Cumin Pilaf (Pilau wa jeera)

                                                                                              

 

Rice to me is like a magic food. That is because depending on how you cook it, it can be transformed into so many things! From a breakfast food, to a savory dish to a dessert.What's not to like? As we continue along this culinary safari togegther, I will share with you all the rice recipes that I have learnt to make through the years. This is but one of the many. It is called "Pilau wa jeera". Translated to English, that means, "Cumin Pilaf". This is an aromatic rice dish found along the East African coast. It is simple, yet delicious!

 

INGREDIENTS:

 

-2 tablespoons vegetable oil (I used Canola).
-2 minced cloves of garlic.
-2 tablespoons whole cumin seeds.
-1 cup of basmati rice (cleaned and soaked in room-temperature water for 20mins, then drained).
-2 1/2 cup water (to cook the rice).
-Salt to taste.

 

INSTRUCTIONS:

 

-On medium heat, heat up the oil in a medium saucepan.
-Once the oil is hot, add the garlic, stirring constantly.
-Once the garlic starts turning golden/translucent, add the cumin seeds, stirring constantly.
-Once you start smelling the cumin, add the drained rice and stir (do not let the cumin burn!). Let the rice cook for 3-4 mins, turning gently.
-Add the water and stir gently.Add the salt a little at a time until you acquire the level of saltiness you are looking for.

 

****At this point, pre-heat your oven to 225 degrees F (you will "dry" your rice in here****

 

-Cover the pot and let it simmer on medium heat for 20mins. As it cooks, keep checking every 5 mins and gently stirring to make sure the rice is not sticking to the bottom of the pan.
-After cooking for 20 mins, transfer the rice to an oven-safe dish (uncovered), and let it "dry" out for15-20 mins.
-When all the water in the rice has cooked off, remove your rice from the oven, fluff with a fork and serve.

This rice can be enjoyed with any kind of stew (chicken, beef, vegetable).

 

Join me next time as I take your taste buds on another culinary safari. Good eats from my meza (table) to yours!!

Beef curry stew with peppers (Mchuzi wa nyama)

                                                                     

                                                            

 

                

 

 

                                    Above is a finished dish of beef mchuzi on it's own.

 

 

Above is the beef mchuzi accompanied with some chapati (East African version). In one word-YUM!!!

 

 

 

The recipe I am about to share with you is one that could be found several times a week on the menu rotation at our house when I was growing up in Kenya. it is a very versatile dish and you can substitute the beef for cubed chicken (in which case it would be called "Mchuzi wa kuku"). Since this is the beef version, it is referred to as "mchuzi wa nyama". The word "mchuzi" used here basically means "stew/sauce/soup" in Swahili.

 

Mchuzi wa nyama is a much loved dish that can be found in any East African country under different names. Depending on which East African country you find it in, the spices and some of the ingredients used will vary. The recipe below is one that is used in Kenya. This dish is basically a curried beef stew, cooked with vegetables and peppers. The recipe follows:

 

INGREDIENTS:

 

-1 1/4 lbs beef, cubed (I like to make my cubes small).
-2-3 teaspoons vegetable/ canola oil for cooking.
-1 medium-sized onion, finely diced or finely sliced.
-2 large cloves of garlic,minced.
-1 teaspoon of ginger paste.
-1 teaspoon turmeric powder.
-1 tspn curry powder.
-1/2 tspn cayenne pepper.
-1 tspn coriander powder.
-1/2 tspn ground cinnamon.
-Salt to taste,
-1/2 red bell pepper (seeded and thinly sliced).
-1/2 green bell pepper (seeded and thinly sliced).
-1/3 cup frozen or shelled green peas.
-1/4 bunch of finely chopped cilantro.
-2 medium-sized carrots, peeled and diced.
-1 tspn cornstarch mixed with 1 tspn of water to thicken the stew.

 

INSTRUCTIONS:

 

-In a medium saucepan or wok (stir-fry pan), heat up the oil on medium-high and toss in the onions.
-Once the onions start turning golden, add the minced garlic and ginger paste and continue to simmer until the garlic starts turning to a golden color.
-Add the turmeric powder and let cook for 3 mins, stirring constantly.
-Add the curry powder and let cook for 3 mins, stirring constantly.
-Add the cayenne pepper and stir.
-Add the coriander powder and stir.
-Add the cinnamon and stir. Let it cook for an additional 5 mins.
-Add the green and red peppers and stir.
-Add the cubed beef at this point and stir so that the oil and spice mix coats the beef. Continue to do so until the beef begins to brown.
-Add the carrots and stir.
-Add the cilantro and stir.

