan beer. Chicken (kuku) is popular as well, as is both fresh and dried fish.
Various legumes stand in for meat in many dishes. Cowpeas, kidney beans, groundnuts (similar to peanuts). Stewed or mashed with starches.
All types of bananas, cassava, taro, potatoes, yams, rice and coconut milk and spices on coast. mango papaya, melons, jackfruit, baobab.
Dining Habits
Simpler cooking inland, traditional dishes. Some national (ugali, irio, githeri). Coastal and city cooking more elaborate.
Breakfast is traditionally a sour porridge called uji. Or tea and bread.
Street snacks are very popular in the larger cities of Nairobi and Mombasa. There you can find stands selling grilled corn on the cob, samosas or mandazi.
Sour milk. Beer, changaa. Chai. Big beer drinkers. Pombe brewed at Tusker beer. "Many homemade brews such as changaa can also consumed and are made from milk, honey, or other produce."
Typical Kenyan Dishes
Vichangamsha Kinywa (Snacks & Appetizers)
Mahindi ya Kuchoma (Roast corn on the cob)
Samosas (Deep-fried potato pastries)
Saladi (Salads)
Kachumbari (Cabbage salad)
Supu na Michuzi (Soups & Stews)
Karanga (Meat and potato stew)
Kuku (Poultry)
Kuku Choma (Roast chicken)
Kuku na Nazi (Chicken with coconut milk)
Nyama (Meats)
Kariokor (Barbequed meat)
Kima (Ground beef stew)
Mutura and Mahu (Kenyan sausage)
Nyama Choma (Fire-roasted beef)
Nyama na Irio (Steak with potato-pea puree)
Samaki (Fish & Seafood)
Mtuzi wa Samaki (Fish in coconut milk curry)
Ngege (Tilapia)
Omena Stew (Dried-fish & tomato stew)
Samaki wa Kukaanga (Lime-marinated fish steaks)
Mboga na Maharagwe (Vegetables & Beans)
Githeri (Corn and beans)
Kunde (Black-eyed peas & tomatoes)
Irio (Mashed, peas, potatoes and corn)
Matoke (Simmered plantains)
M'Baazi (Black-eyed peas with coconut milk)
Ndizi (Bananas cooked in banana leaves)
Sukuma Wiki (Greens & tomatoes; see Greens recipe notes)
Yam Stew
Mikate na Mapunje (Breads & Grains)
Chapati (Pan-baked flatbread)
Kabuli (Rice pilaf with dried seafood)
Pilau (Rice pilaf with meat)
Ugali (Cornmeal mush)
Wali wa Nazi (Coconut rice)
Tamu (Desserts)
Kashata (Coconut sweets)
Maandazi (Fried pastries)
Omukati kwe Lisotsi (Banana cornmeal cake)
Vinywaji (Beverages)
Chai (Spiced tea)
Changaa (Home-brewed beer)
Kahawa (Coffee)
Maziwa Lala (Soured milk)
Mnazi (Palm wine)
Muratina (Sausage tree fruit beer)
Chamshakinywa (Breakfast)
Uji (Fermented porridge)
GET TO KNOW MORE...................
Kenya is perhaps the best-known country in Africa to Europeans and Americans through literature, such as the books of Robert Ruark, and through films. Nairobi has long been the center for those setting out on safari-not only hunters but wild-life lovers who take cameras in lieu of guns. Many facilities are available for this sport, such as Tree Tops where one can spend the night watching the bush animals as they make their way to salt licks and watering places.
Our safari, of course, was for recipes and menus, and we were frequently told that we had come to the wrong place. "You couldn't have come to Kenya for the food!" was a common reaction.
We found to our dismay that there were no restaurants serving dishes native to Kenya. Nor were there cookbooks to which we could refer. We finally found one cookbook called Kenya Kitchen, but in the main the recipes were of English and American dishes. We did find one recipe, which we have included here, for Samosas, the little three-cornered pastries filled with meats.
