Njugu karanga are roasted groundnuts. In Kenya it is accompanied with tea or can be eaten like that. It is rich in protein.

Ingredients
5 servings
2 cups raw groundnuts
1 tbs salt optional
wooden scapula
kitchen napkin
cooking pot

Steps (30 mins)

1. Get your groundnut ready after removing the rotten ones out and salt it to your taste by wetting it with a little water. The salt gives them an alluring flavour and should be applied before roasting so as to enable the groundnuts absorb it.

2. Get your frying pot on a medium heat and allow it to heat up for about 3 minutes. then add the raw groundnuts. Then wait for it to start roasting and turn continuously using a wooden scapula so that they do not stick on the cooking pot.

3. As it starts to roast, you will hear a pop sound and a changed in colouration from deep red to light brown. keep turning it, it is not yet fried and avoid it getting burnt. make sure you use a thick napkin to hold the side of the pot while turning the nuts so that you don’t get burnt.

4. Pick out one of the nuts and peel to see if it is golden or brown in colour; if it is still white keep stirring till you get your desired colour and make sure you don’t allow it to become so brown because after it is being put off from the fire, the pan or pot will still be hot enough to cook the remaining completely while on the pot.

5. Put off the heat and leave for a while to cool while turning the nuts because the pan is hot and they can get burnt.

6. Start peeling them by rolling the in your palms until all the skin is peel off. Allow wind or use your mouth to blow the peeled skins away. Then serve with tea.

Time-30mins

Ingredients

1 cucumber, peeled and chopped
2 fresh tomatoes, chopped
2 green onion, minced
1 red bell pepper, chopped
5 radishes, chopped
1 small jicama, peeled and julienned
5 romaine lettuce leaves, torn into bite size pieces
1 clove garlic, minced
1 1/2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon pomegranate juice
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh basil
1 1/2 teaspoons water

Procedure

Toss together the cucumber, tomato, onion, pepper, radish, jicama, and lettuce in a large salad bowl. Whisk together the garlic, lemon juice, olive oil, pomegranate juice, salt, pepper, dill, basil, and water in a small bowl. Drizzle dressing over the salad just before serving.

When it comes to how to cook spaghetti Kenyan style, there is a lot that you can do. Kenyan spaghetti recipes have become popular with time and nowadays they are a household name. One of my favorite Kenyan spaghetti recipes is spaghetti with sausages, I love this recipe and I will show you step by step how to prepare it for your family.

Kenyan spaghetti with sausage recipe is such an easy throw together lunch. It a quick meal to make and you can incorporate whatever ingredients you have at hand. The main ingredients used to prepare Kenyan spaghetti with sausage recipe include, your favorite spaghetti brand, sausages, onions, tomatoes and seasoning….That’s it! . Trust me, this meal is amazing and you will love it forever.

Now, let’s head to the kitchen and learn how to make Kenyan style spaghetti

Ingredients For Kenyan Spaghetti With Sausage Recipe
1 packet of Spaghetti

7 Sausages

Two Onions diced

4 Tomatoes diced

Pepper for Seasoning

Royco or Beef Chilli Cubes for taste

Salt to Taste

Oil to fry

Tomato Paste (optional)

Step 1: Put enough water, salt and oil ( tbsp) in a pan. Once the waterstarts to boil, put in your spaghetti and let them boil for 7 to 10 minutes.

Step 2: Once the spaghetti are cooked, remove from heat, drain any water and set aside. Cover to keep them hot.

Step 3: In frying pan heat oil and fry your sausages until done. Set aside to cool.

Step 4: At this point, slice your sausages and set aside.

Step 5: Next, we are going to make the sauce. Heat oil and fry your onions until soft.

Step 6: Get your diced tomatoes and add to the onions. Fry until soft. Add salt and seasoning to the sauce and stir well.

When it comes to how to cook spaghetti Kenyan style, there is a lot that you can do. Kenyan spaghetti recipes have become popular with time and nowadays they are a household name. One of my favorite Kenyan spaghetti recipes is spaghetti with sausages, I love this recipe 🙂 and I will show you step by step how to prepare it for your family.

Kenyan spaghetti with sausage recipe is such an easy throw together lunch. It a quick meal to make and you can incorporate whatever ingredients you have at hand. The main ingredients used to prepare Kenyan spaghetti with sausage recipe include, your favorite spaghetti brand, sausages, onions, tomatoes and seasoning….That’s it! . Trust me, this meal is amazing and you will love it forever.

