Easy Fried Canned Tuna
There things in life you do not see yourself enjoying. For me canned tuna was one of those. I tasted it a long time ago and I really did not like it. I later resorted to taking the “flavoured” (for lack of a better word) one eg, mango salsa, thousand island, coronation etc. I stayed like this for years till some time in 2011 when I had dinner at my pal Liz’s house and she had made fried canned tuna with ugali that I really enjoyed. I remember thinking to myself that that was a new discovery but I did not think of it again till some time last year when I ate the same dish at my pal Mo’s house.
Now I’m not saying anything (-: but Mo’s tuna was delicious. She had put in some onions and tomatoes and fish masala. Then she served it with sukuma and ugali….. my GAWD that food was tasty and I just had to try it out myself. I remember I even borrowed her fish masala on that day I went to Kakuma town the next day and bought the tuna and that night I fell in love with the dish all over again.
To be honest my best is when I use Tropical Jaan chilli flakes tuna. Its amazing. HAPPY COOKING!!
Ingredients
- 1 canned tuna
- 1 medium onion (sliced)
- 1 large tomato or 2 small (chopped)
- 1 tablespoon crushed garlic
- 1 teaspoon chicken masala ( I use nature’s own)
- Small bunch of chopped dhania
- Salt, pepper and chilli to taste
Instructions
If your tuna is canned in oil open the can slightly and empty some of the oil into a pan and discard the rest. Use this oil to cook. Add in the onions and cook till translucent then add in the garlic till its aromatic.
Once the garlic is aromatic add in the tomatoes, fish masala, salt, pepper and chilli and cook till the tomatoes are soft then add in the Dhania cook for 2 mins then add in the tuna. Mix well and let to simmer for 3-4 minutes then serve with ugali.
HAPPY EATING!!
https://www.themothershipvillage.com/easy-fried-canned-tuna-2/
How To: Cook Rice in a Microwave
I usually make this on days when I have soo many dishes too cook, when all my stove tops are being used for other dishes. Or on days when I want to do other things and not necessarily watch my rice. All you need to do is put the rice in a microwave safe bowl, cover it with a lid that allows air to escape and that’s it. I was taught this by my cuz Cynthia one day when we were visiting her house. I bet she can not remember. But thanx girly. One of my readers, Wachu Wanjaria also suggested adding coconut oil or powder to make coconut rice. Have to try that next time.
Rinse the rice at least three times
Add the water ratio 2:1 water: rice
measure your water ration of water to rice is 2:1, then add all the seasonings and oil or butter
Recipe:
Recommended times: 1/2 cup rice, 9 minutes 3/4 cup rice, 12 minutes 1 cup rice, 16 minutes 1 1/4 cups rice, 20 minutes 1 1/2 cups rice, 23 minutes
Ingredients
- 1 cup of rice
- 2 cups water or stock
- salt
- butter, oil (optional)
- Coconut oil or powder (optional)
Instructions
Rinse your rice under cold water a few times. If you’re using brown rice you might want to soak it for at least 30 minutes to make it easier to cook.
Mix the water and the rice in a microwave safe container in the ratio of 2:1 water:rice (2 cups of water for every cup of rice).
*Another way to do this is to put your rice in the container then pour water in till it covers the rice by about an inch, you can measure by putting your clean finger in the pot so that the tip of your finger touches the top of the rice, the water should cover up till your first knuckle
Season the water. Add salt, pepper, olive/ vegetable oil, butter, aromat or any other seasoning you usually use then stir the rice. Cover your rice BUT DO NOT USE an air tight lid, set the lid on the container. If the lid has vents to let out steam open those. Alternatively cover with cling wrap twice then poke holes on it to let out steam. Put in the microwave and set the time. Once done let the rice sit for about 3-5 minutes so that it finishes cooking then fluff it. EASY
https://www.themothershipvillage.com/how-to-cook-rice-in-a-micowave/
Chicken Pilau
There meals that are so typically Kenyan. Meals that you will rarely miss at most gathering. You know those meals that ALL Kenyans think they can cook just by virtue of them being Kenyan. Sort of like the way you imagine all Italians should know how to make great pasta meals or pizza or that a Spaniard should have their paella skills locked down. Well pilau is one of those meals for Kenyans. Its always in every wedding or party but only thing is they do not really make pilau but some version of it where they put meat and some pilau masala and call it pilau, HAA!! What a shame.
Then there my relatives from central who made the term pilau Njeri famous. What we do is add everything we have then some pilau masala and call it Pilau. BIGGER HAAA!! I was never really in this league but in the league of those who just used pilau masala and came out with something sort of, kinda like pilau. That was until a few years ago when my gal Angie’s mum tried to teach me how to make it right. I never really got the measurements right but she did make a mean Pilau and she told me that she would sometimes add pilau masala for the color. Well the knowledge she passed on to me kinda faded away and I forgot all about cooking a good pilau till sometime last year when I discovered Fauzia and begun to try again.
I promise you this is the simplest pilau recipe you will ever come across. And it’s really tasty too each time I make it I have to stop myself from eating the whole sufuria.
Ingredients
- 1 chicken cut up into pieces
- 1 teaspoon ginger
- 1 tablespoon garlic
- 1 teaspoon salt
- 1 teaspoon black pepper powder
- 500 grams of rice
- 3 onions, chopped
- 3 potatoes, peeled and cut into 4 pieces each
- ½ teaspoon turmeric powder
- ½ teaspoon cumin/coriander powder
- ½ teaspoon freshly ground roasted cumin powder
- 3 tablespoon butter
- 5 tablespoon oil
- 1 tablespoon garlic paste (extra)
- a bunch of coriander,chopped
- 1 level tablespoon whole cumin
- ½ teaspoon whole pepper
- 2 sticks cinnamon
- 2 cloves
- 2 cardamom
Instructions
Soak the rice in 4 cups of water for at least 30 minutes
Put the chicken with 1 tablespoon of garlic,1 teaspoon ginger, black pepper and salt. Add the water. Simmer on low heat for 15 minutes ONLY. The chicken will cook later
Put a big pot on heat. Once it is hot add the oil and butter. Once butter is melted add the spices in the spices coloumn. Stir and once they begin to splutter add onions and cook till they are translucent then add in the potatoes, turmeric and cumin/coriander powder. Stir and fru for a few minutes then add in the remaining garlic and the chopped coriander.
Add in the boiled chicken stir well then add the stock ( the ratio of stock:rice is 1.25:1, 1 and ¼ cups of stock for every cup of rice) and some salt. Let it simmer then taste for salt. It should be “too” salty for your liking so that it’s just right when the rice is cooked.
Drain rice and add to the pot, stir well then sprinkle with some coriander on top. Let it cook for about 2-3 minutes then reduce the heat to medium and cover with a lid. Once the water has reduced reduce the heat to very low. Let this cook for about ten minutes then switch off the heat.
Fluff rice with a fork and leave the lid on for about 3 minutes.
HAPPY EATING!!
https://www.themothershipvillage.com/chicken-pilau/