We discovered that the really delicious cooking of Kenya is being done by the Kikuyu, the Abaluhya, and the Luo tribes. We visited with them and were delighted with their wonderful dishes. The most important dish of the Kikuyu is Irio, a seasoned puree of peas, corn, and potatoes. The M'chuzi wa kuku and the M'baazi are wonderful dishes. Kariokor is a delicious way to barbecue meat.
Kenya food recipes are simple and only require a short time to prepare. The recipes use basic food ingredients you can buy from your local grocery store, fresh food market or supermarket. We have included a few of Kenya's most popular ethnic recipes for dishes that will truly give you a taste of ethnic Kenyan cooking. For additional authentic Kenyan recipes. Some of the Kenya food recipes use exotic Kenyan and Indian spices that will delight your taste buds. Enjoy your cooking!
How a Dinner is Served in Kenya
Two separate menus represent the foods of the Kenyan African. In one, Irio is the mainstay, and in the other it is Ugali.The hostess opens the door dressed in a bright floor-length skirt and a striking bandanna wound loosely about her head. She stands there, hands outstretched, to bid you welcome. It is a touching gesture of hospitality. It is early for luncheon, so she brings in a pot of rather weak tea which she serves in small cups with tiny bananas to take the edge off your hunger. Amazingly, it does not spoil your appetite, as one might suppose, and just about holds you until luncheon is ready.
Our hostess returns to the kitchen to pound the groundnuts (peanuts) for the Groundnut Soup. She brings the thick wooden pestle down into the wooden bowl rhythmically until the peanuts are thoroughly pulverized. (Lucky are we who merely open a jar of peanut butter.) She makes the soup by adding 2 cups of water to 2 cups of groundnuts (use peanut butter) and 1/2 tsp. salt, and simmers it until it becomes very thick. She then thins it back to a soup consistency with milk. She serves this excellent soup in little bowls.
After the soup, all the remaining dishes are placed on the table at one time, each in a decorated calabash (African bowl).
In the homes of the Abaluhya the important course is Ugali. For breakfast, the same cornmeal cooked to a thin gruel-like consistency is called Uji. There is a light Ugali made from cornmeal and a dark Ugali made from millet flour. Also served are dishes like M'baazi (pea beans), which is sometimes an appetizer as well as a main dish, M'chuzi Wa Kuku (chicken in coconut) or Samaki Na Nazi (fish and coconut). A stunning dish is Ndizi, bananas cooked in banana leaves see page 189).
In the home of the Kikuyu-the mainstay is Irio (see page 52), followed by dishes like Giteke, bananas and yams, Karanga, beef and potato stew, Mataha, beans and corn.
Dessert is generally not served, but fruit like papaya-golden orange, juicy, and succulent-is available. The after-dinner beverage is Maziwa Ya Kuganda or sour skimmed milk!
How You Can Present a Kenyan Dinner
There are two suggested menus from which you may choose. In either case, use a bright striped or flowered tablecloth with matching napkins, and tropical decor with flowers and leaves strewn on the table, and some carved artifacts, to suggest the safari and the bush, if you have them. Try to buy calabashes for use as bowls (they can be used in serving most of the African dinners).The first is the dinner featuring Irio (which follows). This should be a sit-down dinner. Each course is dished out in the kitchen and served directly to each person. The Oysters Mombasa, should be presented piping hot on dinner plates, or if you can get rock salt (you'll need about 2 Ibs.), heat it in a metal dish in the oven and make a bed of the hot rock salt in large soup plates, setting the oysters on top. These plates will require underliners.
Steak and Irio-the green mounds filled with steak fingers in sauce- makes a dramatic entree. Sauce dishes of salad relish, and Pilli-pilli (page 128) accompany the Irio.
The dessert, Coupe Mt. Kenya in wine glasses, plus tea or coffee served in the usual manner, makes this a dinner people will talk about for a long time.