Now, let’s head to the kitchen and learn how to make Kenyan style spaghetti

Ingredients For Kenyan Spaghetti With Sausage Recipe
1 packet of Spaghetti

7 Sausages

Two Onions diced

4 Tomatoes diced

Pepper for Seasoning

Royco or Beef Chilli Cubes for taste

Salt to Taste

Oil to fry

Tomato Paste (optional)

Step 1: Put enough water, salt and oil (2 tbsp) in a pan. Once the water starts to boil, put in your spaghetti and let them boil for 7 to 10 minutes.

Step 2: Once the spaghetti are cooked, remove from heat, drain any water and set aside. Cover to keep them hot.

Step 3: In frying pan heat oil and fry your sausages until done. Set aside to cool.

Step 4: At this point, slice your sausages and set aside.

Step 5: Next, we are going to make the sauce. Heat oil and fry your onions until soft.

Step 6: Get your diced tomatoes and add to the onions. Fry until soft. Add salt and seasoning to the sauce and stir well.

Step 7: Add the sliced sausages to the sauce. Cook for 1 minute.

Step 8: Get your cooked spaghetti and add to the sausage sauce.

Step 9: Fold the spaghetti in carefully to make sure the spaghetti are covers completely with the sauce. Cook for a few minutes and serve.

Ingredients (4 servings)
1 bunch kales
1 onion
4 tomatoes
1/2 kg boiled maize and beans
Oil
Salt
2 royco cube

Steps (1 hour)
1. Chop or dice onions,kales and tomatoes.

2.Put oil in a sufuria and add onions fry to slightly brown.

3. Add tomatoes and mash.

4. Put boiled maize and beans stir.

5. Add diced kales and mix.

6. Add salt and royco stir.

7. Add water and let it cook.
Serve hot.

My version of these Kenyan style masala chips takes the ordinary chips to a whole new level. They are saucy and spicy, yet crispy. The masala coats the chips perfectly and its the best dish to create for those quick lunches. Serve with your Sunday barbecue roast or have it on its own with a cold soda.

5/5
2 servings
25 mins

Ingredients
4-5 potatoes, cut lengthwise and double fried (fry for 3-4 mins, take out on to a paper towel and let cool for 5 mins. Fry again for just 1-2 mins)
3 tomatoes, puréed
1 tbsp oil
1 large onion, sliced lengthwise
1-2 cloves of garlic, minced
1-2 green chillies, chopped
1 tbsp tomato paste
Salt to taste
Freshly ground black pepper
1/2 tsp chili powder (optional)
Coriander leaves, chopped

Instructions
1 Fry the onions in oil until translucent.
2 Add garlic and green chillies and cook for 30 seconds.
3 Add the tomatoes, tomato paste, salt, pepper and chill powder and let cook for 4-5 minutes.
4 Add the fried chips, stir and garnish with coriander leaves.

You won’t think making an omelet is hard once you’ve mastered these easy tips and tricks for the perfect omelet.
What you need

What you need

2 Eggs

2 Tbsp. water

1/8 tsp. salt

Dash pepper

1 tsp. butter

1/3 to 1/2 cup filling, such as shredded cheese, finely chopped ham, baby spinach

Procedure

1. BEAT eggs, water, salt and pepper in small bowl until blended.

2. HEAT butter in 7 to 10-inch nonstick omelet pan or skillet over medium-high heat until hot. TILT pan to coat bottom. POUR IN egg mixture. Mixture should set immediately at edges.

3. GENTLY PUSH cooked portions from edges toward the center with inverted turner so that uncooked eggs can reach the hot pan surface. CONTINUE cooking, tilting pan and gently moving cooked portions as needed.

4. When top surface of eggs is thickened and no visible liquid egg remains, PLACE filling on one side of the omelet. FOLD omelet in half with turner. With a quick flip of the wrist, turn pan and INVERT or SLIDE omelet onto plate. SERVE immediately.

A spicy beverage, ginger tea is a warming, invigorating, caffeine-free alternative to black tea or coffee. Widely used in various cultures to relieve a sore throat or cough, fight colds, and ease indigestion, nausea, and motion sickness, ginger root has been found to have anti-inflammatory and antioxidant properties and is believed to have numerous health benefits

In a study published in Nutrition, for instance, researchers found that daily ginger consumption was associated with a decreased risk of high blood pressure and coronary heart disease.
Here is an easy-to-follow recipe for ginger tea with delicious variations. If any are too spicy or strong for you, try adding more hot water.

