Chef's: Did You Know ...

Lemon Grass ~ A good source of antioxidants, and higher than some of many fruit and vegetables. High in Phytonutrients including Vitamins, Minerals and Bioactive components. Help support the immune system through their Phytonutrients. Aid digestion via speeding up food movement from the stomach (gastric emptying). Promotes heart health by enabling high flavour, low fat, low salt cooking. The natural antimicrobial properties of many herbs and spices reduce the risk of bacteria in food. Further benefits Lemon grass was shown to inhibit growth of human colon cancer cells and work in animal models has also shown inhibitory effects on cancer initiation and progression. Lemon Grass – Phytonutrient Rich Lemon Grass contains Phytonutrients with antioxidant activity including: Citral, Geranial, Myrcene, and Limonene

Chicken (Masala) Roast

Whole Chicken - 5lbs
Ginger (Fresh) – 3tbsp (Pureed)
Garlic (Fresh) – 1 ½ tbsp (Pureed)
Butter – 5tbsp
Cayenne pepper – ½ tsp
Salt - 1tsp
Lemon Juice– 4tbsp
Rice Vinegar – 1tsp (Optional)
Ajwain seeds – ½ tsp
Olive Oil – ½ cup
Method: Preheat oven to 375. In a large bowl mix all the ingredients and add oil and mix well into a paste. (Except Chicken & Butter)
Rinse chicken under cool water and pat dry. Place on roasting rack in pan. Rub paste in and under the chicken skin and inside the cavity. Bake for 1 hour then (carefully!) flip the chicken over on the rack. Return to the oven for approximately 1 additional hour or until juices run clear and leg moves freely when wiggled. Paste it with Butter and let it rest.
Chef’s Tip: When ready place on a bed of freshly baked Roast Potatoes or Veg of your Taste or cook a sauce.

Paime - Steamed Pudding

Coconut gated - 1
Cornmeal - 1lb
Black pepper - 1tsp
Salt - 2tsp
Dried Fruit - 4oz
Banana leaves (or Foil)
Pumpkin - 1lb
Butter - 2oz
Sugar - 1 1/2cups
water - ½pt
String for tying
Method: Grate Coconut and Pumpkin, Add all other ingredients, Stir in enough water to make a dough of dropping consistency (Approx 3 cups). Wipe banana leaves and heat them to make them pliable. Cut into Sq pieces about 6″ by 6″ and Place about 2 tbsp. mixture on each leaf and Roll up, fold over & tie.
Use a steamer or boiling water and boil for about 20-30 minutes. Test one to see if it has set, if not, cook for a longer period of time, depending on size of Paime. (Pai me)
Yield: 12 Paimes
Chef's Tip: Use Dried fruit of your choice, or rainins will do, add a pinch of Cinnamon powder if you like. Serve hot with Syrup or whipped Ice Cream .

X'mas with a difference

Raan Masale’dar ~ Whole Leg of Lamb in a Spicy Sauce
Lamb Leg, Cleaned of Fat - 8lbs

Sauce
Almonds, blanched – 2oz
Green chillies, chopped - 4
Yoghurt, plain – 20fl
Mint leaves – 4tbsp
Cayenne Pepper – ½tsp
Salt – 3 ½ tsp
Vegetable Oil – 10tbsp
Whole Cloves – ½tsp
Cardamom pods - 12
Cinnamon Stick, 2" long – 1pc
Peppercorns, Black - 10Garlic peeled & Pureed - 8Cloves
Onions, coarsely chopped - ½ lb
Ginger Peeled & Pureed – 4inch Pcs
Ginger – Finely cut in thin long slices – 1Pc
Cumin Seeds (ground) - 2tbsp
Coriander Seeds (ground) – 2tsp

Garnish:
Sultana raisins – 4tbsp (Optional)
Almonds, blanched, slivered – ½ oz (Optional)
Coriander Fresh Leaves - 2 handfuls
Lemon Fresh Juice – 2 Lemons
Method: Make many slits in the leg and place the cleaned Leg of Lamb in a Oven proof dish. In a blender, add Yoghurt, Ginger, Garlic, Mint leaves, Green chillies, Salt and whiz to get a paste. Apply this paste generously on the leg, ensuring you fill the slits too. This Leg should be well coated on all sides. Cover with plastic cling film and refrigerate for 24 hours. Remove the Tray with the Lamb out of the refrigerator and let it rest in room temp. Preheat the Oven Gas mark 6 (400F), and in the meantime, heat some oil in a frying pan, add Coves, Cinnamon, Cardamoms Peppercorns in hot oil and cook for a minute or so, and pour over the lamb marinated leg and cover the leg in oven foil. Bake, covered, for 1hr 30mins. Remove the foil and and drench in sauces again and cook uncovered, for further 45mins. Baste 3-4 times with the sauce during this period. Scatter, or arrange in a pattern, with the Garnish, ie: Sultanas, etc, and bake for 5-6 mins. Remove the baking dish from the oven and let it rest in a warm place for 15 minutes. Take the leg out of the pan and set it on a warm platter, or a bed of Roast Potates, Shallots and roast tomatoes. Spoon off all the excess fat from the top of the sauce. Use a slotted spoon and fish out all the whole spice in the sauce. Discard the spices. Pour the sauce over and around the Leg.