The second is the Abaluhya menu, which should be a buffet. All the food is served in calabash bowls placed on the exciting tablecloth decorated with leaves and artifacts. Use Mrs. Habwe's menu on page 55. Each dish is a gem. If you decide (or serve Maziwa Ya Kuganda, purchase skimmed milk and let it stand out of the refrigerator overnight. Once it has soured, chill it. Be sure it is cold when served. It will not clabber, as it would if there were cream in it. Try it. You may like it more than you think. However, have tea or coffee available as well.
Menu from Kenya
- Baked with a Wine Garlic Butter
- Kenyan Beef in a Mound of Blended Potatoes
- Bread of East Africa
- Diced Pineapple Marinated in Rum on Mango Ice Cream with Pistachios
Shopping List for Eight
Meat, fish, etc.- 3 Ibs. filet mignon or lean steak
- 3 dozen oysters (smallest available)
- 1 Ib. butter
- 1/2 pint heavy cream
- 1 Ib. margarine
- 1 bottle Chablis
- 1 bottle white rum
- 1 bunch parsley
- 6 lemons
- 2 oz. fresh garlic
- 1 small cabbage
- 1 Ib. Bermuda onions
- 1/2 Ib. green pepper
- 1 bunch carrots
- 4 or 5 mangos
- 1 fresh pineapple
- 1 16-oz. can peas
- 1 16-oz. can kernel corn
- 1 package instant potatoes (large)
- 1 package onion-soup mix
- 1 can condensed milk
- 1 16-oz. can pineapple juice
- 1 packet pistachio nuts
Recipes
OYSTERS MOMBASA
- Baked with a Wine Garlic Sauce
- Yield: 8 portions (4 oysters per person)
In Kenya, the oysters are opened and each one goes on its own tiny china ramekin or tiny container which looks like a miniature coaster. Twelve of these little dishes are placed on a large platter with a bowl of dark, dark-red cocktail sauce and slices of lemon. Mombasa, that lovely city on the coast of Kenya, boasts the very best of these small oysters.
Open 32 SMALL OYSTERS (Bluepoints or Olympias if possible).
Leave them on the half shell and place on baking sheets.
Wine Garlic Sauce:
Combine: 1/2 cup MELTED BUTTER
Bake at 350'F. for 6 to 8 minutes.
Ladle the remaining sauce uniformly over the oysters again.
Serve immediately, four per person, with LEMON WEDGES on a 9 inch plate (or on hot rock salt if available).
NYAMA NA IRIO
- Steak and Irio
- Yield: 8 portions
Drain 1 16-oz. can PEAS and measure the liquid.
Put the peas through a vegetable mill or sieve to make a puree.
Drain 1 16-oz. can KERNEL CORN and add the liquid to that of the peas.
In a 2-quart saucepan:
Prepare 4 cups INSTANT MASHED POTATOES following package directions and using the vegetable liquors as part of the required liquid.
Add: 3 Tbs. BUTTER
Fold in the drained kernel corn.
The consistency should be that of firm mashed potatoes.
The Steak:
In a large skillet:
Cut 3 Ibs. FILET MIGNON (or any steak) in a 2 x 1/2 x 1/2-inch strips.
Saute in 4 oz. MARGARINE OR OIL, until lightly browned.
Remove the steak from the skillet.
Blend in 6 Tbs. FLOUR to make a roux.
Add 2 cups ONION SOUP made from a packaged mix and cook to medium-sauce consistency.
Correct the Seasoning with salt, pepper, and a little Tabasco.
Return the steak to the sauce.
Make a large mound (about 1 cup) of Irio in center of dinner plate.
Form a hole in the center about 2 inches in diameter.
Fill the hole with 1/2 cup of the sauteed steak and gravy.
Smooth around edges of the Irio so it looks like a volcano.
SALADI
- East African Salad Relish
- Yield: Relish for 8 salads
She may also serve individually or in a bowl additional pilli-pilli or hot red pepper dissolved in lemon or tomato sauce. See page 128 for Pilli-pilli Sauce and its variations. For your Kenyan dinner you might have a cruet of a white French dressing on the table for those who might want to add it to their salad.
