Showing 37–48 of 68 results

  • MATOKE

    Matoke is one Kenyan food that has an origin in Kisii lands. Matoke can be prepared with beef or without.

    Ingredients

    1. 1 bunch bananas
    2. 500 g beef, chopped into pieces, and washed
    3. 3 tomatoes, chopped
    4. 1 onion, chopped
    5. carrots, chopped and washed
    6. dhania
    7. 1 TBS salt
    8. curry powder
    9. cooking oil

    Steps

    1. Smear oil on your and peel the bananas. The oil helps your hands not to get sticky liquids from the bananas.

    2. Put the beef in a cooking pot with a pinch of salt and add one cup of water, then place over heat and cover. then let it boil for 30 minutes till its tender.

    3. Drain the soup that is remaining and put aside, preserve it for soup later. Add oil in the meat and heat for an as you stir to mix then add onion. let the onions fry with the meat for 3 minutes and add tomatoes and carrots, stir to mix then cover to simmer until the tomatoes have softened.

    4. Add the bananas to beef and stir. add the preserved soup if not enough, add some water with some salt, dhania, and curry powder. Cover then let it simmer for 15 or until the bananas are soft.

    5. Remove from heat and serve

    KSh500.00 Add to cart

  • MBUZI · 1 KG

    Ingredients

    1. 1 kg Goat meat
    2. Black pepper
    3. Onions
    4. Tomatoes
    5. Hoho
    6. Dhania
    7. Salt
    8. Oil
    9. Ginger
    10. Garlic

    Steps

    1. Boil meat till soft

    2. Add oil and cook till brown

    3. Add onions, garlic,ginger,one by one

    4. Add tomatoes and stir or you can grate your tomatoes

    5. Cut hoho and dhania on top and add black pepper

    6. Let it cook for a few minutes after adding salt

    7. Serve while hot with ugali and veggies

    KSh2,000.00 Add to cart

  • MEAT BALL GERMANY STYLE WITH CHIPS

    14 ingredients

    Meat
    • 1 lb Ground beef
    • 1/2 lb Ground pork
    Produce
    • 1/2 cup Onion
    • 1 tbsp Parsley, fresh
    • 1 Parsley
    Refrigerated
    • 1 Egg, large
    Canned goods
    • 1 can Sauerkraut
    Condiments
    • 1 tsp Worcestershire sauce
    Baking & spices
    • 1/8 tsp Pepper
    • 1 1/2 tsp Salt
    Oils & vinegars
    • 2 tbsp Vegetable oil
    Bread & baked goods
    • 3/4 cup Bread crumbs, fine dry
    Dairy
    • 1/2 cup 2% milk
    Liquids
    • 1/3 cup Water
    KSh900.00 Add to cart

  • MOI MOI

    For the uninitiated, moimoi is a Nigerian breakfast staple made from pureed beans. It’s perfectly savory and often served as accompaniment to breakfast porridge. Traditional moimoi is wrapped in Banana leaves or Ewe Eran (Thaumatococcus daniellii).

     

    Ingredients

    For 2 Serving(s)

    Ingredients

    • 1 cup peeled beans
    • 1/4 medium onion (halved)
    • 1 red pepper (tatashe) (halved)
    • Small ginger (peeled)
    • 1 sprig green onion (optional)
    • 2 eggs ( 1 boiled, 1 raw)
    • 1 tablespoon oil or butter
    • 1 cube maggi
    • 1/2 teaspoon pepper flakes
    • salt – to taste
    KSh1,000.00 Add to cart

  • MOKIMO

    Ingredients

    1. 5 peeled and chopped potatoes
    2. 3 maize(removed from cob)
    3. 1 bunch kahurura(leaves)
    4. Salt
    5. Cooking oil

    Steps

    1. Place kahurura leaves i n a sufuria and wash thoroughly.

    2. Place on heat and add cooking oil and salt. Add water and stir. When completely cooked and soft keep turning and crashing as continues to form a thick pasty substance.

    3. Make it is almost smooth or you can blend the leaves.

    4. Boil the potatoes make sure to add salt. and afterwards drain and extra water.

    5. Mash the potatoes then mix with paste and the maize as you are mixing then shape well and serve.

    KSh600.00 Add to cart

  • Nkwobi (Half Portion)

    Nkwobi is a delicious spicy cow feet Nigerian delicacy. It is a popular eat out meal common in Nigerian restaurants.

