Showing 133–144 of 175 results

  • PUMPKIN SOUP

    Ingredients

    • 2 Tbsp. olive oil
    • 1 yellow onion, finely chopped
    • 1 cup chopped carrots
    • 3 Tbsp. tomato paste
    • 2 Tbsp. red curry paste
    • 3 garlic cloves, minced
    • 1 Tbsp. minced fresh ginger
    • 3/4 tsp. kosher salt
    • 1/2 tsp. pumpkin pie spice
    • 1 (15-oz.) can pumpkin puree (such as Libby’s brand)
    • 4 cups (1 quart) lower-sodium vegetable broth
    • 1 cup canned coconut milk
    • 2 tsp. lime juice
    • Optional garnishes: toasted pumpkin seeds (pepitas), cilantro, green onion, pomegranate arils

    Instructions

    • Heat oil in a Dutch oven or large soup pot over medium-high heat. Once hot, add the onions and carrots; cook until the veggies start to soften, around 8 minutes.
    • Stir in the tomato paste, curry paste, garlic, and ginger. Cook for 3 to 4 minutes, stirring occasionally, until the tomato paste turns brick red and starts sticking to the pan. Add salt and pumpkin spice.
    • Add pumpkin puree and broth; stir well to combine. Use a wooden spoon to release any browned bits stuck to the bottom of the pan. Bring soup to a boil, reduce heat and simmer for 15 minutes.
    • Carefully transfer the soup to a high power blender using a ladle. Remove center piece of blender lid (to allow steam to escape), and secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters), and blend until smooth. (Alternatively, you can use an immersion blender and blend the soup right in the pot!)
    • Pour blended soup back into pot and stir in coconut milk. If needed, reheat for another 1 to 2 minutes, though the soup should still be quite hot. Stir in lime juice, ladle soup into bowls, and add garnishes of choice.

    Notes

    TO STORE: Store cooked pumpkin soup in an airtight storage container for up to 1 week in the refrigerator.

    TO REHEAT: For best results, reheat soup in a small saucepan over medium heat, stirring often, until heated through. You can also reheat in the microwave, however it requires frequent stopping and stirring. Otherwise, you end up with soup that’s scorching on the top, and barely heated through on the bottom.

    TO FREEZE: Let soup cool until it’s close to room temperature before transferring to an airtight container or freezer-safe gallon ziptop bag. Store in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

    Nutrition

    Serving: 1.2cups | Calories: 297kcal | Carbohydrates: 25g | Protein: 2g | Fat: 20g | Saturated Fat: 14g | Sodium: 640mg | Fiber: 5g | Sugar: 13g
    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

  • RICE CASSEROLE

    Ingredients
    • 3 chicken breasts, cut into cubes
    • 2 cups water
    • 2 cups instant white rice
    • 1 (10.75 ounce) can cream of chicken soup
    • 1 (10.75 ounce) can cream of celery soup
    KSh2,500.00 Add to cart

  • RICE SALAD

    Ingredients

    • 2 eggs, whole
    • 280 g zucchini, cut into small cubes
    • 120 g carrots, cut into small cubes
    • 100 g frozen green peas
    • 1200 g water
    • 1 tsp salt, plus extra to taste
    • 250 g brown rice
    • 100 g pitted black olives, whole or cut into halves
    • 100 g pickled cucumbers, cut into slices (optional)
    • 185 g canned tuna in oil (pre-drained weight), drained, broken into pieces
    • 1 sprig fresh mint, leaves only
    • 1 tbsp extra virgin olive oil
    • 1 – 2 tsp vinegar or lemon juice
    • 7 cherry tomatoes, cut into halves or quarters
    KSh2,000.00 Add to cart

  • Rice, Beans and Plantain

    Nigerian Rice and Beans – Rice and Beans is a staple in many cultures around the world and Nigeria is not an exception. Though the classic Nigerian Rice and Beans is not eaten plain, it’s usually served with different sauces and stews but I usually serve mine with Ata dindin  or the Nigerian Stew.

