Jikoni Leo ;Tupo na Kitchen Mechuka- How to cook Pilau,Ugali/Sima na (Mtumbukizo....)

Eid Mubarak Waungwana!!

Shukrani;K Mechuka

"Swahili na Waswahili" EID MUBARAK.

Jijkoni Leo;Jifunze kupika karanga za mayai /Peanuts Eggs

Shukrani; Leilan Beauty

"Swahili na Waswahili Pamoja Daima"

Jikoni Leo;Vilosa ( sweet rice dumplings)

Mahitaji, vipimo kwa vilosa 20

Unga wa ngano mweupe 1/2 Kikombe
Unga wa mchele 1/2 kikombe
Mayai 2
Tui la nza kikombe kasoro ( 3/4)
Hamira kijiko cha chai 1 na 1/2
Hiliki ya unga kijiko 1/4
Zafarani kidogo

Mafuta au samli ya kukaangia

shukrani;Aroma of Zanzibar


"Swahili na Waswahili"Pamoja Daima

Jikoni Leo na da'Miriam Rose Kinunda;Mapishi-Sweet Potatoes Futari, Tanzanian Spicy Porridge[Uji wa Pilipii Manga]

Waungwana; Nawatakia Ndugu,Jamaa na Mrafiki ,Waislam wote  Mfungo mwema.

Jikoni Leo na da'Miriam Rose mapishi haya yatawasaidia sana kwa wakati huu wa mfungo..
Kupata Mapishi yake zaidi, Nunua Kitabu chake cha mapishi,Hakika hautajutia.. 
Mimi ninacho changu na pia kinasaidia sana watoto wangu wanapotaka kujifunza zaidi kupika mapishi ya nyumbani nami ninapokuwa sina muda.
Kila mtu huwa anapenda kutambulisha kitu cha kwao..sasa wanangu wanapoalika rafiki zao ambao si Waswahili/hawafahamu radha ya chakula chetu ni rahisi sana kuandaa hata kama sipo au nipo na mambo mengine..!!!

Karibu tujifunze zaidi....

Zaidi;Taste of Tanzania


Kama unamapishi kwa mwezi huu na siku za kawaida na unapenda kushirikisha na wengine,Usisite kuwasiliana nasi/kututumia kwa Email;rasca@hotmail.co.uk.


"Swahili Na Waswahili" Pamoja Daima.

Jikoni Leo; Wazungu na Darasa la kupikia...

Shukrani;Anaïs Auvray

Jikoni Leo; Bi Sheikha Agil-Beef Soup,Yoghurt Flatbreads,Spicy Potatoes...

Shukrani;Sheikha Agil

"Swahili Na Waswahili"Pamoja Daima.

Jikoni Leo; Na Mama Diana,Kuhifadhi maharage ya kijani ndani ya vikopo

Shukrani;Mama Diana


"Swahili Na Waswahili"Pamoja Daima.

Jikoni Leo; vifaa vya Jikoni-Chapati make

Jikoni Leo;Kenyan Mukimo Recipe How to make Mukimo - Jikoni Magic

Waungwana;"Jikoni Leo"Tujifunze kupika "Mukimo" chakula hiki kinapikwa/kuliwa sana na Ndugu zetu waKenya...
Mimi ni mmoja wa wapenzi wa chakula hiki,lakini sijawahi kupika huwa napikiwa na Rafiki yangu.
Vipi wewe Mpendwa/Muungwana umeshawahi kula/kupika Mukimo?
Kama bado jaribu natumai utakipenda.....

Twende wote sasa..

Shukarani/Thanks;Jikonimagic

"Swahili Na Waswahili"Pamoja Daima.

Jikoni Leo;Bi Manjula[Manjula's Kitchen]-Moong Dal Vadas ( Bhajia, Pakoras, Lentil Fritters),Vegetable Rice Cutlets - Indian Appetizer, Recipe by Manjula

Ingredients
1 cup split wash moong dal (available in Indian grocery stores)
1 cup potatoes boiled peeled and shredded
Approx. 2 tablespoon finely chopped cilantro (hara dhania)
1 green chili minced adjust to taste
1 tablespoon finely grated ginger
1 teaspoon cumin seeds (jeera)
1/8 teaspoon asafetida (hing)
1/8 teaspoon of baking soda
1 teaspoon salt adjust to taste
Oil to fry



Ingredients
2 cups cooked rice
1 small potato peeled and cut in small pieces
1 cup mixed vegetables cut into very small pieces (green beans, bell pepper and carrot)
2 teaspoon ginger chopped
1/2 teaspoon red chili powder, adjust to taste
1-1/2 teaspoons salt
1 teaspoon cumin seeds
1 tablespoon corn starch
Oil to fry

View full recipe at: http://www.manjulaskitchen.com

Manjula's Kitchen

"Swahili Na Waswahili"Pamoja Daima.