    Ingredients

    • 2500 g of cow foot
    • Salt/bouillon cube to taste
    • 1/2 cup Palm oil
    • 1 teaspoon garlic powder
    • 1 teaspoon ground ginger
    • 1 teaspoon baking soda
    • 2 teaspoons Ground Cameroon pepper
    • 1 teaspoon Ground ehuru calabash nutmeg
    • 1 cup Ugba Optional
    • 3 Tbs Coarsely ground crayfish
    • 1 large Onion divided ( half chopped up, the other 1/2 sliced in circles)
    • Utazi leaves Sliced (For garnishing)
    KSh3,000.00 Add to cart

  • PAN ROASTED STRIPS OF CHICKEN BREAST

    INGREDIENTS

    FOR THE CHICKEN

    • 4 bone-in, skin-on chicken breasts
    •  Kosher salt to taste
    • 2 tablespoons Spanish paprika
    • 2 teaspoons ground cumin
    • 2 teaspoons ground mustard
    • 2 teaspoons ground fennel seed
    • 1 teaspoon freshly ground black pepper
    • 3 tablespoons extra-virgin olive oil

    FOR THE MINT SAUCE

    • 1 cup fresh mint leaves
    •  ½ cup fresh parsley leaves
    • 4 cloves garlic, peeled and roughlychopped
    • 1 serrano chile, seeds removed androughly chopped
    • 1 tablespoon honey
    • 1 tablespoon Dijon mustard
    •  ½ cup extra-virgin olive oil
    •  Kosher salt and freshly groundblack pepper.

    PREPARATION

    1. Preheat oven to 425. Rinse the chicken well, then dry it with paper towel. Season the chicken aggressively with salt. Combine the remaining dry ingredients in a small bowl, and rub the mixture all over the skin of the chicken breasts.
    2. Heat the oil in a large, oven-safe sauté pan or skillet set over medium heat. When it is shimmering, put the breasts into the pan skin side down, and cook, unattended, until the skin is golden brown, approximately 6 to 8 minutes. Using tongs, turn the chicken breasts over, and place the pan in the oven. Roast until the chicken is golden brown all over and the meat cooked entirely through, approximately 12 to 15 minutes. Remove the chicken to a warmed platter, and allow to rest.
    3. Meanwhile, put the mint, parsley, garlic and serrano into a food processor, and pulse into a paste. Add the honey and mustard, and pulse again, until combined. With the motor running, slowly add the olive oil until the mixture has become emulsified. Transfer the mixture to a bowl, and if necessary, whisk in a few tablespoons of water to thin the sauce. Season with salt and pepper to taste.
    4. Spoon some of the sauce over each chicken breast, and serve, with the remaining sauce on the side. Roasted potatoes with some thinly sliced lemons makes a fine accompaniment, along with sautéed greens.
    KSh500.00 Add to cart

  • PASTA SALAD

    Fresh and easy pasta salad packed with crisp vegetables, fresh mozzarella, and tossed with a simple homemade dressing. This is the perfect side dish!

    Ingredients

    • 1 pound dried pasta like fusilli, penne, rotini or farfalle (bow tie)
    • 1 cup sliced bell pepper (1 medium)
    • 1 cup thinly sliced zucchini (1/2 medium)
    • 1 cup halved cherry tomatoes
    • 1/3 cup thinly sliced scallions (5 to 6)
    • 1/4 cup sliced pepperoncini or banana peppers, optional
    • 1 cup (4 ounces) halved mixed olives
    • 1 cup (2 ounces) grated parmesan cheese or hard cheese
    • 1 cup (6 ounces) fresh mozzarella balls, chopped
    • 1/3 cup fresh parsley or basil, optional

    DIRECTIONS

    Bring a large pot of salted water to a boil. Add pasta and cook until tender, 6 to 10 minutes (check the package for recommended cook time). Drain and rinse well under cold water.

    While the pasta cooks, in the bottom of a large bowl, make the dressing. Whisk the red wine vinegar, salt, pepper, oregano, pepperoncini juice (if using), and olive oil until blended. Add the drained and rinsed pasta to the dressing and mix well.

    Stir in the bell pepper, zucchini, tomatoes, scallions, pepperoncini (if using), olives, parmesan, mozzarella, and the herbs (if using). Taste for seasoning and adjust with salt and pepper as needed. Serve or for the best results, cover and refrigerate for at least 30 minutes and up to 5 days.

    KSh1,500.00 Add to cart

  • PEPPER BEEF MEAT

    Pepper Steak is an easy stir-fry dish. Tender slices of beef are cooked with bell peppers in a thick savory sauce. This popular Chinese American dish can be made in less than 30 minutes and tastes better than take-out. 

