Sunday, February 28, 2010

Frindaa – Cannellini beans white sauce

Mula Frindaa is Cannellini beans white sauce. Cannellini beans should be soaked before cooking, both to speed cooking time and to reduce any gas-causing tendencies. There are two ways to soak dried beans: Overnight soak: Rinse the beans, then cover with an inch of cold water and let soak at room temperature for at least four hours or overnight. Drain and rinse the beans before cooking them. Quick-soak method: Rinse the beans, then put in a saucepan/pot/pressure cooker, cover with an inch of water, and bring to a boil. Boil for a few minutes and then let them soak for an hour off the heat, drain, and then add fresh water and continue cooking. Soaked cannellini will cook in 60 to 90 minutes.
To make mula firinda,you will need:
4 tablespoons extra-virgin olive oil OR your usual cooking oil
2 whole garlic heads
Canellini beans
1/4 teaspoon salt
1/4 cup fresh flat-leaf parsley leaves for garnish

1/4 Onions preferably minced in small pieces.

1. After boiling the beans, peel off the beans coat.

2. In a food processor, combine the beans, onions, garlic, remaining 3 tablespoons oil, and process until smooth. Without a food processor, you could have the peeled beans boil till marshy like, and mash with help of a wooden cooking spoon, like the olden days to make a very smooth paste.
3. Add the salt and white pepper (whatever seasoning you use)
4. To serve, transfer to a bowl, garnish with the parsley leaves, and serve with Gurusa or Kissra.

Thursday, September 11, 2008

Mandazi ta Nazi

Mandazi is common in all households in Kenya-Eastafrica. Usually eaten with Chai. It is not a typical Nubian snack but,In the Nubian home, it is common to find Mandazi especially for breakfast or when having visitors over with tea.Mandazi can be made with or without coconut and also you can add spices.


2 1/2 cups plain flour

3 tablespoons sugar

1 teaspoon yeast

1 tablespoon freshly grated or dried coconut

1/2 cup coconut milk

1/2 teaspoon roughly ground cardomom

warm water to bind

Oil to deep fry


1. Mix all the dry ingredients, add the coconut milk and mix, add warm water for form a soft dough (not sticky). Knead thoroughly.

2. Place the dough in an oil polythene bag and put in a warm place (airing cupboard) for 2-3 hours; until it has doubled in size.

3. Knead the dough and divide into 6 - 7 portions

4. Roll a roti like circle and cut into four parts5, Fry in hot oil, two to three at a time, holding them under the oil on the first side until they puff. Turn over until brown on both sides

Monday, September 8, 2008

Mbaazi ta Nazi

Mbaazi wa Nazi -Pigeon Peas with Coconut are the Swahili way to prepare this popular tropical pulse.It is not a Nubian dish, but is prepared in nubian homes. Try with Gurusa din,its absolutely heavenly or even Mandazi ta nazi.

Can also be eaten with Gurusa, Kirssa,rice or chapaati.


1 cup dried pegeon peas; soaked over night, and boiled (in the pressure cooker)1 400gm can of coconut milk1 medium onion or 2 small; finely chopped2 clove garlic; minced1 inch ginger; grated3 chillies; minced1/4 tspn tumeric powder1/2 cup coriander; chopped fine1 tbspn vegetable oil salt to taste


1. Fry the onion in medium hot oil, when golden brown, add the boiled pigeon peas and the coconut milk.

2. Then add the garlic, ginger chillies and tumeric and salt.

Photo-mabaazi eaten with mandazi ta nazi,try ;)

Sunday, September 7, 2008

Tambi ta nazi(Vermicelli with coconut )

This sweet dish is served as dessert mostly during Ramadan. You can have it without the nuts if you dont wish to.Its not a typical Nubian dish, but you will find it served after the main futari meal in Kenya.
Ingredients :
4 tbl ghee
2 tsp cashew nuts
2 tsp raisins
150 gm vermicelli roughly broken
300 ml milk
150 ml evapourated milk or coconut
5 tbl sugar

Method :
· Heat the ghee or normal frying oil and fry the cashew nuts and raisins until golden.
· Add the vermicelli and fry until golden taking care not to brown.

· Add all the milk and bring to the boil scraping down the sides of the pan and stirring all the while Simmer until the vermicelli is soft then add the sugar.
· Stir well and remove.
· Can be made richer with the addition of ghee and nuts.

Tuesday, September 2, 2008

Gurusa din

1 cup maize flour (degi lesheri)3 cups wheat flour(degi Ngano)
Yeast a quarter of a spoon or less
I tablespoon Baking powder
I cup Sugar
I teaspoon Cardamons powder
Half a litre of milk(optional)


At least an hour before, sieve maize flour and wheat flour in a mixing bowl, add baking powder, sprinkle the yeast, cardamons and sugar using a wooden spoon, mix them together then add milk and eggs mix well add little warm water, to attain a thin paste, Blend the mixture into a smooth paste.

Put a drip of oil on SASI GURUSA (flat surface for frying, i.e. frying pan) Using a scooped serving spoon or a small cup (KASI LAGIN) put small blob of mixture in the middle of the pan. spread it outward until fully stretched. Then cover it. Wait a short time until edges start to lift. Peal off and stack for later consumption. Repeat process until the paste is fully utilised.


KOFTA BIRINJANI (Stuffed Birinjani Kofta( Beef or Mutton)

Ikg. minced meat(small mince) One and half tsp. salt half tsp. black pepperTwo tsp. garlic powder (or 2, bulb mashed). salad oil one teaspoon Turmeric(optional) three teaspoon mixed masala(optional) brunch of dhania 5 medium size tomatoes two tablespoon tomato paste 4 medium size dry onion 1 tsp. cinnamon (powder)1 cup cooked rice one kilo eggplants –small size(not very small).

Using a pestle and mortar (Fundu) Pound the mince meat further to soften it and clear all traces of fibres. Mix black pepper ,garlic, mixed masala,nicely cut dhania and salt in a mixing bowl. Using a wooden spoon mix it well. Add the pounded mince meat knead it together until well blended. Pound it once more to make it smooth and fibre free. Round the meat into small balls ,
Clean the eggplants then cut by removing the tops, scoop out interiors and proceed in the same manner
Roll the meat balls on the rice fill it into the eggplant until all is done
Pour one and half litre of oil in a deep frying pan(Karai mkati), Heat the pan on moderate heat, then sauté the eggplants carefully in the oil until it is well cooked. You will see the meat on the edge of the eggplant changing to golden brown colour.
Remove the eggplant from the oil and place in a heavy saucepan.
Chop onions and fry them in oil until golden. Remove from heat. Blend tomatoes and onions put it back in the pan add little salt cinnamon, turmeric little garlic,tomato paste. Add one glass of water, to allow the mixture to cook. Constant stir it until mixture is thick and traces of oil is visible. Add another glass of water stir it.Pour the mixture into the stuffed eggplants on very low heat, simmer for approximately 10-15minutes.