Showing 121–132 of 175 results
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PILAU
KSh500.00 Add to cartIngredients
- 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
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Boil your beef for 15 minutes under medium heat.
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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.
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Add your grated garlic and ginger and fry for 1 minute. Add your pre-boiled beef and cook till they brown.
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Add your masala spice and salt followed by your potatoes and cook for 3 minutes. Add 4 cups of water.
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Add your grated tomatoes and 1 tbsp of salt. Cook for 1 minute.
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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.
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After 10 minutes check on your food progress. Under low heat leave to cook for 8 min then serve.
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PLAINTAINS
KSh400.00 Add to cartFried ripe plantains have a crispy, caramelized texture and irresistibly sweet taste. It’s a ubiquitous Caribbean dish that is served with almost every meal, and it’s enjoyed in other parts of the world as well. This is a quick and easy recipe that is sure to bring the taste of the Caribbean into your home.
Ingredients
- 2 ripe plantains
- 2 to 3 tablespoons oil, canola or vegetable oil, for frying
- Sea salt, optional
Steps
- Gather the ingredients.
- Peel plantains by cutting off both ends, and cutting a slit down the side of each plantain.
- Remove the plantain peel by peeling it side to side rather than lengthwise. It will come off in sections. You may need to use the knife at the edge of each section to help loosen it from the flesh.
- Cut the peeled plantains into 1/4-inch-thick slices. Diagonally is preferred because it provides a larger surface for caramelization; it can be cut straight across into rounds.
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Drizzle just enough oil into a nonstick skillet to coat the bottom of the pan, and place it on medium heat.
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When the oil begins to shimmer, but not smoke, add plantains (work in batches). Fry for 1 1/2 minutes on one side, flip and cook for 1 minute on the other side.
- Remove plantains from the pan and drain on paper towels.
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POTATO WEDGES
KSh300.00 Add to cartThese ultra crispy baked potato wedges are coated in seasonings and cooked in the oven to golden brown perfection. These baked fries are the perfect side dish for almost any meal, they’re just as flavorful as the deep fried variety but with way less calories!
INGREDIENTS
- 4 medium Russet potatoes scrubbed and cut into eighths
- 1/4 cup olive oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1/3 cup finely grated parmesan cheese
- 2 tablespoons chopped fresh parsley
- cooking spray
INSTRUCTIONS
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Preheat the oven to 400 degrees. Line a sheet pan with foil and coat the foil with cooking spray.
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Place the olive oil, onion powder, garlic powder, smoked paprika, salt, pepper and parmesan cheese in a gallon sized resealable bag.
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Place the potato wedges in the bag and seal the bag. Shake to coat the potatoes evenly with the seasoning.
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Spread the potatoes in a single layer on the prepared baking sheet. Bake for 35 minutes or until golden brown and fork tender. Sprinkle with parsley and serve.
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POTATOES LYNONESS
KSh500.00 Add to cartLyonnaise 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
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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.
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Peel the potatoes, if desired, and cut in half lengthwise, then cut each half into ¼” slices. Set aside.
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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.
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When all potatoes and onions are cooked, toss with the fresh chopped parsley and serve immediately.
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POTATOES SOUP
KSh500.00 Add to cartIngredients
- 6 strips (uncooked) bacon cut into small pieces
- 3 Tablespoons butter unsalted or salted will work
- 1 medium yellow onion chopped (about 1.5 cup/200g)
- 3 large garlic cloves minced
- ⅓ cup all-purpose flour (42g)
- 2 ½ lbs gold potatoes peeled and diced into pieces no larger than 1” (this was about 6 Large potatoes for me/1.15kg)
- 4 cups chicken broth (945ml)
- 2 cups milk (475ml)
- ⅔ cup heavy cream (155ml)
- 1 ½ teaspoon* salt
- 1 teaspoon ground pepper
- ¼ – ½ teaspoon ancho chili powder**
- ⅔ cup sour cream (160g)
- Shredded cheddar cheese, chives, and additional sour cream and bacon for topping optional
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POUSSIN CHIPS
KSh500.00 Add to cartThis is a spicy and extremely flavourful way of serving fries/chips. The sauce can be prepared in advance and frozen or refrigerated until needed.
Ingredients
- 1 kg potatoes, peeled and cut into strips/fries
- 2 tbsp margarine
- 3 tbsp oil
- 1 tbsp fresh ginger paste
- juice of 1 lemon
- 1 tbsp paprika powder
- pinch of tandoori masala
- pinch of cumin powder (optional)
- 1 tbsp red chili powder (reduce for milder results)
- 1 tsp white pepper powder
- 1 tsp salt
- 1/2 tsp cinnamon powder
- 1 tbsp white vinegar
- oil for deep frying
Instructions
Fry the chips twice to get them extra crispy then drain on kitchen towels to blot out any excess oil.
Heat the margarine with the oil in a wok or pan until hot. Add the ginger and cook until fragrant, then add the vinegar and salt, simmer for a minute then add the paprika, red chili powder, tandoori powder, cumin, pepper, and lemon juice. Remove from the heat and sprinkle the cinnamon powder. Stir together.
Now add in the fries/chips and toss over low heat until they are fully coated. You can use as much or as little of the sauce as you like. Any leftover sauce keeps well in the fridge for up to a week.
Enjoy!! :))
