Month: September 2021

Blackstrap Molasses.

On By WanjoroIn House MattersLeave a comment

Blackstrap Molasses is a viscous, thick, dark sticky liquid that is left after boiling sugarcane.

It is not sickly sweet, or too bitter, but has a deep flavour that may take some getting used to. It is nutrient rich; still having all the nutrients absorbed by the plant. Manganese, Iron, copper, magnesium, potassium are just some of the minerals it contains.

It is a must have in my kitchen. I get mine from Eastnat Foods.

They are having a sale at the moment on blackstrap molasses as well as their other products. Visit their site https://eastnatfoods.com to check what else is on offer. The store is located in Nairobi, and one can shop online from their website as well as inquire if they can deliver to your location.

I use blackstrap molasses for so many things:-

  • Marinade : For meats such as chicken and pork.
  • Sauce: To add to fried meats.
  • Hair mask: I use it as a pre poo treatment for my natural hair, with a bit of cocoa butter, or coconut oil. It reduces frizz, makes hair soft and easier to detangle.
  • Tonic; I like putting some into a glass of warm water and drink first thing in the morning a few times a week. Sometimes I add some apple cider vinegar or a pinch of cayenne pepper.
  • Smoothies. Just a little bit goes a long way, but it does add an interesting depth of flavour to naturally sweet smoothies.
  • Baking; Cookies and savoury dishes.

When using it, one has to be careful as the flavour is really strong for some, and a little goes a long way. It also doesn’t spoil fast, just store it in a cool, dry place, it will last ages.

I use it in making my Sweet and Sticky Wings, and my Pineapple, ginger and honey chicken recipes, which are already up here on the blog.

Sweet and sticky wings made with blackstrap molasses.

I also mix it with some ketchup, honey to make a kind of barbecue sauce that’s perfect for sautéed sausage.

As a tonic, I usually take a tbsp with same amount of Apple cider vinegar in a large glass of warm water first thing in the morning. It is an iron boosting tonic, and cleansing too, it will push all that stuck food in your gut out. (bye bye constipation).

As a face mask, I just use a bit when washing my face then cleanse with warm water. For hair, I mix it with some melted cocoa butter (which I also get from Eastnat limited). Apply on my hair for 15-20 minutes, then give it a good wash.

It makes my hair softer to manage, less frizz and less shedding.

How do you use your blackstrap molasses?

Curried Black Beans in Coconut Cream.

On By WanjoroIn Recipes1 Comment

The title is a mouthful I know, but the title had to convey what the meal is about. Curried, rich, colourful and each spoonful is flavour filled and creamy and decadent and oh so tasty.

Black beans are a wonderful source of fibre, antioxidants and are said to be great in lowering blood sugar, among other numerous benefits.

To add to the meal’s colour, taste and flavor, I added bell peppers, grated carrots and celery.

Let’s get started. You shall need:-

  • I large onion, diced.
  • 1 stalk celery, chopped.
  • 1 tbsp ginger garlic paste, crushed with some grated turmeric and a few coriander seeds.
  • 1 large grated carrot.
  • Chopped assorted bell pepper (green, red and yellow)
  • I bunch of fresh coriander, separate the stalks, leaves and chop all finely.
  • 2 large tomatoes, chopped.
  • 1 tbsp coconut oil.
  • 1 tsp cumin seeds.
  • 2 tsp ground garam masala.
  • 1 tbsp tomato paste.
  • 1-1/2 cups of coconut cream
  • 2 cups already boiled black beans
  • 1 tsp paprika
  • 1 tbsp kasuri methi.
  • Salt and pepper to taste.

Method.

Heat your pan and add the coconut oil, then the cumin seeds and let them sputter.

Add the onion, chopped coriander stalks and celery.

Let cook till onion is translucent, then add the ginger, garlic, turmeric mix.

Next go in your tomato paste and let cook for a while before adding the tomatoes, some salt as well as the spices.

Cover and let cook till the tomatoes are soft, spices well incorporated, then add the carrots and bell peppers. Mix well.

Once the vegetables are cooked for a short while, add the black beans and mix well till they are well coated with the spicy vegetable mix. If too dry you can add just a splash or two of water. Check your seasoning too.

Lower heat then add the coconut cream. Cover and let it simmer through for about 10-15 minutes, then add the crushed dried fenugreek leaves (kasuri methi).

Let it cook on low for a few more minutes. Switch off heat and add the chopped coriander leaves for garnish.

This meal is hearty enough on it’s own, but if you want to you can have it with some avocado on the side, or with some tasty pumpkin and coconut chapati whose recipe I shared recently.