In a 1-quart bowl:
Combine: 2 cups CABBAGE, finely shredded
That's it. There is no dressing or seasoning.
Fill small sauce dishes, allowing about 1/3 cup per person.
COUPE MOUNT KENYA
- Mango Ice Cream
- Yield: 1 quart ice cream
Mash 4 or 5 RIPE MANGOS, peeled and pitted. There should be 2 cups.
Whip: 1 cup HEAVY CREAM with
Combine: 2 cups MASHED MANGOS
Pour into freezer trays or a 6-cup mold and freeze.
PINEAPPLE RUM SAUCE
- Yield: 1 quart sauce mixture
Simmer: 1 cup PINEAPPLE JUICE (canned) and
In a 2-quart bowl:
Cut 3 cups FRESH PINEAPPLE in 1/2-inch dice.
Pour the Pineapple Rum Sauce over the pineapple.
Marinate for several hours.
Place 1 scoop MANGO ICE CREAM in a 6-oz. wine glass.
Top with 3 to 4 oz. PINEAPPLE RUM MIXTURE
Garnish with 1 Tbs. PISTACHIO NUTS, coarsely chopped.
Ugali
Ingredients (4 servings)4 cups water
4 cups maize meal or corn meal flour
Chapati (Round Flat Bread)
Ingredients (6 servings)1 cup of whole wheat flour
1 cup white flour
2 tbsp oil or ghee
3/4 - 1 cup of warm water
Salt to taste
Mix the flour in a bowl and add salt and oil. You can mix with clean hands, or use a mixer or food processor. Add a little bit of water at a time and knead well for about 10 minutes until you have a stiff and smooth dough. Cover the dough and let it stand for at least 30 minutes up to two hours. Knead the dough well again and divide it into egg-sized balls. Dust each ball with extra flour. Flatten each ball and roll out thinly into sizeable circles. Heat an ungreased, heavy skillet or griddle over a medium flame. Lightly grease the pan and slowly heat the first chapatti. Cook on one side for about 1 minute or until lightly brown, then flip and brown the other side. Press the sides of the chapati with a spoon until it puffs. Remove the chapati from the skillet into a warm dish or foil paper and wrap it to keep it warm. Repeat this process for every chapati, wiping the pan with greased paper every time a new chapati is to be cooked. Serve the chapatis warm with a meat stew and/or cooked vegetables. Chapatis can also be served with hot milk or chai.
Nyama Choma (Roast Meat)
Ingredients (3-4 servings)3 lbs beef, short ribs or spare ribs
Salt and pepper to taste
Season the meat with salt and pepper. Grill on a gas or charcoal grill over medium heat 30 minutes. You can also roast the meat in an oven at 300°F for 1¼ hours. Meat should be golden brown, tender and juicy when ready. Nyama choma goes well with ugali and kachumbari or cooked greens.
Roast Leg of Goat (or Lamb)
Ingredients (8-10 servings)5 lbs leg of goat or lamb
5 garlic cloves
½ cup soy sauce
2 tbs corn oil
1tsp dried rosemary
Pinch of salt and ground black pepper
Score the goat or lamb and insert the garlic cloves into the meat. Mix the remaining ingredients and rub the meat thoroughly with this marinade. Let it stand covered for several hours. In an oven heated to 375°F, roast, roast the meat for 2½ hours. Brush it often with marinade. You may also roast or barbecue the meat on a grill but remember to brush it often with the marinade.
Kachumbari Salad
Ingredients (6 servings)4 medium tomatoes, sliced
2 medium onions, finely chopped, washed with salted water, and drained
½ cup fresh squeezed lime or lemon juice
1 cup finely chopped cilantro, Dhania or parsley
3 grated carrots
Arrange the tomatoes on a serving platter with onions on top. Sprinkle the parsley (or cilantro) over the top. Place the grated carrots to one side. Splash the lemon juice over all. Do not toss. Serve cold with nyamachoma or pilau.
