When everything tastes like chicken, please buy one.

I don’t like meat. I love meat.This is what I mean, I eat meat for its purpose not the company. I eat meat because my body has demanded for it and not because I have stayed for 2 months as a herbivore.I am a herbivore of sorts i.e. I can survive on salads and cereals for the longest while. When it comes to my meat, it becomes my love. I treasure it and hence do not go for the traditional stew, instead give me curry. Don’t give plain choma, give the meat rub then slowly grill. If it has to be rojo, aka stew, give it a twist and a kick.My love has to be thorough, well prepared, pleasing to look at and adventurous to the taste. If meat were a man, then he’d better have class 🙂Ingredients

  1. Soy sauce
  2. Paprika
  3. Turmeric
  4. Cayenne pepper
  5. Salt
  6. Ginger & garlic paste
  7. Lemon juice of one lemon

Nb. Measurements to your taste. I hope you’ve noted that I am team Kenya all the way. Turmeric is from Marikiti market.MixThen add your chicken.Let me digress and say this, you can get an 8 piece pack of chicken thighs from Naivasha Nyali at 500/-. Who’d have thought???I love their new look and innovation on the area cut out for cereals and snacks that’s measured rather than the traditional prepacked ones. I guess what I love most is that they have not attempted to be like Nakumatt in its absence. Rather, they have created their own brand. Way to go!!!!Now, where was I?Add your chicken pieces and ensure all areas are covered with the paste.Let it marinate for at least 1hr or overnight.Heat your oil.When ready, deep fry in hot oil.You may notice that once the chicken is in the hot oil, the ginger and garlic may separate from the chicken. That’s okay. The taste will still be there because of the oil now takes up the fragrance and transfers it to the chicken.To obtain the golden brown finish, deep fry a second time but for half the time as initial.What to do with the oil;

  • Let it cool down
  • Strain
  • Place in a separate container
  • Use on veggies & any other foods that will not get stained by the oil since tumeric loves to leave a trace on everything.

For the health freaks, I reuse my oil. Am on a budget. Hush!

Swahili Pilau

Easy pizzy, lemon squuezy!!!

Now say it louder, but this time imagine you don’t have your two front teeth. Eathi pithi,lemon squegee!!

This is easier.

All you need is the following;

  1. 3 large onions
  2. A bulb of garlic
  3. Half a thumb size of ginger
  4. Salt
  5. A kilo of meat
  6. 3 cups rice – washed
  7. 1 teaspoon pilau masala aka dawa ya pilau

First, boil your meat. If it is beef. If chicken, no need. Just jump to the frying part.

Second, wash your rice. I place mine on a big strainer and washed it under running water for a few minutes.

Thinly slice onions.

Place your peeled ginger and garlic in a mortar and grind to a fine paste.

Once the meat is done, take a big saucepan (sufuria) and heat oil till it’s silent & near smoking.

Add onions with a pinch of salt. They’ll fry faster. A local would say, siri ya pilau in kitunguu kuungua. Direct translation is, the secret to a good pilau is burning the onions.

If you have to burn them, burn them like this.

Add ginger & garlic paste when the onions caramelise & continue frying for 2 to 4 minutes.

Add 1 teaspoon of pilau masala and let the aroma give you a kick in your nostrils as it wets your appetite. Fry for another 5 or so minutes and add the meat when the mixture begins to stick to the bottom of the saucepan.

Stir and make sure every piece of meat gets a warm hug from the golden mixture sticking to the bottom of the saucepan. If too dry, add some water and let it simmer till it dries up.

Add the rice.


Add 3 cups of water, cover and reduce the heat.

Let it gently boil as the water reduces.

When the water has reduced completely, please avoid the annoying habit of mercilessly combing through the rice to check if the rice done.

Instead,lift lid, cover with a sheet of foil, replace cover and reduce heat to minimum. Let it be for 10 minutes or so. If using a jiko, you can add pieces of charred charcoal on top of the lid.

If you don’t have foil, a clean newspaper will do.

After 10 minutes, switch off the heat and let it rest for 15-30 minutes without opening the lid. This allows the rice to puff up and separate in the steam in a constant temperature.

That’s the science behind pilau.

As this is going on, prepare your accompaniment e.g. kachumbari, eggplants, ladyfingers, bananas, avocado etc.


Dawa ya pilau

If you have a supplier who can be getting you the fresh ingredients, then this is for you. If you can only get the supermarket stuff, this is a gamble.