Dig in and enjoy.

PS: As with all curries, it will taste much better the next day. That is, if you are lucky enough to have leftovers.

Colourful, tasty, healthy and easy to make. What’s not to like about this dish?

Tasty Tamarind Pork and Eggplant Fry.

On By WanjoroIn RecipesLeave a comment

This is simple pork recipe that uses up easily available vegetables, and some tangy tamarind sauce ending up in a finger licking, tasty and colourful meal.

You will need:-

  • About 1 kg pork stew cut into chunks.
  • 1 tsp mustard seeds.
  • 2 sliced onions.
  • 1 tsp each minced ginger and minced garlic.
  • One bay leaf.
  • Mixed bell peppers.
  • 1 medium eggplant, cut in thick slices.
  • 2 tbsp tamarind paste.
  • 1 tbsp tomato paste.
  • Salt and pepper to taste.
  • 1 tsp mixed spices blend.
  • 1 tbsp cooking oil.
  • I small bunch of coriander, chopped.
I like salting the eggplant after slicing, as it reduces the bitterness. Just brush off the salt or rinse off then pat dry with a paper towel, before adding back to the pan.

First off, rub the meat with the mixed spice blend then brown it, set aside.

Next pan fry the eggplant and set aside too.

This is the mixed spice blend I used in this instance. I like it as it is blends in well with many dishes, both meat or vegetable, sweet or savoury.

To the same pan, you had browned the meat, mustard seeds, followed by the onion and bay leaf, and cook till onion its soft.

Add your minced ginger and garlic and mix well, before adding the tomato paste.

Add the Tamarind paste next.

Followed by the fried eggplant. You can also used roasted eggplant too.

Next goes in the pork. Mix well and let cook till pork is ready.

Last addition will be the assorted bell peppers, let them cook a while and switch off heat. Remember to add coriander for garnish.

Serve hot.

Look at how beautiful that plate is!
You can have it with some baked plantain, I mean, plantain goes well with almost everything.
And you can complete the meal with a crunch fresh salad on the side. This lettuce, tomato and onion one did just fine.

The pork is tender, flavourful and smells amazing. This is one meal that is sure to please your family.

This is definitely worth a try don’t you think?

Delicious Vegetable Stew.

On By WanjoroIn Recipes5 Comments

My daughter calls this Pesh’s red stew, after her Aunty who introduced this lovely dish to me. I had it when back home and craved it when we got back to Kampala, had to text her to send me the recipe. I had to use what I had on hand, but it was delicious all the same.

It is tasty, colorful, healthy, filling, meat free, gluten free and easy to make. What’s not to love about it?

It is full of colorful and healthy garden vegetables. Beetroot, carrot, zucchini, eggplant and chickpeas simmered together in a tomato and onion sauce. It’s finger licking good!

Let’s get started.

Ingredients are:-

  • 1 tsp cooking oil.
  • 1 cup drained and rinsed chickpeas
  • 1 onion, chopped.
  • 1 carrot, chopped.
  • 1 beetroot, peeled and chopped.
  • I green, I yellow and 1 red capsicum, chopped.
  • I bunch of coriander. Stalks and leaves separated and chopped.
  • 2 tomatoes.
  • 1 tbsp ginger garlic paste.
  • 1 tsp, grated fresh turmeric.
  • Spices are a tsp of paprika, Kenyan curry powder salt and pepper to taste.
  • 1 cup water or stock.
  • 1 medium eggplant and 1 medium courgette, both chopped and soaked in salty water. (This helps remove the bitterness in the eggplant and helps them maintain their shape and natural flavour when cooked, just remember to rinse and drain before adding to the saucepan).

Method.

Heat your sauce pan of choice, add the oil, once hot add the onion and coriander stalks, cook till soft.

Next add your garlic and ginger paste as well as the fresh turmeric. Mix well and let cook till they stop smelling raw, then add your spices. Ensure the spices cook well and do not burn, the tomatoes go on and cook till soft.

The carrot and beetroot go next, followed by the eggplant and courgette. You can cover and let them cook for a while after adding some salt and pepper.

Once they are cooked for about 7 minutes, add the bell pepper then the drained chickpeas, with your vegetable stock or water.

Lower heat and simmer for 10-15 minutes.

When ready, garnish with coriander and serve hot with your starch of choice, though as with most meals, you can just have a bowl on its own.

We had ours with some roasted plantain and avocado slices, Yum!

Colourful, tasty, easy to make, healthy and doesn’t take too much time to cook; what’s not to love about this dish?