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East African Recipes

Here are some recipes which may bring back sweet memories for some of your parents who lived in East Africa. Let's test them out and see if they really do bring back the memories!

 
Kahawa
(East African coffee)

Ingredients
  • 3 cups water
  • 3 cardamom pods
  • 6 tsps freshly ground coffee
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cardamom
Method

Boil the water for 10 minutes with cardamom pods. Add coffee and boil for a further 5 minutes. Lastly add ginger and cardamom powder and serve piping hot in small cups.

Serves 6 people  

Tangawizi 
(Hot ginger drink)

Ingredients
  • 3 cups water
  • 3 tsps ground ginger
  • sugar to taste

 

Method

Bring water to the boil. Add the ginger  and sugar to taste and boil for a further 5 minutes. Serve piping hot in small cups.

Serves 6 people

This drink is soothing and is very good for colds and flu.

Lemongrass Tea
(Mchai Chai)

It is excellent palate cleanser after a meal. Bring water to the boil, add  lemon grass and allow to brew for a while depending on how strong you  like tea. Add sugar to taste and serve hot in small cups. Milk is optional.

East African-style Spice Tea
(Chai ya Viungo)
Ingredients
  • 4 oz small cardamom pods
  • 2 oz dry ginger
  • 2 oz black peppercorns
  • 2 oz cloves
  • 2 oz cinnamon
  • 2 pcs nutmeg
Method

Roast all the ingredients on a low heat for 10-l5 minutes or until crisp. Allow to cool then grind in a coffee grinder. Store the powder in an air tight jar.

Make tea adding 1 tsp of  tea masala and sugar to taste  and let it simmer for a few  minutes. Sieve and serve hot.  Milk is optional.

Tamarind Juice (Amli)
(Maji ya Ukwaju )

Ingredients
  • 1 lb tamarind pods
  • 2 cups sugar
  • 1 small piece jaggery
Method

Soak the tamarind for 1 hour in 4 cups of water, then boil it. When cool, liquidize the mixture and strain it. Add 2 cups of sugar, jaggery and boil again for 5 to 10 minutes. Taste and if necessary add some more sugar. Serve very chilled.

Serves 6-8 people  

MANDAZI
(MAMRI)

Just like your mother used to make them. Deep fried cardomum and coconut flavoured pastry puffs. Delicious ...

Ingredients
  • 2.5 cups plain flour
  • 6 tablespoons of sugar
  • One-eighth of a packet coconut cream
  • Three-quarters of a teaspoon coarsely ground cardamom
  • 1 tablespoon desiccated coconut (optional)
  • 1 teaspoon butter
  • 1 teaspoon dried yeast
  • Oil for frying

Preparation time: approx. 15 minutes plus 4 hours (standing)

Cooking time: approx. 15 minutes

Method
  1. Dissolve the coconut cream in a small amount of boiling water.
  2. Bind together all the ingredients with the coconut cream paste into a very stiff dough.
  3. Leave to rise in a warm place for at least four hours, or overnight if possible.
  4. Knead the dough and roll out one third of an inch (one centimeter) thick.
  5. Cut into required shapes and deep fry in hot oil.
  6. Dunk each mandazi in hot oil until it puffs up, then turn over.
  7. Fry to an even deep tan colour.
  8. Drain onto kitchen paper.
  9. Serve immediately on its own or with bharazi (chick peas in coconut).
Varango Halwa
(Halua ya Uwanga)
Ingredients
  • 1 cup edible starch (varango)
  • 2 cups sugar
  • 1 cup oil (ghee)
  • 1/4 tsp nutmeg (optional)
  • 1 tsp whole cardamom seeds
  • 100 gms flaked blanched almonds
  • pinch of saffron
  • pinch of red or orange food colouring
Method

Take two cups of water and soak the flour overnight if possible or for  at least one hour. Sieve the mixture a few times in cold water. Put the mixture in a saucepan and add all the ingredients except the nuts and cook over a medium heat stirring continuously so the mixture does not stick to the pan or become thick and sticky. Reduce heat and add half the nuts and mix well. Pre-heat the oven to 160 degree C (gas Mark 3 or 325 F) put the mixture into the oven for 10 to 15 minutes. Serve in a shallow dish and decorate with the remaining nuts. You can serve halwa warm  or cold with black coffee in small cups.

