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)