U WILL NEED THE FOLLOWING

1. Whole chicken about 1.3kg cut into 12pcs.
2. Ginger/garlic paste 1tablespoon
3. Red chilly paste 1 teaspoon
4. Tomatoes 5 blanched in hot water and peeled
5. Onions 2
6. Garlic 5 cloves
7. Cumin powder 1teaspoon
8. Cinnamon powder 1/2 teaspoon
9. Cardamom powder 1/4 teaspoon
10. Turmeric powder 1/2 teaspoon
11. Coriander leaves 1/2cup chopped
12. Cooking oil 10tablespoon
11. Potatoes 4 medium size
12. Water 3 cups
13. Salt 1 teaspoon
14. Lemon or lime 1

HOW TO MAKE IT

1. Place  cut and skinned chicken in cooking pot along with garlic/ginger paste , chilly paste and salt on high heat stirring countinously till all the water evaporate,(this process is very important) add 3 cups of water and boil on medium heat for 15mins.
2. In a blender or using motar and pestel grind 1/4 of the onion, garlic and coriander leaves(cilantro leaves)to a smooth paste, add all the spices in this paste and mix well.
3. In a large saucepan, heat the oil and fry potatoes cut into big cubes till golden, remove and place in a bowl.
4. In the same oil fry sliced onions till golden brown, add the ground paste, fry for a while.
5. Add sliced peeled tomatoes, cook till the tomatoes are soft and marshy.
6. Pour boiled chicken along with its stock(broth) and potatoes.
7. Squeez lime or lemon in the curry and cook for 20mins or till the curry is  thick and potatoes  are soft .

We ate this curry on special days like fridays or sundays and  during Eid celebrations most of  the houses make this in the morning along with Flat breads and other delicacies like rice cakes, doughnuts,vermicelli, baked buns etc..

Bulbul enjoy this  curry any day , it tastes great.


 

Serves 4

GET THESE ITEMS

1. Parboil rice (preferable uncle bens rice) 2cups
2. Fresh tomatoes medium 5 or one tin crushed tomatoes
3. Habanero peppers 2
4. Onions medium size 2 or One large
5. Carrots chopped 1 cup
6. Shelled green peas 1/2 cup
7. Cauliflower florets 1 cup
8. Green beans chopped 1/2 ccup
9. Maggi vegetable cube 2pcs
10. Olive or Canola oil 5 tablespoons
11. Dry thyme 1/2 teaspoon
12. Curry powder 1 teaspoon
13. White pepper powder 1/4 teaspoon
14. Cumin powder 1/4 teaspoon
15 Tablespoon of tomato paste

 

START PREPARATION.
1.Grind tomatoes with habanero peppers and one onion or half of the large one
2. Boil the vegetable in 2 cups of water till just half cooked, still firm and crunchy,
3. Boil rice in 6 cups of water till 2/3 done, strain.
4. Take a large cooking pot. Put oil, fry one medium chopped onions or 1/2 large onion.
5. Add garlic ginger paste, fry for few seconds,  add all spices and seasoning.
6.Add tomato paste, then pour ground tomatoes. Fry till oil separates.
7.Put the boiled vegetables along with the water.
8. Add strained boiled rice, cover and cook on low heat for 20mins or till all the water evaporates.Alternatively place in the oven on 150C for 20mins.

Serve with Green salad .

Hey Vegetables Lovers, Treat yourself with this prestegious meal. It is worth the effort.

HAVE THESE ITEMS
Cups of water 4
Cardamoms 10 Crushed
Cinnamon stick 2pcs of 2"inch or 1/4tspoon of cinnamon powder
Cloves 10pcs
Ginger 3" ins piece  Pounded or Grated or 1tsp of ginger powder
Loose tea leaves 1 teaspoon or 1 teabag

HOW TO MAKE IT
1. Pour water in a saucepan, bring to boil
2. Add spices and the ginger
3. Simmer for 7 mins, add loose tea  leaves or tea bag
4. Boil for another 3 mins, strain into the kettle
5. Serve warm with honey or sugar of your choice.

This tea is also a  remedy for cold and cough

GO GET THESE STUFF.
Eggs 4
Onion medium size 1
Tomato big size 1
Green chillies or serrano peppers 3
Garlic 3 cloves
Turmeric powder 1/4 tspoon
Coriander powder 1/2 tspoon
Cumin powder  1/2 tspoon
Mixed spices 1/4 tspoon
Cinnamon stick 2"inch pc
Cloves 5 pcs
Bay leaves 2
salt 1/3 tspoon
Yoghurt 1/2 cup

READY, STEADY, GO.
1. Heat 3 tablespoon of olive oil, add full spices(cinnamon stick, cloves and bay leaves)
2. Add  sliced onions immediately, fry till golden brown, add chopped  garlic, tomatoes, green chillies and the spices (except Mixed spices).
3.Add one tablespoon of yoghurt at a time, fry well before adding another.
4.Pour 1 cup of water, simmer for 5 minutes.
5. Add cut eggs and continue to cook for another 5 mins.
6. Sprinkle with mixed spices and cilantro leaves or cut mint leaves.