**You will begin to notice the beef will release some juices into the pan (beef stock). This, combined with the spices, is what will make up the stew. **

-Add the peas into the pan and let simmer for an additional 10-15 mins, stirring occasionally. You can cover the pan at this point so that the steam that is trapped in the pan further softens the vegetables.
-After the 10-15 mins, check with a fork to see if the carrots are cooked. Also taste the meat to make sure that its tender and cooked. From this tasting, you will determine how much salt you would like to add to the food and do so at this point. If they carrots are soft/cooked, the dish should be ready to serve. If at this point your stew has cooked down more than you'd like, or if the consistency of the stew is not as thick as you'd like, add 1 tspn of cornstarch to a tspn of cold water and mix with a spoon. Pour this mixture into the pan, stir and let the stew simmer for an additional 5-8 mins. This will help thicken the stew. After 5-8 mins, remove from the stove. The stew is ready to serve.

 

To my Kenyan/ E-African friends:  I have dispelled the myth that you cannot cook a good mchuzi without tomatoes. I know, I know, my statement could be considered a form of sacrilege, but do not buy into that hype. This stew contains no tomatoes, but is still as delicious as one cooked with tomatoes! I actually prefer it this way. Sorry mom ;-x

 

**TIP: If you want more sauce in your stew, instead of water, you can add 1/2 -1 cup low-sodium beef broth that can be purchased at a grocery store. This is more flavourful than adding plain water to your stew**

This stew can be eaten with: rice, spaghetti, chapati (East African flat-bread), ugali (a thick cornmeal paste), Matoke (green, cooked bananas) etc. Enjoy!

Join me on my next video as i take your taste buds on a culinary safari. Love and good eats from my meza to yours!

Banana Pudding

When I first started dating my hubby, I was very intimidated by American cuisine. The thought of cooking American food used to make me break into a cold sweat. My experience with American food ended at burgers and fried chicken courtesy of KFC, whose chicken I had eaten-only once-while living in Kenya. So whenever we decided to eat in, I would go the tried and tested path. I would always make African food. At least that, I knew I was good at making. I had a life-changing experience however, when hubby (then boyfriend), took me to meet his grandma (we called her "Gramps") in Cleveland. She was the sweetest little lady, and MAN, could she cook!! Now Gramps was originally from the South (Andersonville, North Carolina to be precise). Its no secret that cooks from the South of the US are a force to reckon with in the kitchen. On that day, mine eyes saw the glory of a wonderfully prepared meal my friends! And I was grateful for the experience. It was at that point that I resolved to learn how to make, and be good at making American food. To be more specific, Southern food. Food with soul and flavor. What I'm about to share with you is the recipe for one dish that I have come to love and is quite popular in the US. I first tasted this dish at Gramps'. 

Banana pudding is now one of my signature dishes. This is one dish that always makes an appearance at my Thanksgiving table each year. Since Thanksgiving is around the corner, I thought I would share the recipe with you. This recipe is a "from scratch" recipe and does not involve using packaged vanilla pudding as you will make the pudding from scratch. It is pleasing to the senses as it not only looks good, but tastes great as well. The recipe follows:

 

INGREDIENTS:

 

2 cans evaporated milk (not sweetened condensed milk!),
11/2- 2 cups sugar depending on how sweet you want the pudding (I use 11/2 cups).
2 Tablespoons  unsalted butter.
1 extra-large egg (slightly beaten).
2 Tablespoons cornstarch.
2 boxes good quality vanilla wafers.
3-4 ripe bananas.
1 Teaspoon good quality vanilla extract (not essence. Get the real thing, it adds such a rich flavor!)

 

***Special Equipment: metal whisk and ladle***

 

INSTRUCTIONS:

 

-Pour the 2 cans of evaporated milk into a heavy-bottom, medium-sized saucepan and heat on medium heat.
-Before the evaporated milk gets hot, add the egg, butter and sugar and stir constantly with the whisk so that it does not stick to the bottom of the pan.
-Gradually add the cornstarch and whisk vigorously as you add to break down any lumps that may form,
-keep whisking regularly for 10mins until the pudding thickens. Do not let it cook for too long as it will be too thick to pour out when assembling the pudding.
-Remove the pudding from the heat, add the vanilla and stir.
-Place the pudding aside and allow it to cool for 5 mins.