Chef’s Tip: You could add some of this sauce to make gravy if you preferred.
Yield: 8-10 servings.

Shrimps in Garlic Butter

Shrimp (large raw), peeled and de-veined – 2lbs
Butter – 2/3 Cup
Shallots finely diced - 1 ½tsps
Chives finely diced 1 1/2tsps
Garlic finely diced - 2 cloves
Parsley – 2tbsp
Salt – ½tsp
Pepper (Fresh) - Several grinds
A dash of Lemon Juice
Wash & dry Shrimps. Combine remaining ingredients in a small saucepan; heat slowly until butter is melted. Place Shrimps in butter mixture and turn to coat well. Allow it to rest for 15-30 mins.
Thread shrimp on skewers or place in a fine wire grill basket. Cook over medium coals 8 to 10 minutes, turning and basting often with garlic butter sauce. Heat any remaining sauce and serve with shrimp. Serve over rice.

Chef’s Tip: You could add some Veg (Beans) if required.

Chef's: Did You Know ...

Tomatoes – Good source of Vitamins C, A & K and helps cut the risk of cancer. (In Salad)
Also, High in Antioxidants such as Lycopene.

Tofu Roll ~ Herb

Fresh Tofu – 800g
Sugar – 5g
Lemon Grass – 50g
Chilli Sauce – 10g (Optinal)
Oyster Sauce – 50g
Oil – For frying
Tempura Batter
Breadcrumbs – 150g
Coriander (Fresh) – 25g
Galangal (Fresh) – 30g
Coconut Milk Powder – 100g
Sweet Chilli Sauce – 1 Small Bottle
Garlic (Fresh) finely chopped – 5 cloves
Ginger (Fresh) finely chopped – 10g
Lime Leaf (Kaffir) finely chopped – 10g
Method: Squeeze out any water from the fresh Tofu, add Ginger, Garlic, Lemon Grass, Oyster Sauce, Chilli Sauce, Sugar & Coconut Milk Powder and mix well and refrigerate for one hour.
Meanwhile reduce the sweet sauce chilli sauce to a soft ball consistency and set aside. Divide the Tofu mixture into 20 pieces and stuff all the courgettes with the Sweet Chilli mixture. Dip in the Tempura Batter and roll in the bread crumbs and fry in hot Oil until Golden. Enjoy

Chef's Tip: You could use a sauce of your choice, instead of Sweet Chilli Sauce. Instead of Oyster sauce you could use Black Bean Sauce. You could make this Dish with Chicken breat too. (Like a Kiev)

Chef's: Did You Know ...

Casava: Also known as Yuca & Mogo, is High & Rich in Fibre, Protein, Potassium, Calcium & Phosphorous.

Kuldip's Ice Sorbet

Fruit (Fresh or Frozen) 450gm (ie: Strawberries / Cranberries / Etc)
Sugar - 260g
Water - 400ml
Juice – Same of the Fruit used 150ml
Method: Boil the Water, Sugar & Strawberries together until they reach a low boil. Cover and cook for 15 minutes. Remove from the heat. Blend until smooth. Pass through a fine sieve to remove the seeds and bits of skin, using a rubber spatula to press as much pulp through as possible. Cover and refrigerate until it is completely cool. Add Strawberry juice.
Freeze using a domestic ice cream maker until it has a semi-solid consistency. This could take up to 20 minutes. Transfer to a freezer-proof container and freeze until it is solid.
Remove from freezer and allow to thaw for about 15 minutes before serving. Enjoy!

Chef’s Tip: Or like me if you don’t have a Ice Cream Maker, then, simply place in a covered, freezer-proof container and place in the freezer, stirring every two hours to break up the ice crystals.
Yield: 8 Servings

Chef's: Did You Know ...

Cauliflower – Good source for Folate, Vitamin C, & Glucosinolates, which helps fight Cancer.

