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.


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.


  • 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!


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. 


•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

●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?



Let’s fix some noodles real fast. 

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

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 😉


Instant noodles are a popular go-to food for people who aren’t necessarily crazy about cooking. Just boil them for 2 minutes, season and the meal is done. But there are so many ways of preparing noodles other than just boiling them. 
You can make salads out them. Stir fry them with vegetables or meat or eggs. Make lasagna. There’s a whole lot to do with them. And in the coming days I’llbe sharing a number of simple, yummy noodle recipes. 

This salad is quite light and therefore makes a great starter or Sidedish. The ingredients used can be easily found in supermarkets.


•Indomie noodles

•1/4 Small Red cabbage, chopped 

•3 bell peppers(red,yellow,green),chopped 

•1 medium sized Red onion,chopped 

•1 carrot, peeled & grated 

For the dressing:
•3 Tablespoon of Vegetable oil (Or Olive oil)

•3 Tablespoons of White Vinegar

•2 Tablespoons of Brown Sugar(or Honey)

•1/2 Noodle seasoning (from the package)

•1 teaspoon low sodium soy sauce 

In a bowl with warm water, place the noodles and let them sit for 2 minutes; Just to get them to soften. If you want them crunchy you can just crush them

Make dressing by combining the ingredients in a large bowl. Stir to dissolve sugar.
Combine the red cabbage, peppers,onions and carrot, toss well. Add noodles and dressing to salad and toss again.
Serve right away or cover and refrigerate to allow the flavors to blend.
Makes 3 servings.

Make sure you try this out. 

I’m Back… (with Pilau)

When I walked into the kitchen after two long months I felt like a kid walking into a candy store. See, I have been on the road since last year November working on some project. With the traveling and everything that came with it I never had the time or chance to cook.

So the sizzles and the simmers are quite a thing for me at the moment. I could cook all day but I can’t. I have wanted to make everything I could think of. Chicken, rice, ugali,nyama choma, cake,chapatis … make fruit and vegetable salads, make cocktails and try out new things. But the first thing on my list was pilau.

Pilau is one dish that embraces all the aromas and flavours; The aromatic rice, the meat (fish, chicken, mutton or beef) and the wide range of spices. And that’s exactly what I needed. I had to have it so I made it. Mine was really simple; I left out some ingredients which are not always compulsory. I used beef because that’s what was available.

1 1/2 Rice, soaked and rinced
300gm beef
2 1/2 tbsp oil
2 medium onions, chopped
1 tsp chili flakes
1 1/2 tbsp pilau masala
1 tbsp tumeric
Fresh coriander, to garnish
Freshly ground black pepper
1 bulb of garlic, crushed
I small piece of ginger, crushed
1 tsp coriander powder
3 cups hot water (to cook the rice)


1.Heat oil in a cooking pan. Add the beef. sear the beef so it browns and not steams. Let it cook for 3-4 minutes until browned on all sides.

2.Add the onions and stir for 1-2 minutes.

3.Season with salt & pepper, chili flakes, pilau masala, tumeric,ground black pepper, coriander powder and ginger and stir.Add 2 tbsps of water and Let it cook for another 1-2 minutes.

4.Add the garlic and stir.

5.Add the rice into the meat, season with some more salt, stir, pour in the hot water (to cook the rice) and let it simmer uncovered for about 10 minutes.

7.After 10 mins, lightly stir the rice, cover and reduce the temperature and let sit for 15 minutes.

8.Serve the pilau as preferred. (Sprinkle some chopped coriander on top)



Mandazi (plural for ndazi) are a common deep fried dough from East Africa. You will never miss them in local shops and homes; in all shapes and sizes. They are originally a Swahili food (from the coast) and are sometimes called Swahili buns. The Swahilis expertise in preparing mandazi is exemplary. They know how to how to make them soft and real tasty using a variety of ingredients. I am not Swahili (Lol) but I make some pretty great ones. I can eat a full sack in one seating. So much like I used to when I was kid.

I prefer making mandazi at home whenever I feel like eating them instead of buying them from the shops. Reason being, the store bought ones might not be as fresh.

Black pepper is usually not a common ingredient in pastry but there’s something absolutely delightful about sugar and spice put together. Beyond its heat and sharp bite, black pepper enhances the ability to taste food; it stimulates our salivary glands so we experience flavors more fully. And it also gives food great aroma. Who doesn’t love to eat food that smells great?
Have a look at the recipe below and try it out.

You will need:-
3 cups of Wheat flour
100gms Brown Sugar
2 Tablespoons ground Black pepper
1 tablespoon baking powder
Vegetable oil


In a bowl mix all the dry ingredients using a wooden spoon. Add a cup of lukewarm water and thoroughly mix till it forms a dough.


Cover with a clean table cloth and let it sit for 10minutes.
Flour a clean dry working surface and place the dough on it. Roll it out till it thins out a little. Do not make it too thin.


Using a shaped pastry cutter, cut out the small circles.
In a deep frying pan, place some vegetable oil; enough for the dough not to touch the base when frying. Heat the oil till it’s hot. Don’t let it smoke otherwise it’ll be too hot then and the dough will burn. Cut off a tiny piece of the dough and gently place in the oil to check if it’s hot enough (normally it’ll bubble)


Place the cutout pieces, in the oil. Frying them till they’re brown on both sides. Using a holey/slotted spoon, gently scoop them out of the hot oil.
Mandazi can be served on their own as snacks, with some curry or some great masala tea.





I like baking. I’m not a top baker yet but my cakes taste great. I didn’t like baking so much before especially when the cakes came out really burnt, sloppy and under cooked. But with the many trials I figured out my mistakes. I never really followed instructions and I lacked patience; and that is something baking taught me. My mind would drift off to me eating the cake as soon as I put it in the oven and I’d seat in front of the oven ‘waiting’; opening the oven door and inserting a spoon into the batter to see if it was already cooking. Now my baking is really good but not the Cake Boss’ type of good.  But I am getting there. Lol.

Using oatmeal in baking is something I’d thought of but wasn’t sure of. I wondered if I’d like it. Because I don’t like oatmeal porridge very much; yes I know those are two different things. But what could have possibly gone wrong?


For the batter you will need:-
2 eggs
2/3 cup brown sugar
1/2 cup vegetable oil
1/2 milk
3/4 cup all purpose flour
1 cup instant oatmeal
1 teaspoon baking powder
1/2 cup cocoa powder
1 pinch salt

Once you have all your ingredients together, preheat the oven to 200°C.
Grease 12 muffin pan with a little vegetable oil.
Whisk the eggs, brown sugar, vegetable oil and milk together in a bowl until smooth.
Stir flour, oatmeal, baking powder, cocoa powder and salt into the wet mixture to form a batter.
Fill the prepared muffin pan with the batter and sprinkle a little oatmeal on the cupped batter.
Bake for 20minutes in the preheated oven until the tops brown a little and an inserted toothpick comes out clean.


Now you’ll need a cup of tea. All is always good when there’s tea and cake. I love having my black tea with cake; it’s delightful.