Serves 6-8 people

Caramel Pudding
(Pudingi ya Mayai) (Egg Pudding)
Ingredients
  • 1 pint milk
  • 4 eggs
  • 6 tbsps sugar
  • 2 tsps vanilla essence
Method

Melt 3 tbsps sugar in a small saucepan over a low heat until the sugar has melted. Remove from the heat and immediately pour the melted sugar into an oven proof dish and allow to cool.

Beat together the eggs, milk, vanilla essence and 3 tbsps of sugar or ( to your taste) in a large mixing bowl. Pour the whisked mixture into the cooled oven proof dish and place in a preheated moderately hot oven for 40 minutes or until the caramel pudding is cooked.  Let it cool. Chill in the refrigerator for a few hours before turning out onto a serving dish.

Serves 6 people.  

Coconut Kashata
(Kashata ya Nazi)

Ingredients
  • 1 cup milk
  • 1 cup desiccated coconut
  • 1/2 cup sugar
  • 1/2 tin  condensed milk
  • 1 tbsp cardamom crushed
Method

Boil 1 cup of milk with the sugar over  a medium heat. Add the desiccated coconut, condensed milk and cardamom and cook until the mixture thickens. It is possible to  tint the mixture to a pale green or pale pink colour. with food colouring. Put into a greased  dish  and cut into diamond shapes. Store in an airtight container.

Serves 6 to 8 people

Avocado whip
(Parachichi)

Ingredients
  • 2 medium ripe avocado pears
  • 1/2 tin condensed milk
  • crushed ice

Method

Peel the avocados and remove the flesh and liquidize in a blender with the milk until smooth. Chill in a refrigerator. Serve with crushed ice in a glass fruit bowl.

Serves 6 people  

Tropical Fruit Salad
(Matunda Salad)

Ingredients
  • 1 small papaya
  • 1/2 medium pineapple
  • 1/2 medium watermelon
  • 1 ripe mango
  • 2 bananas
  • 2 oranges
  • juice of 2 lemons
  • juice of 2 oranges
  • 6/8 purple passion fruits seed
  • 1/2 cup sugar or to your taste
  • pinch of salt
Method

Grate the rind for zest and squeeze the juice from 2 lemons and 2 oranges. Mix the zest and juice and boil for 3 minutes with the sugar. Chill the syrup in the refrigerator. Cut all the fruit into cubes. Add the banana slices and passion fruit seeds and a pinch of salt. Pour the syrup over the fruit salad and chill in the refrigerator. Serve in a glass fruit bowl.

Serves 6 people

MAMA MARIA'S MARVELLOUS MARIAKANI SAMOSAS

Samosas are deep-fried pastry pockets, filled with local delicacies - a favorite snack throughout East Africa.

Reduce the amount of green chilies and garam masala for a milder flavour.

INGREDIENTS: (24 pieces)

  • one cup all-purpose flour
  • one tablespoon melted butter
  • one tablespoon ground coriander
  • one teaspoon salt
  • three quarters of a cup warm water
  • one pound potatoes
  • half a pound (1 cup) green peas (fresh or frozen)
  • one tablespoon vegetable oil
  • one onion, finely chopped
  • one teaspoon chopped fresh ginger
  • one teaspoon cumin seed
  • two green chilies, chopped (optional)
  • two tablespoons chopped fresh coriander leaves
  • one teaspoon garam masala (see index)
  • one tablespoon dry mango powder or lemon juice
  • one tablespoon all-purpose flour mixed with ½ cup water
  • good quality vegetable oil for deep frying.

METHOD:

  1. Sift flour and mix with melted butter, ground coriander, and half a teaspoon salt.
  2. Rub butter into flour well.
  3. Use about three quarters of a cup warm water to prepare a stiff but smooth dough.
  4. Knead about five minutes. Cover with a damp cloth and set aside for 30 minutes.
  5. Clean and wash potatoes.
  6. Boil with green peas in two cups water until potatoes are cooked. Drain and cool. Peel potatoes and cut into small cubes.
  7. Heat one tablespoon vegetable oil in a skillet. Add onions and sauté two minutes. Add ginger, cumin seed, green chilies, peas, potatoes, chopped coriander leaves, garam masala, remaining half a teaspoon salt, and mango powder or lemon juice. Cook five minutes. Cool.
  8. Mix one tablespoon flour with half cup water. Set aside. Knead dough a few minutes. Divide into 12 equal parts.
  9. Shape into 12 balls. Roll into disks as thin as possible. Cut each disk in half. Moisten edges of the semicircles with the flour and water mixture. Fold them into cones.
  10. Fill each cone with the potato mixture. Do not overstuff. Seal the top and all other openings completely.
  11. Heat vegetable oil for deep frying.
  12. Fry samosa until golden and crisp.