Jam ~ Pili Pili (Chilli)

Red Chillies - 200g
Onions Red - 200g
Sugar granulated caster – 300g
Sugar grated palm – 200g
Water – 125ml
Tamarind Sauce – 2tbsp
Salt – 1tsp
Slice the chillies into discs and dice onions. Place all ingredients into a heavy based saucepan over medium to high heat. Boil mixture until the sugar becomes of a thick consistency. Unfortunately not many will get it right the 1st time. This requires an eye of experience. In time you master how to handle Jams & Pickles.

Chef’s Tip: Be attentive, do not burn the sugar, doing this will cause the jam to set to a toffee-like hardness. If this does occur, there is nothing much you can do to salvage the jam. Make sure if you do overcook the jam that you do not go ahead and place them into the jars. Just give up and try again as it will be very difficult to get the hard jam/toffee out of the jar once you have put it in.
A good way to test whether the jam is at setting consistency is to take a small dollop of jam and drop it on a clean plate. Place it in the refrigerator for a minute or two and see whether the mixture has set. If it has, then the jam is ready to be taken off the heat.
Sterilise bottles and lids in boiling water for 10 minutes. Air-dry the bottles and lids completely.
If you do not want seeds in your jam, an easy way to get rid off the seeds is to simply crush the fruit and put it through a sieve.

Chef’s Advice: Please do not cut corners when making any Jams, Marmalade or Preserve. Ignore the calorie factor and enjoy the dish to it’s best quality. Consume less, but cook to it’s full potential.

Some prefer to use Pectin, be very careful as not to burn the mixture. Use a thermometer to be exact as Pectin can be sensitive when exposed to excessive heat and stir continuously.

Chef's: Did You Know ...

Jackfruit (Ripe 100g edible portion): Good source of Vitamin A 66ug, Vitamin C 7.9 mg, Riboflavin 0.06 mg, Energy 301 kcal, Water 83%, Protein 1.6g, Fat 0.2 g, Carbohydrate 25.4g, Fiber 5.6g, Ash 2.2g, Calcium 37mg, Phosphorous 26 mg, Potassium 292 mg, Iron 1.7 mg & Sodium 48mg

Mchai Chai ~ Lemon grass Tea

It is an excellent palate cleanser after a meal. Bring water to the boil, add lemon grass and allow to brew for a while depending on how strong you like your tea. Add sugar to taste and serve hot in small cups.
Chef's Tip: Milk is not used in this Tea.

Chef's: Did You Know ...

Swede: Good source of Fibre, Vitamin C & Beta-Carotene

Lamb Tagine (North Kenyan Dish)

Lamb - 3kg (Lean leg)
Onion – 3 Large Red
Cumin Powder – 1 tbsp
Coriander Powder – 1 tbsp
Cinnamon Powder – 1 tsp
Turmeric Powder ½ tbsp
Bay leaves 3-4 Leaves
Demiglaze – 3ltrs
Honey – 200mls
Garlic finely chopped – 2 tbsp
Ginger finely chopped – 2 tbsp
Chilli Powder 1 ½ tbsp (Optional)
Tomato Puree – 2 tbsp (80gms)
Black Pepper (Corn) 1 ½ tsp (Coarsely crushed)
Green (Fresh) chillies – 3-4 as per Sharpness
Coriander (Dhania) Stalk chopped – 2 Bunches

Method: Season the meat with salt and pepper, dust with the Tagine spicy mixture, then sauté the meat with Oil, Onion, Garlic, Ginger, Chillies, Dhania, Bayleaf, until golden brown then add Tomato puree. Continue stirring until it becomes thick, then add the demiglaze, simmer for about 1:30hrs. Do not overcook the meat for the sauce. Blend half of the cooked marinade then sieve. Bring to boil, add 100ml Honey, and serve with boiled Potatoes and Almonds.

Chefs Tip: This has to be one of the most favourite dish in Northern Kenya. Best eaten with freshly baked Naan / Bread, Rice & Fresh Yoghurt as a side dish. (This Dish is consumed In most North African Countries too (Algeria / Morocco / Tunisia / Egypt, Etc.)

Chef's: Did you Know ...

Leeks – Good source of vitamin C, Folic acid, Iron and Fibre. They contain beneficial compounds which protect against Stomach, Colon, Prostate and Ovarian Cancer and also help lower Cholesterol levels.

