Red Cabbage and Peas.

Purple/ red cabbage is a great vegetable to add to your meal plan. It is rich in antioxidants, fiber, vitamins and minerals.

You can have it raw in a salad. Like we did here. Or sautéed with green peas that’s a lovely side dish for your rice and kids’ lunchboxes.

This lovely vegetable dish has the following ingredients:-

Half a red cabbage, sliced, two grated carrots, one sliced green pepper, 1 chopped onion, 1 cup of green peas, 1 tbsp ginger garlic paste. Spices used are 1 tsp each of black mustard seeds, cumin seeds and Kenyan curry powder. Salt and pepper to taste.

Method.

Heat your wide based pan and add 2 tbsp of coconut oil. As well as the cumin seeds and mustard seeds. Once they start sputtering, add the onion and let fry till translucent, before adding the crushed ginger garlic and mix well.
Add the curry powder and mix well, before adding the carrot and green pepper, salt and pepper. Let cook for about 3 minutes. Then add your cabbage. Mix well and let cook for another 3 minutes.
Add the peas and mix in well. Let cook till they are ready which is 5 or less minutes. Then switch off heat.
Squeeze some lemon juice and serve hot.

You can have the dish as it is for a light lunch. Or pair it up with rice or flaky chapati for a healthy vegetarian dinner meal.

It’s also perfect with some carrot rice. 😋

Healthy, tasty, colorful and filling. It will be a hit with you and the kids. Definitely worth a try.

Marbled Choco – Orange Pancakes.

If you have been following this blog for a while now, you know I love my pancakes. I do not think one can run out of ideas on how to flavour them and what to enjoy them with.

Like this Choco orange flavoured ones, made even more decadent with a chocolatey cream cheese sauce and some sprinkles to top! Yum!

These are special occasion pancakes, they would be perfect for a Mother’s Day breakfast, or a special one’s birthday. If my Mum was close to where I live, I would make this for her as it’s her birthday today. So this is for the woman who I watched make pancakes and learnt from her. I love you Mummy!

Look at these beauts!

I like using self raising flour for my pancakes, preferably the Exe brand that is available in Kenya and Uganda. It has never failed me.

We will need:-

  1. 2 cups sifted self raising flour.
  2. 1/2 cup caster sugar.
  3. 2 eggs.
  4. 1 3/4 cups of natural yoghurt.
  5. 1/3 cup vegetable oil
  6. 1/4 tsp of ground nutmeg.
  7. 1/3 cup of freshly squeezed orange juice.
  8. 1 tsp vanilla.
  9. 2 tbsp dark cocoa powder.
  10. 2 tbsp milk.

Method.

1.Mix the flour and the sugar well, make a well in the middle and add the eggs, yoghurt, nutmeg, oil and vanilla. Add the orange juice last. Mix well but do don’t overdo it.

2. In a bowl, mix the cocoa with the milk into a thick paste, and add 1/3 of the pancake batter, mix well.

3. Let both batters rest for about 15- 20 minutes.

4. Heat your non stick pan, ensure it is clean and dry before spooning the batter alternately. I used a 1/2 measuring cup for the white batter and a tablespoon for the chocolate. You can swirl the pan, or leave it as is.

5. Cook like normal pancake, flipping when bubbles begin to form at the top. I do not add oil when cooking as I had put some in the batter.

On to the cream cheese sauce. You will need 1/2 cup of softened cream cheese, 1/4 cup of icing sugar, 1/4 cup of milk, 1 tsp of vanilla and a tablespoon of dark cocoa powder. Mix well together (you can use a food processor).

I served by rolling the pancakes and drizzling the cream cheese sauce on top, and added some chocolate sprinkles. How’s that for decadence?

Perfect for weekend breakfast or as a brunch dish, or Pajama parties. Win!

The pancakes are so delicious, orange and chocolate are truly a winning combination. And the cheese sauce, oh that’s the crown to top it all off.

Try this and let me know what you think.

Love,

Wanjoro.

Simple Curried Goat.

This is a lovely goat curry recipe that is full of warming spices but not much heat.

It is colourful, tasty, filling and easy to make which as you know is my forte right here.

You will need:-

  • About 1.5kg bone in goat meat.
  • 1 tbsp spice blend ( equal parts ground cloves, cinnamon and nutmeg).
  • Juice of half a lemon.
  • 1 tbsp fresh ginger, turmeric and garlic (crushed into a paste).
  • 2 medium green capsicums, chopped into strips.
  • Salt and pepper to taste.
  • Two sliced onions.
  • 1 tbsp tomato paste
  • 1 tablespoon curry powder.
  • I large potato, chopped.
  • 1 large chopped carrot.
  • Coriander leaves for garnish.

Method.

Garlic, ginger, turmeric and a spice blend of equal parts ground cinnamon, nutmeg and cloves.

Crush the garlic, ginger and turmeric. Add the lemon juice, spice blend, salt and pepper into a thickish paste.

