Weekend leftovers

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Have you ever been at a point where the only thing you can do is to pray and be of good cheer. Literally. I mean there is nothing more that can be done in this Corona season because jobs = onge, money = onge, friends (or so I thought) = onge. But God, ever present.

My friends, open your phone book and take count of all your contacts therein. Just know one thing, know Jesus because 95% of those contacts are only there because they will benefit from you in one way or the other. One way is that you are supporting their lifestyle, or the other is that you are transacting business with them.

Onge means no, none, zilch, zero kaputt. Yeap 😦

So, where was I? Yes, broke, bursted but hidden in Christ.

In the midst of all these, a healthy 4 month old appeared miraculously. This means throw out all your plans for watching your weight. Now we watch our diet because one of the perks of exclusive breastfeeding is a healthy mix of healthy oils alongside everything else that should now be in my diet. Rather the household’s diet.

I raided my kitchen to see what can be of good cheer to my infant i.e. food for my tummy. Today’s case is different because I don’t have any patience for planning a proper meal despite steaming some okras and French beans last night. In hindsight, I would chopped some onion rings, crushed some garlic & ginger plus julienned down some peppers and carrots with the (already) steamed french beans in a quick fry then combined that with leftover rice. Down that with black ndufia tea, I mean black sugarless tea, then the meals become lighter after that till end of day.

Her sleep routine is such that by 9pm, she has a total knock out till when I ‘dream feed’ her at 1am then she wakes up anytime after 6am. Well last night she decides, as the boss she is, to keep me up till 3am. No, it wasn’t a case of colic but a serous smiling & playing game. I was at the of my wits by 3am, I made sure her ‘tank’ was full, left on some gospel songs to play on my phone & I asked God to watch over her. In short, I slept and left her playing by herself.

Imagine, she still woke me up at 6am.

I wake up, hungry, tired & confused but it’s alright just never use the term slept like a baby with me unless this is exactly what you mean. I try to keep to the daily routine but my body is not corporating. I mean after we have both showered, all I want is something that will go down….. I want it fast & I want it quickly.

Shot from my phone. Huawei something something

So, I opened my fridge to find that the house manager had stocked up bread from the kitchen’s petty cash and some pork brawn whose chill by date is a month overdue. As long as it smells fresh, it is edible. The avocado was an afterthought since I have 3 avocadoes that ripened at the same time. I took the smallest.

You need;

3 slices of Bread Butter Brawn or any sandwich meat Small avocado Pepper or chilli flakes (optional)

  • Apply butter on your bread. In my case, I used a cheese knife because the butter was cold.
  • Slice your avocado and layer it on the butter.
  • Take a slice of brawn and lay it on top of the avocado.
  • Sprinkle some chilli flakes/black pepper/coriander (dhania) on top.
  • Cover with a second slice of bread and repeat the 4 steps above and cover with another slice of bread.
  • I cut my leftover sandwich bread diagonally for a cross section view of the layers.

Loved it because I downed 6 slices in less than 5 minutes. Then she woke up again when I was about to take my second mug of ndufia. If you are a nursing mother and are judging yourself harshly about your diet, or weight in that case, don’t. Let your little one grow with your healthy mindset and healthy diet, we will think about losing weight after successful weaning. Again don’t lose the weight too fast because breastfeeding is a journey, not an event.

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Egg Sandwich

This is a simple fun recipe to do with the kids courtesy of Supa Loaf. I came across this recipe as a sponsored ad on Facebook.

If you don’t like eggs, please check out their other recipes & try out what works for you best.


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Kitchen Hacks

With the prices of food going up every other day and a limited or no budget to survive on, here are a few tips and tricks to help you through these times from my previous posts as well as others that I have quickly noted down for y

Home made ginger & garlic paste

For the above, you need

  • 1kg garlic
  • 1/2kg ginger
  • 500ml oilive/coconut/canola oil

Peel the ginger and garlic.

Pour half of the olive oil into the blender and start the mortar.

From the lid-hole at the top of your blender jug, add the ginger and garlic alternately.

Add the remainder of the oil as the consistency thickens or if your blender is making funny noises.

Store in an airtight container and place in the fridge.

This will last you more than 2 months.

Storage of tomatoes

With the onset of rains, the price of tomatoes in Kongowea plummets . Take advantage of this market behaviour.