Serve with a sweet and hot chutney.

MAZERAS KIDNEY BEAN SOUP

A tasty way to serve those delicious Mazeras kidney beans. Serve hot to four as a first course or, with sliced brown toast, as a light meal. This is an optional purely vegetarian and/ or meat recipe -- both ways make for a hearty and healthy soup.

INGREDIENTS: (serves four)

  • One and a half cups Mazeras kidney beans, soaked in four cups of water overnight and then drained and rinsed
  • six cups water
  • one leek, chopped
  • one carrot, peeled and chopped
  • three cups of vegetable (or any meat) stock
  • salt to taste
  • one potato, peeled and chopped
  • two tablespoons wheat (or rice) soup noodles

PREPARATION:

  1. Place soaked kidney beans in a large saucepan with six cups of water, bring to a boil, reduce heat, and simmer for an hour or so, until they are done.
  2. Add the leek, carrots, stock, and salt and cook for about ten minutes.
  3. Add the potatoes and soup noodles, bring quickly to a boil, then reduce heat and cook for 15 more minutes.
PWANI CHILLED AVOCADO SOUP

It is ALWAYS avocado season at the Kenya Coast ! Serve this to four people as a rich first course.

INGREDIENTS: (serves four)

  • two very ripe avocados
  • four cups cold chicken or vegetable stock
  • two tablespoons lime juice
  • one tablespoon plain yoghurt
  • two hefty dashes of Tabasco sauce
  • salt and black pepper
  • Garnish: four paper-thin slices of lime and Tabasco sauce.

PREPARATION:

  1. Remove the avocado flesh and place into a blender and puree.
  2. Add the stock and continue processing until smooth.
  3. Blend in the lime juice, yoghurt, Tabasco sauce, and salt and pepper.
  4. Refrigerate for at least one hour.
  5. When ready to serve, spoon into bowls, top each with a thin lime slice, and sprinkle a dash of Tabasco sauce over each portion.
SAMBURU WATERMELON SALAD WITH CELERY-NUT DRESSING

Ever stopped at the roadside near Samburu on your drive down from Nairobi and suddenly find yourself some huge juicy watermelons? What do you do with them?

Here are two helpful and satisfying suggestions!

INGREDIENTS: (serves six)

  • Four ounces cream cheese, softened
  • two tablespoons mayonnaise
  • one third of a cup heavy cream, whipped
  • one and one third cups celery, thinly diced
  • three cups watermelon balls, chilled
  • bright green lettuce leaves
  • half a cup chopped/ chipped, roasted cashew nuts

PREPARATION:

  1. Beat cream cheese with mayonnaise until smooth and fluffy.
  2. Fold into whipped cream; add celery.
  3. Arrange watermelon on salad greens
  4. and top with celery-cheese dressing.
  5. Sprinkle with chopped/ chipped, roasted cashew nuts.
WATERMELON MOUSSE

INGREDIENTS: (makes six servings)

  • two and a quarter cups of pureed watermelon
  • one envelope unflavored gelatin
  • one cup sugar
  • one tablespoon lemon juice
  • one cup heavy cream

PREPARATION:

  1. To puree watermelon, remove seeds from about two and a half cups watermelon chunks.
  2. Puree in electric blender or by mashing through coarse sieve.
  3. Soften gelatin in quarter of a cup of cold watermelon puree.
  4. Heat two cups pureed watermelon in a medium saucepan over low heat until almost boiling.
  5. Add softened gelatin and stir until dissolved.
  6. Remove from heat; add sugar and lemon juice.
  7. Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon.
  8. Whip cream and fold in.
  9. Turn into a four-cup mold. Freeze.
  10. Unmold and garnish with lemon slices, melon balls and mint sprigs.
KACHUMBARI YA MNAZI – COCONUT SALAD

This hot mixed vegetable salad is excellent with seafood. Beware of the chillies.

