Mexican Bean Chilli and Some Big News
I’ve been a bad girl, I know. I have neglected you for about two months now. I’ve been barely there, barely showing you any attention, almost completely abandoning my responsibilities to you, your kitchens and your stomachs. I know it’s inexcusable I’m really sorry hope you did not feel like I did not love you coz you guys are my foodie world. I’ve been busy trying to move.
Well you see, I have been living in Kakuma for over 2 ½ years now. It has been such a great experience, so different from the city and so different from the rural areas we know off. Its smack in the middle of nowhere but I loved it and enjoyed it. It did get lonely sometimes and boring but I found solace in my cooking and sometimes gardening. I eventually started this blog in December 2011 after a year of contemplating the idea and it has brought me so much satisfaction. And all of you are such a blessing to my life because I never thought I would actually have an audience.
I’m being too mushy let me get on with the news. As of mid April 2013 Foodie in the desert is now being written from Nairobi. Yes I will keep the name Foodie in the DESERT because the desert not only symbolizes Kakuma but also the ability for one to cook great food with minimal resources. I hope you will still enjoy my posts, I will also do restaurant reviews now that I will be around and hopefully bring you more exciting and informative segments on places to get ingredients, cheapest places to buy stuff, reviews on chefs etc. This should be an exciting journey hope you will all still be around for support and do tell your friends.
Today’s recipe is an interesting one its chilli cooked with baked beans. It really yummy and the mixture of textures , I served it with chapo but think it could also be great with rice. HAPPY COOKING!!!
Ingredients
- 400g penne (you can use any type of pasta that you prefer)
- 90ml extra virgin olive oil
- 4 cloves of garlic crushed (use more or less depending on your taste)
- 2 chillies (preferably dried red)
- A small handful of dhania (coriander) roughly chopped.
- Handful of mushrooms, sliced
Instructions
Cook pasta in a large pan of salted boiling water (this should take about 10-12 minutes.
Meanwhile, heat the oil very gently in a frying pan.
Add the crushed garlic and whole dried chilli and stir until the garlic is aromatic, add the mushrooms.
When the garlic is just beginning to brown remove and discard the chilli.
Darin the pasta and place it in a bowl
Pour on the oil and garlic mixture, add the dhania and toss vigorously till it all mixes up.
Serve immediately
https://www.themothershipvillage.com/mexican-bean-chilli-and-some-big-news/
Viazi Karai (Panfried Potatoes)
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.
It’s a delicious snack or part of a main meal. Hope you will love it as much as I did. HAPPY COOKING!!
Ingredients
- 10 medium sized potatoes, cut into circular shapes
- 2 teaspoons garlic powder
- 2 cups all purpose flour
- 1 cup of water
- small bunch of dhania (Coriander)
- chillies (As desired)
- pinch of tumeric.
- salt and pepper to taste
- oil for frying.
Instructions
Put some water in a pot and add the garlic powder, boil potatoes till tender. Take care not to over cook.
Mix flour, dhania, chillies, turmeric, salt and pepper then add the water a little at a time to make a thick paste.
Dip potatoes in the batter and fry in hot oil till golden. Serve with Kachumbari or roast meat.
https://www.themothershipvillage.com/viazi-karai-panfried-potatoes/
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/
