Supper Recipes
Nduma (Arrowroots) and Stew (Kamba)
Ingredients:
4 arrowroots, peeled and sliced
1 onion, chopped
2 tomatoes, chopped
1 green bell pepper, chopped
2 tbsp oil
Salt to taste
Instructions:
Boil the arrowroots until tender.
Heat oil in a pan and sauté the onions until translucent.
Add the tomatoes and bell pepper, and cook until softened.
Season with salt and serve with the boiled arrowroots.
Viazi Karai (Spicy Potatoes) (Swahili)
Ingredients:
4 potatoes, peeled and cubed
1 cup chickpea flour (besan)
1 tsp chili powder
1 tsp turmeric
1/2 tsp cumin powder
Salt to taste
Oil for frying
Instructions:
Boil the potatoes until tender.
In a bowl, mix chickpea flour, chili powder, turmeric, cumin, and salt.
Coat the boiled potatoes with the flour mixture.
Heat oil in a pan and fry the potatoes until golden brown.
Serve hot with kachumbari.
Samaki wa Kupaka (Coconut Fish) (Swahili)
Ingredients:
500g fish fillets (tilapia or any white fish)
1 onion, chopped
2 tomatoes, chopped
1 cup coconut milk
1 tbsp curry powder
1/4 cup vegetable oil
Salt to taste
Instructions:
Heat oil in a pan and sauté the onions until translucent.
Add the tomatoes and curry powder, and cook until softened.
Stir in the coconut milk and bring to a simmer.
Add the fish fillets and cook until the fish is tender and the sauce thickens.
Serve with rice or chapati.
Kachumbari (Tomato and Onion Salad) (Kikuyu)
Ingredients:
4 tomatoes, chopped
1 onion, finely chopped
1 green chili, finely chopped (optional)
1/4 cup cilantro, chopped
Juice of 1 lemon
Salt to taste
Instructions:
In a bowl, mix tomatoes, onion, chili, and cilantro.
Add lemon juice and salt, and toss well.
Serve as a side dish with nyama choma or pilau.
Chapati and Stew (Indian Influence)
Ingredients:
2 cups all-purpose flour
1/2 tsp salt
1 tbsp oil
3/4 cup water
Extra oil for frying
Instructions:
Mix flour and salt in a bowl. Add oil and water, and knead into a soft dough.
Cover and let rest for 30 minutes.
Divide the dough into small balls and roll each into a thin circle.
Heat a skillet and cook each chapati, brushing with oil and flipping until golden brown on both sides.
Serve warm with your favorite stew.
Wali wa Nazi (Coconut Rice) (Swahili)
Ingredients:
2 cups basmati rice
1 cup coconut milk
2 cups water
1 onion, chopped
2 cloves garlic, minced
1 tbsp ginger, minced
2 tbsp oil
Salt to taste
Instructions:
Heat oil in a pot and sauté the onions, garlic, and ginger until fragrant.
Add the rice and cook for 2 minutes.
Stir in the coconut milk and water, and season with salt.
Bring to a boil, then reduce the heat, cover, and simmer until the rice is cooked and the liquid is absorbed.
Serve hot.
Kuku wa Kupaka (Coconut Chicken) (Swahili)
Ingredients:
500g chicken, cut into pieces
1 onion, chopped
2 tomatoes, chopped
1 cup coconut milk
1 tbsp curry powder
1/4 cup vegetable oil
Salt to taste
Instructions:
Heat oil in a pan and sauté the onions until translucent.
Add the tomatoes and curry powder, and cook until softened.
Stir in the coconut milk and bring to a simmer.
Add the chicken pieces and cook until tender and the sauce thickens.
Serve with rice or chapati.
Mbaazi wa Nazi (Pigeon Peas in Coconut Milk) (Mijikenda)
Ingredients:
2 cups pigeon peas
1 onion, chopped
2 tomatoes, chopped
1 cup coconut milk
1/4 cup vegetable oil
Salt to taste
Instructions:
Boil the pigeon peas until tender.
Heat oil in a pan and sauté the onions until translucent.
Add the tomatoes and cook until softened.
Stir in the coconut milk and bring to a simmer.
Add the cooked pigeon peas and season with salt.
Serve with rice or chapati.
Matoke (Plantains) (Kisii)
Ingredients:
4 green plantains, peeled and sliced
1 onion, chopped
2 tomatoes, chopped
1 green bell pepper, chopped
2 tbsp oil
Salt to taste
Instructions:
Heat oil in a pan and sauté the onions until translucent.
Add the tomatoes and bell pepper, and cook until softened.
Stir in the plantains and cook until tender.
Season with salt and serve warm.
Ugali and Sukuma Wiki (Luhya)
Ingredients:
2 cups maize flour (cornmeal)
4 cups water
1 bunch kale or collard greens, chopped
1 onion, chopped
2 tomatoes, chopped
1 tbsp vegetable oil
Salt to taste
Instructions:
For Ugali: Bring water to a boil in a pot. Gradually add the maize flour, stirring continuously to avoid lumps.
Reduce the heat and continue stirring until the mixture thickens and pulls away from the sides of the pot. Shape into a mound and serve.
For Sukuma Wiki: Heat the oil in a pan and sauté the onions until translucent.
Add the tomatoes and cook until softened.
Stir in the chopped greens and cook until wilted. Season with salt.
Serve the Ugali with Sukuma Wiki on the side.
Nyama Choma (Grilled Meat) (Kalenjin)
Ingredients:
1 kg beef or goat meat, cut into pieces
2 tbsp vegetable oil
Salt to taste
1 lemon, juiced
1 tsp chili powder (optional)
Instructions:
Marinate the meat with lemon juice, salt, and chili powder for at least 1 hour.
Preheat the grill or barbecue.
Grill the meat, turning occasionally, until cooked to your desired level of doneness.
Serve with kachumbari (tomato and onion salad) and ugali.
Pilau (Swahili)
Ingredients:
2 cups basmati rice
500g beef or chicken, cut into pieces
2 onions, chopped
3 cloves garlic, minced
1 tbsp ginger, minced
2 tomatoes, chopped
1 tbsp pilau masala
1/4 cup vegetable oil
4 cups water or stock
Salt to taste
Instructions:
Heat oil in a pot and brown the meat. Remove and set aside.
Sauté the onions, garlic, and ginger until fragrant.
Add the tomatoes and pilau masala, and cook until softened.
Stir in the rice and cook for 2 minutes.
Add the water or stock and return the meat to the pot.
Bring to a boil, then reduce the heat, cover, and simmer until the rice is cooked and the liquid is absorbed.
Serve hot.