Githeri (Dry Maize & Beans)
Ingredients (4 servings)½ pound dried red beans
1 pound dried maize (corn)
3 medium onions, chopped
1 tbsp vegetable oil
Salt
Cover the red beans and maize with water and soak overnight. Drain. Cover again with water, add salt to taste and boil for 2½ hours or until the maize and beans are soft. Drain and set aside. Fry the onions in the vegetable oil until golden brown. Mix in the maize and beans and simmer for 5 minutes before serving.
Mataha (Dry Maize, Beans & Potatoes)
Ingredients (4-6 servings)½ pound dried red beans
1 pound dried maize (corn)
Salt
8 medium potatoes, peeled and cubed
10 pumpkin leaves(or spinach), coarsely chopped
Soak the beans and maize overnight in enough water to cover. Drain, cover again with water, add salt and boil for 2½ hours. Drain and set aside. Cover the potatoes with water and boil until soft. Add the pumpkin leaves and cook until tender. Drain. Add the mixture to the maize and beans and mash it all together. The mixture should be thick and firm.
Irio (Maize & Peas Mash)Ingredients (6 servings)4 green maize cobs (green corn) 4 medium sized potatoes 2 cups fresh green peas 2 bunches pumpkin leaves (or spinach) Salt |
*For a tastier variation, sauté one medium sized onion in vegetable oil (or butter), add a teaspoon of curry powder and mix it into the mash, stirring well until it is a smooth, soft mixture. Serve with beef or chicken stew.
Sukuma Wiki
Ingredients (2 servings8 cups sukuma wiki (kale or collard greens), chopped
2 tablespoons vegetable oil
1 medium onion, chopped
1 Tomato, chopped
½ cup water
Salt
In a cooking pan, add the vegetable oil and onions. Sautee the onions until they are golden brown. Add tomatoes and cook until they soften into a paste. Add the sukuma wiki, salt to taste and ¼cup water. Let the mixture cook on low heat for approximately 5 minutes or until the sukuma wiki has reached a desired tenderness, and still crunchy. Serve with ugali, rice or chapati and any meat of your choice.
Kenyan Cabbage
Ingredients (4 servings)2 medium tomatoes, chopped
½ medium onion, chopped
2 tbsp vegetable oil
1 small green cabbage, chopped
Fry the tomatoes and onions in the oil until the onions are brown. Add the cabbage and stir over low heat. Cook for 2-3 minutes. The cabbage should be a bit crisp when served. Serve with rice, ugali and a meat of your choice.
*You can substitute the cabbage with sukuma wiki or spinach
Chicken Curry
Ingredients (4-6 servings)4 lbs chicken, skinned and cut into pieces
3 cups water
Ground white pepper
Salt
1 medium onion, finely chopped
2 tbsp vegetable oil
6 tomatoes, skinned and chopped
Pinch garam masala
Pinch ground coriander
½ tsp ground black pepper
½ tsp ground nutmeg
½ tsp ground turmeric
½ tsp ground ginger
½ tsp ground cayenne pepper
½ tsp ground cumin
4 garlic cloves, crushed
Rub salt, pepper, and garlic into the chicken pieces and roast them in the oven at 350°F until golden brown. Cook the onions in the oil over high heat until crisp. Remove the onions and mash them. Add the tomatoes, spices and water. Cook until thick. Add the chicken pieces, garlic, and the mashed onions. Simmer all until cooked through, about 20 minutes. Serve with rice.
Beef Stew
Ingredients (4-6 servings)1 lbs beef, cubed
1 large garlic clove, crushed
Salt
2 medium onions, chopped
3 tbsp vegetable oil
4 medium tomatoes, chopped
1 cup water
2 tbsp finely chopped fresh dhania (cilantro)
Brown the onions in the oil. Add the meat and garlic and let it cook for about 5 minutes. Add the tomatoes and let them cook until they form a thick sauce. Add the water, dhania and salt to taste. Mix well. Cook on low heat until the meat is tender, about 15 to 20 minutes. Serve with rice, chapati or ugali.