INGREDIENTS: (Serves four to six)

  • four ripe tomatoes
  • one cucumber
  • one small carrot
  • one medium-sized onion, chopped
  • three green chilies, chopped (optional)
  • two tablespoons shredded fresh coconut
  • half a tea spoon teaspoon sugar
  • half a tea spoon fresh chopped ginger
  • two tablespoons lemon juice
  • one cup chopped red cabbage
  • one tea spoon black pepper
  • salt to taste
  • coriander leaves
  • one tea spoon Garam Masala (see recipe below)

PREPARATION:

Cut tomatoes roughly into small pieces. Peel cucumber and chop. Pare carrot and grate.

Mix all the ingredients except the coriander leaves and Garam Masala in a large bowl. Sprinkle with coriander leaves and Garam Masala.

KILIFI GARAM MASALA

Kilifi is on the North Coast of Kenya. This masala is mildly spiced.

INGREDIENTS:

  • 180 gms. coriander seeds
  • 60 gms. cumin seeds
  • 15 gms. fenugreek seeds
  • 60 gms. Cloves
  • 120 gms. cardamom seeds (preferably brown cardamom)
  • 15 gms. teaspoon mace
  • 15 gms. teaspoon nutmeg
  • 60 gms. cinnamon
  • 60 gms. black pepper

PREPARATION:

Roast coriander seeds, cumin, and fenugreek seeds separately for a few minutes until their rich aroma is given off. Combine with all other ingredients and grind.

Pass the mixture through a sieve and store in an airtight jar.

Yield: about 20 tablespoons.

NOTE: Roasting the ingredients separately is important, since each gives off its characteristic aroma at a different time.

MALINDI MANGO AND WUNDANYI BEETROOT SALAD WITH MANGO VINAIGRETTE

Although the combination of mangoes and beetroots may seem strange, they taste wonderful together. The green of the lettuces, the dark pink of the beetroots, and the orange of the mango makes a spectacular presentation. The beetroots and the vinaigrette can be prepared and refrigerated up to two days in advance.

INGREDIENTS: (four to six servings)

  • 4 medium-sized fresh beetroots, leaves and stems removed.
  • 1/2 cup chopped red onion
  • 1 bunch watercress, large stems removed
  • 1 small bunch chicory
  • 2 small heads lettuce
  • 2 peeled and sliced (strips) ripe mangoes

MANGO VINAIGRETTE:

  • 1/4 cup cider vinegar
  • 1 tablespoon honey mustard
  • 1/2 teaspoon curry powder
  • 1 tablespoon fresh lime juice
  • 1 peeled, seeded, and chunked ripe mango
  • Pinch salt
  • Freshly ground black pepper to taste

METHOD:

  1. All of the ingredients for the vinaigrette can be added to a food processor or blender.
  2. Process with a steel blade, or blend until smooth.
  3. Cook the beets in boiling water for thirty minutes and drain.
  4. When they have cooled enough to permit handling, peel and chop into small cubes.
  5. Toss the beetrootss with the red onions and three tablespoons of the vinaigrette. Set aside.
  6. On a medium-sized serving platter, arrange the lettuces on the outside of the plate.
  7. Place the watercress in the center of the platter and spoon the beets and onions over it.
  8. The mango strips can be arranged around the beets.
  9. Transfer the remaining dressing to a serving bowl and serve on the side with the salad.
CAULIFLOWER WITH KWALE LIME AND HOT PEPPER VINAIGRETTE

This dressing has just a hint of fire. You should not find it overwhelming.

INGREDIENTS: (four servings)

  • 5 cups cauliflower florets
  • 2 tablespoons lime juice
  • 1 1/2 teaspoons rice wine vinegar
  • 3/8 teaspoon red hot chili flakes
  • 1/2 teaspoon freshly minced garlic
  • 1/2 teaspoon ground cumin
  • 1 1/2 tablespoons finely minced cilantro

METHOD:

  1. Blanch the cauliflower and plunge into ice-cold water to stop the cooking.
  2. Heat the lime juice, vinegar, and chili flakes in a saucepan over medium heat until the flakes have softened.
  3. Pour over the cauliflower.
  4. Add the garlic, cumin, and cilantro.
  5. Let marinate for at least one hour.
FRESH VOI ASPARAGUS WITH ROASTED RED PEPPERS

INGREDIENTS: (four servings)

  • 1 1/2 cups asparagus
  • 1 medium red pepper
  • 1 teaspoon freshly minced garlic
  • 1 teaspoon balsamic vinegar
  • Salt
  • Pepper