If you have a chest freezer or space in your freezer & are assured that KPLC won’t mess you up or have a power backup for your electronics, then this will definitely work for you.

Purchase as many tomatoes as you can.

Wash them thoroughly with soap and water or vegetable cleaner and dry them.

Cut off the eye/stem of the tomato and cut into large chunks.

Blend into a fine paste and pour into the ice cube tray.

Let the tomato freeze into cubes and then remove them from the ice tray and fill them into a ziplock bag and return it to the freezer for storage.

Cook with one to two cubes at a time or depending on your recipe.

The same applies to lemons if you have many. Squeeze the juice using a juicer/hand and freeze into cubes then place them in zip lock bags in the freezer.

If you do not have ziplock bags, you can use plastic containers.

Nb. Shoprite was stocking ziplock bags earlier in the year. I have not been to the store since end February.


Dough of whatever kind; chapati, naan, bread, mahamri, pizza etc can be stored in the deep freeze for upto 90 days. All you need to do is to prepare the dough as you normally do. Let it rise the first time to be sure that the yeast has worked through it. Beat/knead it down to remove all air and then tightly wrap it in cling film and into a ziplock bag. Remember to name and date the dough so that you know what it is for and when to remove it from the freezer.

Voila!!! No stress.

You can use this sauce to serve your samosas, kachiri, viazi karai etc as a treat on those days where you feel generous. The beauty is that the sauce remains very stable i.e. will not go bad for over a month if stored in the fridge.


If you are able to get a lot of coconuts, then this may work for you.

Break all the coconuts and store the flesh in a container or a ziplock bag and store in the freezer.

In case of need, remove the amount required, thaw and blend in some warm water and continue to use as you normally would.

Homemade Pineapple jam
Homemade Apple Jam

I will be updating more tips and tricks on this post as I remember them having used them in my kitchen. Feel free to add a few more in the comment section below.

Let’s help each other out at this time of need.

Nyama Nyama Nyama!

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Here was my scenario;

I opened the fridge and saw the following, half kilo meat, fruits, yogurt, leftover kunde, homemade coconut milk, half a packet of milk, lime and lemons. What meal am I supposed to make out of it?

I closed the fridge and sat back at the sofa and watched Mark Wiens latest Youtube episode and voila!


  1. Half a kilo of meat
  2. Ginger & garlic paste – 1 tablespoon
  3. Black pepper – half a teaspoon
  4. Chilli paste – half a teaspoon
  5. Juice from 3  limes
  6. Coconut oil, 1 tablespoon
  7. Vinegar, 1 tablespoon
  8. 250 ml mala
  9. Tomato paste, 1 tablespoon
  10. Salt to taste
  11. Paprika, a dash
  12. Tumeric, a dash
  13. A lot of onions – I used 4 large ones
  14. A pinch of cumin seeds
  15. A stick of cinnamon


  • Wash the meat and dry it completely
  • Using only half of the mala, mix everything except onions, tomato paste, cumin, and cinnamon stick in a bowl.
  • Let it sit overnight or at least 4 hours because this is red meat.
  • Heat up your cooking pan and add cooking oil
  • As the oil heats up, chop up your onions. Add the cumin seeds and cinnamon sticks and let them sizzle a bit but not burn.
  • Add your onions with salt and let it fry till golden brown.
  • Add your marinated meat plus marinade, mix well, cover and let the marinade/juices cook down or until it starts to stick to the sides and the bottom.
  • Reduce the heat, add the tomato paste and the remainder of the mala.
  • Mix well and cover, let it continue simmering until the oil separates at the top of the sauce.
  • Served with Ugali and kunde.



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Hot and tasty

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Home Alone 2

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I woke up at 6am today to pee.

As I lumped back to bed, I remembered that today is the last day of the year so I opened up my WhatsApp and forwarded an invite to tonight's crossover service to my estate's WhatsApp group and reminded another church group to share the e-flier then I drifted back to sleep......sweet sleep. I don't remember after how long but my trolley pusher called me to say good morning and check up on me. I was more than half asleep and I don't remember much of what I said in the phone call. I just remember after I asked how the kids are doing is when I smelt pancakes. Yes, I could smell pancakes yet I am home alone.

After the call ended, my sleep vanished so did the smell of the pancake but the taste was now at the back of my tongue. Fully alert and an actively blank mind, I searched for a positive thought to start my day with but came up with nothing. So, I turned to Facebook to watch a few clips and then finally, my thought came and I wrote it down in my notebook.

