Girls Afternoon Out in Kakuma Town
Posing session before the walk to town: my self, mo and mona
So I get these questions A LOT.
GOSH!! what do you guys do there for fun, as in is there somewhere do go?
is there alcohol ? (as if life will be nonexistence without)
Is there a town? a road?
Well here are a few answers in pictures. This is not what we typically do on a Saturday afternoon but we just decided to see what is out there. do something different.
posing on the bridge, me peeping
our seasonal river
You should see this river after it has really rained. it fills up COMPLETELY sometimes up to the level of the bridge
Mo, my poser friend 🙂
posing…
Star jump, look how little my feet get off the ground 🙁
the one street that’s Kakuma town
Daya or what some people call UN7 (UN3 is our flight) this is the bus that’s taken to Nairobi
our Mpesa joint and kiosk or Mbugua’s as its famously known
a kiosk and the shoe menders banda
Mo making the order- she is the regular at this joint
Ugali and Fry (beef) it was surprisingly TASTY
Our salt shaker
the drinking joint
our drinks 🙂
I think it is safe to say that we really enjoyed ourselves this afternoon. It was something different. We will definitely be going back soon.
Buttermilk
- Heavy cream (avoid ultra-pasteurized, should have a minimum of 35%-40% milk fat )
1. Fill a jar halfway with heavy cream. Then, screw the lid on firmly (a canning jar works well for this purpose).
2. Start shaking the jar back and forth. After several minutes, the cream will thicken and turn into whipped cream. Keep shaking until the whipped cream is replaced with a yellow glob (butter) and a separate liquid (buttermilk).
3. Pour the buttermilk out of the jar, and use it in any recipe that calls for buttermilk.
To Use the Butter: Knead it under cold water for a couple minutes to remove any remaining buttermilk (it will spoil very quickly, if you don’t). Then, salt (if desired), and store in the refrigerator until you’re ready to use it.
Pumpkin Puree
For the last 2 months I have been seeing a whole lot of recipes using pumpkins. Apparently in the west and more so America pumpkins are synonymous with Autumn/ Fall. So there all this interesting looking recipes using pumpkins; pumpkin pie, French toast, pancakes, frozen yogurt, cake pops etc. How excited they sounded BUT one problem. I’m Kenyan!!
You see in Kenya Pumpkins are what we feed babies and young children. For those who were fed that, like me as children. We have terrible memories, almost traumatic. Our mothers would force that eeky stuff down our throats and we would cry and cry. It tasted terrible. GOSH, and we wound wonder “why doesn’t mommy love me enough to give me Fanta instead of this shit” so 20 years later most of us still think of pumpkin the same way, it’s disgusting.
I wrote in a previous post about butternut, which is a type of pumpkin. I discovered butternut by chance and liked it so I just had to the pumpkin baked goods. So for that I needed puree. This is quite easy to make. HAPPY COOKING!!
I got about 800ml from a medium-large pumpkin
INGREDIENTS
- Pumpkin (as much as you need)
- Water
Method
- Wash the pumpkin well. Split it and chop it up into large chunks, scrap off the inside, save the seeds you can bake them with some seasoning and make a healthy snack. Put the chunks into a hot and boil for about 30 minutes or so or until soft.
2. Scrap of the flesh from the pumpkin put into a blender and blend till smooth. And it’s ready for some cooking
NB: you can also bake the pumpkin or cook it in the microwave
So over the next weeks il post recipes using this puree, be on the lookout for; Pumpkin pie, French toast, cake and pancakes. If I get more I’ll add on to the list
HAPPY COOKING!!!
