Showing all 8 results

  • CHAPATI

    INGREDIENTS

    • 3 cups of flour
    • 1 1/2 cups of warm water
    • 1 tsp of salt
    • 1 tsp of sugar
    • Extra vegetable oil for frying

    INSTRUCTIONS

    1. Add 3 cups of flour to a bowl.

    2. Add salt, sugar, 2 tbsp of oil, and 1 ½ cups of water in a separate jar/ bowl. Stir until the salt and sugar dissolve.

    3. Add the liquid mixture in step 2 in the flour bowl (step 1) and mix well.

    4. Keep kneading for 10 minutes and add flour if needed until the dough becomes non-sticky. Add 2-3 tbsp of oil and continue kneading until the oil mixes well and the dough is soft. Cover the dough and leave it for 40 minutes.

    5. After 40 minutes, divide the dough into 10 – 15 equal parts making ball-like shapes. Arrange them on a flat surface dusted with flour(Cover with a damp tablecloth to avoid drying).

    6. Dust flour in the flat place and take one of the balls and start rolling with a rolling pin to a circular shape, brush oil on top and roll it inwards to form a shape-like a rope, then create a coil-like shape and press the ball down with your palm to make it flat. Repeat this process to the rest of the remaining balls of dough.

    7. Next, start rolling each of the coil-like shape doughs with the rolling pin to form a circular shape again.

    8. In a hot pan, place the rolled-out circular chapati and fry each side with little oil until it’s golden brown on medium heat. Place your cooked chapati on a flat plate and cover with aluminum foil.

    9. Repeat this step to the rest of the coil-like dough.

    KSh100.00 Add to cart
  • CHIPS

    Ingredients

    • 250 grams potatoes
    • 1-liter vegetable oil
    • 1/4 tsp salt, optional

    Steps to Make It

    Gather the ingredients.

    Cut the potatoes into about 1/2-inch (1-cm) slices, then slice these into 1/2-inch (1-cm) wide chips.

    Place the chips in a colander and rinse under cold running water.

    Place the washed chips in a pan of cold water, bring to a gentle boil, and simmer for 3 to 4 minutes.

    Drain the potatoes in a colander.

    Heat the oil to 320 F/160 C in a deep-fat fryer or large, deep saucepan. Fry the chips a few handfuls at a time in the fat for about 3 minutes. Do not brown them.

    Once they seem drier and slightly cooked, remove from the fat and drain on paper towels. Keep them covered and at room temperature until needed.

    KSh300.00 Add to cart
  • FULL HOUSE CHAPATI

    Easy to make chapati that is flaky, layered, and delicious. Made with a few simple ingredients

    Ingredients

    Baking & Spices
    • 1 Salt
    • 2 cup Wheat flour
    Oils & Vinegar
    • 2 tsp Oil

      Instructions

      • In a large bowl add flour and make a well then add sugar, salt
      • , followed by water, ghee or oil
      • Knead to form a soft and sticky dough.
      • Place dough on a heavily floured board and knead for about 8-14 minutes. Continue to flour dough as needed to facilitate kneading. Be careful not to overdo it. The dough should be soft, elastic, and smooth.
      • Divide dough into 6 or 8 pieces according to preference and let it rest. The resting of the dough helps to relax the gluten and make it not only easier to work with but also produces tender chapati.
      • Using a rolling pin roll out the dough into a circle. They do not have to be perfect circles.
      • At this stage, you may proceed to cook. However, if you want chapatis with layers you have to do the next steps.
      • Lightly oil chapati dough with ghee. Be gentle with the oil.
      • Then place dough on a heavily floured plate, press the dough down.
      • Turn dough over and press down – lightly shake off excess flour.
      • Shape dough like you would shape a paper fan- Starting at one end, all the way to the opposite end.
      • Then coil l it up like in the picture.
      • When all the dough has been coiled up, cover the dough with a damp cloth and let them rest for 20 minutes.
      • Gently flattens out the coiled dough and roll out. Begin rolling out the dough from the center working outwards.
      • Rotate the dough out each time you roll it. This helps to make a perfect circle. Make sure they are not roll out too thin. Chapatis are not meant to be thin- 1/4 inch dough thickness is good.
      • Oil pan. Then place dough on the pan. I used a crepe pan to make this chapati- a skillet will work as well.
      • Heavily oil the other side of the dough making sure you oil the edges too.
      • Cook for about 2-3 minutes rotating as need until golden brown.
      • Serve warm.
    KSh900.00 Add to cart
  • PILAU

    Ingredients

    • 2 cups Basmati rice
    • 1/2 kg Beef bone-in
    • 3 Onions
    • 4 Tomatoes Grated
    • 5 Garlic cloves
    • 1 Ginger butt Grated
    • 3 tbsp Pilau masala
    • 1 tbsp Salt
    • 5 Potatoes Diced in half
    • 1 cup of Water Will not be provided with the meal kit
    • 1/2 cup Vegetable oil
    • 1 roll Foil Will not be provided with the meal kit