Jikoni Leo;[Mkate wa Mchele]Makate or Rice Cake na Raihana Mulla...

Waungwana "Jikoni Leo" na bi'Rahiana Mulla..Mapishi ni Mkate wa Mchele[Mkate wa kumimina].
Waswahili wanasema Mchele mmoja Mapishi mbalimbali..
Haya tuendelee kujifunza......

Thanks/Shukrani;Zaidi-Raihana Mulla
"Swahili Na Waswahili"Pamoja daima.

Jikoni Leo; Na Mswahili-Chef Issa[Issa Kapande]..

Waungwana;"Jikoni Leo"Tuangalie/Tujifunze na Mpishi wa Leo ni Mswahili, kaka yetu huyu Isaa Kapande...
Mapishi ya Viazi...Mmmhh kila mtu anaupishi wake si vibaya tukijufunza Mapishi mbalimbali.
Hata nawe kama ni mpishi/unapenda mapishi usisite kutushirikisha nasi tukajifunza kupitia mapishi yako.Tutumie kupitia Email;rasca@hotmail.co.uk
Pia usisite kuuliza pale ulipokwama/shindwa...kama wewe unajua hiki na kuna wengine wanajua kile,   Tunaweza kujifunza kupitia wengine.
Mimi natatizwa/siwezi kupika hafu keki[Half cake]..kama maandazi lakini yale yanakuwa Magumu na yamekatika katika..
Tanzania/Dar... mara nyingi yanashushiwa/kinywaji cha Tangawizi...
Msaada waungwana mwenye kuyajulia......

Shukran;Zaidi-activechef/http://activechef.blogspot.co.uk/

"Swahili Na Waswahili"Pamoja Daima.

Jikoni Leo,Wanaopenda kujifunza ya Waswahili-Jiko yetu...!!!!

Waungwana;"Jikoni Leo" Na Wanaojifunza ya Waswahili...
Mengi sina tuendelee kujifunza...[Hongera zao]

Thanks/Shukrani;Brennan Waters

"Swahili Na Waswahili"Pamoja Daima.

Jikoni Leo;Sheikha Agili-How to Make Swahili Biriyani..!!!!!!

Waungwana;"Jikoni Leo" na Sheikha Agili,Jinsi ya Kupika Swahili Biriyani..
Mimi nimpenzi wa mapishi ya bi Sheikha..

Nawe kama mpenzi wa Mapishi/Mpishi unaweza kutushirikisha mapishi yako...nasi tukajifunza kupitia wewe....Mlango upo wazi karibu sana.Haya tujifunze kupika biriyani....
Twende pamoja na bi'Sheikha....

Shukrani;Sheikha Agil

"Swahili Na Waswahili"Pamoja Daima.

Jikoni Leo;MAman Nicole loboko cuisine congolise tilapia na mayebo..!!!

Waungwana;"Jikoni Leo" Tupo Congo kwa Mamaa Nicole.
Mengi sina tujifunze Mapishi tuu..kama Lugha gongana/inasumbua, samahani kwa hilo twende pamoja kwa kufuatilia vitendo..Tutapata kitu tuu.

Shukrani;matsombe Samba

"Swahili Na Waswahili" Pamoja Daima

Jikoni Leo na Mswahili; Kaluhi Adagala-Kaluhi's Kitchen

Hey Everyone! My name is Kaluhi Adagala and I am the lady behind this blog, Kaluhi’s Kitchen. I am a finance major graduate, cartoon lover, fashion enthusiast  but most importantly, I love to cook and to experiment with my food.