Wali (Coconut Rice)
Ingredients (6 servings)2 cups rice
pinch salt
4 cups thin coconut milk
2 tablespoons thick coconut milk
Put the rice, salt and 4 cups of thin coconut milk in a pot. Bring to a boil, reduce heat, and simmer very gently until the rice is done, about 20 minutes. Watch the pot carefully and add more thin coconut milk if the rice becomes dry before it is done. Just before serving, add thick coconut milk and stir. Serve with beef or chicken stew and vegetables of your choice.
Rice Pilau (Rice Pilaf)
Ingredients (6 servings)1 pound goat, mutton or beef cubes
4 garlic cloves
Salt
9 cardamom pods
4 tbsp vegetable oil
1 large onion, chopped
3 cups rice
10 whole black peppercorns
8 whole cloves
8 cinnamon sticks
1 tsp ground ginger
¼ cup cumin seed powder
4 small tomatoes
6 cups water
Boil the meat in salted water until tender. Crush the garlic and cardamom together with 2tbsp water using a mortar and pestle. Sautee the onion until it is golden brown. Add the rice, meat, garlic and cardamom mixture, peppercorns, cloves, cinnamon, ginger and cumin seed powder. Cook covered over medium heat until all are nicely brown, about 10 minutes. Add the tomatoes. Cook and stir until the tomatoes are thoroughly cooked down to the consistency of a sauce. Add the 6 cups water to the rice mixture, bring to a boil and then cook over very low heat, (while covered) for another 15-20 minutes, until all water is absorbed and the rice is cooked through. Serve with kachumbari.
Uji (Fermented Porridge)
Ingredients½ cup maize meal or corn meal flour
¼ cup millet flour
¼ cup sorghum flour
Water
Sugar to taste
Put all of the flour into a plastic container and mix well. Pour enough water into the mixture to make a paste. Mix well, cover and leave the mixture at room temperature for 2 days so it can ferment. Skim out the froth that has formed on top of the water, stir the mixture and pour it into a cooking pan. Cook at medium to high heat, stirring continuously until it thickens. You can add more water as needed until the uji cooks into a smooth, runny consistency. Add sugar to taste.
*You can skip the fermentation process by buying ready-to-cook fermented uji flour available from Kenyan grocery stores and supermarkets.
Chai
Ingredients1 cup water
1½ tsp tea leaves (or 1 tea bag)
1 cup milk
2 to 4 teaspoons sugar
Heat the water and tea leaves together in a 3 to 4 quart saucepan, until it boils. Stir in the milk and sugar and cook until the boiling point of the milk. Remove and strain the Chai into a tea jug or kettle. Serve with bread, mandazi or chapati.
Fish in coconut milk curry (mtuzi wa samaki)
Ingredients for 4-6 servings:- 3 pounds (1 1/2 kilograms) fish filets
- 3 tablespoons oil
- 6 cloves garlic
- 1 bell pepper
- 1 onion
- 1 1/2 cup coconut milk
- 3 tomatoes
- 2 tablespoons tamarind paste or lemon juice
- 3 teaspoons garam masala or curry powder
- salt and pepper to taste
Cut the fish in serving portions and chop the onion, bell pepper, garlic and tomatoes in small pieces. Heat the oil over medium-high heat in a large pot. Sear the fish fillets shortly and put them on a separate plate. Do not cook through. Reduce the heat to minimum and add the pepper and onion. Sauté until the onion is semitransparent. Add the garlic, and sauté for two more minutes. Add the tomatoes and bring to a boil. Add the rest of the ingredients, bring to a boil and reduce heat to a simmer. Add salt and pepper to taste. Add the fish filets. Cover the pot and simmer until the fish is cooked through, which should take up to 10 minutes. Serve with rice, boiled potatoes, chapatti, or boiled cassava.