Ensure you have the following;

  • Cinnamon sticks
  • Cardamom
  • Cloves
  • Black pepper
  • Cumin seeds

All shall be in equal ratio except for the cumin. It can be twice the ratio e.g. the ratio of black pepper to cumin can’t be the same, it’ll be too hot. Cloves, too bitter and cardamom or cinnamon, too bland.

Place a pan on high heat for 3 or so minutes. Add your pilau mix ingredients and toss them around the pan.

The cumin seeds will start crackling.

Stir some more, ensure it does not burn.

Remove the pan from the heat once the aroma is strong enough to invite your neighbors.

Let it cool.

Place in a grinder, and grind to powder.

A quarter kilo of the mixed whole spices at Kongowea goes for 100/- and it is A LOT!!!

Enjoy…….see you on Saturday hopefully.

Kenyan proverb

One of the most common Kenyan proverbs is this;

At the beginning of the month, we eat chicken. Progressively, we graduate to chicken products but by end month we eat what chicken eat.


Another Kenyan proverb is utajua hujui loosely translated to mean ‘you will acknowledge that you do not know you are talking about while you’re talking about it’.

The latest one is ‘bora uhai’. Contextually, it means I survived even if I did not bring home the cup. At the end of a bad day at work, encourage yourself by placing your hand over your chest while staring at your bathroom mirror BORA UHAI.

(If Swahili is an acquired language for you, we pronounce the words as it is written) don’t fret.

Quick fix for the health conscious worker.


Freshly ground black pepper.



Half an onion – thinly sliced

One ripe diced mango

One fat slice of a mature & ripened pineapple

Quarter of a fat juicy cucumber, diced

One medium yet ripe tomato, sliced

Hoho/pilipili mboga/capsicum – it’s the same thing 🙂

One leaf lettuce


After slicing your onion, soak it in lime juice. This retains the color but takes the sting away.

Wash the lettuce leaf, pat dry in a kitchen towel and place it at the bottom of your lunch tin. Do not slice it if you have no intentionally n of eating it there and then. The taste is very different.

Layer your other ingredients,excluding lemon and lime, in whatever order.

Squeeze quarter lemon and lime on top of the mix. Seal and, if possible, chill in the fridge till lunchtime.

Upon serving, flip the container upside down meaning the lettuce will be up. Slice or tear it to size. Mix.


Fishy manenos

Picture this…..rech gi kuon (fish & ugali in the language of one’s calling) with mito & lisebebe (traditional veggies) on a Friday night after a long day in the marketplace.

My ever loving and ever patient trolley pusher, went out of his way and bought five mid-sized, healthy looking, deep fried tilapia last evening for today’s dinner. Let me just say I have been day dreaming about it the whole day today and this was made worse after watching Chef Ali Mandhry prepping samaki was kupaka for Mark Wiens on his migrationology vlogs on YouTube last night.

That’s a piece of heaven I would not mind having its title deed in my name. Jesus, do me good.

Fish ready, I pleaded with my DM to go to Marikiti and get me the ingredients i.e. coriander, mito, lisebebe (pumpkin leaves in the lingua of the first cousin), onions and tomatoes. I got the rest of the spices missing from my ka-pantry on my way home in the evening.



  1. 2 mid sized onions
  2. Capsicum – 1 mid sized, thinly sliced.
  3. 3 tomatoes
  4. Garlic – 10 cloves pieces
  5. Ginger – half a pinky size wise
  6. Chillies (whole) – birds eye chilli 4 pieces
  7. Tumeric, 2 tablespoons
  8. Paprika, 1 teaspoon
  9. Coconut cream, 800 ml. Kentaste brand specifically.
  10. Curry powder, 1 teaspoon heaped
  11. Salt
  12. Oil – tablespoons
  13. Cumin seeds
  14. Mustard seeds

First, take your ginger, garlic, paprika, curry powder, tumeric,chillies and salt and grind them to a paste using a pestle and mortar. Tedious process but wonderful taste. Saw this technique from an Indian vlog on YouTube. Interestingly, the chilli vanishes in the concoction once it forms a paste.

As below.

The background is just evidence that my kitchen is my lab. Assume, those are titration pipes, test tubes and Bunsen burners with all sorts of concoctions.

Heat oil in a wide pan till it becomes silent – almost smoking.

Add half a teaspoon of both cumin and mustard seeds. You will get a crackling sound as the seeds start jumping out of the oil.

