Latest Recipes
Non-Vegetarian
Classic Spaghetti & Meatballs
Everyone need’s a classic spaghetti & meatballs recipe to add to their weekly dinners. This comfort food is pretty much everyone’s favourite. The meatballs are a simple but flavourful mixture of ground meat (80% meat, 20% fat) and aromatics, browned in a skillet, cooked in a tomato sauce and served on spaghetti. Just perfect!
Rice
Chicken & Rice Pot Pie
Who doesn’t love a filling and flavourful pot pie? This is one dish that I first cooked for my husband, who at that time was just my boyfriend, and my father-in-law. My Chicken & Rice Pot Pie is a combination of chicken and vegetables mixed with a rich and creamy sauce and layered with a pastry that is baked to a nice golden and flaky crust. This version also has rice in it however, feel free to leave out the rice if you’re not keen on a very heavy meal.
About Me
Recent Recipes
African
Spiced Coconut Chicken on Yellow Rice
We Kenyan’s love to use coconut in most of our recipes. Now you can include it in your grilled chicken too. The coconut cream mellows down the spice in this recipe and blend creates an absolutely amazing marinade for this chicken. Serve this spiced coconut chicken on a bed of yellow rice for a complete meal.
Home-made Roasted Peanuts (Njugu Karanga)
This style of roasted peanuts is an industry trick that my Mother shared with me. She owns a Food Industry where she produces all sorts of snacks and this is one of her best selling products. Roasting the peanuts in salt makes sure they are evenly roasted, don’t get burnt and get a nice salty layer. These salty roasted peanuts are the perfect companion with a cold glass of beer or whisky on the rocks.
Chicken Chapati Roll
Nicely spiced chicken, a beautifully cooked chapati (chapo) and some kachumbari over the top makes this chicken chapati wrap a must try.
Mbuzi Choma (Kenyan Barbecued Goat)
If you have lived in Kenya or visited the country, Mbuzi Choma (barbecued Goat meat) or Nyama Choma is something you must have had at least once. The meat is cooked over an open flame and traditionally served with ugali, kachumbari (a tomato and onion salad) and some salt. You just lightly dip the meat into the salt and enjoy the simple flavours.
