100. Roasted Turkey




While turkey is not a traditional Kenyan dish, it has gained popularity in modern Kenyan celebrations, especially during Christmas, weddings, and family gatherings. Kenyans infuse turkey with rich flavors by using local spices, herbs, and sometimes a smoky charcoal roast or jiko method. This recipe combines traditional roasting with Kenyan-style marination using garlic, ginger, pilipili hoho (bell peppers), and a touch of tang from fresh lemon.


Ingredients:

For the turkey:

  • 1 whole turkey (10–12 lbs), thawed if frozen
  • 2 lemons (1 sliced, 1 juiced)
  • 1 onion, quartered
  • 1 bunch fresh dhania (cilantro/coriander)
  • Salt and black pepper, to taste


For the marinade:

  • 1 large onion, chopped
  • 1 large tomato, chopped
  • 1 red bell pepper, chopped
  • 6 cloves garlic
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons vegetable oil
  • 1 tablespoon tomato paste
  • 1 tablespoon royco or curry powder
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin (optional)
  • 1 green chili (optional, for heat)
  • Salt to taste

Method and Instructions:

  1. Clean and Prepare the Turkey:
  2. Remove giblets and rinse the turkey inside and out with water and lemon juice.
  3. Pat dry with paper towels.
  4. Rub the turkey inside and out with salt, black pepper, and the juice of 1 lemon.
  5. Make the Marinade:
  6. In a blender, combine the onion, tomato, bell pepper, garlic, ginger, tomato paste, chili, oil, and spices.
  7. Blend into a thick paste. Adjust salt to taste.
  8. Taste the marinade — it should be bold, spicy, and savory.
  9. Marinate the Turkey:
  10. Rub the marinade all over the turkey, including under the skin and inside the cavity.
  11. Stuff the cavity with quartered onions, lemon slices, and a handful of fresh dhania.
  12. Cover with foil and let it marinate in the fridge for at least 4 hours (preferably overnight).
  13. Roast the Turkey:
  14. Preheat your oven to 180°C (350°F).
  15. Place the turkey breast-side up on a roasting rack or pan.
  16. Cover with foil and roast for 2 to 2.5 hours, depending on size.
  17. Baste the turkey every 30–45 minutes with the juices.
  18. Remove the foil in the last 30–45 minutes to brown the skin.
  19. Check for Doneness:
  20. The internal temperature should reach 75°C (165°F) in the thickest part of the thigh.
  21. Juices should run clear when pierced.
  22. Rest and Serve:
  23. Let the turkey rest for 15–20 minutes before carving.
  24. Serve with pilau, chapati, mukimo, or Kenyan-style roast potatoes.









Comments

Post a Comment

Popular posts from this blog

61. Penne Pasta - Basil Mushrooms Tomato sauce.

Image
Basil Mushroom Tomato Sauce Ingredients 1/2 Onions (finely chopped) 3 cloves garlic(finely chopped) 8 tomatoes (Blended) 8 oz Mushrooms (roughly chopped) 1 Tbsp Olive oil 1/2 Tsp Thyme 1 Tbsp Basil 1/2 Tsp Salt & Pepper Method 1. On a medium heat pan, add oil, onions, and garlic.  Stir and cook until tender. (While waiting, wash the mushrooms and put them in a big bowl, add olive oil, salt, and thyme. Mix well and roast them in the oven at 350 degrees Fahrenheit for 25-30 minutes or until done.) 2. Add basil, tomatoes and simmer for 10-15 minutes. 3. Stir in the roasted mushrooms and cook for 5 minutes. Optional: Add your favorite cheese. Serve. Penne Pasta. Ingredients 1lb Penne Pasta 1 Tbsp Salt 1 Tbsp Olive Oil Water (Enough to cover the pasta) Method 1. Boil the water in a big pot. 2. Add salt, olive oil and penne pasta. 3. Cook until al dente 4. Drain the pasta and mix with the sauce. Serve.
Read more

63. Ratatouille (Mixed Vegetables Stew)

Image
Ingredients 1 Tbsp Cooking Oil 2 Green Peppers ( Medium Diced) 3 Tomatoes ( Medium Diced) 2 Zucchini ( Peeled, Medium Diced) 1 Egg plants ( Peeled, Medium Diced) 1 Chopped Onions ( Small Diced) Stock (Enough to cover the vegetables) 1/2 Tsp Salt 1/2 Tsp Pepper 1/2 Tsp Rosemary leaves 1/2 Tsp Oregano 1/2 Tsp Parsley Method 1. On a medium heat pan, add cooking oil and onions. Cook until tender then add peppers, zuchinni, eggplants and sweat these vegetables. 2. Add tomatoes and fill up to level with stock. 3. Add salt, pepper, herbs and cook the vegetables until done. Serve. Bon Appetit!!
Read more

95. Quinoa, Beans, and Avocado

Image
This simple , nourishing dish brings together the natural goodness of quinoa, the heartiness of beans, and the creamy richness of avocado. It’s a favorite for Kenyans looking for something wholesome, filling, and packed with energy.   Perfect for lunch, meal prep, or a light dinner, this bowl combines local and global flavors in a healthy, satisfying way. Whether you're plant-based, training, or just eating clean, it’s a great option that doesn't compromise on taste. For Beans Ingredients 2 cups cooked beans (any variety: red kidney, yellow beans, njahi, or black beans) 1 medium red onion, chopped 2 cloves garlic, minced 1 large tomato, chopped 1 tablespoon vegetable oil salt to taste black pepper to taste ½ teaspoon curry powder (optional) chopped coriander or dhania for garnish method Heat oil in a frying pan or sufuria over medium heat. Add chopped onions and sauté until soft and slightly golden. Add garlic and cook for about one minute until fragrant. Add the chop...
Read more