Still, the pancake taste could not leave my mouth.

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Fluffy pancake

The advantage of being home alone is that the earliest I wake up is 10am but at 7.30am, I have nothing to fill up two and a half hours with. I logged into Youtube and looked for pancake recipes. Of course, I know how to make pancakes but I wanted the fluffy type like this one.

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After watching several clips,  I narrowed down on a recipe and tweaked to get the taste that was still lingering in my mouth. I looked at the wall clock, it was barely 8am and I questioned whether I should shower first or cook first before heading to the kitchen. Well, if you struggle with appetite and are under medical review, the latter wins. I made a beeline to the kitchen, pulled out all my ingredients and got to work.

My portion struggle continued since the recipes that I watched serve 3 to 4 people. I am at home alone. I have attempted to narrow down the measurements so that I don't have to store the excess in the fridge. Rather, I have never had leftover pancakes. This will not be the first time. So, here is something that you can make for your family and friends tomorrow as you celebrate New Year's Day.

Here is my tweaked pancake recipe;

  • 1 cup baking flour
  • 4 tablespoons sugar
  • A pinch of salt
  • 1 heaped teaspoon of baking soda
  • Unsalted butter, 1 tablespoon, melted & cooled
  • Milk to measure
  • 2 eggs
  • Half a teaspoon vanilla essence

Mix the wet ingredients, butter, eggs & vanilla essence, excluding the milk for now.

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In a bowl, sieve the dry ingredients; flour, salt & baking powder. Add the sugar after sieving.

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Make a well in the bowl and pour in the wet ingredients minus milk and mix well. Add milk to adjust to a gravy-like consistency.

Mix thoroughly and ensure that there are no lumps.

Heat up your pan on medium heat and apply a tablespoon of oil.

Using a soup serving spoon, pour the batter onto the heated pan.

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Soup serving spoon, what's the correct name?

Pour the pancake batter from one point and allow the batter to spread itself.

Do not attempt to flip over the pancake until bubbles have formed all over the surface.

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Flip and give it 1 to 2 minutes before moving the pancake to the plate.

Repeat till when the batter is finished.

The recipe makes a total of 5 pancakes.

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Serve with honey, syrup or butter to your taste.

Too much for one person but hey, mom-cation rules.


As I am watching my sugar intake, I dusted mine with icing sugar and served it with lemon tea.

After finishing with the 5th pancake, my ingenious mind tells me, My dear, rush and take a quick shower so that you have your breakfast while clean and fresh.

My body obeyed & you would have thought I was a kid who had been promised candy for spreading their bed just because I did not want the pancakes to get cold.

No regrets.

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Fluffy pancakes

To satisfy your curiosity, no, I did not manage to eat all the pancakes. As to how many I ate, let's leave that for another day.

Happy New Year. See you in 2020.

Purple Circle New Year Fireworks Laptop Sticker


Fluffy Pancake recipe card download.

Home Alone

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One of the downsides of being used to cooking for at least 5 people over the last 7 years is that when you are home alone and hungry, you do not remember how to divide food into small cookable portions for at least 2 people. 2 people because you just might have a visitor. It is good to be prepared as my mum always says.

Today is one of those days. Sigh!

I have been undecided on how to prepare chicken wings that I have been craving for the last few days. Kenchic has a 500gm 8 piece chicken wing pack that I bought recently. Now here is the challenge, I do not seem to have an appetite of late. If I do breakfast, I will do fruits and simple snacks for the rest of the day. So, how am I to devour 8 pieces when 3 pieces feel like a mountain of ugali? I mean, the 2 piecer plus fries from Chicken Inn takes me 2 days to finish. But if I don't balance my meals in my diet, then the supplements from my doctor will not work out & it will mean another expensive medical review.

Well, thanks to the lack of appetite, I have plenty of leftovers that will make my doctor very happy. Here's my home alone version of hot & spicy wings with eggplant and potato wedges.

For the potato wedges

  1. 5 medium-sized potatoes
  2. A dash of paprika
  3. A dash of black pepper
  4. Salt to taste
  5. 3 tablespoons of coconut oil (Kentaste)
  • Wash your potatoes with the skin on and thoroughly remove all mud, dirt and/or blemishes.
  • In a steamer, steam the whole potatoes for 20 minutes just to allow them to cook partially.
  • If you do not have a steamer, boil the potatoes in salted water for 15 minutes thereabout.
  • On a cutting board, divide the partially cooked potatoes into quarters/wedges.