METHOD:

  1. Remove the hard bottom stem of the asparagus and slice the rest of the stalk into approximately 1-inch pieces.
  2. Blanch the asparagus and put into ice-cold water to stop it from cooking further. Drain and set aside.
  3. Roast the red pepper in a 500 degree oven for 20 to 30 minutes, turning occasionally.
  4. When the skin has darkened and blistered, remove the pepper from the oven.
  5. Transfer it to a bowl and cover with aluminum foil.
  6. Let it cool for 30 minutes, then peel off the skin and seed the pepper.
  7. Slice into julienne strips and toss 1/2 cup roasted pepper with the garlic and vinegar.
  8. Let marinate for a few minutes then toss the peppers with the asparagus.
  9. Add salt and pepper to taste and serve.
SHAITANI SAUCE (DEVIL'S DELIGHT)

(NOTE - this should only be attempted by consenting Adults in the privacy of their own kitchen. You have been warned !)

INGREDIENTS (Serves two - for more, simply 'double up' according to numbers.)

  • One tablespoon good Olive Oil
  • Four FRESH finger length green (very HOT) chillies
  • Three large cloves of FRESH garlic
  • Three large ripe red tomatoes
  • One wine glass of robust red wine
  • Preparation and Cooking time: approx. fourty minutes

SIMPLE METHOD:

  1. Skin the garlic, chop off stalk end of green chillies, remove 'eyes' from tomatoes.
  2. Keep one green chilli, remove seeds (which go into the puree mix) and dice/ chop into small pieces.
  3. Place all ingredients (tomatoes, three green chillies, cloves of garlic) - except diced chillies - into blender together with the red wine and prepare a puree mix.
  4. Place olive oil in sauce pan, add puree mix and very gently reduce under a low flame/ heat for approximately forty minutes until almost all the moisture has evaporated.
  5. Place mixture into a serving bowl, scatter the diced green chilli on top, cover and store in refrigerator until needed.
  6. Best served same day.

MARIDADI (MORE ATTRACTIVE) METHOD:

  1. Skin the garlic, chop off stalk end of green chillies, remove 'eyes' from tomatoes.
  2. Wash three button mushrooms and slice into thin, small squares.
  3. Dice/ chop the garlic, seed the green chillies (keeping the seeds for the puree mix) and dice/ chop into small pieces.
  4. Keep one small teaspoon of the diced chilli for final decoration.
  5. Place the tomatoes, green chilli seeds and red wine into the blender and prepare a puree mix.
  6. Place olive oil in pan with very low heat/ flame.
  7. Add the garlic, mushrooms and green chillies and 'sweat' under a lid for two minutes, before adding the tomato and wine puree, and proceed as above.
  8. Garnish with the teaspoon of diced green chillies.

IMPORTANT HEALTH WARNING: If this is your first time to make this sauce and you are not familiar with the effects of green chillies you should prepare this recipe with just ONE green chilli - and then slowly work your way up to professional status*.

(*Some seriously dysfunctional addicts in Shanzu make this recipe with six green chillies and four cloves of garlic - so much for sea-level and sanity !).

BHARAZI KAUSHA (with coconut)

You may eat this delicious vegetarian dish either as a breakfast or a lunch.

INGREDIENTS: (serves six)

  • 1 Kg Pigeon peas
  • 2 Onions
  • 4 Tomatoes
  • 1 tsp Dhana jeera (powdered cumin and coriander seeds)
  • 1/2 tsp Haldi (Turmeric powder)
  • 4 Green chilies
  • Salt
  • Milk of 3 coconut in two separate strengths

METHOD

  1. Soak the peas in water a day before making it.
  2. Boil the peas and drain the water.
  3. Add grated onions and tomatoes.
  4. Add turmeric powder, dhana jeera, salt to taste and the whole green chilies.
  5. Keep the first strength of coconut milk a side. Use the second strength (thinner) coconut milk to boil the peas.
  6. Don’t let the coconut milk to dry completely, add the 1st strength (thicker) coconut milk and let it cook for another 5 to 10 minutes.
  7. To be served with mamri (mandazi) or chapati.
PARATHA WA MASALA

(Eat your heart out Shana!)

You may eat this delicious vegetarian dish any time of the day. It is often served with a curry.

