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Oysters Mombasa – Baked with a Wine Garlic Sauce

Servings: 8 (4 oysters/person)

Ingredients:

• 32 small oysters (Bluepoints or Olympias if possible)
• 4 cloves garlic – very finely minced
• 1 cup chablis
• 4 tbs. parsley - chopped
• 1 tsp. salt
• 1 tsp. pepper – freshly ground
• few drops tabasco
• 4 lemons – thinly sliced

Cooking Instructions:

• open the oysters and leave them on the half shell and place on baking sheets – heat the oven to 350°F.
• prepare the wine garlic sauce as follows:
  • 4 cloves of garlic very finely minced
  • I cup of chablis
  • 4 tbs. of chopped parsley
  • 1 tsp. of salt
  • 1 tsp. of freshly ground pepper
  • a few drops of tabasco
  • combine ½ cup of melted butter
• mix and stir
• ladle half of the sauce on each oyster (1 tsp.oyster)
• bake at 350°F for 6 to 8 minutes
• ladle the remaing sauce over the oysters

Githeri – Maize and Beans Stew

Servings: 4

Ingredients:

• dried whole kernel corn (maize) – rinsed in cold water
• dried beans (kidney beans or similar) – soaked in cold water for a few hours, rinsed

Cooking Instructions:

• combine equal amount dried corn and beans in a large pot
• add enough cold water to cover
• bring to a boil and cook over high heat for ten minutes
• reduce heat
• cover and simmer for two hours or until corn and beans are tender
• serve when most of the water should be absorbed – can be served alone as a main dish or as a side to any other dish (i.e. rice)

Crunchy N’Dizi

Servings: 4

Ingredients:

• 8 bananas – peeled
• 125 g/4 oz butter – melted
• 125 g/4 oz ground nuts/peanuts – chopped

Cooking Instructions:

• steam the bananas in a large saucepan until heated through; that will only take a few seconds
  (be careful that they do not become too soft)
• drain and roll in the melted butter
• rolll each one separately in the chopped ground nuts/peanuts
• bake in the oven for 15 minutes at 375°F

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Beef Samosas

Servings: 18

Ingredients:

• 2 large potatoes – peeled
• 1 cup frozen peas – thawed
• 2 tbs. vegetable oil
• ½ tsp. cumin seeds
• 1 bay leaf – crushed
• 2 large onions – finely chopped
• 1 pound ground beef
• 4 cloves of garlic – crushed
• 1 tbs. minced fresh ginger root
• ½ tsp. ground black pepper
• 1½ tsp. salt
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1 tsp. ground turmeric
• 1 tsp. chili powder
• ½ tsp. ground cinnamon
• ½ tsp. ground cardamom
• 2 tbs. chopped fresh cilantro
• 2 tbs. chopped green peppers
• 1 quart oil
• 1 (16 ounce) package of phyllo dough

Cooking Instructions:

• bring a medium saucepan of lightly salted water to a boil
• stir in potatoes and peas
• cook until potatoes are tender but still firm – about 15 minutes
• drain, mash together and set aside
• in a large saucepan over medium high heat – heat the oil, brown cumin seeds and bay leaf
• mix in onions and ground beef , cook until beef is evenly brown and onions are soft – about 5 minutes
• mix in garlic, fresh ginger root – season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom
• stir in the mashed potato mixture
• remove from heat and chill in the refrigerator for 1 hour or until cool
• heat oil in a large, heavy saucepan over high heat
• mix cilantro and green chile peppers into the potato and beef mixture
• place approximately 1 tbs. of the mixture onto each phyllo sheet
• fold sheets into triangles and press edges together with moistened fingers in small batches, fry until golden brown – about 3 minutes
• drain on paper towels and serve warm

Vegetable Curry

Servings: 4

Ingredients:

