Author: aika

Rice+peas, tilapia, caramelised onions, pumpkin leaves+comfrey

I couldn’t come up with what to call this so I just listed everything in the heading (^_^)

Easy scones

I’ve been wanting to make scones for while now so I’ve looked at many recipes online. I wanted them for breakfast so the preparation and cooking time had to be supper short. I finally found one on the Once Upon A Chef website. I didn’t have some of her ingredients but I liked how quick and simple it was.… Read More

Chapos with ndengu and matumbo

So, I made way too much ndengu the other day (^_^) The good news is half of this meal is ready!

Stewed taro root/magimbi/nduma/arrow root

Just plain wonderful and easy to make. I would say this is one of the effortless flavourful sides that I make in my kitchen. It just comes together nicely. The taro root has such a wonderful flavour of it’s own, stewing it like this simply enhances it. Try it out…

Rice and ndengu

I didn’t grow up eating ndengu (green grams), at least not that I remember. My mother didn’t cook them. I think mostly because she didn’t grow up eating them herself.

I also like to cook the things I remember eating in my mother’s house. Potatoes, nduma, sweet potatoes, matoke, rice, beans, plantain, chicken, beef, goat and the usual vegetables like spinach, mchicha, pumpkin leaves, green-beans, cabbage, etc. Oh! and ugali, how could I forget ugali! The list goes on and on!

Marinade – Lemon pepper chicken

A marinade from a friend (^_^) — some of the great things friends are for, sharing recipes. I Just marinate the chicken in this post so read on to get the ingredients, I’ll make another post once I cook the chicken.

Honey roasted lamb with cassava

I’ve tried adding honey several times but this is the first time it come out right. The sweet notes were just right. Try it out…

Spicy rice with raisins

All it takes is a little imagination and your plain old rice can be something special! Try this out…

Mama’s chicken stew

I learned this from my Mother a very long time ago. It’s very simple, has nothing fancy but it’s very tasty.

Chapos with liver stew

Have ever tried a little curry powder in your liver stew? Well neither had I until now, and I think I like it better with the curry…

Tomato and parsley omelet

I think eggs are amazing, there are o many ways to make them and flavour them. One could easily eat eggs for a whole year and not eat them the same way twice. They play very well with a wide range of flavours. This is an easy one to try out…

Pasta and meat sauce

This is a deliciously flavourful meat sauce, just the right balance of herbs and spices \(^_^)/ It is a must try. Give your family a treat this week. And make plenty, it’s guaranteed to inspire second helpings.

Ugali and vegetable curry

Curry in your veggies! And why not? Try this out to spice up your vegetarian night this week!

Pasta, potatoes and pesto!

I know, I know! In that photo it look like a hodgepodge of so many things, but I assure you it’s very tasty.

Matoke with peanut sauce

This is a Ugandan dish. I learned about it recently from Lydia. She studied at Makerere University so she lived there for several years. Traditionally, the matokes are cooked with banana leaf stalks until they’re very soft. Once ready the matoke is wrapped in banana leaves and often served on them. I don’t have any… Read More

Lamb curry and rice

I pulled out what I thought was a meaty thigh piece to defrost but it turned out to be a back bone piece. Not a lot of meat. It was quite a task to get it off the bones!

Sweet potato soup

I wanted something light, he was not very hungry because he stuffed himself with tea and cake when he got home — can’t complain though, it was my cake (^_^)

Chapos round 2!

I am getting wiser on this. Thank God for friends who cook! (^_^) After my chapo post, several friends shared their knowledge on how to get them done right. 1. Get the layes right. Chapos are supposed to have nice layers. This is how you get the best layers: roll out enough dough for one… Read More

Almost Jamie Oliver’s “Purple Potato Salad”

When you find a recipe that looks good but not all the ingredients are available in your market there’s no need to write it off, look for creative ways to make it with what you can find…

My bachelorette pesto!

I used to make this when I was a bachelorette, living alone and no one to cook for but me. It’s super easy to prepare and the best part is the pesto stores well in the fridge. So I could make a batch and pull it out a couple of times a week when I… Read More

Fifth spray

Keeping a herb garden is certainly more work than I expected. Bugs were not even the last thing on my mind when I started, they were not there at all!! But I’ve learned something new,…

Lamb strips with fried plantain and kachumbari

It’s always nice to have a dinner that comes together quickly. It will be even faster if you marinate the lamb in the morning and leave it in the fridge for the evening

Lemon cake

I think the best recipes out there are the ones that have been tested by time, they get passed on from generation to generation over centuries. I don’t have anything like that in my family but I hope yo one day come up with something worth passing on.

Chunky omelet V3.0 — Sausages +

If you’re having a few people over for brunch this is sure to fill and satisfy. It has everything everyone loves to have for breakfast, sausages, bacon, eggs,… it’s a crowed pleaser!

Square watermelon

Not just any watermelon, square ones! No, not what we had, but they do exist. Human beings are so inventive, it’s amazing the things people come up with.

Chapos for breakfast!

Appreciating the little things. When he says he’s making breakfast just say thank you! Enjoy the break (^_^)

Chapos for dinner! Part 2

Wow! was totally out of my element with this one. I really enjoy Ethiopian food but I never thought I’d be making it till I was given the shiro flour. Lesson learned though, one new thing per meal. Doing two new things is hectic!