Easy Ginger Tea Recipe
Makes 1 serving

Ingredients:
1 or 2 slices of ginger root
1 cup boiling water
honey (optional)

Directions:
1. Put the ginger root slices directly in a mug.
2. Add the boiling water and allow it to steep for 5 to 10 minutes.
3. Add honey to taste, if desired.

Variation: Turmeric Ginger Tea
Makes 1 serving
Ingredients:
1 or 2 slices of ginger root
1 cup boiling water
1 dash of ground turmeric
1 dash of black pepper
honey (optional)

Variation: Ginger Green Tea
A simple way to make ginger tea with green tea or any other type of tea (white tea, oolong tea, black tea) is to make the ginger tea first and then steep the green tea in the hot ginger tea for one to two minutes.

Directions
1. Put the ginger root slices directly in a mug.
2. Add the boiling water, turmeric, and black pepper. Stir well. Allow the tea to steep for 5 to 10 minutes.
3. Add honey to taste, if desired.

Prep Time-15 mins
Cook Time–18 mins
Total Time-33 mins

Passion fruit juice is one of the most exotic and refreshing drinks out there.

Course: Drinks
Servings: 8

Ingredients
1 kg (2.2lb) Passion Fruit (Yields 2 cups pulp,)
1/2 cup Sugar

Instructions
1. Cut the fruit from the center and scoop out the pulp with a spoon into a bowl.

2. Transfer the pulp to a food processor and process on low speed till the juice and seeds separate out. Its ok if the seeds break but don’t let it grind too much.

3. Sieve the mixture through a fine strainer and pour into a saucepan.

4. Add the sugar and simmer the mixture on medium-low heat until the syrup mixes.

5. Once it cools, transfer into the refrigerator. The syrup should stay good in the refrigerator for a month or two.

To prepare, Add 2-3 tablespoons of syrup to a glass and fill the remaining glass with water or soda. Taste and adjust the sweetness by adding more syrup or liquid.

To add raspberries, press a raspberry to the bottom of the glass and fill the glass with passion fruit juice.

Recipe Notes

1 Kg (2.2lb) passion fruit yields 2 cups of pulp. (This also depends on the variety of passionfruit)

2 cups of pulp with seeds = 1 and 1/2 cup syrup after processing and removing seeds.

The syrup should stay good in the refrigerator for a month or two.

Pilau is a Kenyan food which originated from coastal Kenya because of their love for spices. Pilau can either be prepared from beef and rice or chicken and rice or just rice alone.

Ingredients
250 g beef
400 g pishori rice, washed and soaked for 15 minutes
2 onions chopped
1/2 tsp turmeric powder
1/2 coriander powder
1/2 cumin powder
Vegetable cooking oil
1/2 tsp garlic paste
Chopped coriander
3 tomatoes
Whole spices
1 TBS cumin
1/2 tsp whole pepper
2 cinnamon sticks
2 cloves 2 cardamom

Steps
1. Cut the meat into pieces and wash, then boil with some water, 1 tsp each of ginger and garlic paste, 1 tsp of salt, tsp of black pepper, 1 grated tomato and 1 grated onion.

2. When the meat is tender, drain it and set aside. Keep the soup for cooking rice.

3. Heat the sufuria on a medium heatand add the oil. Then add the whole spices that is cumin, cardamom, Pepper, cinnamon and cloves.

4. Once they splutter in theoil, add chopped onions. Fry them until translucent while stirring them with a spoon. If you want darker pilau, fry the onions until they are dark and caramelised.

5. Then add tumeric and coriander powder. Let them fry to a few minutes then add the garlic paste and a bit of chopped coriander.

6. Now you can add the boiled meat the stir together for 2 minutes. Then add soup and some salt. Let the soup simmer and taste for the salt. Make sure you put enough salt because of the rice.

7. When the soup starts boiling, drain the rice and add rice to the soup. Sprinkle a bit of coriander on it and stir a little.

8. Let it cook on a high heat for 3 minutes then reduce to a medium heat and keep cooking while covered until the water finishes.

9. Make sure you stir every now and then to make sure all the rice is cooked evenly and perfectly. Then you can reduce the heat to a very low heat and leave it to continue steaming for 5 minutes. Switch off the heat and serve with Kachumbari.