A Gourmet Story 2

Hello foodies! Part 2 of the special treat from the very talented  Njeri of The House of Olang’ is here! Another tantalising piece piece for sure. This is part 2, if you haven’t read part 1 start here and if you haven’t visited her blog, please do: Heart of Her Thoughts. Feel free to start here, the first post I read on her site. Enough of my chatter, here’s her post…


It was a majestic place to be at this time, the dust raised by little feet chasing each other in and out the stalls, causing all to sneeze and dust their long dresses, boots stomping with determined focus. Excited chatter of the women over their discoveries this season and comparing the growth of their offspring. Squeals of joy as one announcement followed the other in ease and progressive turn.

Market days were always my favourite time of the season, where the skies were cloudy and blue, the river shimmered in the noon sun casting an orange hue like the new oranges papa just harvested, full and plump. The smell of produce, the burst of colour, the reunification of friendships all came together on this day.

“Come try this Heirloom!” cried little Apricot as she ran towards her mother’s stand picking some kind of fruit and running in the direction of a pathway that Chef Gourmet disappeared towards.

“Apricot! AprrriiiCot!” Came through the loudest of screams I have ever heard from her mother, you see we had followed Miss Old Spice to her “lair” as Pebbles the freckly new girl from the other side of the mountain called it. It was the worst smelling place I had ever come across. With all things hanging and all things smelly.    Continue reading  »

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Anne: Light coconut curry chicken

In her own words:


This is one of my favourite ways to make chicken. It’s so simple and can be so diverse depending on how much coconut and curry powder you add to it. So if you feel like having it spicy — just add more curry, if you want some heat — throw in some chilli, if you want more of the coconut flavour — add more coconut. It’s really up to you. For today I’m making it light.

Starting with the chicken, let it cook in a good size pot so that all the pieces have their own space and are not stacked, alone with just a bit of salt, covered on medium heat. Once all the water evaporates, add a bit of cooking oil and fry.

while the chicken is cooking you can prepare the other ingredients: slice 2 tomatoes, slice half a green pepper, chop up about a cup of dhania an slice a mid-sized onion

while the chicken is cooking you can prepare the other ingredients: slice 2 tomatoes, slice half a green pepper, chop up about a cup of dhania an slice a mid-sized onion

Remember to continue to stir and turn the chicken, it’s easy to get lost in the chopping.

the chicken is ready when it has browned nicely on all sides like this

the chicken is ready when it has browned nicely on all sides like this

then drain the excess oil and leave just enough for stewing, aabout a couple of tablespoons

then drain the excess oil and leave just enough for stewing, aabout a couple of tablespoons

next, put it back on the fire and add the tomatoes and green peppers, stir and cover

next, put it back on the fire and add the tomatoes and green peppers, stir and cover

once the tomatoes break down add the onions, stir and cover

once the tomatoes break down add the onions, stir and cover

As it continues to cook, you can start preparing the coconut curry mix…

half fill a cup or mug with water and add half a teaspoon of curry powder,  half a teaspoon of garam masala, a pinch of chilli flakes, quarter teaspoon of paprika and 5 teaspoons of coconut cream powder

half fill a cup or mug with water and add half a teaspoon of curry powder, half a teaspoon of garam masala, a pinch of chilli flakes, quarter teaspoon of paprika and 5 teaspoons of coconut cream powder

This is where you can have fun making this dish fit whatever you have a taste for. The cream powder is what I had at the time but feel free to use homemade coconut milk or a store bought coconut cream or your choice. You can even substitute the water with coconut milk all together. Today I wanted something light.

things in the pot are coming along nicely at this point. The onions are already softening...

things in the pot are coming along nicely at this point. The onions are already softening…

stir up the flavour mix and pour it in!

stir up the flavour mix and pour it in!

bring it up to a boil and let it bubble for about 5 minutes on low heat

bring it up to a boil and let it bubble for about 5 minutes on low heat

then add the dhania and stir it in

then add the dhania and stir it in

and it's ready to serve!

and it’s ready to serve!

I served it with chapati and cabbage

I served it with chapati and cabbage

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Esther’s Rating: ★★★★★★★★☆☆


Thank you so much Anne!

Her friend Esther was kind enough to give us a rating. I was tempted to give the rating myself. It really is an excellent home cooked meal, no fuss, just flavour. Plus the ability to just vary the amount of curry, chilli and coconut to make it your own is a bonus! You could make this twice a week for a month and make it different every time.

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Anne: Interview

It’s guest post day!

My neighbour Anne is an awesome cook. I discovered that on a random day. I dropped by and she was just about to eat, and she shared her lunch with me — don’t you just love it when that happens?! The spontaneous sharing of food I mean  icon-heart  It just warms the heart doesn’t it? Here is a little bit about her…


Do you remember the beginning of your cooking ventures?
I honestly cannot recall but it probably was an egg and my mother is the one who would have taught me. I really enjoy cooking! Conceptualising what I want to cook and then cooking it and watching the recipe come together and then seeing people enjoying it. What I don’t enjoy is cleaning up the dishes and kitchen once cooking is done.

while the chicken is cooking you can prepare the other ingredients: slice 2 tomatoes, slice half a green pepper, chop up about a cup of dhania an slice a mid-sized onion

Anne doing the prep work for her dish

Whats the best thing you make?
My chapatis are quite good but I cannot get myself to cook them anymore – I find that the time it takes to make them and the energy does not make sense since I can only eat no more than 2; I would rather buy good chapatis or get someone to make them for me.

Random thought to share?
Cooking is an art and one must be willing to take risks in the kitchen. Chances are that if you are adventurous in the kitchen, you are an entrepreneur at heart because of the risk factor!


I love the dish she’s making for us because it’s chicken (you can never have to many chicken recipes!) and has the flair of a simple uncomplicated home cooked yumminess! Enjoy! (see next post)

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Potato salad with sweetcorn & peas

That lamb roast was huge! I like meals like that. They give you leftovers to play with for the next few days. Not having to make a meal from scratch is always a bonus!

prepare the ingredients

prepare the ingredients

It also means that if you are in the mood you have more time to experiment.

Continue reading  »

Posted in Lunch/dinner, My recipes | 2 Comments

Lamb and veggie roast

Good Morning! I’m excited about todays post, it is indeed a yummy treat. Lamb is my favourite meat and when I cook it I generally don’t put much in it other than salt because it tastes so good on it’s own already. Once in a while though I like to mess around with it and try something different. A few years ago I discovered how garlic and rosemary complement the lamb flavour notes beautifully!

how good does that look?

how good does that look?

More recently, I discovered roasted veggies. It’s become a new favourite, most especially because it’s so easy and simple to do for something tasty. Plus if I plan well and put most of what needs cooking in the oven, I spend less time standing over the stove.    Continue reading  »

Posted in Lunch/dinner, My recipes | 1 Comment

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