• 1/2 medium-sized (100g/4oz) aubergine (eggplant) cut into 2cm x 1cm/¾in x 1/2 in sticks
• 2 small carrots (100g/4oz), peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks
• 100g/4oz/1 cup peas
• 100g/4oz/1 cup French beans, cut into 2.5cm/1in pieces
• 1 medium-sized potato (100g/4oz), peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks
• 50g/2oz/ 1/2 cup freshly grated coconut
• 4 fresh hot green chillies
• 2 tbsp white poppy seeds
• 1 1/4 tsp salt
• 3 medium-sized tomatoes, roughly chopped
• 1 tbsp natural plain yogurt
• 1 tsp garam masala
• 2 tbsp chopped, fresh green coriander

Cooking Instructions:

• place the aubergine (eggplant), carrots, peas, French beans and potato in a medium-sized saucepan
• add 1 cup water and bring to a boil
• cover, turn the heat to medium and cook for 4 minutes or until the vegetables are just tender
• put the coconut, chilies, poppy seeds and salt in the container of an electric blender
• add 150ml of water and grind to a fine paste – set aside
• when the vegetables are cooked, add the spice paste and another 150ml of water
• stir and simmer gently for 5 minutes
• add the tomatoes, the yogurt and the garam masala
• stir gently to mix well
• bring to a boil and simmer gently for 2-3 minutes
• turn into a serving dish and garnish the vegetable curry with the fresh coriander

Nariyal Ki Burfi

Ingredients:

• 225 gms Khoya
• 225 gms coconut (dry and ground)
• 1 tsp cardamom seeds (ground)
• 1 tbsp ghee
• 2 1/2 cups sugar
• 2 cups water
• 1/2 tsp almonds (grated)
• 1/2 tsp pistachios (grated)

Cooking Instructions:

• mix khoya and coconut and fry them lightly with ghee on a low heat
• add cardamom and mix well
• prepare one-string syrup by dissolving sugar in the water
• stir the coconut mixture into the syrup
• grease the plate and spread the grated nuts on it
• spread the prepared mix evenly over the plate and allow it to cool
• cut it into desired shapes
• turn over so that nuts covered part appears on the top
• serve!

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Abish

Servings: 4

Ingredients:

• 4 ounces vegetable oil
• 1 large onion – diced
• 1 tbs. grated rooted ginger
• 1 tbs. finely chopped garlic
• 2 tomatoes – diced
• 1 pound lean minced beef
• 3 eggs beaten
• 1 tbs. turmeric
• 1 tbs. butter
• 1 tbs. chopped parsley
• 8 ounces goat’s cheese (grated – optional)
• salt to season

Cooking Instructions:

• open
• heat oil in pan and saute onion till golden
• stir in ginger, garlic, tomatoes, mince and salt
• cook on low for 15 - 20 min. - stir regularly to prevent burning
• combine eggs with mixture in pan and cook for 10 minutes
• remove from heat
• add turmeric and seasoned butter and top with parsley and cheese
• serve with rice or fresh bread, mix with steamed corn and eat by itself; or use it to stuff other vegetables

Doro Wat

Servings: 4

Ingredients:

• 2 ½ - 3 pound chicken – cut into 8 serving pieces
• 2 tbs. strained fresh lemon juice
• 2 tsp. salt
• 2 cups finely chopped onions
• ¼ cup niter kebbeh (tesmi)
• 1 tbs. finely chopped garlic
• 1 tsp. finely chopped, scraped fresh ginger root
• ¼ tsp. fenugreek seeds, pulverized with a mortar and pestle or in a bowl with the back of a spoon
• ¼ tsp. ground cardamom
• ⅛ tsp. ground nutmeg
• ¼ cup berbere
• 2 tbs. paprika
• ¼ cup dry white or red wine
• ¾ cup water
• 4 hard boiled eggs
• freshly ground black pepper

Cooking Instructions:

• pat the chicken dry with paper towels and rub the pieces with lemon juice and salt
• let the chicken rest at room temperature for 30 minutes.
• cook the onions in an ungreased pan over moderate heat for 5 or 6 minutes – until they are soft and dry
• shake the pan and stir the onions constantly to prevent them fromb burning
• stir in the niter kebbeh
• add the garlic, ginger, fenugreek, cardamom and nutmeg - stir well after each
• add the berbere and paprika – stir over low heat for 2 – 3 minutes
• pour in the wine and water – still stirring
• bring to a boil over high heat
• cook briskly – uncovered for about 5 minutes
• pat the chicken dry and drop it into the simmering sauce
• reduce the heat to the lowest point – cover tightly and simmer for 15 minutes
• pierce 1/4-inch-deep holes over the entire surface of each egg
• add the eggs and turn them gently about in the sauce
• cover and cook for 15 minutes
• sprinkle the stew with pepper and taste for seasoning

Dabo Kolo

Servings: 4

Ingredients:

• 2 cups all purpose flour
• ½ tsp. salt
• 2 tbs. sugar
• ½ tsp. cayenne
• ¼ cup oil
• water

Cooking Instructions:

• mix flour, salt, sugar, cayenne pepper and oil in a bowl
• knead together
• add water to form a stiff dough
• knead dough for 5 minutes
• tear off a piece the size of a golf ball.
• roll it out with palms of hands on a lightly floured board into a long strip 1/2 inch thick
• cut into ½ inch pieces
• spread on an ungreased 9-inch frying pan
• cook over heat until uniformly light brown on all sides – stirring up once in a while as you go along
• continue until all are light brown

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Lagua de Choclo

Servings: 6

Ingredients:

• ½ kg of beef
• 1 whole onion
• 1 turnip
• 4 sliced potatoes
• 6 large ground ears of corn
• salt

Cooking Instructions:

• boil water in a large pot, with the meat, salt, onion, and turnip for 1 hour
• drain the broth and add the potatoes.
• when the potatoes are cooked, add the ground corn little by little,
• add water until the mixture is thick.
• let boil for 15 minutes
• stir until it thickens

Aji de Carne

Servings: 6

Ingredients:

• 1 teaspoon olive oil (light)
• 1 cup onion chopped
• 3 each scallions, spring or green onions chopped
• 1 tablespoon garlic
• 1 tsp. cinnamon
• 8 ounces pork loin
• 1 1/2 cups tomato
• 1/4 teaspoon saffron
• 1 small chili pepper
• 3/4 cup chicken broth
• 4 small russet potatoes
• 2 each bananas green, peeled
• 4 tablespoons milk
• 4 each flour tortillas warmed
• 2 cups salad greens

Cooking Instructions:

• heat the oil in a and sauté the onions until almost soft
• add the garlic and cook until onions are soft
• add the pork and brown – char a little
• add the tomatoes, saffron, salt (if needed), black pepper, chile, cinnamon, and broth – and optional annatto
• bring to a boil, reduce the heat, cover and simmer for 40 to 50 mins
• add the potatoes and continue to cook until the potatoes are done – about 30 minutes
• add the bananas before the potatoes are done – the bananas need about 10 minutes at most.
• make a well and tilt the pan so that the liquids pool
• add milk and simmer until heated through – take care that it does not boil
• serve immediately with warmed tortillas and mixed salad greens

Helado de Canela

Servings: 8

Ingredients:

• 5 cups water
• 1 1/4 cups granulated sugar
• 1 cinnamon stick
• 2 spoonfuls cold water
• 1 spoonful corn starch
• 1 spoonful lemon juice

Cooking Instructions:

• boil the five cups of water with cinnamon until it has color, flavor, and diminishes to four cups
• add the sugar and let boil for five minutes
• dissolve the spoonful of corn starch in the two spoonfuls of cold water
• add to the previous preparation
• let cook for 5 minutes
• remove from the heat and let it cool
• add the spoonful of lemon juice and strain
• once cold, put the mixture in the freezer
• before it gets completely frozen, stir the sorbet so that it does not get very hard
• repeat this two or three times, until the sorbet is ready