Immediately, add thinly sliced onions and capsicum. Fry till golden brown.

Then add the bronze colored concoction from your pestle and mortar.

That aroma was so enticing till ground floor. I reside on the first floor. 2nd and 3rd floor neighbors are always out on Fridays.

Let it fry until all the ingredients have blended well and there are no lumps. Then add tomatoes and just because it was the last not in the container, 1 tablespoon of tomato paste.

The aroma at this point is outta this world

Fry until the tomato disintegrates into the concoction and isn’t lumpy.

On the side, take your deep fried fish, place in a wide & fitting bowl and pour hot steaming water. If you know how to slaughter chicken Kenyan style, hot water to that level. This helps soften the fish and eliminate the excess oil from the deep frying process. Soak the fish for 5-10 minutes. Then drain completely.

I don’t know why I didn’t take that photo.

For the love of buy Kenya, build Kenya, please get Kentaste products. I am intentionally digressing coz I just have to say this. Foreign products are taking over the supermarket shelves and playing unfairly against homegrown products. I mean, a difference of 10 or 20 shillings between various brands of Thai Coconut milk and even Coconut cream is favorable for those who are living on tight budget made worse by double and triple taxation. Where is the authority in charge of enforcing the Competition Act when we need them most? If you can, buy local products. Why? Your buying is paying salaries and overheads for the person who is next to you compared to cheap imports that may not even be of the required standard for the Kenyan market. Furthermore, if you have feedback on the product, you can engage the organisation directly. Wakenya hatujarogwa. I am not using the road to Shanghai even as I use my simple Infinix phone. Oh, the irony!!!!

Back to rech. Slice finely the coriander leaves and add into the pan. Fry for 2 minutes there about.

No, it ain’t a sponsored post but I miss Nakumatt and its variety of local produce under Blue Label

Empty your 2 cans of coconut cream onto the pan and stir till you get a nice yellowy mixture. Let it simmer. Taste for salt. Add to taste.

Place your fish, one by one, into the thick coconut cream and make sure the fish is well covered on both sides.



No further comment.

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Mint Tea

Everyone wanted to be associated with the royal wedding, in one way or another. So did I. Come on…I am human. God is supreme.

He granted my wish.

19th May 2018 is recorded as the day one of my beautiful daughters married her prince charming. Their love story is unmatched because it was not a blind date but a story of waiting patiently for the right time and right one and overcoming the consequent issues.

Heartbreak, tears of pain and joy, lost friendships and forging new ones, defining the relationship and consequently describing the future together.

This is the wedding I attended yesterday. The day was too beautiful for many photos. Its memories shall remain etched in a beautiful place. To be honest, I cried when the rings were exchanged. I rarely do that.

This royal wedding was special.

Dear Nairobians, the weather though. I was clad in a leso pencil skirt, white vest, a light sweater, heavily beaded necklace, stud earrings and heels. It was 19°C.

I was freezing to the spine. I wanted to head back to Mombasa but endured because of my endeared couple and their nuptials.

At the reception, my mind kept oscillating between tea and the keeping up with the wedding events. Mint tea to be specific. Honestly, I could even smell it. I visualised my kitchen clearly and in my mind’s eye saw where I had left the last few stems wrapped in a damp kitchen towel next to coriander packed similarly.

I remember seeing myself pluck a handful of mint leaves and placed them in a cooking pot filled with 3 cups of water. I let it boil till the water turned green then added my export quality tea leaves. Then, let it simmer for another 7 minutes before straining it, adding honey with a thin slice of lemon in a delicate glass cup as I stared at the rain pounding the window of my Mombasa apartment.

Served with sweet potatoes

Tamarind Sauce

I had always wanted to step into Nyali Golf Club just to experience the ambience and understand its general setup. I am not yet a member of any golf clubs not because I don’t understand golf but just because.

Finally, the day came.

Dressed up, we showed up 10 minutes before time so as to create a good impression. 15 minutes past time, other attendees started trickling in and 15 minutes later the event started. Tea and snacks was served after the meeting and unlike usual, I opted to go last. Impression matters.

That decision did not disappoint.

At the end of the line, there he stood. Dark and rich with melanin yet humble and easily ignored.

I dished him out so dismally on my plate because I had already prejudged him thinking he will be just like these other guys we meet on the side of the road waiting to be served alongside viazi karai.