INGREDIENTS: (makes ten)

Preparation & cooking time: approx. 60 minutes

  • 3 cups chapati flour (or any mixture of wheat and plain flour)
  • 1/3 cup oil
  • 1 tsp salt
  • 1/2 tsp turmeric
  • 1 tsp garlic paste
  • Ground green chillies to taste
  • 1 tbsp finely chopped coriander leaves
  • Oil for frying

METHOD

  1. Mix together all the ingredients except the oil
  2. Rub in the oil
  3. Bind into a smooth dough with cold water. Knead well
  4. Divide into 10 balls
  5. Roll out each ball as in rotli and make small slits with a knife or prick with a fork
  6. Shallow fry one at a time over medium heat turning once only
VEGETABLE BIRIYANI (SAVOURY RICE)

INGREDIENTS: (Four to six servings).

  • 2 cups Basmati rice, washed and soaked for ½ hour
  • ¾ cup oil
  • 1 tin peeled tomatoes, chopped
  • 2 tbsp tomato puree
  • Few strands of saffron
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 heaped tbsp of garam masala powder
  • Salt to taste
  • 2 tbsp lemon juice
  • 2 green chillies
  • 2 cups yoghurt
  • 1 aubergine, small
  • 1 courgette, small
  • 4-5 okra (or bhinda)
  • 2 small potatoes, peeled
  • Few cauliflower florets
  • ½ green pepper
  • ½ red pepper
  • 1½ large onions, sliced lengthwise
  • ½ onion, chopped
  • Pinch of turmeric or yellow colouring
  • Whole garam masala:
  • 4 pods cardamom
  • 4 sticks cinnamon
  • 4 cloves

Preparation and cooking time: approx. 75 minutes

METHOD:

  1. Mix together half the quantity of whole garam masala, yoghurt, tomatoes, tomato puree, green chillies, chopped onion, some saffron, a little yellow colouring, garlic, ginger and salt
  2. Cook on very low heat for 25-30 minutes until the sauce is blended
  3. Heat the oil and fry the sliced onions to a rich brown colour and leave aside
  4. Cut potatoes, courgette, okra, aubergine and green and red peppers into round slices
  5. Quick fry all the vegetables separately and then mix into the sauce above
  6. Mix the fried onions (leaving some aside) and cook on low heat for about 10 minutes
  7. Add lemon juice and garam masala powder to the vegetable masala and leave aside
  8. Par boil drained rice in plenty of salted water and drain
  9. Heat 2 tablespoons oil with the remaining half of the whole garam masala until they splutter
  10. Pour this over the rice
  11. Mix the remaining food colouring and saffron in 1/4 cup water
  12. Sprinkle this and the remaining fried onions over the rice; simmer over very low heat for about 15 minutes
  13. Serve the vegetable masala on a bed of rice.
WAALI WA NAAZI (COCONUT RICE)

Fresh milk from the coconut gives this softly spiced rice dish its characteristic taste.

INGREDIENTS: (Four to six servings).

  • one and a half cups rice, soaked 30 minutes in one and a half cups water
  • one and a half cups freshly shredded coconut, soaked 30 minutes in two cups water
  • three tablespoons butter
  • one medium onion, chopped
  • salt to taste
  • one teaspoon ground cardamom

METHOD:

  1. Drain the rice and set aside. Reserve the water.
  2. Blend the coconut, using the water in which it was soaked.
  3. Strain and reserve the coconut milk.
  4. Heat butter in a skillet.
  5. Add onions and sauté until golden.
  6. Add rice and fry a few minutes.
  7. Add coconut milk and water in which the rice was soaked.
  8. Bring to a boil.
  9. Add salt to taste and cardamom.
  10. Lower heat and cook until rice is done.
BHARAZI (PIGEON PEAS) BHATT

A weekend favourite from the Kenya Coast.

