Showing 13–24 of 62 results

  • CARROT SOUP

    INGREDIENTS

    • 2 tablespoons extra-virgin olive oil
    • 1 large onion (about 3/4 pound), cut into medium dice
    • 1/2 teaspoon salt
    • 2 pounds carrots, peeled and cut into 1/2–inch rounds
    • 5 cups stock
    • 1/4 cup rolled oats
    • Lemon juice, to taste
    • Ginger juice, to taste
    • Ground cumin, to taste

    DIRECTIONS

    1. In a medium pot, heat oil over medium heat. Add onions and salt. Sweat until onions are softened (about 5 to 8 minutes). Stir often to prevent browning.
    2. Add the carrots, cover pot, and cook over low heat for 5 to 6 minutes. Stir to prevent browning.
    3. Add stock and oats to pot. Raise the heat and bring to a boil. Reduce heat to low, and simmer 25 minutes, covered, until carrots are very tender.
    4. Blend the soup in a blender or food processor until creamy. Add additional stock to desired consistency.
    5. Add lemon and ginger juices, and cumin to taste. Adjust seasoning as necessary.
    KSh500.00 Add to cart

  • CHICKEN (DRY FRY,WET FRY OR STEW) KIENYEJI (1/2 CHICKEN )

    Ingredients

    1. Kienyeji kuku
    2. Ginger and garlic
    3. Tomatoes
    4. Lots of onions
    5. 1 royco cube
    6. Very little oil for frying

    Steps

    1. Put your kuku in a sufuria. Add the garlic and ginger. And a pinch of salt.

    2. Boil your kuku in low for about 1hr or until tender.

    3. After the kuku Is tender. On high heat, let all the water dry.

    4. In the same sufuria add lots of onions and very kidogo oil. Or if the kuku is a bit fatty don’t add any oil

    5. Keep stirring the kuku till the onions are almost brown. And the kuku is browning as well.

    6. Add tomatoes and cover to cook. Add the royco cube and keep cooking for another 5 minutes

    7. Serve with ugali and enjoy

    KSh1,000.00 Add to cart

  • CHICKEN (DRY FRY,WET FRY OR STEW) KIENYEJI (1/4 CHICKEN )

    Ingredients

    1. Kienyeji kuku
    2. Ginger and garlic
    3. Tomatoes
    4. Lots of onions
    5. 1 royco cube
    6. Very little oil for frying

    Steps

    1. Put your kuku in a sufuria. Add the garlic and ginger. And a pinch of salt.

    2. Boil your kuku in low for about 1hr or until tender.

    3. After the kuku Is tender. On high heat, let all the water dry.

    4. In the same sufuria add lots of onions and very kidogo oil. Or if the kuku is a bit fatty don’t add any oil

    5. Keep stirring the kuku till the onions are almost brown. And the kuku is browning as well.

    6. Add tomatoes and cover to cook. Add the royco cube and keep cooking for another 5 minutes

    7. Serve with ugali and enjoy

    KSh500.00 Add to cart

  • CHICKEN (DRY FRY,WET FRY OR STEW) KIENYEJI (FULL CHICKEN )

    Ingredients

    1. Kienyeji kuku
    2. Ginger and garlic
    3. Tomatoes
    4. Lots of onions
    5. 1 royco cube
    6. Very little oil for frying

    Steps

    1. Put your kuku in a sufuria. Add the garlic and ginger. And a pinch of salt.

    2. Boil your kuku in low for about 1hr or until tender.

    3. After the kuku Is tender. On high heat, let all the water dry.

    4. In the same sufuria add lots of onions and very kidogo oil. Or if the kuku is a bit fatty don’t add any oil

    5. Keep stirring the kuku till the onions are almost brown. And the kuku is browning as well.

    6. Add tomatoes and cover to cook. Add the royco cube and keep cooking for another 5 minutes

    7. Serve with ugali and enjoy

    KSh2,000.00 Add to cart

  • CHICKEN LOLIPOPS

    Inigredients

    1. All-purpose Baking flour
    2. White wine vinegar
    3. cornstarch or corn flour
    4. Cucumber
    5. Coriander
    6. Green pepper
    7. Ginger
    8. Garlic
    9. Red onion
    10. Ajinomoto salt
    11. Mustard paste
    12. Turmeric powder
    13. Oregano
    14. Garlic powder
    15. Bread crumbs
    16. Black pepper
    17. Sunflower oil or corn oil
    18. 1 teaspoon Salt
    19. 2 Eggs
    20. Lettuce
    21. ½kg Chicken drum-sticks

    Method

    Preparation of marinated chicken

    1. Take each chicken and Push the meat to one end and wash
    2. Boil water and put the chicken drum sticks
    3. After the water boils for a shot while, add onions, soy sauce and salt or seasoning.
    4. Let it boil for 8- 10 minutes.
    5. Prepare the ginger and garlic and put in a bowl, then add two eggs and mix
    6. Remove the chicken pieces from boiling water and put them in the. Mix well.
    7. Put a half a cup of baking flour and corn flour in a different bowl, add paprika and garlic powder and mix well.
    8. Put the flour mixture to the chicken mixture and mix well.
    9. Cover the chicken pieces bread crumbs.
    10. Heat the oil till it’s hot enough
    11. Fry the chicken piece in medium heat until they’re golden and crisp.

