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.
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…
If you are tired of having chips and ketchup as the accompaniment to your fish, try this lovely sauce over a pan fried piece of fish fillet, with some rice and a side of fresh salad.
Real, home made, mouthwatering goodness! It doesn’t get better than this. The best meals are the ones we make up on our own, following our instincts for flavour. You know why? Because nobody likes bad food. This is a must try recipe, check it out…
This was very delicious. In fact, so delicious that I completely forgot to take the final shot! It’s very simple and quick to make, good for a weekday meal. Enjoy!
Beans have been the only legumes I cook for a long time, I recently added green grams and chickpeas, and now pigeon peas! They are all awesome!
When you don’t think about the things you do in the kitchen as chores, it’s actually enjoyable. I know some people of find washing dishes to be therapeutic. They relax and clear their minds while they wash. I know, sounds crazy! I’d like them to visit me for every meal! (^_^) On to the coconut milk
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!