 

 

 

 

 

 

 

 

 

 

 

 

 

-While the pudding cools down, arrange a layer of wafer cookies at the bottom of the bowl in which you will assemble your pudding (I used a trifle bowl). Make sure the cookies are arranged such that they are touching each other in the bowl.
-Use the ladle to pour a layer of pudding over the wafers.
-Slice your first banana at this point to 1/4 inch thickness (you don't want to pre-slice them prior to this point as they will oxidize and brown).
-Lay your banana slices over the layer of pudding and arrange in a single layer ensuring that they too, touch each other.
-Then using the ladle, spread another layer of the pudding over the bananas and repeat the process again (wafer layer-pudding layer-banana layer-pudding layer-wafer layer).
-Your last layer should be the wafer layer and you should arrange them is a staggered fashion (as shown in the video) to make the final product aesthetically pleasing.

You can serve it at room temperature or you can chill for 30mins-1hr prior to serving. I prefer mine at room temperature. Serve in a bowl and enjoy! :-)

Tip: Using a whisk as opposed to a solid spoon will produce a silkier pudding/custard as a whisk will be better at breaking down the lumps that a solid spoon would leave behind. If you do not have a whisk, use a solid spoon, but run your pudding through a strainer/sieve once you are done cooking it (before you assemble the banana pudding).

Mini Vitumbuas

 

 

Click on the video above to see how I make the vitumbuas.

Growing up in Kenya, I remember looking forward to the long December holidays when schools were closed for months.That was the time of the year with the best weather and the anticipation of Christmas was building. This was the time of the year when holiday music would play from every store in an attempt to lure you into the holiday spending mode. For me, the excitement lay most in the promise of a trip away from the hassle and bustle of the city. The choices for our family was to either go to the countryside to visit my grandmothers, or go the the Coast (the city of Mombasa to be precise). Either choice was fine with me as both my grandmothers spoilt me rotten being that I was the last-born :-). But the allure of playing on the sugar-white sandy beaches of Mombasa, swimming in the warm turquoise waters of the Indian ocean and sampling the infinite choices of the Swahili people's cuisine, made me feel like my heart was being pulled in two different directions. What made the decision easy for us as a family was the logistics of it all. My parents always somehow managed to fit themselves and ALL five of us kids in the family car- a  1960's Sky-blue Peugeot 404 (which we called our 6th born because my father treated it with such care and devotion!). If you feel so inclined to look up this car online, you will ask yourself the same thing I have asked myself many a times over the years-how ever did we all fit in there?!? Though Mombasa was quite a distance from the capital city of Nairobi (where I grew up), for the same reasons I mentioned earlier,we occasionally braved the discomfort of the long trip and went anyway. And boy, weren't we glad we did! I remember the recipe I am about to share as being one of my favourite dishes from those trips. So much so that my mom put it on our family meal rotation. These treats are called "Vitumbuas (prul.) and "Kitumbua" (singl.).

Vitumbuas are are a type of rice, cardamom and coconut treat found on the East coast of Africa. They are spongy, aromatic and delicious! These can be eaten as a side-dish alongside savoury dishes, with tea or coffee or as a snack on their own. I have made the mini version of these treats in this video. These can also be made to be pancake-sized if you so desire. Do not let the name intimidate you, these are very simple to make and the batter can be prepared ahead of time. The recipe follows:
Serving Size: This recipe makes 25 vitumbuas.
***Special equipment: Two bamboo skewers (the type you use for kebabs) or two chopsticks. Pastry brush, laddle and a pan with wells (round cavities). I used an "ebelskiver" pan. I got mine at Macy's.com. It can also be purchased on Amazon.com. You can also use an "appam" pan (found on Amazon.com, in Indian stores or websites), or  a Japanese "tokoyaki" pan (can be found on Amazon.com).*****
****Special Ingredients: Cardamom Powder and Semolina (also known as Suji or Farina. It is the same flour used to make pasta).*****

 

 

INGREDIENTS:
-1 1/2 cups short or medium grain rice that has been soaked overnight and completely drained using a sifter/strainer/sieve.
-1 cup granulated sugar.
-1/2 teaspoon of cardamom powder.
-1 teaspoon rapid rise/ instant yeast.
-1 3/4 cup heavy coconut milk (I use canned coconut milk).
-1 teaspoon of course semolina flour (this gives it a little bit of a crunch on the outside).
-1/4 cup vegetable oil for cooking (you can also use canola oil).


