NYAMA FRY ( FRIED MEAT)
A few weeks ago I woke up thinking of nyama fry, and not just any nyama fry but fry from Nerkwo. For those of you who have been to Nerkwo you know that having this nyama an experience in it self. Now being in the middle of no where and over 1000kms away from Nerkwo all I could do is message my girl Fresh, who introduced me to this delicacy, and tell her how much I craved for Nerkwo’s nyama. Now this is are the times you know who your friends are coz the silly girl told me “ohh now you have made me want some I’ll have to go get some this weekend” I hope you chocked as you ate it (I still love you, you know I don’t meant that 🙂 ) any way as she declared that she was going to have some that weekend I declared that I was going to try DIY (Do It Yourself) Nerkwo’s fry that weekend. She then told me the bitter truth that it will not turn out the same, this I knew was the truth coz no two hands are the same and maybe they give us donkey meat and that is why we can’t understand why it tastes sooo good and its nothing like the meat we eat else where. Anyway, that was a joke, before I am sued for defamation. So I gave it a go but it did not turn out as good as Nerkwo’s but it was still q2uitenice. I hope you will like it to. HAPPY COOKING!!
Ingredients
- 1 kg beef cut into bite sized cubes
- 2 tablespoons of crushed garlic
- 1 teaspoon crushed ginger
- 3 large onions sliced
- 30ml vegetable oil
- 1 bunch of coriander, chopped
- 2-3 green chillies, chopped
- salt and pepper to taste
Instructions
Tenderize the meat using either tenderiser or a meat mallet if necessary
Place the beef, garlic and ginger in a large pot and leave on the heat. Add the salt
Stir the ingredients in the pot to ensure they are all mixed together then reduce the heat, cover the pot and leave to cook for about 15-20 minutes (depending on how soft your meat is)
Ensure that you keep checking on the meat so that it doesn’t burn. If the meat was in the freezer you will most probably not need to add any water as it will have sufficient water in it.
Once all the water has dried out, taste for doneness. If the meat is not yet cooked add just a little water and cover and leave for a further 5 minutes or so.
If the meat is cooked add the oil and stir through.
At this point add the chillies and onions and cover.
Once the onions caramelize and start to turn transparent stir in the coriander.
Serve immediately with Ugali and Kachumbari.
HAPPY EATING!
https://www.themothershipvillage.com/nyama-fry-fried-meat/Mama Cici’s Fried Rice
My mum has this way of taking old food and making it seem so exotic. So the other day, when I was still in Nairobi on leave, my little brothers had just left for school and the other one wasn’t home, mum decided she would “make” me old rice for dinner. I was not very amused and did not like the idea much. She kind of used everything that was in the fridge. Old sausages, bacon, ham, peas, okra, carrots etc etc. Lets just say when I had my first bite I had to call my brother and tell him how mum made me special rice because I was the “only child”. So I tried making the same rice my self the other day. Obviously it was not as tasty as mums. Maybe it was because I made my sausages and bacon fresh or maybe its because I’m just not her ( I think it’s the later) it was still pretty good. I think my friend Mona enjoyed it. Let me know how you do. HAPPY COOKING!!
Ingredients
- Old rice (about 2 cups)
- Onions
- Garlic
- Sausages chopped (cooked)
- Bacon chopped (cooked)
- Ham
- Carrots
- Red pepper
- Yellow pepper
- Mushrooms
- Sweet corn
- chillies
- Dhania
- Oil for frying
Instructions
Fry the onions till they turn slightly transparent
Add in the garlic and cook till its aromatic and its started to brown
Add in the mushrooms, cook till they start to brown
Add in the sausages and bacon stir in well
Add the red and yellow pepper cook for about 2 mins
Add in the carrots cook for a minute
Add the sweet corn, chillies and dhania. Mix very well.
Add salt and pepper to taste
Add a little water
Add the rice, a little at a time mixing well after each addition.
If at any point you fill your rice is too dry, add just a little water.
Let the rice warm through.
Serve immediately
HAPPY EATING!
You can use ANY vegetable or left over meat you have in the fridge. You can also leave out the meats to make it vegetarian.
Feel free too add an egg and stir through on after adding in all the rice.
MANGO LASSI
As promised last week I will be putting a lot of mango based recipes over the next weeks as it is currently in season and therefore the mangoes we are getting now are fantastic. My friend Ange introduced me to the lassi (She probably doesn’t know this but she did) we once had dinner at an Indian restaurant I think and she decided to carry some home and so did I (peer pressure:-) but I loved it. Over the years I started making some my self. Most of the recipes online say you should use natural yogurt, but I always felt like they used Mala (fermented milk) in the Indian restaurants. If you do not have Mala available you could always use natural yogurt the taste is almost identical although the fermented taste is stronger with the Mala. Enjoy
Ingredients
- 500 ml of Maziwa Mala or Natural yogurt( chilled)
- 4 fresh mangoes stoned and sliced and preferably frozen
- 4-8 teaspoons sugar, to taste (depends on your preference
Instructions
Put all the ingredients into a blender and blitz for 2 minutes, then pour into individual glasses, and serve. The lassi can be kept refrigerated for up to 24 hours.
Do not freeze the mango whole. I learned this the hard way I peeled my mango and froze it without first slicing it, it was hell trying to slice a frozen mango
· Try strawberries, banana or guavas. Turns out good as well
· You can add a few seeds of cardamom, about 4 for a added flavor, or a dash of the ground cardamom.