    Steps

    • Boil your beef for 15 minutes under medium heat.
    • In your cooking pot under medium heat add 3 tablespoons of cooking oil and after a minute add your onions. Fry your onions till they caramelize/dark brown.
    • Add your grated garlic and ginger and fry for 1 minute. Add your pre-boiled beef and cook till they brown.
    • Add your masala spice and salt followed by your potatoes and cook for 3 minutes. Add 4 cups of water.
    • Add your grated tomatoes and 1 tbsp of salt. Cook for 1 minute.
    • After 2 minutes add your rice and stir well. Tightly seal your pot with foil to avoid air from escaping. Cook under medium heat for 10 minutes.
    • After 10 minutes check on your food progress. Under low heat leave to cook for 8 min then serve.
    KSh500.00 Add to cart
  • POTATOES LYNONESS

    Lyonnaise Potatoes is the classic French side dish of potatoes and onions pan-fried until crispy and tender and tossed with fresh parsley.  It’s the perfect accompaniment for a special holiday dinner and easy enough to serve at a weekday meal too!

    Ingredients

    • 3 large baking potatoes, scrubbed clean and dried well
    • 2 medium onions, peeled and cut in half, then cut into ¼’ thick half slices
    • 4 tablespoons unsalted butter or your choice of fat (duck, bacon, etc)
    • salt & freshly ground black pepper, to taste
    • 1 tablespoon fresh flat-leafed parsley, chopped

    Instructions

    • Preheat oven to 400F/204C degrees. **Par-cook potatoes by piercing each one several times with a fork or knife tip and bake until tender, about 45 minutes. Allow potatoes to cool slightly.
    • Peel the potatoes, if desired, and cut in half lengthwise, then cut each half into ¼” slices. Set aside.
    • In a large skillet over medium-high heat, heat 2 tablespoons of butter/fat until melted. Add half of the potatoes and sauté until light brown, about 4 to 5 minutes. Add half of the onions and a little salt and pepper, then continue cooking until potatoes are golden brown and onions are just cooked for about 7 to 8 minutes. Remove from pan and set aside to keep warm. Repeat the process with the remaining potatoes and onions.
    • When all potatoes and onions are cooked, toss with the fresh chopped parsley and serve immediately.

     

    KSh500.00 Add to cart
  • RICE

    Steps

    • To make your very own steamed rice, take the rice and put them in a bowl. Pour water and let them soak for about 35-40 mins.
    • Now take a pot or a deep pan and put it on a medium flame. Add the water and let it boil. Once it has started to boil, add the rice. Take a lid and cover the pot/pan with it. Let the rice cook until the rice has become soft and tender. Once done, switch off the flame.
    • Your steamed rice is ready to be served.
    KSh300.00 Add to cart
  • ROAST POTATOES

    Well hello, golden potatoes. You are exactly what I crave with dinner after a long day. More redeeming than French fries, yet just as nice

    Ingredients

    • 2 pounds Yukon gold potatoes and/or red potatoes, scrubbed clean
    • 1 tablespoon extra virgin olive oil
    • 1 teaspoon garlic powder
    • ¼ teaspoon fine salt
    • Optional: 1 tablespoon finely snipped rosemary.
    • Optional garnish: 2 teaspoons finely chopped fresh parsley
    • Freshly ground black pepper, to taste

    INSTRUCTIONS

      1. Preheat the oven to 425 degrees Fahrenheit with a rack in the middle of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the potatoes from sticking.
      2. Slice the potatoes into 2-inch chunks (slice small potatoes in half, larger potatoes into quarters, and so on). Place them on the prepared baking sheet.
      3. Drizzle the olive oil over the potatoes, then sprinkle on the garlic powder, salt, and rosemary, if using. Toss with your hands until the potatoes are evenly coated in the mixture (it might seem like you don’t have enough oil, but you do—keep going!). Arrange the potatoes in an even layer across the pan with their flat edges against the pan.
      4. Roast the potatoes for 40 to 45 minutes, stirring halfway, until the potatoes are deeply golden (check the undersides) and easily pierced through by a fork. Stir in the parsley, if using, and season to taste with additional salt and some black pepper (careful, the potatoes are hot). Serve promptly.
    KSh500.00 Add to cart
  • UGALI

    Ugali is a very common lunch/dinner dish in most of our homes. Cooking it is easy and can be served with vegetables, meat, soup, or even fish

    Ingredients

    1. 1 Cup flour (more or less)
    2. 2 Cups water (more or less)

    Steps

      1. Boil water until it bubbles. The water should be very hot. This ensures the ugali will cook perfectly

        Add a cup full of flour into the water. Let it cook a few seconds until water starts to cover the flour

        Use a wooden spoon to quickly start mixing the flour and water

        Add a handful of flour and continue to mix the water and flour it will start to come together

        Reduce heat to medium and keep turning the ugali as it continues to stick together

        Place the wooden spoon under the ugali and form it into a ball in the middle of the sufuria

        Serve the ugali whole or slice. Enjoy with your favorite stew, meat, veggies, fish etc

    KSh100.00 Add to cart