Coast "Kibokoni Mbuzi" Goat Curry

Goat / Lamb 1 ½kgs (Mbuzi) shoulder diced in small Pieces (Approx 5centimeter).
Corn Oil 4tbspn (Mafuta)
Red Onions 2 (Kitunguu Maji) coarsely chopped
Garlic 6 Cloves (Kitunguu Sumu) minced
Ginger 3tbspn fresh (Tangawizi) peeled and minced
Mangoes 2 Matosa semi-ripe (Maembe) Peeled and diced In small cubes
Raw Banana’s 2 (Ndizi Mbichi), sliced in thick rounds
Flour 5tbspn (Unga)
Curry Powder 4tbspn (Mchuzi Powder)
Nutmeg powder 2tsp (Pungu Manga)
Cardamom 2tsp (Iliki)
Salt 2tsp (Chumvi)
Cinnamom 2 Sticks (Dalasini) Approx 8centimeter long (each)
Chicken Broth (Stock) 5 Cups (Supu ya Kuku)
Plain Yoghurt ½ Cup (Maziwa Lala)
Coriander Leaves finely chopped (Dania Majani)
Method: Heat oil in a large, heavy pot over medium-high heat, Add meat in small batches to brown. Remove to a bowl and set aside. In the same pot, using the same oil, add some more corn oil (if necessary), add Onions, Garlic, Ginger, Cinnamon, Cardamom, Mangoes and Bananas. Sauté over medium heat until tender and lightly coloured, about 10 mins, stirring constantly. Sprinkle flour, curry powder, nutmeg and salt.
Cook five minutes, stirring constantly. Return Meat to the pot and add broth. Mix well.
Bring mixture to a boil over medium high heat; lower heat, cover and simmer for one hour, stirring occasionally.
Remove curry from heat and slowly stir in the yogurt and cook for a further ½ an hour.
When Meat is tender and cooked, remove from heat and add coriander.
Serve warm over rice (sometimes also cooked with coconut milk).
Serves 8 approx

Chef's Tip: For that authentic touch serve it in wooden bowls and eat with your fingers.
This dish is often served with Rice, Chappati's and at time Manadazi (Mahanri)
On completion of the meal provide finger bowls with warm water & sliced
Lime/Lemon to rinse hands.

Chef: Did you Know ...

Asparagus – Fat free, low in Calories and rich in Potassium, which makes it a natural Diuretic. Good source of vitamins A and C, Calcium and Iron. It is rich in Folic acid, which is essential for women trying for a Baby or is in early pregnancy.

Halva - Famous Dish of the Coast

Halva –Jackfruit
Jackfruit – 1 cup, cubed small pieces
Sugar – 1 ½ cups
Cashew nuts – ¼ cup, halved
Ghee – 2 tbsp
Saffron
Elaichi (Cardamom) – ½ tsp, powdered
Edible Camphor – A mustard seed size
Method: Mix Sugar and ¼ cup of Water and boil in bringing it to a one string Sugar syrup consistency. Add the Jackfruit pieces and stir until the fruit melts and blends with the sugar syrup.
Roast Cashew nuts in a tsp of ghee until golden brown, and add them to the Halva mixture and mix well, along with the rest of the Ghee and Saffron. Take the Halwa off the heat and mix Elaichi & Camphor.
Grease a ¼ tray with Ghee and pour the hot Halwa in. Cut them in shapes you like whilst it’s still warm.

Chef's Tip: The mixture should be thicker if you want to make fudge pieces.

I was taught this dish by my Mother in Mombasa. However, on my visits to Mombasa since, I’ve was quiet surprised to see, that Mogo (Casava) Flour is used more frequently instead of Jackfruit. However, the rest of the recipe remains the same.
Still very popular with Kahawa.

Chef: Did you know ...

Lettuce ~ provides Potassium, Carotene, Dietry fibre and small quantities of other Minerals and Vitamins. It has very few kilojoules. Low in Calories & Fat, making it very healthy “Wrap / Salad.”

Mango & Avacado Salad

3 tablespoons olive oil
1 teaspoon Dijon mustard
3 tablespoons minced Shallot
8 cups herb salad mix (about 4 ounces)
1 large ripe mango, halved, pitted, peeled, sliced
2 small avocados, halved, pitted, peeled, sliced
4 teaspoons Sherry wine vinegar (Non-Alcoholic)
1 teaspoon whole coriander seeds, coarsely cracked
3 tablespoons frozen passion fruit juice concentrate, thawed (If Fresh not Avaialable)

Method: Whisk first 5 ingredients in small bowl to blend; gradually whisk in oil. Season dressing generously with salt and pepper.
Toss salad mix in large bowl with 1/4 cup dressing. Divide salad among 4 plates.
Tuck mango and avocado into salad; drizzle some of remaining dressing over mango and avocado.
Chef's Tip: Very Freshing, with a drop of Fresh Lemon Juice and Passion Fruit.

