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PULAO(INDIAN AROMATIC RICE PILAF)

PULAO(INDIAN AROMATIC RICE PILAF)
Posted in : Kenya Recipe on by : ChefAngie

Pulaos form a wide variety of spiced rice dishes in India. It is a method of cooking rice that was adopted from the Persians with their rice polows. The style of first sauteing and then boiling rice is also known as the pilaf, or pilav, method. Pulao is also popular in East Africa due to past Indian
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Githeri (Beans and Corn)

Githeri (Beans and Corn)
Posted in : Kenya Recipe on by : ChefAngie

Githeri is a simple yet nourishing dish that originated with Kikuyu tribe. In modern times it has become popular throughout Kenya. The combination of beans and corn supplies a full complement of protein for the often protein-poor diet of many Kenyans. INGREDIENTS Corn, cut fresh off the cob or frozen — 3 to 4 ears, or
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Irio (Mashed Peas and Potato Mix)

Irio (Mashed Peas and Potato Mix)
Posted in : Kenya Recipe on by : ChefAngie

Originally a dish of the Kikuyu people, irio is a hearty and nutritious accompaniment to meals that has become popular throughout Kenya. It has many variations, but potatoes and peas are the staple ingredients with corn the most common addition. Irio is famously paired with grilled steak in the combination known as nyama na irio. INGREDIENTS Green peas
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Ugali (Cornmeal Staple)

Ugali (Cornmeal Staple)
Posted in : Kenya Recipe on by : ChefAngie

Known as ugali in Kenya and Tanzania, this starchy, polenta-like side dish goes by different names in sub-Saharan Africa. In Malawi and Zambia it is called nsima or nshima. The South African name for it is pap or mealie pap. Zimbabweans call it sadza. Ugali is usually served as an accompaniment to meat or vegetable stews, greens or soured milk. To eat ugali, pull
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