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  • Heat oil on a wide pan till smoking as you spread the paprika and black pepper onto the wedges.
  • Add the wedges onto the pan and arrange them such that they are able to cook on one side till slightly browned before turning them over to the other side.

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  • Add/sprinkle salt to taste & place on a kitchen towel to drain excess oil.

For the eggplant, here is the recipe.

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Leftover eggplant

Home Alone Spicy Chicken Wings

  1. 8 pieces, chicken wings
  2. Half a teaspoon of chilli. Or hot chilli flakes
  3. Half a teaspoon of black pepper
  4. 1 tablespoon ginger & garlic paste
  5. A quarter cup of soy sauce
  6. 3 medium-sized onions, chopped
  7. Salt to taste
  8. 5 tablespoons of coconut oil (Kentaste)
  • In a bowl, mix the chilli, black pepper, ginger & garlic and soy sauce.

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  • Wash the chicken thoroughly and dry in a kitchen towel before adding onto the marinade. Let it marinate for at least 3 hours.
  • Steam the chicken till partially cooked in about 20 minutes. How to know, pierce any bone joint with a toothpick and light pink fluid should come out instead of red (blood).

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I steamed both the wings and potatoes at one go. Patience = nil.

  • Once done, add the chicken wings onto a wide pan & fry the onions until translucent/soft (not browned) before adding the partially cooked chicken wings.

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Add your chicken at this point.

  • Again, do not keep turning the chicken wings. Place them in the pan nicely and turn after every 5 minutes till each side is browned. Watch out that the onions do not burn by adjusting the heat accordingly.
  • If there is any marinade left in your bowl, add onto the pan and allow it to cook down with the wings.



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Update: I cleared my plate. However, I am about to experience a food coma.

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For the steamer, I got it from Kaluworks sometime back. Not sure if they are still being produced. Comes in handy for a variety of foods such as nduma (arrow roots), sweet potatoes, green maize, peas, steamed veggies etc.


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Mango jam

I used to hear my elder sister blabber about how easy it is to make jam. Then when I recounted the many failed attempts I had experienced, I would just smile at her and change the topic.

I had tried plum jam so many times till I gave up. Plums in Kenya are rare, seasonal and not cheap. The last time, my sister and I had this conversation, she made mango jam for my mother. I was jealous and I wanted the same jam.

I live along the coastal strip where mangoes are plenty.


3 large, firm and ripe apple mangoes.

4 tablespoons sugar

1.5 tablespoons pectin/lemon juice and rind of a whole lemon.

Peel and slice your mangoes.

Blend to a smooth paste.

Place in a saucepan on medium-high heat for 20 minutes. Stir intermittently so that it does not stick at the bottom of the pan.

Add pectin or lemon rind and juice. Reduce heat to low heat and let it continue stirring once intermittently for the next 40 minutes.

While this is going on, place a small saucer in the freezer. No, we are not practicing witchcraft. Wait for the end.

The mango jam will reduce in quantity to at least half, the consistency will change to a paste and the color will darken a little.


At the end of 40 mins, remove your frozen plate from the freezer, then take a bit of the mango jam from the pan and run it on the plate. If it runs following the cooking stick, the jam is not ready. It should be as per the photo.

If not ready, return the plate to the freezer, continue stirring on low heat for another 10 or so minutes and repeat the cold plate test.

Once ready, turn off the heat and place the saucepan in an airy place to cool down.

Clean and sanitize your jar before placing your jam in the jar.


The lemon has a shorter life span compared to the pectin, therefore, use your jam quickly in that case.


How to sanitize your jam jar

  1. Wash the jar thoroughly with cold water and soap under a running tap. Meanwhile, heat some water.
  2. If the jar is made of glass, immerse the jar into the hot water and ensure both inside and out of the jar is filled with the hot water.
  3. Drain the hot water and dry with a lint-free kitchen towel and let it cool down for a few minutes before placing your cooled jam into it.
  4. If using a plastic jar, repeat the same process with lukewarm water.