Honey, Ginger & Lemon Almonds

2 cups whole almonds
¼ cup honey
2 tbs. butter
¼ tsp. fresh grated ginger
½ tsp grated lemon zest
¼ tsp. salt
½ tsp. vanilla (Optional)
½ cup Sugar (Raw brown Sugar)
Preheat the oven to 350 degrees. Spread the almonds onto an un-greased cookie sheet and bake for 12-15 minutes tossing occasionally until toasted and fragrant.
In a medium saucepan, combine the honey, butter ginger, lemon zest, salt and vanilla. Bring to a boil over medium heat. Reduce heat and simmer for 2 minutes. Add the almonds and simmer for 2 more minutes. Spread almonds onto a cookies sheet that has been lines with foil and sprayed with non-stick cooking spray. Separate any nuts that are stuck together. Cool slightly (do not cool too long or the sugar won't stick).
Place the sugar into a large bowl and toss with the warm almonds making sure that all of the nuts are evenly coated.

Chef’s Tip: You could do this with Peanuts, Cashew nuts, Pistachio’s nuts or Nuts of your choice.

Spiced Clementine's

Clementine’s 1Kg (Santra's)
Malt Vinegar 300ml
Bicarbonate of Soda ½tsp
Whole Cloves 12
Cinnamon sticks 3
Sugar 500g
Jars – (Air Tight) Sterilised
Place 1kg Clementine’s in a large pan and just cover with water.
Add ½tsp Bicarbonate of Soda, 300ml Malt Vinegar, 12 Whole Cloves and 3 Cinnamon sticks simmer uncovered for 25mins and add 500g Sugar at this stage, and simmer for further 15mins.
Remove the fruit and place in 3 sterilised jars. Boil the liquid for further 10-15mins, until the contents turn Syrupy and pour over the fruits, place equally the Cloves & Cinnamon in each jar. Shelf life: to be consumed within a Month.

Chef’s Tip: After they have marinated, these aromatic fruits can be eaten in the entirety. Try them with Ploughman’s or cold Meats.

Ps: (If Alcohol is not a problem, then add 3tspn Cointreau when adding Sugar.) Optional

Ginger, Lemon & Honey Cookies

Plain Flour 225g
Ground Ginger 1 ½tsp
Butter 125g
Caster Sugar 150g
Honey 1tbsp
Raisins 50g
Lemon Zest 1 (Lemon)
Mix together 225g Plain flour and 11/2tsp Ground ginger and stir into the butter mixture with 50g raisins zest of 1 Lemon to form a stiff dough. Roll out the dough. Roll out the dough on floured board to ½cm thickness and cut out 18-20 cookies using a 7cm round cutter/stencil.
Preheat oven to 1800C, 3500F gas mark 4. Grease 2 baking trays. Whisk 125g softened butter and 150g Caster Sugar and 1tbsp Honey.
Place on the baking trays and bake for 15-20mins or until golden, swapping the trays over halfway through cooking. Cool slightly before transferring to a wire rack to cool completely.
Ps: Remember to send some to the Chef too.

Ackee & Salt Fish

½ pound Saltfish
1 tablespoon oil
1 medium onion
black pepper taste
1 can Ackees (Or 1/2 a Pound Fresh)
Method: Soak Saltfish in cold water overnight. Pour off water, add fresh water and cook until tender or sufficient salt has been removed. Remove bones and flake Saltfish. Meanwhile, allow ackees to drain. In a frying pan, heat oil. Add onion, flaked Saltfish, and ackees. Simmer for 5-10 minutes and sprinkle with black pepper.

(Some prefer to Use Bacon in the recipe)

Tilapia with Groundnut Sauce

Salt & Black Pepper, to taste
Cooking oil – 1 Cup
Fish (Tilapia) (one per person), one to two pounds each; cleaned (or Tilapia fillets, or any fish)
2 Onions, finely chopped
½ cup of Peanut butter (natural, unsweetened) or a homemade Groundnut paste made by grinding fresh roasted peanuts
1 spoonful of curry powder (or any similar spice or spices)
Method:
If using whole fish: Cut two or three slits into each side of the fish; rub salt and pepper into the slits and on the side of the fish. (Same Applies to ready Fillets)
Heat oil to very hot, in deep frying pan. Fry fish in hot oil, one side at a time, until fish is browned and crispy, turning once. Reduce heat and cover. Allow fish to cook a few more minutes until it is done. Remove fish from pan. Place fish in covered dish in warm oven.
Increase heat under frying pan. Fry the onions in the same pan, until fully cooked. Remove onions and place them over the fish. Reduce heat.
Add Peanut butter and curry powder (or other spices) to frying pan. Mix well with remaining oil. Reduce heat to very low. Slowly stir in enough water (about a cup) to make a smooth sauce.
Pour sauce over fish and onions. Serve with Ugali or rice.

