Kenyan Food

Chapati is one of the most loved flatbreads in Kenya . It’s soft, layered, and perfect for scooping up stews, beans, or vegetables. Chapati is a must-have during celebrations, holidays, and even weekday meals. Making it at home is simple and rewarding, especially when served warm and fresh off the pan. Ingredients 3 cups all-purpose flour 1 teaspoon salt 1 tablespoon sugar (optional, for a touch of sweetness) 2 tablespoons vegetable oil or melted butter 1 to 1½ cups warm water (as needed) extra flour for rolling extra oil or ghee for cooking Method In a large bowl, mix flour, salt, sugar (if using), and oil. Gradually add warm water and knead to form a soft, smooth dough. Knead for 8 to 10 minutes until elastic, then cover and let rest for 30 minutes. Divide the dough into equal-sized balls. Roll out each ball into a flat circle. For layered chapatis, spread a little oil on the rolled dough, roll it into a coil, then flatten again. Heat a pan over medium heat. Cook each ch...

Ingredients 1kg potatoes Butrer Cream Salt & Pepper Method Wash potatoes well, peel and wash. Boil in salt water Drain the water and cool With a wooden spoon, mash the potatoes to smooth texture. (Optional) Heat pan on a medium heat, add oil and onions. Stir until cooked. Add the mashed potatoes stir and serve Add butter and cream. Serve. Bon Appetit.

Ingredients Mutton                           500g Oil                                      3tsp Onions                           200g Clove garlic                       1 Curry powder                  10g Flour white                      10g Tomato Puree                  10g Stock of water                1/2 ltr Chopped churtney          25g Desicated coconut          25g Sultanas                          ...

Ingredients Beef                                                     400g Butter / Magarine                                  50g Finely chopped Shallots / onions          25g Dry white wine                                     125ml (1/4pt) Cream                                                   125ml (1/4pt) Lemon juice chopped parsley Method 1. Cut the meat into strips approximately 5cm. 2. Place butter/cooking oil in a saute pan over a fierce heat. 3. Add beef strips, lightly season with salt, pepper, and allow to cook rap...

Ingredients Liver                     300g Flour                       25g Oil                         50g Onions, sliced      200g Brown stock        500ml Tomato Puree        25g Bouquet garni Clove garlic           1 Method 1.Prepare the liver by removing the skin and tubes then cut into slices. 2. Pass the liver slices through seasoned flour. 3. Fry on both sides in hot fat / cooking oil and place in a braising pan. 4. Fry the onion to a golden brown. Drain the excess oil and add to the liver. 5. Cover the liver with the stock, and add the tomato puree, bouquet Garni and garlic. 6. Lightly season and cover with a lid. 7. Simmer gently in the oven until tender for approximately 11/2 - 2hrs. 8. Correct the sauce and s...

Ingredients Liver   300g Oil        50g gravy Method 1. Skin the liver and remove the gristle. Cut into thin slices on the slant. 2. Pass the slices of liver through season flour and shake off excess flour. 3. Quickly fry on both sides in hot cooking oil/ fat until done. Serve the liver with gravy. Bon Appetit!!!

Ingredients Tripe 400g Cooking oil/ fat 50g Onions 100g Carrots   100g Browned flour 35g Tomato Puree 25g White pepper 5g salt 5g Clove garlic 1 Method Wash the tripe well. Cut neatly into 5cm squares removing excess fat, then boil for 1hr. Fry on all sides in hot fat and place in a pan. Add Roughly cut onions, carrrots and mix in the flour. Add tomato puree, brown stock, bouguet garni and garlic. Season to taste. Bring to boil and skim. Serve Bon Appetit!!!