Tasty Tamarind Pork and Eggplant Fry.

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?

Chickpea pilaf.

This is a delicious and flavour full one pot meal that’s tasty, healthy and easy to make.

Chickpeas are rich in nutrients; a great source of protein which is perfect if you don’t want to use meat in the dish. The greens used here (amaranth and spinach) are also great sources of vitamins and protein too.

Colourful and tasty.

I like one pot rice meals such as this as they come together so fast and one can put in what’s available to make a tasty meal.

You will need:-

  • 1 cup of rinsed and drained chickpeas.
  • One large onion, chopped.
  • Two tbsp coconut oil. Or ghee.
  • 1 tsp cumin seeds and one bay leaf.
  • One cup soaked basmati rice.
  • Ginger garlic paste. A tbsp will do.
  • 2tsp ground good quality pilau masala.
  • Salt and pepper to taste.
  • Greens of choice ( I bunch will do, chopped).
  • Chopped coriander.
  • 2 cups water or stock.

Method.

  • Heat your pan and add your coconut oil as well as cumin seeds and bay leaf.
  • Once they start sputtering, add onions, cook until starting to brown then add the ginger garlic paste. Mix well. Before adding the pilau masala.
  • Next go in the coriander stalks and the chickpeas, as well as salt and pepper, followed by the chopped greens. I used a mix of amaranth leaves and spinach I had leftover from a previous meal.
  • Add the rice and mix well. Then in goes your stock. Cover and simmer till all the water is drained and rice is cooked through.

Serve with a salad of your choice.

I had mine with a simple tomato cucumber and onion salad.

Perfect for a light dinner, quick lunch and a hit with the kids.

What’s not to love about this beautiful meal?

Food.

A simple definition is what we consume to provide us with the nutrients we need to sustain our bodies. What we choose to eat is influenced by so many things. Our environment, our culture, availability, personal preference and so many more.

Food makes us happy. Reminds us of good or bad times, by the scent, the taste and even how it looks. Preparing and sharing a meal with loved ones is a pleasure, where we can share our thoughts in a relaxed atmosphere.

Githeri ; A Kenyan staple.

I currently live in a country that is very fertile and food is relatively cheap and easy to come by, that is, fresh fruit and vegetables. Processed food here is more expensive. When I first visited the United States, despite what I had watched and read before, I was still taken aback by how cheap processed and junk food was in comparison to fresh produce. I was also appalled at the wastage. And the irony is in both countries, there are people who are struggling to put a meal on the table.

Food is political. Yes it is. Think about it. In the past, food was just for sustenance. Our ancestors ate what they came across, what was around them at the time and their lives and dishes reflected that. These days though food has become a hot political take. What we eat, where it comes from, how it has been produced, how accessible it is to those who are lacking… it is no longer just about survival, but a reflection of what is going on with the world today.

Food can also be a fiery topic. There are certain foods some do not eat for religious, or health reasons, that are traditional staples in other communities. How do we deal with this? Do we bash those who do not eat what we eat or look down on them?

Many of us are now living in multicultural communities where our food has been influenced by other cultures.

Maize which is a staple in the community I come from, was brought by the Portuguese in the 1400s thereabouts. Potatoes which we love too, were introduced by the British in the 1800s. We did have other staples, milk and meat were accompanied by indigenous tubers, grains and cereals before that were wiped out by the introduction and spread of these new crops. Enslaved Africans crossed with cowpeas, okra and watermelon to name a few which are now part and parcel of American cuisine.

Railroad workers brought in from the Indian Subcontinent by British colonialists came with their food and spices that have had a tremendous effect on East African cuisine. Long time trade on the East African coast with Arabs and Chinese has seen influences from their cuisine here too. Our scented pilau and biriani dishes, chapati, samosas, Maru bhajias, masala tea, curries are just a few of the dishes that indicate this.

Beef shank curry and methi naan.

I remember this time I got gifted a bunch of green bananas ( green figs aka matooke), and I shared them with someone who declined as that specific type of banana was only eaten in times of starvation as a last resort where she came from. The banana she was rejecting is what we grow and eat back home as a staple.. what a difference! I was too shocked to be offended but it really opened my eyes to how we all relate differently with food depending on where we come from.

What we eat also changes with the times. There are many people opting not to eat certain foods as they are not produced in the right way, or overly processed. There is a shift to more traditional foods and older methods of cooking and food preservations that we had discarded over time.