Garlic-roasted lamb or goat meat
(Mbuzi wa kitungu sumu na viazi tamu)
Ingredients (for 6 servings):- 3 pounds (1 1/5 kilograms) lamb or goat meat
- 4 large sweet potatoes
- 6 turnips
- 8 cloves garlic
- 2 sprigs fresh rosemary, or 2 teaspoons dried
- 2 teaspoons olive or maize oil
- salt and pepper
Preheat the oven to 330 deg. F (160 deg. C). Slice the garlic cloves in half, lengthwise. Peel the potatoes and cut them into 1 inch (3 cm) dices. Use a sharp knife to trim the fat from the lamb or goat meat. Add a pinch of salt and pepper. Make slits of 1 inch (3 cm) deep all over the meat. Push a few rosemary leaves or a garlic half into each of the slits, using all of the rosemary and most of the garlic. Take a large pan and add the oil, turnips, potatoes and the rest of the garlic. Put it in the oven and let it coat well. Move everything to the side of the pan and put the meat in the middle. Roast everything for 1 1/5 to 2 hours. Turn the vegetables a couple of times. Then put the vegetables and potatoes on a dish and keep them warm. Put the meat on a second dish, cover it with foil let it stand for 5 minutes. Then slice the meat and serve everything.
Watermelon salad with celery-nut dressing
(from the Samburu tribe)
Ingredients (for 6 servings): - 3 cups watermelon balls, chilled
- 1 1/3 cup celery
- 1/3 cup heavy cream
- 4 ounces (120 grams) softened cream cheese
- some fresh lettuce leaves
- 1/2 cup roasted cashew nuts
- 2 tablespoons mayonnaise
Combine the mayonnaise and the cheese and beat it until it’s fluffy and smooth. Whip the cream and add this, as well as the celery. Put the lettuce leaves on a dish and arrange the watermelon on it. Then top with the cheese and celery dressing. Chop the cashew nuts and garnish the dish with them.
I hope you enjoy these Kenya food recipes just as much as I did collecting them
Kenyan Meat Dishes
Browse All Kenyan Recipes:
Kenyan Appetizers | Kenyan Beverages | Kenyan Soups | Kenyan Salads | Kenyan Vegetarian | Kenyan Meat Dishes | Kenyan Snacks | Kenyan Desserts
When preparing omena fish stew, one should always know he needs dried fish, water, cooking oil, tomatoes, onions, milk, and salt. As for biriani, another dish originated from the Kenya Coast, in order to prepare it, you need meat like mutton leg, a lean cut of beef, chicken or goat, potatoes, onions, rice, pawpaw, tomatoes, garlic, limes, sour milk or yogurt, fresh green ginger, cloves, cardamom pods, cinnamon, cumin and coriander seeds, black pepper, tomato paste, and cooking oil. Matoke is a dish originated in Uganda, but adopted by Kenyan people, which consists of matoke (plantain bananas), lemon juice, onions, butter, coriander leaves, chilli, beef stock. Other Kenyan dishes are irio, githeri, mutura and mahu, chapati, vegetable samosa, maandazi, chapatis, sukuma wiki, or garam masala.
Known
for it's spectacular white, sandy beaches and clear Indian Ocean waters
Mombasa attracts many holiday maker to it's outlying beach resorts.
Inside the city there is still a small town feel as the streets are
lined with small wooden huts with traders selling their wares.
Originally a Swahili tribe town, Mombasa was conquered by three
successive colonial powers all leaving their imprints on the modern day
city.
Volunteers
at our Mombasa project will be based in small villages on the south
coast. Schools here are desperatley trying to provide a comprehensive
education for all of their students but are hindered by a lack of
resources. Classes of between 60 and 80 students are the norm so our
volunteers can do a huge amount to help by contributing to the teaching
workforce.