INGREDIENTS:

  • One cup rice, washed and soaked for half an hour
  • One fresh tomato, finely chopped
  • One small onion, sliced lengthwise
  • 250 gms. Potatoes, peeled and quartered
  • 100 gms. pigeon peas, tinned or frozen
  • Half a cup of vegetable/ salad oil
  • Coconut cream from one small coconut
  • Two sticks cinnamon
  • Two pods cardamom
  • Two cloves
  • One teaspoon cumin seeds
  • Half teaspoon garlic paste
  • Four whole green chillies
  • One teaspoon coriander/ cumin powder
  • Half teaspoon turmeric
  • Salt to taste
  • Coriander leaves to garnish

Preparation and cooking time: approx. 55 minutes

METHOD:

  1. Heat the oil in a saucepan
  2. Add the cardamom, cinnamon sticks cloves and cumin seeds and cover with a lid
  3. When they splutter add the onions and fry to a light brown colour
  4. Add tomato, garlic, turmeric, green chillies, salt and coriander/ cumin powder
  5. Fry for five minutes and add the pigeon peas and potatoes. Cook until oil oozes out.
  6. Add coconut cream dissolved in one and a quarter cups of hot water, Mix well
  7. Bring to the boil and add the drained rice.
  8. Mix well and cook on high heat for five minutes
  9. Simmer on low heat until the rice is cooked arid liquid is absorbed
  10. Garnish with coriander leaves before saving.

NB: You can use black-eyed peas (chora) instead of pigeon peas.

PUDDINGI YA MAZIWA LALA

Traditional 'Shrikand' yoghurt dessert.

PREPARATION TIME: approx. 40 minutes. Serves four.

INGREDIENTS:

  • 1½ kg.curdcheese
  • 1 pint thick full cream or greek yoghurt
  • Sugar to taste
  • ¼ tsp ground nutmeg
  • Coarsely ground almonds and pistachios for decorating
  • ½ tsp ground cardamom
  • Pinch of saffron

METHOD:

  1. Sieve the curd cheese and yoghurt through a large metal sieve stirring with a wooden spoon. This process allows air in and makes the shrikhand light and fluffy
  2. Add sugar, nutmeg and cardamom and stir well (taste for sweetness)
  3. Pour into a serving bowl and decorate with saffron and nuts

NB. An alternative method is to liquidise all the ingredients except nuts and saffron at medium speed for 3-4 minutes (replacing steps 2 and 3)

COCONUT-GRILLED PINEAPPLE

Simple and yet so delectable! This recipe also works well with bananas.

INGREDIENTS: (serves six)

  • one ripe golden pineapple
  • one litre fresh coconut milk
  • one and a half cups granulated sugar
  • one teaspoon ground cinnamon
  • Sprigs of fresh mint, for garnish
  • one quart vanilla ice cream or frozen yogurt, for serving (optional)

PREPARATION:

  1. Set up the grill for direct grilling and preheat to high.
  2. Peel, slice, and core the pineapple.
  3. Pour coconut milk it into a wide, shallow bowl.
  4. Place the sugar and cinnamon in another wide, shallow bowl and stir with a fork to mix.
  5. When ready to cook, brush and oil the grill grate.
  6. Dip each pineapple slice first in coconut milk, then in the sugar mixture, shaking off the excess between each dipping.
  7. Arrange the slices on the hot grate and grill until nicely browned on both sides, four to six minutes per side.
  8. Transfer the pineapple slices to plates or a platter for serving and garnish with mint sprigs.
  9. Or serve in bowls over ice cream, if desired.
  10. The pineapple can be served either hot or cold.
LAPSI (BROKEN WHEAT SWEET)

INGREDIENTS: (Ten servings).

  • 1/4 kg broken wheat
  • 125 gms jaggery (ghor)
  • 250 gms butter
  • 50 gms desiccated coconut
  • 2 tbsp oil
  • 25 gms sultanas
  • 1 tbspfennelseeds
  • 1 tsp ground cardamom
  • 1/4 tin evaporated milk
  • ½ tsp nutmeg
  • Yellow colouring
  • 75 gins coarsely ground almonds and pistachios for decorating
  • Boiling water - same volume as wheat

Preparation & cooking time: approx. 60 minutes

METHOD:

  1. Dissolve the jaggery in the boiling water, add yellow colouring and leave aside
  2. Melt the butter and add oil. Add the fennel seeds and allow to splutter
  3. Add the broken wheat and fry slowly over medium heat until light brown and crisp
  4. Mix in the desiccated coconut and fry for a few minutes
  5. Slowly pour in the previously prepared liquid, stirring constantly
  6. Add all the remaining ingredients except milk and cook over low heat for a few minutes until most of the liquid has been absorbed
  7. Add milk, mix well and cook in oven at 160°C (Gas Mark 3 or 325°F) for 30 minutes
  8. Sprinkle almonds and pistachios
  9. Serve with farfar or papadums.