How to Cook Smokies: 5 Different Ways to
This post is a little exploration of the various ways you can handle your smokies. Spoiler: there’s no wrong way to do it. Ever wondered if there’s a "correct" way…
This post is a little exploration of the various ways you can handle your smokies. Spoiler: there’s no wrong way to do it. Ever wondered if there’s a "correct" way…
You probably have watched 100s of videos to make better chapatis, nailed every step (or so you thought), only to find your chapatis turning dry after just a couple of…
Most people make brown chapatis, sure, but they’re often a mix of brown and white flour, usually in a 1:1 ratio. But what if you want to go all-in with…
Pilau is essentially a flavorful rice dish where the rice and meat are cooked together with spices until everything is perfectly done. Since rice cooks faster than meat, you start…
Maraq and Sabaayad are an iconic Somali duo that pairs together perfectly. The rich, savory stew with its starchy potatoes complements the flaky, golden flatbread in a way that just…
Suqaar is basically a meat stew that's simmered down until it's almost dry—because who doesn’t love their flavors concentrated to the point of no return? Now, malawax, which sounds fancy…
Ugali beef, or as we generally call it, "ugali nyama" when any meat will do, is a legendary duo. The magic happens when that soup is thick—seriously, it's greatness on…
Every region has its own version of flatbread, each with its unique twist. In East Africa, it's known as chapati, while in India, it's called roti. In Somalia, you'll find…
Pishori is a medium to short-grained rice with a characteristic strong smell, extremely aromatic when cooked, and a slightly chewy taste (that is pleasant). It is grown in the region…
Rice ndengu is a dish combination of green grams(mung beans) locally known as ndengu in Kenya, with steamed white rice. Ndengu goes best with rice, the other next thing I…