In the past, when I wanted to cook something new and exciting I  naturally  researched on the internet on what to make. However, I found that I either couldn’t get the ingredients here in Kenya, or the process described was too complex for a simple lady like myself or the food recipe was not as exciting.  This led me to become creative and in the process, came up with delicious dishes. Therefore when I was making this blog , I sought to solve those three problems I had previously encountered ; by  using locally available ingredients, making my recipes as simple as possible, and to make the food unique, tantalizing and appetizing. Kaluhi’s Kitchen is a Kenyan food blog, for the everyday Kenyan.

I see food not only as a means of sustaining ourselves but also as a creative medium. I use food to paint and to play. To bring joy to those around. To inspire and to create. It is my hope that through this blog, I shall be able to inspire you to make something exciting and alittle bit different to make your eating and cooking  experience thrilling.

More about me:

I am obsessed with: Kids, Sunset, The Script and all things girly

I really enjoy: Sleeping, Laughing, Long walks, Intellectual Conversations

Currently Inspired by: Amazing Interiors, Antiques, Vibrant Color

My favorite place in the whole world: Maragoli, Western Kenya.

It truly is an honor  to share this journey with you!

xo

I can be reached anytime using this email address: kaluhiskitchen@gmail.com.

We can also stay intouch on facebook via Kaluhi’s Kitchen or on twitter- @Kaluhi’s_Kitchen

Curry and Coconut Cream Githeri

Githeri is a bean and maize casserole of sorts and it is served throughout Kenya. It is a very popular meal because it is healthy and also because it makes it easy to include all food groups in one meal. In my country, this is one meal that all boarding schools have in common. Before I joined boarding school, I would hear tales from my elder sisters, Cheredi and Sieva, about how hard the maize in their school githeri was. I quietly thought to myself that it really couldn’t be THAT hard! That was until my first Wednesday evening when our supper was githeri. The maize was indeed hard, and for the first time, that hot January evening, I really missed home food. But I put on my big girl pants and had my meal, appreciating the fact that at least I had something to put in my tummy that day.
The githeri I made today has the softest maize though. Traditionally, it is made with only onions and tomatoes, however my twist on this Kenyan delicacy is adding the richness of coconut cream & curry powder, and using cumin and mustard seeds, whose oils play up the githeri flavor. This is the best githeri you will ever have without doubt!

CURRY AND COCONUT cream githeri

Spice and Crunch Tender Chicken Wings

Kenyans are fast getting affiliated to fast food. With the opening of global giant KFC in our country a while back, city dwellers have gone crazy over their fried chicken because it offered something slightly different to what we were used to. However when you feel like you want some chicken that’s tender on the inside but crunchy on the outside, you do not have to go out and get some. You can make it at home and the best part about it is, you can add more delectable ingredients to tantalize your taste buds!

You are going to go wild with my Spice & Crunch Tender Chicken Wings!

To get chicken that is tender and has flavor of its own minus the crust, marinating it is a must. Marination is simply soaking your meat in a combination of ingredients to intensify the flavor, make it more tender and to remove that icky raw-meat smell. There are thousands of marinades out there but most common marinade for crunchy chicken is to soak the kuku in buttermilk. Because buttermilk is not a readily available Kenyan ingredient, the best substitute would be Mala because they have the same consistency,leavening power and mildly sour taste. I believe when you lack an ingredient for a recipe from a foreign country, all you need is a little bit of creativity and you will see that you can work with what you have. Other equivalents/substitutes of buttermilk would be inkomazi from South Africa and Kefir from eastern Europe.

So lets make some chicken!

For the marinade

You will need

Your Chicken wings
500 ml of mala
Dried Thyme
Fresh (or dried) Rosemary
8 Cloves of Garlic
1 Tea spoon of Turmeric
1 Table spoon of ground ginger
1 Table spoon of ground mustard
1 Table spoon of pilau masala

I got my chicken wings from City Market and 14 of them cost 500 shillings (Approx. $6). I don’t know about you but that is quite cheap because buying 14 wings from a fast food outlet would cost so much more. And for me, any time I save cash, that’s a plus!

For the marination, you simply need to put all the ingredients in a bowl/sufuria and mix together. I started with the herbs, then the ground spices. You don’t need any order, I just like doing it that way.

Mix everything up, cover it and let it rest.

The chicken will start swelling and taking in the mixture. The lactic acid in the mala breaks down the flesh that’s why it becomes really tender while the spices infuse a great aroma and layers upon layers of yumminess.The longer you let it rest, the more more the potent the taste of the marinade will be in the chicken. I let mine rest for 24 hours.

