David Mwakodi – Page 14 – The Mothership Village

Pumpkin Leaves

July 2, 2013 By David Mwakodi Appetizers, Side dishes, Vegetables and Salads 3 Comments

Pumpkin leaves

It’s funny how when we grow up food that we hated as children tastes a whole lot different. I have stated in previous posts that I am just beginning to discover vegetables. My discovery begun in 2010 with spinach!! And I have since “discovered” many other vegetables especially the local ones. I never knew that pumpkin leaves could be fried till mid last year (YA! Go figure!!) and when I ate them I loved them and thought that it was the first time I ever had them in my life, imagine my surprise when I went to ask my mother why she never made them for us when we were growing up ad she said “wewe mwenye ata hukuwa unakula kitu yoyote ya green? I made them but you wouldn’t touch them” ( you who never ate any green thing). I served this with ugali and it was just too tasty. I’d like to thank my FB fans who told me how to make this dish HAPPY COOKING!!!

NB: sorry I don’t have the exact measurements

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Pumpkin Leaves

Prep Time: 1 hour

Cook Time: 20 minutes

Total Time: 1 hour, 20 minutes

Ingredients

Fresh pumpkin leaves
Baking soda or magadi
Onions, chopped
Garlic, crushed
Tomatoes, chopped
chillies
Dhania (coriander), chopped
Cream/ milk (sour cream is the best)

Instructions

Wash the pumpkin leaves then remove the rough part of the stalk by pulling it out all the way into the leaf.

Roughly chop the leaves and the stalk, place them in water, pour some baking soda and boil for about 20-40 mins depending on how old the leaves are. If its young leaves 20minutes is plenty. Once the leaves are soft. Remove and discard the water.

Put the onions in a pot with a little oil. Fry the onions till they are soft, add the garlic and cook for a further 2 mins. Add in the tomatoes, salt, pepper and chillies. Stir well. Reduce the heat and cover the pot. Let the tomatoes cook for about 5 minutes. Add the dhania and mix well.

Once the dhania has cooked for about 1 minute add the boiled pumpkin leaves, mix well and cover. Let this cook for 3-5mins then add the cream/milk. Bring to a boil and serve hot with Ugali or rice.

HAPPY EATING!!

https://www.themothershipvillage.com/pumpkin-leaves/

Egg Curry (MUTTA TAALICHADU)

June 4, 2013 By David Mwakodi Main Dishes 5 Comments

Don’t you just love it when you run into a new blog that you go through and read like a novel? And don’t you love it even more when this blog teaches you how to make an old recipe a new way? That’s how I felt when I run into this recipe on Sheilla’s blog Kitchen Secrets .

Over the years I have known only one way of making egg curry; you make the curry sauce you boil the eggs, put the boiled eggs (minus the shell of course) into the curry and your done. Well Kitchen Secrets had a slightly different and I guess easier way of doing it. You make the curry sauce, break the egg into the sauce cook the egg for a few minutes and you’re done. How cool is that? Especially if you do not like boiled eggs. It’s like having a poached egg curry.

It was super delicious, I made a couple of changes made it a little bit complicated (Kitchen Secrets’ recipe is pretty straight forward) I had it with chapo but think it would be even better with naans and quite good with rice too. HAPPY COOKING!!

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Egg Curry (MUTTA TAALICHADU)

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4

Ingredients

4 eggs
2 onions
2 big tomatoes
2 curry leaves (optional)
½ teaspoon turmeric powder
6 black pepper corns
4 cardamoms
Small cinnamon stick
1 tablespoon minced garlic
1 ½ teaspoon crushed ginger
1 or 2 green chilies
Bunch of chopped dhania (coriander

Instructions

In a wok or sufuria add a little oil & the peppercorns, cardamoms, cinnamon and curry leaves if using. Once they start to pop add the onions and cook till they are almost translucent then add the ginger and garlic. Stir for about two minutes the add the tomatoes.

When oil starts to float on the sides of the tomatoes add the turmeric, chillies, dhania and salt and about 2 cups of water and let it boil.

Once water is boiled take one egg at a time and break it into the sauce, sort of like you would with a poached egg. Take the second one and beak it away from the 1st and repeat with the remaining two eggs. Reduce the heat and cover your wok with a lid and let the eggs cook to your liking about 7 minutes for a well done egg. You can insert a toothpick into the egg to check if the egg is ready. If the sauce is not thickened by now you can let it cook some more so that it thickens. Serve with rice, chapatti or naans

HAPPY EATING

https://www.themothershipvillage.com/egg-curry-mutta-taalichadu/

Viazi Karai (Panfried Potatoes)

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Hi Foodies!!! It’s been a LONG minute, a month to be exact. I have really missed you my dear foodies. I know I kind of abandoned you, I have never left you unattended for this long but life happened, I got too busy with work and stuff but I’m back now and I promise never to leaveyou without fresh ideas for this long again. Hope you still love me 🙂

So this recipe was inspired during my December/ New Year’s holiday in Lamu. During my stay there I’d have breakfast in this local restaurant that served us viazi karai with beef mishikaki (skewered meat) or with mbaazi (pigeon peas cooked in coconut milk) and it was DELICIOUS.

I had never had viazi karai before that and I just had to come home and try them. I asked them how they made them and they gave me the basic ingredients I added a few extras and this is what I ended up with. its pretty easy, sort of like making bhajias just that you use normal flour, mix it up with some spice and end up with a batter. dip the potatoes then shallow fry. How easy is that?? and the best part…you most probably have all the ingredients in your pantry already, so no need to rush to the supermarket.