INSTRUCTIONS:
-Combine all the above ingredients in a blender. Puree for about two-three minutes at a time and let the blender rest for a minute or two in between these pulses.
-Once the mixture is smooth and there are no more traces of rice in the mixture, remove and transffer to a covered air-tight container to let the dough rise. Let this container sit at room temperature for about an hour.
-After an hour, uncover the container and use your laddle to stir the mixture.

 

-In the meantime, heat up your ebelskiver/ appam / tokoyaki pan on medium heat. Once its hot to the touch, use a pastry brush to apply a few drops of oil into the wells. If you do not have a pastry brush, use a tablespoon to pour a few drops of oil into each well. One tablespoonfull should be enough to use in all the 7 wells per batch of vitumbuas you make (you dont need a lot of oil).
-To find out if your pan and oil are hot enough to cook the vitumbuas, insert the tip of one of the chop-sticks into the oil. If bubbles appear around the stick, the oil and pan are ready to be used.
-Scoop a laddlefull of the vitumbua dough and distribute evenly into each well. Try not to fill each well to the brim. 3/4 way up the well is ideal. That way, the vitumbua dough won't spill out of the wells as you flip them.

-Once the edges of the vitumbuas start to detach from the walls of the wells and start to look golden brown, it is time to flip them over. Use the tip of the skewer/ chopstick to gently lift and flip the vitumbuas over. Repeat this process until all the vitumbuas are cooked on both sides(as shown on the video). Keep doing this until all the dough is used up.

 

 

-As you cook each batch of vitumbuas, place them on a plate lined with paper towels (to absorb any excess oil. There will barely be any oil as this recipe uses very little oil).

The vitumbuas are best served hot. Enjoy!!

 

Love and good eats from my meza, to yours.

Kokotende

Kokotende

The crisp days of Fall waken my creative senses. More than any time of the year, Fall is when I talk, think and dream about recipes. Listening to the wheels of the passing cars this Sunday in my neighbourhood as they drove over the dry fallen leaves made me crave for something crunchy. Whatever it was had to be sweet as well. Then I remembered the swirly, golden, sugar-coated beauties called "Kokotende" that my mom would make as I was growing up in Kenya. As slowly as my eyes had opened that morning, a smile crept across my face as I quickly got ready and headed for the kitchen. The thought of taking the first crunchy bite and exposing the pillowy interior as I drank my hot spiced chai with it was like music to my ears. In the spirit of all things made of sugar and spice,I will share the recipe with you :)

"Kokwa Za Tende" or "Kokotende" are treats that can be found in Zanzibar and the Kenyan Coast. When loosely translated, "Kokwa Za Tende" means "the seeds of a date". It is a cross between a cookie and a doughnut and is very delicious! It can be eaten as a snack, with tea or coffee or any soft drink. When stored in an air-tight container, they can keep for up to one week.

I have included step-by-step instructions (with pictures) of how to make these swirls of goodness :)

You could also visit my YouTube channel to view the video of how to make them

INGREDIENTS

2 cups flour
4 tbsp. fine semolina (Suji/ Farina)
½ tsp. cardamom powder
1 tsp. baking powder
2 tbsp. melted butter (unsalted)
3/4 cup-1 cup coconut milk
pinch of salt (I used Kosher salt)