Homestretch: Making the chicken

After the chicken has marinated, pout the entire contents of the bowl into a sufuria and boil them. Do not add any additional liquid into the chicken as it will dilute the marinade. This is a tip I got from my mother, and because mum always knows best, I work according to her wisdom. Boil them for about 40 minutes before the coating process starts. Most Kenyan households boil their meat before preparing but if you do not fancy this, you can skip this step all together.

This is what you will need for the final stage:

I choose not to quantify the spices in the final stage to allow you to play around with them and vary them according to your taste. If you like more heat use a lot of black pepper, and maybe add some chilli. If you like a more aromatic taste, add more cumin. As you go along, you can modify my recipe and come up with something that suits your taste. I highly encourage that! Dance to the beat of your own palate!

Mix the ground spices with the flour until its even through out. That will be used for the crust and because there are different spices in it, that crust will be mind blowing. We use more mala to dip the wings in and allow the flour to stick and not come off while frying.

The green pepper will be layered between the chicken and the crust to add more flavor and texture.

Then roll the wings in the flour, making sure to cover every spot.

I found this so fun to do, despite being very messy, but to get the best out of anything, you gotta get down and dirty,no? But I also enjoyed this because it reminded me of how my friends and I used to bake ‘cookies’ out of soil and water and serve them to our dolls when we were little girls. Great mess, but great fun!!

Once you are done, deep fry these over high heat 2 minutes on each side or until you get a lovely golden color. If your chicken wasn’t boiled, you will need 8 minutes in each side so that the interior cooks too.

Look at how delicious they look!!!!

Imagine yourself biting slowly into this chicken like in those advertisements. Ever single layer will give your tongue something to be happy about. This is the kind of dish that engages all of the five senses,making the eating experience whole and enjoyable.

Spice nad Cruch chicken wings give you varied texture, explosive flavor and are very simple to make too.
Thinking about how delightful it was sinking my teeth into these babies makes me so hungry right now! You will feel the crispiness of the crust first, then the crunch of the peppers then the tenderness of the beautifully marinated chicken. The taste of how all the spices used compliment each other is beyond words! If that is not a bite you are looking forward to, then you are on the wrong planet!


Zaidi;http://www.kaluhiskitchen.com/

Jikoni Leo;How to cookUgali[Tanzania/Kenya]Sadza[Zimbabwe]Nshima[Zambia/Malawi]Pap[SouthAfrica]Fufu [West Africa].......

Waungwana;"Jikoni Leo" ni Ugali kwa sisi Waswahili tunaita hivyo..kila watu wanajina lao...kikubwa mlo!!!!!!
Nafikiri ni chakula kinacholiwa na Wa-Afrika/sehemu kubwa Afrika.. kama siyo wote...wapo wale wasioupenda tuu lakini wanaujua..hata kwetu wapo.
Kuna wanaosema Ugali wa Ng'ambo hauivi vizuri,haunogi.....,pia kuna wanaosema Ugali wa majiko haya ya Umeme,gesi na....haunogi/hauivi vyema....Ugali mtamu na kuiva vyema ule wakupikia Kuni,Mkaa...


to cook sadza

Mbira Junction
Thanks

Pia watoto wengi wanaoishi Ng'ambo hawapendi Ugali..Sababu ni nini?
Je watoto wako wanapenda Ugali?

Pia watu wengine wanaoshi Ng'ambo wanapika Ugali mwingi na kuweka kwenye Fridge/ Freezer..ili akihitaji anapasha tuu..vipi hii wewe unaweza?

Ugali unamboga zake....
Ugali unaupishi wake...usiwe na mabuja,vidongevidonge...

Lakini kila kitu kisizidi,kikizidi hakinogi..basi si kila siku Ugali.

Asante;Tanzania na da'

 

 

maureen mfugale

Zimbabwe;Thanks

Hen learns to count to seven (BWNToday)

 

Zoey Carpenter

Tahanks;
AfricaCookingChannel

"Swahili Na Waswahili"Pamoja Daima.

