Ingredients

1.5 Kg. Chicken
2 tablespoons butter or margarine for basting
salt and pepper
1 cup skinned peanuts or 1/2 a cup crunchy peanut butter
2 tablespoons of margarine butter or ghee
1 chopped tomato
1 chopped onion
1 cup of milk
1/2 teaspoon salt

Directions

Place the chicken in a roasting pan. Smear with margarine and season. Bake at 325 degrees for 2 hours, basting with juices. Place the peanuts in a blender or food mincer and reduce to a fine paste. In a frying pan melt the ghee or margarine and fry the onions until barely golden. Stir in the chopped tomatoes and cook together for five minutes. Add the peanut paste or peanut butter and blend well. Stir in the milk and the salt. Cover the pan and allow to simmer for 20-30 minutes. Stir occassionally.
It can be served with rice or sweet potatoes.

Ingredients

2 kg. potatoes
2 tbsps cooking fat
1 kg. green peas
2 cobs tender green maize
one chopped onion
salt to taste

Directions

Prepare potatoes and peas and remove the maize from the cobs. Cook on a high heat with just enough water to cover until the vegetabless are tender. Mash the peas and the potatoes to a smooth consistency, adding a little fluid if desired. Fry the onions until brown; add to the other vegetables and fry together on a low heat. Serve when hot with fried chicke, stew or roasted meat.

The traditional Kenyan accompaniment to meats and stews

Ingredients

2 cups of maizemeal or cornmeal or semolina
4 cups of water
salt and pepper to taste

Directions

In a large saucepan boil the water. Sprinkle maizemeal into boiling water, stirring. Cook porridge for 20 minutes until it is very thick and smooth. Stir continuosly to keep the mixture from sticking or burning. Cover the pot and leave on a very low heat for 10-15 minutes to finish the cooking. Serve while hot with meat and sukuma wiki.

Sukuma wiki in Kiswahili means ‘stretch the week’

Ingredients

500g kale or other greens e. g. spinach, cabbage, collard greens
2 tablespoons oil
1-2 chopped onions
2-4 peeled and chopped tomatoes
1 chopped green pepper, optional
leftover meat
salt and pepper to taste

Directions

Heat oil in a large frying pan. Fry onions until soft. Add tomatoes, green pepper and leftover meats, if you have any. Cook together until well heated. Add sukuma wiki and cook over low heat for 20-30 minutes until mixture is well blended. Season to taste.

Ar dish that originated from Central Kenya but has been adapted by other communities except for the fact that they use the vegetables available in their areas.

Ingredients

4 green corn cobs
400 gms beans
4 potatoes
1/2 kg spinach/pumpkin leaves
salt and pepper

Directions

Boil the corn. Cut the kernels off the green corn cob. Boil the corn with the beans until soft. Peel and wash the potatoes and add the corn and the beans along with the chopped spinach. Boil together until the potatoes are soft. Season with salt and pepper and mash.

This dish originated in Central Kenya. It is composed of large intestines stuffed with left-over pieces of meat seasoned to taste. This dish is similar to the Polish Kielbasa.

Ingredients
3 tablespoons chopped onions
1/2 teaspoon chopped garlic
1 tablespoon oil
3/4 kg boneless forequarter of beef
1 green chili chopped
salt and pepper
1 tripe approx 200 gms
1 cup blood

Directions

Cook onions and garlic in oil until onions are golden brown. Cool them. Cut the beef into small cubes. Mix with blood and season with salt, pepper and chili. Place the mixture in the uncooked tripe and tie both ends firmly. Grill. Slice to serve. Traditionally this is served with ugali or githeri.

Omena is a small 2-inch long fish found in Lake Victoria in Western Kenya. In North America this dried fish is sold in Combodian- or South East Asia – owned grocery stores.

Ingredients

3 cups dried fish ( omena)
4 cups water
1/2 cup cooking oil
1/2 kilo tomatoes
2 large onions chopped
salt to taste
2 cups milk

Directions

Wash the fish in cold water. Place in a pan and simmer gently in 4 cups of water until the water is nearly evaporated. Drop the tomatoes into boiling water, take them out and peel. Chop the tomatoes. In a frying pan heat the oil. Stir in the onions and tomatoes and cook gently until soft. Add the cooked fish and salt. Stir gently taking care not to crush the fish. Add the milk and simmer for about 30 minutes. The milk forms the gravy. Serve with ugali or rice.

Tags:

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A dish that originated from the Kenya Coast.

Ingredients

1 kg. meat (mutton leg, a lean cut of beef, goat or chicken)
1 kg. rice
1 kg. onions
1 kg. potatoes
1 medium size unripe pawpaw
300 ml. (1.5 cups) sour milk or yoghurt
2 limes
1/4 kg. tomatoes
1 small bulb of garlic
small piece of fresh green ginger
4 cardamom pods
4 cloves
2 small sticks cinammon
1 teaspoon each of cummin seeds, coriander seeds, and whole black peppercorns
oil for frying
1 smallest size tin tomato paste

Directions

Peel pawpaw, remove seeds, and grate coarsely. Pound the garlic and ginger to a paste. Cut the meat into biggish pieces and put into a heavy saucepan with the pawpaw and garlic and ginger. Add the sour milk or yoghurt, and the juice of the two limes. Set over a low heat and stir at intervals. Whilst this is cooking, grind all the spices together and set aside. Slice the onions and fry in oil until brown and crisp. Remove from the fat. Peel and slice the potatoes and fry in the same oil until golden brown. Remove and keep on one side – apart from the onions. Check the meat to see if it is nearly ready, then add the spices and the skinned tomatoes together with 4-5 tablespoons of the fat used to fry the onions and potatoes. Mix together well then add the tin of tomato paste. Continue cooking over low heat until the meat is really tender and the sauce thick and creamy. It is almost certain you will have to add a little warm water before the meat is cooked. Cook ofor a final 15 – 20 minutes to make sure all the flavours have blended together.
Prepare and cook the rice. Put a good layer of the rice at the bottom of a fireproof dish or casserole. Pour over the meat mixture, and cover completely with another layer fo rice. Now put in the fried onions, reserving a few for decoration, and cover them with the rest of the rice. Boil up the remaining oil and pour over. Take the sliced potatoes and tuck them at the edge of the dish, and across the top, pushing them into the rice. Sprinkle with the reserved onions avout 30 minutes. Do not let it become dry. Biriani can be served at table in the casserole if it is decorative one , or else you will have to remove the meat and the vegetables keeping the layers as cokked and serve on a big platter.