Food is a very important part of our cultures, no matter what part of the world we come from. What we eat, how we prepare it, present and consume it speaks a lot on who we are as a people. It is an essential part of our lives we cannot do without. I like reading, collecting and trying recipes from different parts of the world as it is a way I can try to experience a small part of a different culture. We live in a time where information is so easily available we can interact with other cultures and traditions without having to move there physically. And food is one of the ways we can do that. Cooking different dishes with the kids makes them curious and want to know more about that culture we are making the food from, and I believe this makes them open minded and appreciative of different cultures too. Food, a meal, a recipe will always have a story to tell.

Photo by August de Richelieu on Pexels.com

We have however abused the role of food in recent times. Food has become something some of us take pleasure in wasting, hating and using to highlight our ignorance of other cultures. Numerous videos online show people playing pranks with food, overeating as entertainment and even trying challenges of food from other cultures and competing on how gross they find them. This is appalling and disgusting to say the least. Whatever happened to basic decency and respect of other cultures?

Despite the fact that we are living in times where information on anything is a thumb click away, people are priding themselves in showing off their ignorance and arrogance. We have moved from times where we preferred to ignore or fear what we did not know and understand, to ridiculing what is different from us. And these recent food challenges are a perfect indicator of that.

Food is IDENTITY. What we eat tells us about where we come from, what is available there, what grows there and our creativity at making something palatable from it. It connects us and makes us understand one another as we share a meal. When we go ahead and mock food that comes from a different culture… What exactly are we saying about that culture? What are we communicating about ourselves?

It is crucial for us to acknowledge the important role food plays in our lives. Food is central to what we value, how we understand our environment, understand each other and how we express who we are. It is not just about filling our bellies, it tells much more than that to us as human beings. We cannot claim to respect others’ cultures, and at the same time disrespect their food (which is an integral part of any culture). We can do better and be better.

Tasty Pearl Barley.

I am always up for trying new things in the kitchen, and pearl barley is turning out to be one of those trials that have become a staple in my kitchen cupboard.

Pearl barley is the polished and processed whole grain barley. It may not have all the nutrients that whole barley has but it cooks faster, and still rich in calcium, protein, minerals and fibre. It is a fine alternative to rice and pasta; can be used in soups, stews and salads.

You can prepare it in your instant pot, or on the stovetop, just follow the instructions on the pack. I like using it as a salad for the kids lunchboxes, or a starch for dinner. The high fibre content makes one full for longer, and the soft but chewy texture holds up quite well however you use it.

I like making mine like a kind of pilau dish. Simmering it in stock flavoured with different spices.

Here is a simple recipe for 4. Some onion, garlic, ginger, dhania, turmeric, cumin seeds, ground coriander and cumin and garam masala. You can add nuts too or raisins if you wish.
Heat your oil in a pan and add the cumin seeds…
Add the onion, once soft add a tbsp of cashew nuts if using. Once browned, add your ginger garlic paste and the coriander stalks. Mix well.
Add the spices, let them cook well then add the pearl barley as well as some salt and pepper.
Add your stock or water. 2 cups for 1 cup of barley does it. Let it simmer for 30-45 minutes.
After about 40 minutes the water will have drained and the barley soft.

It is now ready to serve with your sides of choice.

I served it here with some leftover kala chana curry and greens with some mince, and avocado on top.
I served it here with an eggplant and potato curry and rogan gosht.

If I am using it for a salad, I only use a bit of olive oil, salt and pepper when simmering, so it can absorb the other salad flavour components well. It goes well with a shredded chicken, cucumber and tomato salad, or a simple tomato and avocado salad.

How do you prepare your pearl barley?

Yummy Sweet Potato and Pea Mash.

Hey there, my name is Waithera and I have an insane addiction to sweet potatoes.

A lot of my food recipes on this blog have sweet potato in them in one way or another. I love them so much, I put them in almost everything.

Lucky for me, my family loves them too and this recipe is one of our comfort food staples. It is so simple, easy and quick to put together. Healthy, colourful and tasty too.

Ingredients:-

  1. A small bunch of sweet potatoes, I picked the smaller ones as they are easier to peel.
  2. 1 cup of fresh green peas.
  3. Some fresh mint, dry will do too, a pinch will do.
  4. A tbsp of unsalted butter.
You can use any kind of sweet potato you have. The sweet potatoes here are whiter, fleshier and harder than the orange fleshed ones found in the States. ( I find our local ones tastier too).
Peel, clean and chop your sweet potatoes and boil with some salt and pepper.
Boil your green peas and blend with the mint till mushy.
Once the sweet potatoes are ready and soft, drain and add the pureed peas. Add the butter. Mash together and mix well, remember to check for seasoning.
Mash till smooth or to your liking.

You can serve this tasty main with any side you want. Chicken, beef or even goat curry, or some vegetables.

We had ours with a Kenyan style beef liver stew and buttered cabbage and courgette. The flavours matched together really well.

Try it and enjoy!

How do you like your sweet potato?