Kenyan Food Hub

Ingredients:  1 cabbage (Julianne) 1/2 red onions (roughly chopped) 2 cloves garlic(roughly chopped) 4 tomatoes (blended/ diced)  2 tbsp cooking oil  1 tbsp Royco 1/2 tsp salt & pepper Method:   1. Add oil to a medium heat pan/pot. 2. add the red onions, garlic and cook until tender. 3. A dd the tomatoes and cook for 5-10 minutes.  4. Add Royco and cabbage. Stir and cover.  5. Cook for 10 minutes then serve.

Ingredients 400 g fish fillets Wheat flour 200 g 1 egg Water or milk 250 ml Cooking oil 2 tbsp Salt Method How to make batter:  1. Sift the flour and salt into a basin, make well, add the egg and the liquid. 2. Gradually incorporate the flour and beat to a smooth texture. 3. Mix in the oil and allow to rest before using. Fish in batter: 1. Wash fish and skin. 2. Marinates the fish fillets in a little oil lemon juice and chopped parsley for few minutes before frying. 3. Pass through seasoned flour and batter. 4. Deep fry at 170 degrees celsius and drain well. Serve with quarters of lemon and tarter sauce.

1 Whole fish Oil 25g Onions 50g Carrots 50g Flour 25g Tomato puree 1tbsp Stock 250ml clove of garlic Salt and Pepper Wash the fish. Pass through seasoned flour. Fry quickly in hot fat/oil until lightly browned and remove from the oil. Add cut onions & carrot and continue frying to a golden color. Add the flour and mix in. Add the tomato puree. Mix in the stock, add the fish and bring to boil. Skim. Add garlic and cover with a lid, simmer gently for 4 minutes. Serve