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.

Ingredients

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

Method

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

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.

Ingredients

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

Preparation;

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 ;)

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.

Gurusa din

Ingredients:
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
2eggs(optional)
Half a litre of milk(optional)

Preparation

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.

YOU MAY SERVE IT WITH KOFTA STEW, MULA BAMIYA TUWAL AND SO MANY OTHER STEW YOU MAY PREPARE.

KOFTA BIRINJANI (Stuffed Birinjani Kofta( Beef or Mutton)

Ingredients
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).

Preparation:
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.
SERVE WARM WITH RICE, CHAPATI, KISSRA OR GURUSA

Mula Kofta

The koftas meatballs can be made with beef, lamb or chicken. It makes a great meal when served with rice or kissra or Gurusa....

Prep Time: 20 minutes
Ingredients:
1 kg beef mince
5 onions chopped very fine
2 tbsps garlic paste
1 tbsp ginger paste

3 tbsps tomato paste
1/2 cup coriander leaves chopped fine
Salt to taste
4 large tomatoes cubed
2 tsps coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1 bsp gaam masala
1 tsp chilli powder
3 tbsps vegetable/canola/sunflower cooking oil
2 tbsps garlic paste
1 tbsp ginger paste
Preparation:
Put the minced beef, 2 of the chopped onions, 2 tbsps garlic paste, 1 tbsp ginger paste, 2 tbsps garam masala, tomato paste and coriander leaves in a lage bowl and mix well.
Form the mixture into equal sized balls and keep on a plate.

Heat the oil in a pan and add the remaining onions. Fry till they are light brown then add the ginger and garlic pastes. Fry for a minute. Add all the spices - coriander, cumin, red chilli powder, garam masala, turmeric - and fry for 2-3 minutes.
Add the tomatoes and mix well. Fry the masala till the oil begins to separate from it.
Add 2 cups of warm water to the masala and season with salt to taste. Gently add the meatballs now. Do not stir for at least the next 5 minutes.
Stir gently so as not to break the meatballs.
Cook uncovered till the meatballs are done. The gravy can be as thick as you like so add or dry up the water as required.

Serve with Kissra, Luguma, Gurusa...Rice...etc.

Picture-Kofta cooking.....

BAMIA YEBIS MA LAM MA YEBIS

Ingredients:
600gms mutton or beef(Lam ma yebis) 1 tsp salt2 tbsp bamia yebis concentrated (okra powder)4 onions1/2 cup oil2 tomatoes1 tsp black pepper(pilipili manga ‘optional’)2 cloves crushed 1 bulb garlic crushed
Roast the meat(since no conducive environment is available to dry the meat)Then cut them into cubes. Chop onions and fry them in oil until golden. Add the mutton cubes.Stir fry. Blend tomatoes and add to onions and meat add salt.Stir it until mixture is thick and traces of oil is visible on medium heat. Add 2 cups water( I LITRE) Cover and simmer for 15 minutes. Add pepper, garlic and stir until boiling. Add bamia yebis, stir for 5 minutes.
Serve warm with KISSRA , LUGUMA or GURUSSA

Kissra

photo-kissra ma mula laam(Kissra with Beef Stew and potatoes)

Ingredients:
3cups maize flour
2cups wheat flour

At least a day or 6hours before, mix maize flour with water, adding water until thick paste and cover.
To have less sour kissra add more wheat- about 2:3ratio with maize flour. Stir in the mixture add warm water until it thins.
Heat the sasi Kissra(Flat surface frying pan-non stick) on moderately. Splatter some oil on it. Put a sizeable splodge of the mixture on the pan, Spread thinly and evenly with a small card like device(GEGERIBA)that can be obtained from margarine plastic container the size of an ATM card,or mobile top up card.Wait a short time until edges start to lift, Peal off and stack for later consumption.Repeat process until the mixture is fully utilised.
Making Kissra-photo. You may serve it with any stew of your choice,eg. KOFTA STEW, BAMIA TUWAL,MAFRUK and so on.

Photos below- making Kissra (Rusu Kissra fi bbe )

Chapati

note-chapati is inherited from the Idian cuisine,in Kenya, this is a must with all people.

Sift together in a bowl:
1 ½ cups whole wheat flour1 ½ cups white flour1 tsp salt
Cut in to make a crumbly mixture:
½ cup shortening
Add to make a dough (add the water gradually, you don’t want a soggy mess):
1 cup water

Allow dough to rest for 20 min, covered with plastic wrap. Then divide dough into 12 equal portions, and roll into snake coils.

Allow dough to rest covered for another 20 min. Roll snake coils out into flat rounds, be sure to use additional flour so dough does not stick to surface or rolling pin.

Heat a cast iron skillet till hot. Dry fry each chapati till cooked. You are looking for brown & black spots to appear, however you don't want to burn it not do you want to dry it out to a crisp. This should be a nice and pliable flat bread.
Brush each chapati with butter, place in a dish and cover with foil. Wrap dish with a clean dish towel to keep warm. Serve chapatis warm. In the event that you have left overs, you can store the chapatis in a plastic bag in the refrigerator. When you reheat them, you can either put the bag of chapatis in the microwave (with the bag open to vent), or you can heat them in your oven or toaster oven.

Cover with Kuta when serving,the Kuta- Food cover nomrmally keeps food warm.

Luguma and Sukuma Wiki -Kale with Beef

Ingredients
1 kg cubed beef 1 large red onion chopped 1/2 tsp fresh grated ginger 1 tsp fresh grated garlic 1 large chopped tomato 1 handful finely chopped coriander 1 tsp ground coriander 500 gm white corn meal 1 L boiling water 1 bunch chopped collard greens/sukuma wiki-Kale (shred leaves off stalks and discard stalks) or a vegetable of your choice 1/2 tsp each of cloves, cardamom, cumin, cinnamon and black pepper

Preparation

Cook the meat with the onions, garlic and ginger. Add the other ground spices. Add tomatoes to the sukuma wiki- kale and meat mixture. To the pot of boiling water, slowly add the corn meal. Stir vigorously. Keep stirring until the consistency is smooth and doughy. Serve hot, with the beef and vegetable mixture on the side.