This is a quick one. I learned it from a friend but she’s a little internet shy and does not want to be mentioned by name.
I was out of green veggies one day and I wanted something easy and fast to make that would add colour to the plate. It was the perfect opportunity to try it. Green is always nice. This bright orange is a nice change though.
cut up your carrots the way you’d like them, strips, small dice, large dice or discs like I’ve done
It’s also very simple to make. I used one medium sized carrot per person. Continue reading
I am still learning a lot from my mother. Every time I visit her I find her doing something new or different in the way she cooks. I learned this one from her recently. When I was growing up she used to make a couple of oxtail soups that were just delish! That’s the only way I had ever had oxtail. I’ve never seen it served anywhere else so I have no idea how else to prepare it. One google search will probably fix that though.
On our visit that day she served it as a stew, and it was so so so good. I was also surprised at how simple it was to make and how few the ingredients were. Continue reading
If you follow on instagram you saw my organic tomato post. I really enjoyed those tomatoes, I need to get more. After my post @amkakenya suggested I make some tomato chutney. I looked online for recipes and this is the first one I found for which I had most of the ingredients.
I adjusted the quantities a bit and substituted the red wine vinegar with balsamic vinegar. I did a bit of research and learned it would be a good substitute. More info on that here. It’s always nice when you have a substitute.
The recipe notes said that it would make a great a great pasta sauce so this became a quick dinner too. Continue reading
This makes an awesome side for breakfast, lunch or dinner! I was experimenting earlier this week, turned out really nice when I stopped burning. The best thing of all is that this is a quick one if prepare the nduma ahead of time.
Quick note, I’ve just learned that nduma/magimbi, is also called “taro root”. We also call it “arrow root” in East Africa but I had noticed when I searched for imaged online most of the results didn’t look like the nduma I was expecting. There is another “arrow root” out there…
ready to serve
Ndumas tend to go bad really quickly but they keep really well in the fridge for about 5 days. So what I normally do on the day I buy them is peel, wash and store them in the fridge in plastic bags. I cut them in the size that I need them to be for whatever dish I’ve planned for them.
So for this dish, if you do the prep ahead of time, chop them up small into bite sized pieces, about half inch cubes.
I found some lovely basil while grocery shopping and got a little too excited. I purchased way more than I needed. My best way of using it up quickly before it spoils is to make some pesto. But that day I was preparing tilapia for diner and I started wondering how it would taste smothered with basil.
Was going to bake it plain with a bit of salt. Instead I blended 4 cloves of garlic with a handful of basil leaves and a bit of olive oil, spread it over the tilapia and baked for 30 minutes at 180°C in a foil pocket. Continue reading