Chef’s Tip: Variations, include Tomatoes, Green Pepper, hot chilli pepper, and Garlic when frying the Onion.
(Garlic is good for eliminating the Fishy Taste, for those not to keen on Fish)
You could use either Ngege or Tilapia.
Description: Ngege (Oreochromis esculentus, a kind of Tilapia) is commonly consumed throughout Africa's great lakes region. Lake Victoria was a famous source of Ngege until the Nile Perch was introduced and drove the Ngege to near-extinction (many Lake Victoria cichlids suffered the same fate).

Kashata (Cookies)

Sugar - 2 Cups
Coconut (Fresh or moist Grated) - 2 Cups
Cinnamon or Cardamom (Ground) - 1 ½ Tspn
Salt - a pinch
Wheat Flour - ½ cup (optional)
Method: In a hot skillet, heat the Sugar until it melts and just begins to brown.
Reduce heat and quickly add all other ingredients, stirring well as each ingredient is added. When all ingredients have been added to the mixture, continue stirring for about a minute, making sure everything is well mixed.

Tip: (or two cups of dried grated coconut moistened with a few tablespoons of milk or water) -- or -- two cups of roasted peanuts, shells and skins removed, briefly heated in a lightly oiled skillet -- or -- a mixture of both coconut and peanuts.)

Description: Something between candy and cookie, Eastern Africa's Kashata are a popular snack of Swahili origin.

Kashata are usually made with peanuts or grated coconut, or both. Kashata’s are cooked on the stove or over a coal fire. (not in an oven like European biscuits or American cookies)
Altough you can easliy use a "Angiti ya Mkaa" as a Oven too.

Kaimati ~ Sweet Balls in Syrup

Plain White Flour (Wheat - If Poss) - 152g
Yoghurt - 1 Teaspoon
Yeast - 1/2 Tspn
Cardamon pod - 1 (Powdered)
Sugar 3/4 kg
Milk 125ml
Vanila essence
Oil for frying
Method: Mix the Flour, Yeast, and pounded Cardamom seeds in a bowl with the Yoghurt, then add the milk. Mix in just a little water and go on beating well for about five minutes with your hand until you can pickup a piece of the mixture in your fingers. Leave to rest.
Syrup: In a pan, add Sugar, Water and any Flouvorings you prefer, and bring to boil, until consistency just begins to thicken slightly. Leave to rest & Cool.
Frying: In a Frying Pan or a Wok (Karahi), add enough Oil so to cover the balls when frying.

Shape the Mixture into tiny balls and put into the boiling oil then reduce heat. Turn and stir, until they are all golden brown. Remove with a slotted spoon, shaking off excess oil, then drop into the syrup.
Serve in a bowl, with some Syrup.

Chef's 10min Barfi (Fudge)

Dip’s 10min Barfi

4 Cups Milk Powder,
1 ½ Cup Cashews
1-Cup Sugar,
1 Carton Double Cream.
Method: Mix Milk Powder into ½ Carton Double Cream and place in the Microwave for 4 minutes. Then mix Cashews and sugar and the balance of the Double Cream.
Place the texture in the Microwave once again, for 4 minutes.
Lay the texture into thin layers, and slice according to choice.
**: Serves approx. 6 -

Chef's Tip

Tip: You may store lemons in the refrigerator uncovered up to 6 weeks; not touching each other.

Tip: Crushed Ice cools food and drinks fast; Ice cubes lasts longer.

Tip: When adding liquids and Ice to (Glass) Crystal, place a silver spoon in glass to minimize temperature change on glass. Remove spoon after filling.

Tip: While pouring two or more blended drinks, pour a little at a time into each glass to endure all the glasses have the same proportion of froth and other ingredients.

Malindi Mango And Wundanyi Beetroot Salad With Mango Vinaigrette

Ingredients: (4 to 6 servings)
4 medium-sized fresh beetroots, leaves and stems removed.
1/2 cup chopped red onion
1 bunch watercress, large stems removed
1 small bunch chicory
2 small heads lettuce
2 peeled and sliced (strips) ripe Mangoes

Mango Vinaigrette:
1/4 cup Cider Vinegar (Non-Alcoholic)
1 tablespoon Honey Mustard
1/2 teaspoon Curry Powder
1 tablespoon fresh Lime Juice
1 peeled, seeded, and chunked ripe Mango
Pinch Salt
Freshly ground black Pepper to taste

Method:
All of the ingredients for the Vinaigrette can be added to a food processor or blender.
Process with a steel blade, or blend until smooth.
Cook the Beets in boiling water for 30 minutes & drain.
When they have cooled enough to permit handling, peel and chop into small cubes.
Toss the Beetroots with the red Onions and 3 tablespoons of the Vinaigrette. Set aside.
On a medium-sized serving platter, arrange the lettuces on the outside of the plate.
Place the Watercress in the centre of the platter and spoon the Beets and Onions over it.
The Mango strips can be arranged around the Beets.
Transfer the remaining dressing to a serving bowl and serve on the side with the salad.