Cut the goat meat into medium pieces, smear with the spice paste, cover and let marinate for a few hours or overnight.

Heat 2 tbsp of oil in a pan till hot.

Sear the meat till brown to seal the juices inside.

Add the onion and mix well till soft then add the curry powder and tomato paste, mix well make sure it doesn’t burn. Add 2 cups of water, enough to just cover the goat.

Lower heat and let the goat simmer for an hour or so, till tender…Then add the chopped capsicum, potato and carrot and simmer a while till the potatoes are done and the sauce is to your liking.

As it cooks, do not forget to check seasoning and stir after a while so it doesn’t burn and stick at the bottom of the pot.

Garnish with coriander and serve hot.

Cooking it low and slow allows all the spices to cook down and release all their awesome flavour into the meat, potatoes and carrots. The meat is tender and falls of the bone but not mushy, and the potatoes and carrots are cooked but still firm and full of the amazing curry flavour.

If you are wondering how to please your family this weekend… try this dish. It is definitely worth the effort.

Served up with some rice and salad is a great way to enjoy this truly delicious meal.

This dish smells, looks and tastes amazing!

Sweet and Savoury Plantain Pancakes.

This is a tasty way to switch up your pancake game. Instead of the usual sweet fluffy breakfast fare, why not try a savoury pancake, served with baked beans, eggs and smashed avocado for a yummy brunch at home option?

Our ingredients for the pancakes are :-

  • 3 medium really ripe plantains.
  • Some coriander, a bit of onion, green pepper and garlic, all finely chopped.
  • 1 tsp mixed spices blend.
  • 2tbsp chia seeds soaked in 6 tbsp water ( as an egg substitute for 2 eggs).
  • 2 cups self raising flour.
  • Salt and freshly ground black pepper to taste.
  • 2 cups of natural yoghurt.
  • 1 full tablespoon Coconut oil.
  • A splash of Apple cider vinegar.

Method.

Peel and mash your plantain into a puree. You can use your blender.

Then add the chia “eggs”, yoghurt and oil into the plantain puree, as well as the chopped vegetables mix.

Add the flour, mix well then add the mixed spices and a pinch of salt then the ACV till it is a thickish mixture.

Let the batter rest a while, before making them just like regular pancakes, but a bit smaller, using a tablespoon to add the batter to the pan.

They are fluffy, delicious, smell and look so good.

They are fluffy, soft, smell so good and very delicious. The ripe plantains offer their natural sweetness, the vegetables are hard to see but coupled with the spice offer a wonderful savoury flavour, the chia seeds act as the binder but still offer a bit of crunch and the acv boosts the pancakes’ fluffiness.

The pancakes will go well with baked beans, avocado and eggs for a complete colourful, tasty and nutritious brunch dish.

We had them with smashed avocado.

Roughly mash a ripe but firm avocado add a squeeze of lemon to avoid it turning black as well as add a fresh tangy flavour, a pinch of salt, freshly ground black pepper and a sprinkle of paprika.

You can choose to have them with scrambled eggs…

… or a poached egg.

It is all up to you.

Yummy, colourful, healthy and filling. Try this for a delicious weekend breakfast option.

Maini Ndimu. A Simple Beef Liver recipe.

I went with the Swahili title for this tasty dish, felt it was much better than lemony liver.

‘Maini’ is liver and ‘ndimu’ is lemon in Swahili hence the name.

This is one of the easiest beef liver recipes I am ever going to share here.

The liver is tender and full of citrusy flavour you will not be able to get enough of it.

Beef liver is immensely rich in nutrients. It is an amazing source of iron, vitamins A, B complex, copper and protein rich as well as low in calories. It is a worthy addition to your diet.

All you need is about 400g of beef liver, juice of two lemons, a tsp of lemon zest, a tsp of white pepper, salt and garlic powder, 1 tablespoon of salted butter, a tablespoon of all purpose flour,and a small bunch of coriander.

Let’s get started.

Remove the membrane from the liver and chop into pieces. Soak the liver in milk as well as the salt, pepper and garlic powder. I added in some mixed herbs too.

Drain the milk and dredge the liver in the flour lightly.

Heat your pan and add the butter and a little bit of oil so the butter doesn’t burn.
Add the liver and fry till brown.
The liver cooks really fast so once brown and almost cooked, add the lemon juice and let it simmer.
Add the lemon zest and coriander leaves, fold them in and switch off the heat. Serve hot.

I didn’t add any seasoning as I’d soaked the liver with some salt and also using salted butter ensured the liver was seasoned well enough.

The liver is tender and juicy on the inside and full of the lemon citrus flavour.

You can serve with your accompaniment of choice.

We had it with some roast potatoes and saucy stir fried vegetables.

If you are hesitant about liver this is a great recipe to try out. Just remember to remove the membrane from the liver to ensure it’s soft and able to absorb the flavours well. Soaking the liver in milk also helps remove the metally taste in the liver. You can soak for an hour or two but if in a rush thirty minutes are fine.

This is one easy peasy recipe that’s worth a try.