Lime and chilli plantain wedges
The sweet+sour+chilli combo is well loved, so why not with plantain? They are already sweet, so just add a bit of sour and chill and you’ve got dynamite bites!
Author: aika
Garlic and sage hasselback potatoes
As far as baked potatoes go, these delicious specimens rank very high. They look great and are so easy to customise to your palette! Have a look and give them a go!
Oriental inspired stir fried lamb
Pretty colours aren’t they? It’s nice simple little recipe too, as far as quick dinners go, I’d add this to your list. Minimal prep and cooking time.
Sticky lamb meatballs
If you are looking at that photo and thinking “if I could just stick my hand into the screen and pull out a couple of those meatballs…” — I don’t blame you. I thought the same thing as I was preparing this post. And yes, they are awesome, do try them out.
Tamarind Paste (ukwaju)
Made this recently and used it in a couple of recipes. Thought I’d share how I did it before the recipes. Tamarind is an awesome natural sweet, right up there with dates. It also has a rich flavour of its own. See how I made the paste…
Wholemeal banana & oat cookies
I’ve started to experiment with wholemeal flour, I’d like to switch everything I make to wholemeal. Here is one thing that turned out right on the first go…
Plantain discs (2 ways)
Here are two more ideas for the plantain lover! These require a little more work because of the size but still worth it I think…
Spicy plantain wedges (2 ways)
Hello! 🙂
Yes, I’m still around. August has been a quiet month for me. Oh I’m still cooking, experimenting and so on, just haven’t been online very much. It has been quite nice actually. Sometimes there’s just too much to see, and the more you consume, the more you want and before you know it your head is so full of clutter and you just can’t think. So I guess you could say I’ve been clearing my head. How has your August been?
Roasted cherry tomatoes and cauliflower
Every time I roast veggies I like the idea more and more. I’m also discovering new things I can roast…
June wa Ranja: Thanks-to-Siba grilled corn salad with basil pesto dressing
Just a word of warming, if you make this, you will likely not have any leftovers…
June wa Ranja: Interview, part 2
And here is part 2 of the interview as we continue to chat with June, …
June wa Ranja: Meatloaf according to the Sandwich King
If you are looking for something that will wow your guests, this is definitely it! June shows us how to get it done with such ease so you can look like you know how to throw down!
June wa Ranja: Interview, part 1
It’s guest post day! Yaaaaay! Have you ever met someone that just has you beaming in joy from the moment you meet them to the moment you part? Well, June is exactly that sort of person. Get to know her a little in this post, part 1 of the interview…
Creamy sage chicken
How does it look? Would you say delicious? It is — and awesomely creamy! It took me several attempts to get it just right so I hope you enjoy it.
Fruit & nut rice
fruits & nuts, we all like them in chocolate, but have you tried them in rice? It may just be better…
Broccoli & Cheese Omelette
There is absolutely nothing wrong with adding a little veggie to your eggs!
Vegetable Confetti
If you are looking for something colourful to add to the table other than a big vase of flowers (which just gets in the way of good meal time conversation) — this is the perfect side, it’s easy and versatile!
Ina’s go to recipe for maridadi veggies
Hello! I hope you enjoyed getting to know Ina yesterday. Today you get a recipe.
Ina wa Maridadi blog
Meet the writer of all things maridadi! + I tried out one of her recipes.
Chilli mushroom side
The combination of butter and garlic — lethal! Makes almost anything good, to me. Try it out on mushrooms and add a little heat…
Oven roasted asparagus
Asparagus has been a challenging one for me to figure out. I don’t even think I’ve cooked it more than 5 times. It’s nice when I eat it at restaurants but at home I just couldn’t get it to taste right. I think I’m getting close though, this is the best I’ve made at home so far…
Wanjiru wa Drew: Mahamri / Mandazi
Also known as the african doughnut, this delightful little pastry is always a hit at tea time!
Wanjiru wa Drew: Sausage mishkaki / skewers
If you’re looking for quick and easy to do this is it! I remember as a kid my mother would give us tasks in the kitchen to help with preparation, most a specially when we were hosting. I can just imagine her instructing to prepare these — that’s how simple they are. But don’t let the simplicity fool you, they are very tasty.
vegetable fried rice
This is an easy one to make. Like many rice mix dishes, it’s a great way to refresh leftover plain rice. So you can plan ahead and make lots of rice today, and do fried rice the next day, cutting prep time for a meal. A big part of making quick meals can be planning ahead with the meal you’re making today. Just make a little extra to use a different way tomorrow.
Coconut beans
This is one of my favourite ways to cook beans. Though I usually see it in other places with the kidney beans, I have used coconut in pretty much every type of bean that’s been though my kitchen, even butter beans, and they were all delicious.
Eggplant and pumpkin veggie side
Isn’t that a beautiful specimen of a pumpkin? My mother sent it to me, it is from her garden. One day when I own my own home I’d love to keep a garden like my parents do. It’s not just pretty with flowers, there’s plenty to eat. I remember when we were growing up there was always something you could snack from while in the garden, or pick to cook with. Mango, avocado and guava trees; rosemary and gooseberry bushes between the flowers; a few edible greens; passion fruit vine intertwined in the live fence,… Not all at the same time but there was always 3 or 4 things. Doesn’t it sound awesome though?
Sweet and savoury coconut rice
So earlier this year hubby treated us to some take out for dinner. One of the sides he brought was coconut rice. I have never tasted coconut rice that good before. It was sweet, packed with a burst of savoury flavour and creamy all at the same time. It was so good I’ve actually thought about it regularly since I had it, specifically how to recreate it in my own kitchen. So here it is, have a look…
Slow-cooked chopped lamb shanks
I wanted to call this post “tender deliciousness” because that is how I would describe this dish. It takes a while to cook but it is more than worth the wait. The up side is you can do something else while you’re waiting.
Veggies get nutty
I truly enjoy how simple additions and small changes can make a big difference. Adding a sprinkle of dania over a finished dish before serving it, or folding it in, in a stew just before you take it off the fire. One of my favourites is bay leaves in chicken stew (I add them at the beginning though, not the end). Nuts are also awesome to add to food. Grounded, flaked or whole they’ll will definitely refresh your dish. Like these stir fry veggies for example…
Sweet purple cabbage salad
Just look at those colours! Have you ever had purple cabbage? I had it for the first time two years ago. It was a catered lunch at the office. One of the dishes was a simple coleslaw made with purple cabbage and a sprinkle of pine nuts. It was delish. I can’t say the purple cabbage tastes any different from the regular green one but it makes such a huge difference when food just looks good and appetising.