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I don't really have much of a story to give today because I almost dropped my laptop while preparing this post. it is an old battered laptop and has been a blessing. It hangs at the most inappropriate of times and other times it completely refuses to switch on. When you are about to sleep, it suddenly cranks to life. I end up losing my sleep because if I don't maximize that opportunity, I am not sure when else my precious laptop will crank to life again.

Truth be told. The laptop is not really mine. The long and short of it is that my trolley pusher used to use it for his studies and after graduation, I took over. Including the laptop.

So here I am.

I have debated whether I should save for another laptop or replace the battery and expand memory space with the hope that it will serve me longer. I am still at that point.


  • 3 cups of flour
  • 1 tablespoon instant yeast
  • 1 tablespoon margarine/butter/ghee
  • 7 tablespoons sugar
  • 2 tablespoons cardamom
  • 1.5 cups coconut milk
  • (Olive/coconut oil)
  • Oil for deep frying
  • Icing sugar optional


Sift flour into a bowl

Add yeast, sugar, cardamom, and butter. Mix completely.

Add the coconut milk little by little as you mix the flour into the dough to a soft stretchy consistency. Knead the dough for 10 minutes after achieving the texture similar to that of chapati or bread.

Place the dough in the bowl. Spread a tablespoon of olive oil or coconut oil around the dough and cover the bowl with a damp towel.

Place the covered bowl in a warm place for an hour to allow the yeast to work through the dough.

After an hour, the dough should have doubled in size at the very least.

(insert photo)

After an hour, uncover the bowl and knead the dough again for 5 - 10 mins.

Divide the dough into 7 - 8 equal balls and place them on a surface dusted lightly with flour. Let the balls rest for 20-30 mins.

Heat your deep-frying oil on medium heat.

Using a rolling pin, roll out the balls to a thick circle and cut into four quarters as the oil heats up.

The deep-frying oil should be ready after 20 minutes. Place a wooden toothpick, skewer or cooking stick in the oil, if bubbles come up at the tip, then the oil is ready.

Place in the pieces of the dough into the heated oil. Do not flood the oil because it will lower the temperature of the oil significantly and ultimately cause the mahamri to not rise properly.

Once the mahamri rises while in the heated oil, flip it over so that the skin does not open up. Flip both sides to gain the desired color before removing it and placing it on a kitchen towel.

Repeat this process for all the remaining pieces.

If you are not serving it immediately, dust a thick layer of icing sugar on both sides of each mahamri while still warm and cover. The icing sugar gets absorbed into the skin of the mahamri adding the more sweetness at the end of it all.

Serve with tea and mbaazi.

(insert image)


I used homemade coconut milk. Steps are as follows;

  1. Crack open your coconut and drain the fluid. Drink it if you fancy.
  2. Place your traditional strainer in the warm water to soften it. The image is at the bottom. If you know the Swahili name, please place it in the comment section.
  3. Extract the flesh using a knife, scrapper or mbuzi. If using a mbuzi, jump to number 5.
  4. If you used a knife or scrapper, you have chunky pieces. Then, put the pieces in a blender with half a cup of warm water and blend. Add water to adjust consistency so that all pieces get blended.
  5.  Place the grated/blended coconut flesh into the traditional strainer. If you don't have that, cheesecloth or a sieve with very small gaps be used.
  6. Place the traditional strainer stuffed with blended coconut flesh into a bowl and pour 2 cups of hot water and let it sit for 2 - 5 minutes.
  7. Add half a cup of cold water and wring it to the point of torture.
  8. Pour the thick coconut milk into a separate bowl and repeat the process one more time with less hot water.
  9. If using a sieve, place the coconut flesh on the sieve and place it on on a wide bowl where the bottom of the sieve can lie low in it. Follow step 6 then press with a wooden cooking stick or fork instead of wringing.
  10. Run the coconut milk through a sieve to remove any coconut skin or shell that may have passed through to this stage. Collect it in a bottle or jug.
  11. Use it for cooking in place of water or cooking cream.


Flat Tummy Water

I have been there and done that. Got the T-shirt but never a flat tummy 😦

I mean, it is every lady’s desire. Some flaunt it naturally. some, like I, have to sweat it out. Well, for others, blame their genetic makeup.

Giving credit where it is due, i love the infused water on a hot day coz it cleanses my pallet and leaves me refreshed. Much nore than plain water.

So, this is what happened.

