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?

Tasty French Beans Recipe.

French beans aka green beans aka haricot vert are usually had as side dishes, steamed or sautéed. Here is a simple recipe that enables them shine as a main vegetable dish.

Green beans are known as ‘miciri’ or ‘mishiri’ in my mother tongue and are usually chopped and added to a stew with meat (beef) carrot and potatoes.

I however prefer them a bit bigger in size and crunchy too, cooked through but with some bite to them.

They are rich in various vitamins, such as Vitamins K and C, also rich in folate, fiber, and calcium among other nutritional benefits.

They are also easily available and affordable in Kenya and Uganda. And are one of Kenya’s main horticultural export crops.

My son loves them. Whether as a saucy curry, sautéed with some butter, steamed or even roasted with some carrots there is no shortage of ways to get your family to have and love this vegetable.

Let’s get started.

Our ingredients are:-

1. French beans. (About 2 large fistfuls). Cleaned and sliced diagonally.

2. One large onion. Chopped.

3. Two large cloves of garlic. (Use local, it has better flavour).

4. 2 tablespoons cooking oil.

5. Salt and pepper to taste.

6. Spices used are 1 teaspoon of black mustard seeds, a bit of turmeric, and 1 teaspoon of Kenyan curry powder.

7. Three tomatoes, chopped.

Method.

Heat your pan and add the oil and mustard seeds, then the onion.

Let the onion cook till a bit brown and add your minced garlic.

Add the ground spices and mix well till they release their flavours then add the tomatoes, and some salt.

Lower heat and cover. Let the tomatoes cook down into a mushy sauce.

Add your green beans and mix well.

Cover and cook on low for ten minutes. If you want them more tender cook for longer but not too long as they get chewy. Ten to twelve minutes are just right for me.

Check seasoning and serve hot. You can have it as a side or as a main vegetable dish. I had mine with some aromatic rice.

Easy peasy. Simple, tasty, colorful and filling.

Give it a try and have your French beans in a different way. You will not regret it.

Chicken Curry in a Hurry.

Here is a simple, but oh so creamy, and tasty coconut chicken curry that is perfect for a quick weeknight dinner for the family.

It uses your pantry staples; so you do not need to worry about complicated shopping, and I dare say it’s restaurant quality in terms of richness, flavour and visual appeal.

For our ingredients we shall need, chicken breast, cubed. chopped onion, shopped tomato, tomato paste, ginger garlic paste, coconut cream, coriander, ground turmeric, a pinch of red chilli powder, and Kenyan curry powder.

Sprinkle some salt and freshly ground pepper on your chicken cubes.

Heat your pan, add some oil, once hot, sear the chicken on high heat till golden brown. This is to seal the moisture; do not let it cook through, set aside.

In the same pan, add more oil if needed.

Fry onion till soft and add the ginger garlic paste, then the ground spices. Let them cook well before adding tomatoes, which you will also cook down.

Add the chicken and mix in well into the tomato and onion mix.

Chicken breast cooks really fast, so you do not want to overcook it.

Add the coconut cream, cover and simmer for about 10-15 minutes for the chicken to cook through and absorb the curry flavours.

Once ready, garnish with coriander and serve hot.
Creamy, luscious, colourful, quick and easy to make and finger licking good.

Best served with some naan. Or?

Love,

Wanjoro.

Orange Vanilla French Toast.

Breakfast is one of my favorite meals, and contrary to what some of my followers think, I do not make pancakes ALL the time. LOL.

I do bake or buy bread, and when I do, it is toasted or made into French toast like this recipe I will be sharing with you today.

There is a new bakery that opened in our hood and I thought I would try out their bread so let’s see how it goes…

This is such a basic French toast aka “tosti Mayai” ( as it is called in Swahili), livened up by bright citrusy flavours of sweet oranges, comforting vanilla and a hint of cinnamon.

I can’t get over how good it looks. Yum!

Let us get started.

Our ingredients are:- 1/2 cup of milk, 1 cup of freshly squeezed orange juice, 3 eggs, salt, a teaspoon of vanilla, a teaspoon of ground cinnamon, and some butter to fry it up. I used 12 slices of bread for this recipe. And some honey.
Mix the eggs, milk, vanilla and cinnamon, and add the orange juice.

Dip your slices into the egg mix on both sides and fry till golden.

Serve hot with some orange slices, a drizzle of honey or to make it more decadent, some Nutella sauce.

Tasty, filling, colourful and smells so good!

The toast finishes pretty fast, so you may need to make a bit more.

All the flavours blend wonderfully together and it makes a great weekend breakfast dish that the kids will enjoy.

Definitely worth a try.

Love,

Wanjoro.

Tasty Chicken Liver.

This recipe was inspired by my SIL, Pesh who is not only a darling but one of the best cooks I know.

I love chicken liver, and now that I know where to get it in this town, I will be posting a few recipes featuring it in coming months.

Chicken liver is inexpensive and not liked by many, but for those who consume it, we know that it is rich in essential fatty acids, protein, vitamins and minerals, especially Vitamin B that is great for our cellular health.

It may not be visually appealing, but it is tasty and cooks fast, which is good when you want a quick healthy meal option. It is actually healthier than chicken breast, or so I’ve read.

Let us get started.

  • 500g chicken liver.
  • One bay leaf.
  • 1 tbsp soy sauce.
  • 2 onions, sliced.
  • Coriander, one small bunch, stalks and leaves separated.
  • Freshly squeezed juice of one lemon.
  • A teaspoon of minced garlic.
  • A teaspoon of dried mixed herbs.
  • One green pepper, chopped.
  • Salt and black pepper to taste.
  • One tablespoon of butter, and a tsp of olive oil.

Method.

Clean your livers and chop the bigger pieces into half, pat dry. Put in a bowl with the lemon juice, one bay leaf and the soy sauce. Set aside for 15 minutes as you prepare the other ingredients.

Heat your wide pan, and add the butter and olive oil. The oil is to prevent the butter from burning.

Add the onions and let cook with a pinch of salt till caramelised.

Add the liver (with the marinade) layered around the pan, ensuring each piece is touching the pan, cover and cook for 6 minutes.

Add your green pepper, coriander stalks and mixed herbs. Mix gently and check seasoning especially salt because of the soy sauce which tends to be quite salty.

Let cook for about 6-8 more minutes. Chicken liver cooks very fast and is mushy and gross when over cooked, so keep a close eye.

Garnish with the coriander leaves and serve hot once ready.

This is delicious!

We had ours with roasted potatoes and stir fried Chinese cabbage.

Tasty, filling and easy to make…what’s not to love about this recipe?

If you have never had chicken liver before, try this, it is finger licking good.

Love,

Wanjoro.