CHIPS MASALA

IMG_3430

You gonna love this 🙂

INGREDIENTS

  • 10 large potatoes, peeled and cut into chips
  • Vegetable oil
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 1 teaspoon of garlic paste
  • 2 tablespoons tomato paste
  • 2 tablespoons tomato ketchup
  • 1 teaspoon turmeric
  • 1 tablespoon garam masala
  • small bunch of fresh coriander
  • 1 small Green bell pepper, chopped
  • salt to taste

METHOD

1.       Heat the oil in a deep pan till hot then carefully put in the potatoes and cook till they are soft or have started getting a little crispy.(when the oil stops bubbling so much)

2.     Take the fries off the hot oil, draining them properly and set aside.  

3.      In another pan, add a Tablespoon of the vegetable oil and let it heat up a little. Ensure your heat is low.

4.       Add all the ingredients into the oil (except from the coriander) and mix well.

5.       Let it cook till the a sauce starts forming.

6.       You can add a little water if you like your chips soggy/wet, if not do not add the water.

7.       Toss the previously cooked fries into the sauce and stir well. Be careful so that you don’t end up with fries looking mashed. Let it cook for about 2 minutes to allow the fries absorb the flavours. 

8.       Turn off the heat, sprinkle some coriander and toss.

Serve hot to Enjoy the heat!

IMG_3429

 

BLOOD ORANGE LEMONADE

IMG_3280

Blood oranges are cousins to the more common market varieties of orange. Their main difference lies in their pigmented pulp, which can vary from deep orange speckled with red to a solid reddish-purple. The pigment is provided by a compound called anthocyanin (a blue, violet, or red flavonoid pigment found in plants) . Blood oranges are less acidic than regular oranges and their flavor and aroma are faintly reminiscent of raspberries. Nutritionally, they are almost identical to other oranges.

They have Vitamin C, Anthocyanin which are antioxidants, folate, fiber and calories. And just like the other oranges, you can simply eat them or juice them. Personally, I would rather consume them as juice.

Blood orange juice tastes great on its own but adding lemon to it makes it taste even better because then its Lemonade. And everyone loves lemonade I suppose.

So my really simple recipe is as follows:

INGREDIENTS

8 cups of water

1 cup of sugar or honey

3 blood oranges, juiced

3 lemons, juiced

1 teaspoon orange blossom water

In a pitcher/jug, add water and sugar, stir until the sugar dissolves.

Add orange blossom water, blood orange juice and lemon juice.

Stir.

Add what remains of one lemon and one blood orange.

Let it chill for 30 minutes.

Serve over ice(if preferred)

Enjoy!

 

MABUYU

20170223_173401

Mabuyu (Swahili for Baobab seeds) are one of the must-haves whenever you visit Mombasa. The seeds are normally white once scrapped off the gourd then cooked. Yeah they are actually cooked. I found out not so long ago.

My favorite ones are the cardamon ones and I totally don’t mind having a colored mouth(red/green/purple) afterwards.

So if you ever come across raw baobab seeds and you are wondering what to do with them, this is what you will require and do to make them look as yummy as the ones above.

INGREDIENTS

2 cups of sugar

2 cups of water

1/2 cup of mabuyu flour

1/4 teaspoon chilli powder(optional)

1/4 teaspoon salt

1/4 teaspoon cardamon(optional)

Red or any food colour preferred.

METHOD

  • In a pan, add water, sugar, salt, chilli powder, food coloring, cardamon and cook on high heat stove.
  • Mix and let it cook. Once the syrup starts to form, you will see lots of bubbles foaming. Keep stirring as it cooks.
  • When the syrup starts to bubble down, it means the syrup has started to thicken, check if the syrup is sticky (not too sticky) then add the baobab seeds and mix well.
  • Continue to cook as you stir and then add the mabuyu flour and mix well. Continue cooking until the syrup starts to crystallize and starts coating the mabuyu seeds.
  • Remove the perfectly coated mabuyu and place them on a plate. Let them cool completely.
  • After it’s all cooled down, it’s ready to be savored. You should try this at home!

MOUSSE AU CHOCOLAT 

I just can’t have enough chocolate, can I? And I’m pretty sure I’m not the only one 😅 So Valentine’s over! And I made me good stuff to show me love… I’m selfish like that. But I’m sharing the recipe with you. How about that?
Amongst the many things I made is this chocolate mousse. Let’s just say it was heavenly. And you make you some too by the way. Or you need to make up to someone who has a sweet tooth? This will do it. 