Chef's Tip: Presentation is just as important as cooking the Dish. Take time and present the dish with all your Love & Passion for Cooking.
Although the combination of Mangoes and Beetroots may seem strange, they taste wonderful together.
The green of the Lettuces, the dark pink of the Beetroots, and the Orange of the Mango makes a spectacular presentation.
The beetroots and the vinaigrette can be prepared and refrigerated up to two days in advance.

Tips: All those who are from the Kenyan Coast will understand the quality, taste and Class of a Mango from Malindi. (All these Pakistani & Indian Mangoes don’t stand a chance against it.)

Roasted Almonds

750g Peeled Almonds (or Nuts of your Choice)
1 kg Demerara sugar (Brown)
10ml ground ginger
2 ml salt
15ml butter
15ml cake flour
30ml milk
375ml water
Method: Combine sugar, butter and water in a heavy bottomed saucepan and stir over low heat until the sugar has been dissolved completely and it has a. Cook until soft ball stage. Now mix the flour with the milk and add to the ginger and the salt to the liquid. Remove from heat and beat with a wooden spoon until cool. Add the nuts immediately and put spoonfuls onto a greased baking tray.

Allow to cool & set, then store in an airtight tin.

Dhokra-Chawli Methi

1 cup chawli dal (dal of black eyed beans)
½ cup chopped fresh Methi (fenugreek) leaves
½ Spinach Leaves - cup chopped
3 Chillies - Fresh Green
a handful of Limbri Patha (Curry Leaves)
¼ teaspoon Hing (asafoetida)
2 tablespoon fresh Curds
¼ teaspoon Haldi (Turmeric) powder
2 teaspoon oil
1 teaspoon fruit salt


For the tempering:
½ teaspoon rai (mustard seeds)
½ teaspoon jeera (cumin)
1 green chilli, chopped
1 teaspoon oil


For the garnish; Grated CoconutMethod:Soak the dal for 4 hours. Grind the soaked dal with the green chillies, adding a little water.Add the methi, spinach, hing, turmeric, curds, oil and salt and mix well.

When you wish to steam the dhokras add the fruit salt to the batter, sprinkle a little water over it and mix gently. Pour into a greased 175 (7") Tray and steam for 7 to 10 minutes.
Allow it to cool for a few minutes. Prepare the tempering by heating the oil; add the Rai and allow to crackle. Add the Jeera, Limbri Patha and Hing and remove from the flame. Pour a teaspoon of water into the oil once it has cooled and pour the tempering over the dhokras. Cut into squares, garnish with the coconut and serve hot with Green chutney.


An unusual combination that makes light and flavourful dhokras.

Cooking Time: 15 to 20 mins. Preparation Time: 4 hours in advance. Serves 6 to 8

Chef's Tip: I love Coriander (Dhania) I would also sprinkle some finely chopped Corrinader on the finished product.

Mogo Kaachri (Casava Crisps)

All those who have been to Mombasa, must have had these
Mogo Kaachri’s (Casava Crisps).
Simple recipe, yet so effective and absolutely delicious, garnished with Sea Salt & Red Chilli powder mix & a dash of fresh Lemon Juice.

My mouth waters, as I write this comment.

And those that have not tried it yet ……. Then, Book your next Holiday to Mombasa (Kenya) and try it for yourself.
Highly recommended.

Chef's: Did You Know ...

Asparagus – Good natural sources of Vitamin E. It is also a natural Diuretic.

Spring Onions – The green part contains valuable Beta-carotene and Pholate. So don’t throw it away, use it.

Tomatoes – High in Antioxidants such as Lycopene & Vitamins C, A & K and helps cut the risk of cancer. (In Salad)

Kidney Beans – High in Protein & Fibre, help lower Cholesterol, rich in Potassium and Vitamins B1 & K

Pulses (Dhal) - High in Protein & Fibre, help lower Cholesterol, rich in Potassium and Vitamins B1 & K

Pepper – High levels of Vitamins C, (4 time higher then Lemons & Oranges) Vitamin A (Beta carotene) is abundant in sweet Red Peppers as are Carotenoids, such as Lycopene, which is a strong Antioxidant.