I love to have this dish when I am bored with meat, it is rich and delicious. I have it with Tanzanian flat bread, go ahead have it with any bread you love. I accompany it with kidney beans and onion and cucumber relish.

HOW TO MAKE MINT SYRUP.
1 Part Sugar
1 Part water
 A Bunch of Mint leaves

1. Boil water, add mint leaves, simmer for about 10mins.
2. Strain.
3. Bottle it and store in refrigerator.

ICED TEA.
1. Boil 4 tea bags in a small pan of water.
2. Pour in a pitcher
3. Add enough water to make  1/2 a gallon (about 2 litres)
Enjoy.
I  never liked ice tea, but this one is GOOD, so refreshing especially for us who live in africa with hot climate most of the time.
Thanks Lyn.

LOOK FOR THESE ITEMS
Yellow or Red lentils 1cup
Tomato medium size 1
Mustard seeds 1tspoon
Turmeric 1/4 tspoon
Jalapeno pepper 1
Garlic Salt powder 1 tspoon
Cilantro leaves 2 tspoons
Butter 1 tbspoon
Lemon juice 1tbspoom (optional)
2 cups of water

LETS COOK
1. Boil the lentils  with water and turmeric powder till soft yet firm.
2. Add peeled and chopped tomato, garlic salt
3.cook for 10mins. Add lemon juice for tangy taste(optional)
4. Heat 1 tbspoon of  butter , add mustard seeds, let them pop , add chopped jalapeno and add to the soup
5. Sprinkle cilantro leaves.
This soup is delicious with plain rice and stir fried vegetables and  onion relish.
What a humble meal yet satisfying.

PICK THE FOLLOWING
Fresh cabbage 200g.
Green Bell Pepper 1
Olive oil 2 tbspoon
Cumin seeds 1/2 tspoon
All purpose seasoning 1/2 of tspoon
Onion powder 1/2 tspoon
Garlic powder 1/4 tspoon
Serrano pepper 1
salt to taste
Water 2 tbspoon.

GET STARTED
1. In a wok or deep frying pan, heat oil, add cumin seeds, quickly add shredded cabbage and bell pepper.
2. Add all the spices, chopped serrano pepper, lower the heat, sprinkle the water, cover and cook for 10mins, stirring every 2 mins.
Serve with plain rice, noodles or baked potatoes

Coconut Egg Stew
Feeds 4

Grab this stuff:
6 Eggs Boiled for 15mins
1 medium onion
1 medium tomatoes
/1/2teaspoon of Ginger/garlic paste
2 tablespoons of vegetable oil
1/2teaspoon black pepper
1/2teaspoon chilli powder
1/2teaspoon of cumin powder
1/2teaspoon of coriander powder
1/4teaspoon of mixed spices or Allspice
1/4teaspoon of turmeric powder
2cups of coconut milk
2tablespoon of mint or cilantro leaves
Salt to taste

Start Cooking
1.Heat oil in saucepan, add chopped onion, fry till translucent, add  garlic/ginger paste ,tomatoes and spices except mixed spices. Fry till soft and smooth.
2.Add coconut milk, cook on medium  low heat  for 3mins. stirring continously to avoid cuddling.  Simmer for additional 7mins to get thick consistency.
3.Cut eggs into halves and place gracefully in the  coconut gravy.
4.Heat thoroughly for just a minute.
5. Sprinkle mixed spices and decorate with  cut mint or cilantro leaves.

Serve with plain white rice and steamed vegetables.




 

Green Vegetable Rice
Feeds 3

Hunt for these items:

Green Beans 50g
Spring Onions 1/2 cup
Onion Medium Size
Garlic Ginger Paste 1 tsp
Olive Oil 3 Tbsp
Rice 1.5 cups
Coriander Leaves 1 cup
Green Bell Pepper 1
Water 1.5 cups
Soya sauce 1 tablespoon (optional)
Cumin powder 1/2 tsp
Salt 1 tsp or Maggi Shrimp 1 cube

Execution!

1. Cut green beans and bell peppers diagonal lengthwise, chop spring onion, slice the onions and chop the coriander leaves without stalk.
2. Soak the rice for atleast half an hour.
3. Fry the onions in the oil, add the garlic ginger paste and spices.
4. Add all the vegetables and sautee for a minute.
5. Add the rice and mix in gently.
6. Add hot water. You can stir the rice gently while it is cooking!
7. Cook in low heat for about 20 mins or until satisified with the dryness.

For meat lovers,
enjoy the dish with some yummy grilled chicken.
For vegetarians,
enjoy with a vegetable soup.