INGREDIENTS:

•13 ounces bitter or semisweet chocolate

•2 tablespoons unsalted butter

•2 large egg yolks

•1 1/2 cups heavy cream

•2 tablespoons superfine sugar

•1 teaspoon vanilla extract
METHOD:

●In a microwave safe bowl, combine the chopped chocolate and the butter. Heat in the microwave until melted, about 35 seconds depending on your microwave, and stir to melt completely. 

●Whisk in the egg yolks and set aside to cool.

●Pour the cream into a chilled bowl of a mixer and beat on medium speed until it starts to thicken. 

●Add the sugar and vanilla and whisk until the cream starts to form stiff peaks. 

●Carefully fold the whipped cream into the cooled chocolate mixture. Serve immediately or cover and chill until ready to serve.(I added some Sultans in mine. I love them😄)

And I must say Mousse au chocolat sounds really good. Ne pensez-vous pas?

Enjoy!

UGANDAN ROLEX 

For a long time I never really figured out what ‘chapati mayai’ was. I thought it was just something made up. Or chapati dipped in eggs or something; I really didn’t know. So when the opportunity for me to get to know it presented itself, I couldn’t wait to taste it. 
We were at some food joint (kibanda) for breakfast and everyone I was with ordered ‘chapati mayai’ so I decided to try it as well. Long story short, It tasted GREAT! (Disclaimer: It MUST be served hot). Now I get how it’s made.
And just a few months ago I realized our chapati mayai is so huge in the neighbouring country Uganda hence the name Ugandan ROLEX. It’s their must have street food. I see it on our streets too but it’s not much of a big deal here. It’s so big there it’s become a tourism product. And the name ‘rolex’ came from ‘rolled eggs’. Due to their local dialect pronouncements, rolled eggs would come out as ‘Rolex’ whenever they mentioned it. Real fancy, right?
The Ugandan ROLEX is pretty easy to make. You just need an omelette and a chapati.

Place the chapati on a plate followed by the omelette and fold inwards. It’s as easy as that. You can accompany that with any preferred condiments. 
For the sauce I used 1 medium sized finely chopped red onions, 2 Tablespoons of honey, 1 Tablespoon soy sauce, 2 Tablespoons of ketchup and a teaspoon of vegetable oil. Place them on a pan and heat on medium heat so that it doesn’t burn. 

Make sure you try this ☺

JAMBALAYA NOODLES 

Still on that noodle vibe 😊

Let’s make something extremely delicious. Here’s another recipe…

INGREDIENTS

2 packs indomie noodles

2 tbsp. Vegetable olive oil

1 onion, chopped

2 bell peppers, chopped

4 sausages, cut crosswise

2 garlic cloves, minced

1 Tablespoon soy sauce 

1 teaspoon tumeric 

Salt

Freshly ground black pepper

1 teaspoon paprika 

2 diced tomatoes/2 tablespoons Tomato puree

DIRECTIONS

Heat vegetable oil in a large cooking pan over medium heat.
Add the onions and bell peppers and sauté until they beginning to soften.
Add the sausages and cook until browned all over.
Stir in the garlic and cook until fragrant, about 30 seconds.
Add soy sauce,noodle seasoning and tumeric. Season everything with salt and pepper to taste.
Cook, stirring often, until the sausage is cooked through.
Add the noodles and stir until coated in the sausage and peppers, then pour over the diced tomatoes/tomato puree and some 1 1/2 cups of water and stir.
Cover and let it Simmer until the noodle is softened and almost all of the liquid is absorbed, about 20 minutes.
Serve & Garnish as desired. 

GARLIC BUTTER NOODLES(with INDOMIE)

Let’s fix some noodles real fast. 
​Ingredients:

I pack Noodles(previously soaked to soften)
French Beans (choped & steamed)
Butter
1 clove of garlic, crushed
1 Tablespoon Vegetable oil

METHOD
Heat vegetable oil in medium sized pan over medium heat.
Add garlic & French Beans, cook 2-3 minutes.
Add 1/4 stick of butter, melt completely.
Add noodles and toss with salt and Noodle seasoning.
Serve hot.Enjoy 😉