Jikoni Leo na Mswahili;Da'Stella Adhiambo-Harris-Chicken Kebabs (Mishkaki ya kuku). Potato Bhajia (Gluten-free)

This style of chicken kabobs is popular in Kenya and Tanzania,where it is known by it's Swahili name,"Mishkaki ya kuku", which loosely translates to skewered chicken. These are tender, juicy,delicious and aromatic! They can be eaten as an appetizer or served on a bed of any rice dish as a meal. These are always a hit at my home whenever we have friends over for a barbecue. So feel free to impress your company at your next barbecue or tailgating party with these kebabs.This is a make-ahead dish, but the finished product will make it look like you slaved in the kitchen for hours ;)

SERVING SIZE:

This recipe feeds 4. It can be doubled depending on the size of the group you are feeding.

SPECIAL EQUIPMENT:

-Bamboo or metal skewers. If using bamboo skewers, completely submerge in water and soak for at least 3 hours (This will ensure that whatever part of the skewer is exposed to the heat does not burn).
-Grill brush or pastry brush to brush oil onto the kebabs as they cook.

***You will need to marinate your chicken before skewering and cooking it. The marination needs to take place for a minimum of three hours for the chicken to tenderize and take in the flavors of the spices. For best results,marinate overnight.***


INGREDIENTS:

-1 1/2 Lbs boneless, skinless chicken breast (cut into bite-size cubes).
-3 tablespoons plain, full-fat yogurt (I use Dannon).
-1 teaspoon ginger paste.
-1 teaspoon garlic paste.
-1 teaspoon red chili that has been pureed in a blender. I used 1/2 of a habanero pepper, that I seeded and mashed into a paste to cut down on the heat. (Note: If you leave the seeds in the pepper, the food will be very hot. So only leave it in if you like your food very hot).
-1 teaspoon corriander powder.
-1 teaspoon cumin powder.
-1 teaspoon ground cinnamon.
-1/2 teaspoon cayenne pepper (if you like your food hot,you can use 1 teaspoon).
-1/2 teaspoon of salt ( I use Kosher salt).
-2 tablespoons of fresh lemon juice.
-2 tablespoons of pure vegetable oil (I use Canola).

FOR GARNISHING:

-1 cubed red bell pepper.
-1 cubed green bell pepper.
-1 onion, cubed.

 

A bhajia is a very popular East African snack that has it's origins in India. It is a kind of fritter, with several variants. In India, they are called, "bhaji". In Kenya, they are usually served with a cold refreshing drink. I would in fact dare say that an ice-cold Coca-Cola and a bhajia are a match made in flavor heaven! This recipe consists of thinly sliced potatoes incorporated into a thick batter made from rice and gram flour (chickpea flour), spices and herbs, then fried until golden. They may be served with a side of salad and slice of lemon, with mango chutney or tamarind dipping sauce.

 Thanks/Shukrani;Da'Stella Adhiambo-Harris..!!!!!!
   Kuona na kujifunza zaidi mfuate huku;Stella Adhiambo-Harris   na http://www.stellasmeza.blogspot.co.uk/

"Swahili Na Waswahili"Pamoja sana.

Jikoni Leo;How to Make Mbaazi,Viazi Vya Tamu Vya Nazi na Mswahili Sheikha Agil

Waungwana;"Jikoni Leo"  Mapishi haya yatasaidia sana wanaofunga Mwezi huu[Futari]....
Mengi sina nawatakia Mapishi mema.

Shukrani;Sheikha Agil

"Swahili Na Waswahili" Pamoja Sana.

Jikoni Leo;Kitchen Boss- Date Night Dessert,Buddy and wife Lisa..!!!!!

Waungwana;"Jikoni Leo" mimi huwanafuatilia/Mpenzi Sana wa  vipindi vya huyu Bwana..Basi leo nikaona vyema nikusogezee hapa, kama wewe hujapata kuviona Au ulipitwa na hiki au kingine basi upate uhondo kidooogo....

Mwanaume Jiko au?

Mwanaume akipenda jiko/kupika  wengi wao wanakuwa wapishi wakubwa na kuwa kazi na yenye kumuingizia Pesa.Lakini Wanawake wengi ,wapishi wanaishia kupikia familia, mitaani/mama Ntilie.... ni wachache sana inakuwa kazi ya Maana/kumuingizia pesa. Hivi ni kwanini?

"Swahili Na Waswahili" Pamoja Daima.