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plat1 plat2    dessert


Chapati

  • 2 cups flour
  • 1 teaspoon salt
  • Oil (or butter)

Sift flour and salt into a bowl. Add enough water to make a fairly stiff dough. Knead well.

Roll out on a floured board into a fairly thick curcle. Brush with oil. From the center of the circle, make a cut to one edge. Roll up dough into a cone, press both ends in, and make a ball again. Repeat that process 2-3 more times. Divide dough into 4 or 5 balls, and roll each out into a thin circle.

Heat a frying pan over moderate heat and dry out each chapati in the pan quickly. Brush pan with oil and fry chapati slowly until golden brown on each side.


Kunde

  • 1 Onion, chopped
  • 6 Tomatoes, chopped
  • 1 c Black eyed peas, cooked
  • 1 c Peanuts, ground
  • Oil
  • Salt

Heat the oil; cook the onion until it turns golden; transparent. Add the tomatoes; let them cook for 3 minutes. While they are cooking, roughly mash the peas with a fork.

Transfer the peas to the pan containing the cooking onion & tomatoes. Cook them for 5 minutes. Stir from time to time. Spoon in the ground peanuts; mix well. Season &; continue to cook gently for 10 minutes.


Irio

  • Dried Peas (or canned peas)
  • Corn
  • Potatoes
  • Pumpkin Greens or Spinach
  • Lima Beans (Optional)
Boil dried peas, until detente, drain and set aside. Boil Potatoes corn, and lima beans drain and set aside. Boil Greens. Mix all the above, add salt to taste and Mash.

This recipe may be varied, and a bit of butter added if desired. The leftovers taste great when fried with a bit of oil and onions.


Maandazi

  • 1 cup flour
  • 1 1/4 teaspoons baking powder
  • 2 tablespoons sugar
  • Pinch salt
  • 1 egg
  • 1/4 cup water
  • oil

Sift flour and baking powder together. Add sugar and salt. Beat egg well and add water. Stir egg wixture 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 1/2-inch thick. Cut into squares, strips, or triangles. Fry in deep fat until golden brown. Drain on absorbent paper.


Samosas

  • 1 inch piece ginger root
  • 6 cloves garlic
  • 2 pounds ground lean lamb (or beef if desired)
  • 3 large onions, thinly sliced
  • 1 tablespoon mussala
  • 1 tablespoon curry powder
  • 1 tablespoon turmeric
  • Salt to taste
  • 2 pounds frozen egg-roll dough, thawed
  • Flour
  • Oil

Process ginger and garlic in blender until well mashed. Combine with meat, onions, mussala, curry powder, and turmeric. Sauté in a heavy frying pan, without adding any fat, over a low heat 30 minutes, stirring occasionally and breaking up the meat. Spoon off fat.

Cut sheets of thawed egg-roll dough into strips about 3 by 6 inches. Fold one point up to form a triangular pocket. Folk over again, and then fill the pocket with some of the meat mixture. Bring down the top and seal all open sides with a paste made of flour and water. You should end up with a neat, secure triangle of meat-stuffed pastry.

Deep-fat fry filled samosas, a few at a time, in oil, until golden brown. Drain and keep warm.

After frying and quick cooling, samosas may be frozen. To serve, thaw and place in a hot oven (400 deg. F) until very hot.


Ugali

  • Maize (White Corn Flour) about 2 cups
  • Water (about 4 Cups)
  • Salt (Optional)
  • One also needs a Mwiko

Bring water in a pan to a boil. Reduce heat to medium and put flour, gradually stirring until the consistency is stiff. Stir continously, and cover for about 5 minutes.

Stir again and form into a mound. The ugali will be done when it pulls from the sides of the pan easily and does not stick.


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