Cherries – Contain Anthocyanins, which may help relieve pain. They’re often recommended to eat for easing gout.

Berries: Goji & Blueberries – help reduce Blood pressure and an increase of “Good” HDL Cholesterol. Most Berries have anti Cancer properties and help ward of Alzheimer’s disease.

Apple – The fresher the higher Vitamin content, and have a low GI, therefore keeps hunger pangs at bay.

Milk – Good source of Protein, essential Nutrients, Calcium, vitamin D for Bones & Teeth and B12 for Red Blood cells.

Tea – High levels of Antioxidants that help fight disease and Fluoride for Teeth and helps kill Bacteria in the mouth. Also known to reduce chance of becoming diabetics (Black Tea) Avoid adding sugar.

Prawns – high in protein, low in saturated fat and high levels of Iron and Omega 3 fatty acids, so can help protect against heart disease and improve your circulatory system.

Lamb – is a great source of protein, vitamin B12, zinc, Iron, Niacin and Riboflavin. Lamb chops are high in saturated fat, but the fat largely contained around the edge of the chop, making it easy to cut off and avoid.

Chicken – Good source of Vitamins B and Selenium. It has less saturated fat then Red meat. Avoid Skin.

Kahawa (East African) Coffee

3 cups water
3 cardamom pods
6 tsps freshly ground coffee
1/2 tsp ground ginger
1/2 tsp ground cardamom
Boil the water for 10 minutes with cardamom pods. Add coffee and boil for a further 5 minutes. Lastly add ginger and cardamom powder and serve piping hot in small cups.

Kenyan Ginger Beer (Non Alcoholic)

3 or 4 large fresh ginger roots (not ground ginger)
2 Limes (or similar amount of lemon, pineapple, or grapefruit juice) Extract Juice.
1 Cup Sugar
A few whole cloves or a cinnamon stick (optional)
Water
Method: Carefully Peel and discard the ginger root's skin. Pound the ginger root to a pulp and place in a large ovenproof glass or stainless steel container. Pour 6 cups of boiling water over the ginger, cover with a lid or a clean cloth. Put the mixture in a warm place. A sunny spot on a tabletop in front of a window is a good place on a hot day; an oven that has been slightly heated then turned off is a good place on a cold day. Wait one hour. Strain the mixture through a cloth into a large jar or pitcher (or maybe two jars or pitchers). Squeeze the ginger root to extract all the liquid from it. Mix in the Citrus juice, Sugar, and Spices. Fill the jar with lukewarm water to make a gallon. Return the mixture to a warm spot and allow it to rest for an hour.
Strain the Ginger Beer once more and refrigerate until chilled.

Serve over Ice & Enjoy.

Home-made non-alcoholic ginger drinks are common throughout Africa, often sold in shops run by Swahili's (East Africans.)
This ginger drink will be much stronger than any ginger ale soda. It can be enjoyed chilled over ice, or diluted with cold water.

Maandazi ~ Mahambri (Mahamri)

1 cup flour
1 ¼ teaspoons baking powder
3 tablespoons sugar
Pinch salt
1 egg
¼ cup water
oil
Makes about 2 dozen
Sift flour and baking powder together. Add sugar and salt. Beat egg well and add water. Stir egg mixture into flour and mix until soft dough is formed. Add more water if necessary. Knead dough in the bowl until smooth but not sticky. Dough should leave the sides of the bowl cleanly. Cover with a towel and let rise in a warm place about 30 minutes. Roll out dough on a floured board until ½ inch thick. Cut into squares, strips, or triangles. Fry in deep fat until golden brown. Drain on absorbent paper.

Chef's Tip: To make (Eggless) Maandazi, replace the with ½ tablespoon active dry yeast.

Notes: Maandazis taste best when they are warm. They are served on any occasion, except as a dessert. Also known by the name of "Mahambri" "Mumbri" A very Popular Swahili Dish.

Spice Tea ~ East African Style

Chai ya Viungo (Has an Indian Influence to it)
4 oz small cardamom pods
2 oz dry ginger
2 oz black peppercorns
2 oz cloves
2 oz cinnamon
2 pcs nutmeg
Method: Roast all the ingredients on a low heat for 10-l5 minutes or until crisp.
Allow to cool then grind in a coffee grinder.
Store the Tea Masala powder in an air tight jar. (Can be Kept for Months)
Place water in a Pot pan and add 1 tsp of Tea masala and sugar to taste and let it simmer for a few minutes. Sieve and serve hot. Milk is optional. (Indians prefer Milk)