Ugali fries? Yes, you read that right. This new take on Kenya’s staple dish that no one is talking about. Crispy on the outside, soft on the inside—are they worth their existence? Let’s find out The world is a nightmare I cannot wake up from, and I’m mad at the world. Ugali what? Ugali fries?…
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 to cook smokies? Yeah, me too. You see them cooked in all sorts of ways, and it’s only natural to question what the deal is,…
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 hours. They were soft right off the pan, so what went wrong? “As someone who has conquered the art of soft chapati-making”, let me assure…
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 just brown flour? That’s exactly what this post and recipe are about! The reason people blend brown and white flour is to get softer chapatis.…
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 by cooking the meat with spices. Once the meat is almost done or halfway there, you add the rice, pour in more water, and let…
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 makes sense; it is perfect for soaking up all that flavorful broth. Maraq is a hearty Somali meat stew that you can whip up with…
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 but is just a Somali crepe pancake, ( pronounced as malawah)is the perfect partner in crime here. Malawax is flavored with cardamom, and when you…
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 a plate. Now, this recipe doesn’t mess around with a laundry list of ingredients. I get it; nobody wants to raid a spice market just…
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 it as sabaayad or kimis. Although these flatbreads share a common concept, the preparation methods vary significantly, leading to distinct flavors and textures. Take Kenyan…
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 of Mwea in Central parts of Kenya. The pishori variety is native to Kenya and Tanzania so it doesn’t have an English name Mwea pishori…