    INGREDIENTS

            

    • 1 lb flank steak or top sirloin steak thinly sliced (about 1/8 inch thick) against the grain
    • 1 tbsp cornstarch
    • 1 tbsp cooking oil like olive oil or canola oil
    • 2 bell peppers seeds remove and thinly sliced

    SAUCE

    • 2 garlic cloves minced
    • 1 tsp grated ginger
    • 3 tbsp low sodium soy sauce
    • 3 tbsp water
    • 1 tbsp rice vinegar
    • 1/2 tbsp brown sugar or sugar substitute
    • 1/4 tsp ground black pepper

    INSTRUCTIONS

    • Add all sauce ingredients to a small bowl. Whisk to evenly mix and set aside.
    • Sprinkle cornstarch over beef. Toss beef until evenly coated.
    • Add cooking oil to a large skillet or wok and bring to medium-high heat. When oil is hot, add in the beef, spreading the slices out so that none of the pieces overlap. Sear a few minutes on one side before flipping and searing the other side. Beef should not be fully cooked, only seared on both sides.
    • Add in the bell pepper strips. Cook about 1 minute. Pour in the sauce. Stir beef and peppers in the sauce. Taste and adjust sauce as needed. Cook until sauce is thickened, and beef and peppers are fully cooked. Serve immediately with rice or rice substitute.
    KSh1,000.00 Add to cart

  • PEPPER CHICKEN

    It is a superb one-pot chicken recipe, uniquely flavoured by a sprinkling of crushed peppercorns, cardamom pods and a ginger and garlic paste. If you don’t want to use chicken on the bone, use skinned pieces of chicken breast, which will also speed up this recipe considerably. Fabulous served right away, this Indian pepper chicken also keeps wonderfully for the next day.

    PEPPER CHICKEN INGREDIENTS

    • 1 chicken, skinned
    • 2 tsp garlic purée
    • 2 tsp ginger, finely grated
    • 4 cinnamon sticks
    • 4 cardamom pods
    • 4 cloves
    • 2 red onions, finely sliced
    • 1 tsp ground turmeric
    • 1 tsp red chilli powder
    • 1 tsp ground cumin
    • 2 tsp ground coriander
    • 3 curry leaves
    • 3 green chillies, cut lengthways
    • 2 tomatoes, finely chopped
    • 1 tsp peppercorns, crushed
    • vegetable oil
    • salt
    1
    First, prepare the skinned chicken by cutting each breast into 3 pieces and each leg into 2 pieces (thigh and leg). Set aside until required
    • 1 chicken
    2
    Make a paste by mixing together the garlic purée and the finely grated ginger
    3
    Heat oil in a thick-bottomed saucepan over a medium heat. Add the cinnamon sticks, cardamom pods and cloves and sauté for 30 seconds. Add the sliced onions, stirring occasionally until nicely coloured
    • 4 cinnamon sticks
    • 4 cardamom pods
    • 4 cloves
    • 2 red onions
    • vegetable oil
    4
    Add the pieces of bone-on chicken, add the ginger-garlic paste, turmeric powder, chilli powder, ground cumin, ground coriander and salt and cook for 10 minutes
    • 1 tsp ground turmeric
    • 1 tsp red chilli powder
    • 1 tsp ground cumin
    • 2 tsp ground coriander
    • salt
    5
    Add 1/2 a cup of hot water, stir well, cover with a lid and simmer for a further 15 minutes
    6
    Now add the green chillies, curry leaves and chopped tomatoes. Turn up the heat and cook for 5 minutes or until the chicken is cooked through – prod the thighs and drumsticks with a fork to judge whether they are cooked through or not
    7
    Remove the pan from the heat, sprinkle with the crushed peppercorns and serve
    KSh1,000.00 Add to cart

  • PEPPER GOAT MEAT (Asun)

    This asun recipe is one delicacy that once you try it, you’ll find yourself making it over and over again and it will take all your willpower to stop eating it. It can be eaten as a side dish served with cauliflower rice or any low carb dish, or just eaten by itself.

    This dish is also so healthy! It has just 6 net carbs per serving, 30g of protein, and 183% of the daily recommended dose of Vitamin C!

    KSh1,000.00 Add to cart

  • PEPPER PONMO

    Peppered Ponmo a.k.a Kpomo Alata Sue Sue is a delicacy which is bound to set the mood right any day. it’s a dish made with cow skin, locally known as Kpomo, Ponmo or Kanda, mixed with hot and spicy peppers.

    Usually eaten as an appetizer, something to chew on while you sip your chilled drink at the spot. Believe me when i say, this has the ability to set both the front and back door on fire so eat sparingly.

     

    Ingredients:

    10 medium size Cow Skin(Kpomo/Kanda/Ponmo)

    5  medium sized Scotch Bonnet

    5 medium sized Chili pepper

    1 Onion Bulb

    2 seasoning cubes – Optional

    salt to taste

    1/2 cup cooking oil(vegetable or palm oil)

    KSh1,000.00 Add to cart