    KSh2,500.00 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

  • ROASTED PLAINTAINS

    Plantains hold immense potential for the time-strapped cook. They taste amazing and are very versatile. Most of us know that about potatoes which we mash, bake, fry, boil, saute, blend and grate all around the world into bogglingly delicious dishes.

    Ingredients

      • 2 large plantains
      • 1 tsp adobo seasoning
      • ½ tsp cayenne
      • ½ tsp paprika
      • 1 tsp garlic powder
      • 1 tbsp extra virgin olive oil
    • 2 tbsp cilantro (chopped, optional, for garnish)
    • Salt to taste

    Instructions

    • Place the plantain pieces in a baking dish, then add the remaining ingredients and toss them together.
    • Arrange the pieces on the baking sheet in a single layer
    • Bake 20 minutes in a 400-degree oven, flipping the pieces over halfway through the baking to get a nice, golden crunch on each side.
    • Garnish with fresh, chopped cilantro.
    • Enjoy!
    KSh500.00 Add to cart

  • Roasted Plantain (Boli) and Groundnut

    Bole is a roasted plantain dish in Nigeria. It is native to Yoruba people of Nigeria. It is referred to as Boli in South West Nigeria and eaten with groundnut.

     

    KSh1,000.00 Add to cart

  • ROOT VEG

    This recipe is as classic as it gets — and with so much room for adaptations, it’s one you’re sure to lean on throughout the cold season

    INGREDIENTS

    • 3 poundsroot vegetables, such as carrots, parsnips, sweet potatoes, and beets
    • 1 smallred onion
    • 1/4 cupolive oil
    • 1 1/2 teaspoonskosher salt
    • 1/4 teaspoonfreshly ground black pepper
    • 2 tablespoonscoarsely chopped fresh rosemary leaves

    INSTRUCTIONS

    • Arrange a rack in the middle of the oven and heat the oven to 425°F.

    • Peel 3 pounds of root vegetables, if desired, then cut them into roughly 1-inch chunks. Cut 1 small red onion into 1-inch chunks. Place the root vegetables and red onion on a rimmed baking sheet. Drizzle with 1/4 cup olive oil, sprinkle with 1 1/2 teaspoons kosher salt, and 1/4 teaspoon ground black pepper, and toss to evenly coat. Spread out in an even layer.

    • Roast for 30 minutes. Meanwhile, chop until you have 2 tablespoons of coarsely chopped rosemary leaves.

    • Remove the baking sheet from the oven, sprinkle the vegetables with the rosemary, and toss to combine. Spread back out in an even layer. Continue to roast until the vegetables are tender and caramelized, 10 to 15 minutes more.

    KSh500.00 Add to cart

  • RUMP STEAK

    Ingredients

    • 1 rump steak, 500g or more, measuring 5cm in thickness
    • vegetable oil, or groundnut oil
    • flaky sea salt
    • black pepper

    Steps

    1. Remove the steaks from the fridge and allow them to come to room temperature at least an hour before you begin

    2. Preheat the oven to 180°C/gas mark 4
    3. Place a heavy-based frying pan or griddle pan over high heat and add a splash of vegetable or groundnut oil. Pat the steak dry with a paper towel and sprinkle both sides generously with flaky sea salt
    4. When the pan is very hot, with the oil almost at smoking point, add the steak and cook for 3 minutes on each side
    5. If there is a thick layer of fat on the outside, hold the steak with tongs, fat-side down, so it can brown for a minute or so
    6. Transfer the steak to a roasting tin and put it into the oven for 10–15 minutes
    7. Remove the steak from the oven, season with pepper, and rest on a warm plate, covered loosely with foil, for a further 10 minutes
    8. Slice and serve with your choice of accompaniments
    KSh2,000.00 Add to cart

  • SAMOSA (BEEF,MUTTON,CHICKEN & VEGETABLES)

    Ingredients:

    KSh500.00 Add to cart

  • SEMOLINA

    KSh200.00 Add to cart