I accidentally fell on a deal at Naivas. We were in Nairobi and happened to pass by Naivas while window shopping at a new mall with my trolley pusher. At the corner of my eye, i could swear i saw a deal. I hunt for savings and deals since a budget no longer makes sense. The cost of things keeps on flying off the roof. So, what does a girl gotta do?

  • Make a list of requirements for the month.
  • Window shopping, both online and offline. In the process, i have discovered that Indian grocery shops will make you dine like a King on a pauper’s earnings.
  • Shop for what is needed at the moment and not what is required.
  • Brand loyalty. Throw that out the window coz now we are in the process of learning how to make our own soap, detergent, bleach and God knows what else.
  • Everything else that cannot be purchased at that moment, keep an eye out for deals in the supermaket, Jumia, Indian shops, wholesales etc. Just be hungry for a deal. Even animal protein aka beef, chicken, pork, goat etc, go to the slaughterhouse or buy from one who rears.

CBK is looking forward to September 30th 2019. Majority of Kenyans are looking forward for some change in the pocket to go to Java for a cup of hot ginger and samosa without feeling guilty about it.

And that ladies and gentlemen, is how some of us are naturally flaunting flat tummies. No genetics or sweat involved. All thanks to the Government of the day.


  • 1kg fresh cucumber
  • 1 medium size lemon (imported preferably)
  • 1 bunch of fresh mint.

  1. Wash with (veggie) soap thoroughly.
  2. Dice into a good size that can fit into the feeder of your juicer.
  3. Let’s make some juice.

Take the juice first thing in the morning and last thing before you sleep.

I used double the amount of ingredients, because all my housemates are now addicted to my green juice.
Benefits i derive from this juice

  1. Regular bowel movements i.e at least twice a day. Make google your friend
  2. My tummy feels lighter. Not yet smaller.
  3. More energetic.

In the absence of a juicer, blend thoroughly and run through a muslin cloth or a very fine sieve.

Back to my story, got the juicer from Naivas Nyali when i got back home for 3,400/-. It is simple and basic and gets the job done.

Take advantage of the sales competition between Tuskys and Naivas. On the brighter side, you get to walk more while hunting for deals which is healthier for you and your medical bills.

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Here is a short story of one of my favourite foods.

Ma: Kids, today I’m making matumbo (tripe). Who wants?

Child 1. let’s call her HER ROYAL HIGHNESS or HRH in short.

Child 2. Let’s call him MY HEARTBEAT.

The story continues…..

HRH: Nope. I hate matumbo.

MY HEARTBEAT : the distasteful look in his eyes tells it all

Ma: a happy dance in my ♥

The end 😘


Half a kilo of matumbo

4 onions

2 large tomatoes

1 tablespoon tomato paste

Ginger and garlic paste

1 tspn curry powder

1 tspn turmeric powder

1 tspn chilli flakes

Salt to taste. I used rock salt.

1 Green bell pepper

A pinch of cumin seeds.

Juice of 1 medium sized lemon or lime

  1. Wash tripe thoroughly under running water for 5 to 10 minutes.
  2. Cut to size and bring to boil for an hour or until tender. If using a jiko, it will take probably 30-45 minutes. I boiled mine 2 days earlier and placed in the fridge.
  3. Chop up your onions, tomatoes and bell pepper, prepare the ginger & garlic paste and squeeze juice from the lime/lemon and set aside.
  4. Once the tripe is boiled to tender, remove from heat and place it aside. Check for tenderness by piercing a fork or a skewer through a piece. If it can’t go through midway, it is not ready.😒
  5. In your cooking pan, heat oil on high heat.
  6. Add your cumin. Add onions after the cumin have started to change color or are popping in the oil.
  7. Fry onions and caramelise them before adding ginger & garlic paste, bell peppers, chilli flakes, tomato aste, curry powder and turmeric powder.
  8. Fry and allow the flavors to combine.
  9. Add your tripe and mix well.
  10. Let it fry for 5 – 7 minutes.
  11. Add tomatoes, mix it well and reduce heat to medium. Cover and let the tomatoes to blend in completely. Keep checking every 4 minutes.
  12. Once the tomatoes are well blended, add in the juice of your lime/lemon and mix.
  13. Cover and let is simmer for 5 minutes.
  14. Serve with ugali, rice or chapati.

NB. If interested in cooking lessons of any items in the blog so far, let me know in the comment section below.

Hugs & kisses 💕💕

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