Add Your Favourite Recipes!!
Banana Loaf
You will need a 20 x 10 x 6 cm loaf pan. 1. Grease the pan and sprinkle with a little flour all over the tin or line it with baking paper. 2. Measure all the ingredients except nuts, into a bowl and mix with an electric mixer for a few minutes until blended. 3. Pour half the mixture into the pan, scatter 25g of the nuts. Pour the remaining mixture into the pan and finally top up with the rest of the nuts. 4. Bake for 50 minutes or an hour (depending on the oven). 5. Insert a cake tester in the centre, if it comes out clean, the cake is done. 6. Remove from the oven and let it cool in the tin for a few minutes. 7. Remove the cake from the tin, peel out the lining paper and let the cake cool down completely. Serve with a scoop of vanilla ice cream.
Read MoreBanana with beef tripes/Ndizi Utumbo
1. In a pan add enough water to cover the tripes, add the ginger, garlic, lemon, vegetable cube, tomato paste and some salt (easy on the salt as the vegetable cube is also salty). Let it boil for an hour or until soft. 2. Once cooked, add bananas into the same pot, onions, green pepper, carrot and coconut milk. Stir to mix all the ingredients, let cook on slow fire for another 30-45 minutes until the sauce has reduced and thickened, season to taste and serve immediately.
Read MoreCoconut Rice
1. Rub coconut oil over the bottom of a deep-sided pot. You will also need a tight-fitting lid. Place rice, coconut milk, water, desiccated coconut, mustard seeds and salt in the pot and set over medium-high to high heat. Stir occasionally 2. Once the liquid has begun to gently bubble, stop stirring and reduce heat to low (just above minimum). 3. Cover tightly with a lid and let simmer 15-20 minutes, or until most of the liquid has been absorbed by the rice. 4. Replace the lid and turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes. 5. Place 1 Tbsp. desiccated coconut in a frying pan over medium-high heat and stir (“dry fry”) until light golden brown. Top rice with a sprinkling of toasted coconut 6. When ready to serve, fluff rice with a fork. 7. Add salt to taste.
Read MoreChicken Curry
1. Heat the coconut oil in a deep frying pan or wok, stir in the curry paste and fry for 1 minute. 2. Add the chicken, sweet potatoes and lentils and stir to coat in the paste, then pour in the stock and coconut milk. 3. Bring to the boil, then simmer for 15 minutes. 4. Tip in the peas, bring back to the boil and simmer for a further 4-5 minutes. 5. Season to taste before serving.
Read MoreDuck with roasted parprika potatoes, sweet potatoes and carrots
Preheat the oven to 180° degrees. Peel and cut the potatoes, carrots and sweet potatoes. Sprinkle red paprika, salt and pepper and mix thoroughly, drizzle some olive oil and add the whole garlic cloves. Put the mixture in the roasting tin, roast for 45 minutes or until they are done. Serve hot!
Read MoreRussian Salad
Boil the potatoes in their skins until cooked. Let cool and keep in the fridge, for a few hours or overnight, ie if time permits. Like wise boil the carrots together with the peas and in a separate pan boil the eggs. Once done, peel the eggs and set aside to cool. The best would be to boil everything the night before and mix them the next day. As the salad is best served cold. Once cooled, peel the potatoes and cut into cubes, slice the eggs and mix all the remaining ingredients, the yolks will be nicely incorporated with the mayonnaise and will make the salad even creamier. Season to taste and garnish with the sprigs of dill and olives. Serve cold!
Read MoreBanana with Beef Stew / Ndizi Nyama
Boil the meat with garlic, ginger, salt and pepper. Cook on low heat for 1 hour or until tender, drain and keep the stock. In a separate pot, fry the onions for a few minutes, add the meat, carrots and tomatoes, then the boiled bananas (pre boil the bananas for 15 minutes), then add the stock, let it cook for 10 minutes, add coconut milk and cook for a further 15 minutes. Season to taste. Garnish with Coriander leaves and serve hot.
Read MoreVanilla Crescent Cookies
I used the hand held mixer, beat the butter and the sugar, once mixed add in one vanilla sugar sachet and the rest of the ingredients except for the icing sugar. Use your hands and knead to shape into a ball. Roll out the dough to the thickness of a baguette (3”). Wrap the roll in a cling film and refrigerate for about 30 minutes. Preheat the oven to 180°C. Remove from the fridge, cut into small slices, roll on the counter to 4” long and 1” width then shape into a crescent. Place them on Crusty Non Stick baking tray or a baking tray lined with baking paper and bake on the middle rack for 12 – 15 minutes. Depending on your oven and the size of the crescents. Leave them on a cooling tray, in the meantime mix the icing sugar and the remaining vanilla sugar sachets, pour it in a tea strainer and sift over the warm cookies (I sifted mine in a container). Leave to cool completely! And let the festivities begin ;-)
Read MorePaella Recipe
Switch on the oven to 200 degrees. Salt the drumsticks and prawns, set aside for a few minutes. In the meantime heat the frying pan, add some salt, once the salt is hot enough, drizzle in the olive oil, then fry the drumsticks, this will help the drumsticks to absorb the salt. Remove from the pan when browned all over. Fry the Chorizo, they will release some oil, which will flavor the rest of the vegetables, remove the sausage slices from the pan. Using the same pan, fry the onions, once softened, add the garlic, the paprika, paella mix then the rice, make sure the rice gets fully coated with the oil and the spices, add some hot chicken stock, then the rest of the ingredients except for the prawns. Stir once. You can also add salt at this point. Pour everything into a warmed up Dutch oven/cast iron pot. Stir once again. Let it simmer on slow fire for a few minutes, covered. Finally add the prawns, stir yet again, cook in a covered pot in the middle part of the oven for about 20 minutes. Remove from the oven and let it rest for a few minutes before serving. If you like you can squeeze some lemon juice once served. Serve with Lettuce Salad!
Read MoreBeef Oxtail Recipe
Fry the onions and bay leaf in some butter and olive oil on medium heat (gas burner), add the garlic, continue to fry till the onions have softened, remove from the pan. Coat the oxtail in some flour and fry in the same pan you fried the onions & garlic, do this in batches don't over crowd the pan, (you will have to add some more olive oil and butter). Remove the meat. Deglaze with the red wine. Put all the ingredients in a deep cast iron pot. If using whole canned tomatoes, crash them with your hands. Add the seasonings. Let it simmer for 5 minutes, then reduce the heat to very low, cover and let cook for 3 hours and 15 minutes. Serve with spaetzle (recipe to follow), mashed potatoes, rice or flat pastas. Enjoy!
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