    Preparation of the salad

    1. Prepare lettuce by tearing with your hands.
    2. Cut the green pepper in julienne.
    3. Cut the cucumber.
    4. Combine the lettuce, green pepper and cucumber. Do not toss.
    5. Mix well the white wine vinegar, mustard paste, black pepper and sunflower oil then sprinkle on the salad.
    KSh900.00 Add to cart

  • CHICKEN NUGGETS

    Craving for a crispy and delicious appetizer? Then these sumptuous chicken nuggets are perfect for you. If you happen to be a chicken lover or your guests are coming over on short notice, then this easy and quick chicken recipe should be your go-to option. You can serve these bite-sized delights in house parties too.

    Ingredients:

    450 grams of boneless chicken breasts

    1 cup breadcrumbs

    Salt as per taste

    1 teaspoon pepper

    1 teaspoon red chilli flakes

    1 cup water

    KSh990.00 Add to cart

  • CHICKEN WINGS

    KSh1,000.00 Add to cart

  • CHOCOLATE BALLS

    These are very tasty choco balls and easy to make.

    Ingredients

    1. 2 cup coconut(grated)
    2. 1 cup white chocolate(grated)
    3. 1/4 cup Condensed milk(for binding)
    4.  Sugar
    5. 1/4 cup Dark chocolate (melted)

    Steps

    1. Take coconut in a bowl, add sugar & white chocolate.mix it well.

    2. Add condensed milk and bind it. Left for 5min.

    3. Make small balls from it.& then attach it with a stick.

    4. Now, melt dark chocolate.

    5. Dip your balls in melted dark chocolate. Sprinkle grated coconut on it.

    6. Freeze it for 4-5 hours.. chocolate balls are ready.

    KSh800.00 Add to cart

  • CLUB SANDWICH

    A classic Club Sandwich recipe with turkey, ham and bacon piled high, along with cheddar cheese, lettuce and tomato, in between fresh slices of toasted bread spread with homemade mayo.

    I’m sure we’ve all heard of a Club Sandwich, and if you haven’t – it’s a must try! This double decker sandwich is super easy to make, piled high with fresh ingredients, layered between 3 slices of toasted bread.

    Ingredients

    • Bread – Use your preference of bread! Just make sure it’s toasted.
    • Mayo – You can use my recipe for homemade mayonnaise or use your favourite!
    • Meat – I used cooked bacon, deli turkey and ham slices!
    • Tomato – Fresh tomatoes, sliced.
    • Cheese – I used cheddar cheese, substitute for any cheese of your preference.
    • Lettuce – I like using butter lettuce but iceberg or romaine works great too.
    KSh1,000.00 Add to cart

  • COW HEAD SAUCE

    Ingredients

    1. head Cow
    2. Spices
    3. Maggi
    4. Pinch salt
    5. Pepper nd onions
    6. Oil

    Steps

    1. Washe ur cow head very well with hot water

    2. Put in a pot nd cook in high speed

    3. Allow it to cook as u check it nd turn severally

    4. Wen u discover its cooked den add ur spices,maggi,salt,onion,pepper nd oil (little)den stir it nd close

    5. After some few minutes check it nd remove from fire nd serve 😋

    KSh1,000.00 Add to cart

  • COW LEG

    Ingredients

     3 serving
    1. Cow leg (1kg)
    2. 5 pieces Fresh pepper
    3. Salt
    4. Handfu leaves Scent
    5. 2 teaspoon Peppersoup spice
    6. 3 Maggi seasoning
    7. 1 teaspoon cameroun pepper
    8. 1 onion

    Steps

    1. Cut the meat,wash and boil for 30minutes with salt,onion and maggi cubes.

    2. Add a 2 cups of water and continue boiling when is boiling very well,sprinkle in the peppersoup spice,maggi seasoning,camerooun pepper and salt.

    3. Fresh pepper and after 10minutes slice in the scent leaves.

    KSh1,000.00 Add to cart

  • COW TAILSAUCE

    Ingredients

    • 1 tablespoon piper guineense (uziza), ground
    • 5 pieces african nutmeg (ehuru), ground
    • red and yellow peppers, to taste, blended
    • 1 kilo cowtail meat
    • 2 soy seasoning cubes
    • salt, to taste
    • 1 tablespoon negro pepper (uda seed), ground
    • 1 tablespoon black pepper, ground
    • 10 leaves basil leaves (scent leaves), sliced

    Instructions

    1. First, prepare the spices. Crack the shells off the African nutmeg (ehuru), then roast the nuts over a flame before grinding it into a fine powder. Grind the uziza and uda seeds into a fine powder. Blend the red pepper and yellow scent peppers.
    2. Wash the chopped cowtail thoroughly. Season with salt and soy seasoning cubes (I use Knorr brand). Cook until it’s tender. (You can use a pressure cooker to cook it faster if you have one.)
    3. When the meat is tender, add the blended peppers. Add the ground spices and 3 cups of water. Allow the mixture to boil for about 5 minutes.
    4. Throw in the sliced basil and stir. Taste for salt. Allow to boil for 2 more minutes, then turn off the heat.

    Serving Suggestions

    You can pair pepper soup with . . .

    • cooked white rice to make it a full meal.
    • beer or any drink of your choice.
    • freshly baked soft bread.
    • corn starch.
    KSh1,000.00 Add to cart