2 Cups Canola/ vegetable oil for frying

***Special Equipment-Afro comb (can be found at a beauty supply store e.g Sally's for less than $1). ***

INSTRUCTIONS

Mix together the dry ingredients in a mixing bowl. Then add the melted butter and coconut milk. Knead all the ingredients to a dough that does not stick to your hands, but is still pliable. Break up the dough into walnut-sized balls. Flatten the balls between the palm of your hands, forming a disk. Press the disc on an Afro comb/ pique (as shown in the video) and slowly begin to roll the disc away from you (make sure you apply some pressure). The dough will take on the shape of rotini pasta owing to the ridges on the comb. If you cannot find this kind of comb, make smaller balls out of the dough and use the back of a fork to do the job. In the meantime, on medium-high heat, heat up some odor-free oil e.g canola or vegetable oil for frying the kokotendes. The oil will be ready to fry the kokotendes once the tip of a wooden spoon is inserted in the oil and the edges of the spoon begin to sizzle. If your oil is not hot enough, your kokotendes will be doughy on the inside. Be careful not to overheat your oil as this will result in kokotendes that appear cooked on the outside, but the inside will be doughy/mushy : (. Reduce the temperature to medium and fry until the kokotendes are golden and crispy (as they cook, stir the kokotendes in the hot oil with your skimmer). Use the skimmer to remove the cooked kokotendes from the oil into a prepared plate that is covered with kitchen towels to absorb any excess cooking oil. Drain and set aside to let them cool as you prepare the syrup you will use to coat them (Sheera).The recipe for the coating follows:

INGREDIENTS FOR THE SHEERA:

½ cup water
1 cup sugar
3 drops of vanilla/ rose water/ orange-blossom water(I prefer a mix of vanilla and rose water)
pinch of cardamom powder (1/4 tspn)

INSTRUCTIONS:

Put all the ingredients in a heavy bottom pan and bring to a simmer on medium heat. DO NOT stir this mixture as it will crystallize! Gently lift the pan off the stove and twirl the mixture around frequently until it has a thick and sticky  consistency.

Place the cooled kokotendes in a container that has a lid. Slowly drizzle the sheera (syrup) over the kokotendes, cover the container with a lid and shake until all the kokotendes are coated with the syrup. Spread the coated kokotendes on a flat tray to give the syrup some time to thicken and cool on the goodies. They are now ready to eat. Enjoy!

PS: I get my spices and specialty flours at Bombay Spices
4315 Abbots Bridge RD.,
Duluth, GA., 30097
770-813-1225bombayspices@hotmail.com

If you do not live in Atlanta, you can get the cardamom and Semolina online. Just Google it baby!

 

Break up the dough into walnut-sized balls.

Flatten the balls between the palm of your hands, forming a disk.

Press the disc on an Afro comb/ pique (make sure you apply some pressure).

   slowly begin to roll the disc away from you.  

The dough will take on the shape of rotini pasta owing to the ridges on the comb. If you cannot find this kind of comb, make smaller balls out of the dough and use the back of a fork to do the job.

In the meantime, on medium-high heat, heat up some odor-free oil e.g canola or vegetable oil for frying the kokotendes. The oil will be ready to fry the kokotendes once the tip of a wooden spoon is inserted in the oil and the edges of the spoon begin to sizzle. If your oil is not hot enough, your kokotendes will be doughy on the inside. Be careful not to overheat your oil as this will result in kokotendes that appear cooked on the outside, but the inside will be doughy/mushy : (. Reduce the temperature to medium and fry until the kokotendes are golden and crispy. Use a skimmer to remove the cooked kokotendes from the oil into a prepared plate that is covered with kitchen towels to absorb any excess cooking oil. Drain and set aside to let them cool as you prepare the syrup you will use to coat them (Sheera).  

These are the freshly coated kokotende beckoning to you. Why don't you give them a try? Enjoy them now and Zumba your guilt away later. Ahem! Did I just say that out loud? Hot cup of chai, check. Fresh plate of kokotendes,check. Aaah...heaven!

About Me

                                                                         
Hi! I'm Stella, and I come from a line of seasoned home cooks. Being from Kenya and married to an American, I found that preparing the food I grew up on and sharing it with friends and family was the easiest way to teach people about my culture. I love all things African. Along the way, I have learnt from friends who come from different parts of Africa, how to prepare various African dishes. Since Africa is an expansive continent, I will try my best through weekly videos on my YouTube channel to represent every corner of the continent-East, West, South, North and Central Africa. I will begin with East Africa of course, as I am most familiar with food from this region.On some occasions I will be preparing recipes that I have come to love from my adopted home (USA).

"Meza" is the Swahili word for table, and "Karibu" is the Swahili word for "welcome". So join me weekly as I take your taste buds on a culinary safari. Karibu to Stella's meza !!

Check out my YouTube channel http://www.youtube.com/user/hawiimara?feature=plcp for step-by-step instructions on how to make these delicious recipes.