You were different. Elegant & maturely different. You were hot, sweet and tangy at the same time. Illicit. I chose to forsake all others and said ‘I do’ to you. At that point, I confidently marched up to the Chef whom, coincidentally, was serving. After general pleasantries, I asked for the recipe because I wanted this guy to be mine forever. The moment the question left my mouth, I could have sworn the Chef’s mood snapped. He gave very brief description of how I could capture you and walked back to the kitchen.

This hunk had become elusive. Again.

After chit chat here and there with a couple of people we bid our goodbyes and went back to the car but my unfaithful mind was already in an illicit affair.

So, I patiently retreated, regurgitated the brief memory I had of this dark elusive hunk of a sauce and re-strategized. With every and any opportunity to go out, I would look for him, call out his name, describe him to all and any that bothered to hear me out but everyone thought I was crazy. I never gave up hope. Never gave up.

Then I bumped into him. When I saw him again I vowed to ensure I grasped him, studied him and at least got to know his name if all else fails.

Luckily, I did. Now he’s mine and he’s here to stay.


100gms ukwaju/tamarind

2 cups water

Half a cup sugar

Half a teaspoon salt

1 tablespoon red chili

1 tablespoon cumin powder

1 tablespoon coriander powder

Add water to a pot and the ukwaju and bring to a boil for 15 minutes.

Using a potato masher or (ugali) cooking stick and stir with the aim of removing the paste from the seeds.

In a separate bowl, sieve.

Place the ukwaju extract in the cooking pot under medium heat on the cooking stove. Add the sugar and stir it in till it dissolves. Once it starts boiling, add the remaining ingredients and continue stirring. Taste to see if you have a hot, sweet and tangy taste. If not, add and adjust ingredients to desired taste.

Cook him down to desired thickness.

Once the desired thickness is achieved, turn off heat and transfer to serving bowl.

Dear Lord, I can’t seem to have enough of him.

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Chai Rangi or Lemon Mint?

Dear Mombasa beach,

I miss you. I know I don’t really visit you as much but when I do, I make it worthwhile by having a family breakfast picnic, morning walks with the kids or evening stroll with my trolley pusher.

Penthouse view at The Shaza in Shanzu

People say that you don’t know what you got until it’s lost but life says you know what you got but only value it when it’s gone. Beach, I am sorry. I know you have always been there have been enticing me with the kachiri, viazi karai,pweza or just letting the kids make memories.

Yet, I have been blowing you off with excuses thinking you ain’t going anywhere. I am ashamed of not visiting you enough. I really should and I will once this foul weather settles down because my sinuses seem to follow it every time it changes.

Let me drown in deep regret as I ponder between chai rangi or lemon mint juice to settle my nerves.


Remorseful converted Coasterian.

Chicken biriani

A Juicy Affair

I knew it.

You saw the title and quickly logged in to get the latest udaku. Sorry to disappoint you but here is a thought to ponder as you seek to renew your mind and not conform to such a way of living anymore.

Romance as we knew it in Mills & Boons would be ideal. Love at first sight or is it at first glance and then happily ever after. That would save us a lot of heart-break, disappointment, depression and all that comes with it.

Imagine you and this dude checking each other out ,are attracted to each other and you both know it. Your friends encourage you to go for it but both of you are too shy. Sounds familiar, right. So, of course, the man in his bravado makes the first move and as the script follows, the girl plays hard to get and eventually gives in.

A romance blooms and oops! A baby is on the way. The downside is but one. You are both Africans and you discovered you are related in such a manner that will not give you favor before either side of elders. Secondly, you are the daughter of the Chief and thirdly, your boyfriend is the son of the County Commissioner.

Dilemma here is the Chief has traditionally been the main man from the mashinani level and the County Commissioner is a political appointee with a vague job description almost similar with the chief. Tension and rivalry has been the ever-present third-party in this relationship between the Chief and the County Commissioner. What would be the ideal resolution of this situation; culture or politics?

Mango ginger juice

Truth is it is bitter-sweet kinda situation just like the mango ginger juice.

It is 26°C on average here in Mombasa in the rainy season. This is cold for us. We wear sweaters, jackets and jumpers. Na hatuogi!!!!

Don’t get me wrong, we don’t stink coz we shower 4 to 6 times on average on a normal day. A normal day’s temperature is 29°C upwards to 34°C. At 26°C, our sweat glands have not yet been activated.Dear Nairobians, take back this weather.

We had chapatis with maharagwe wa nazi for dinner tonight and after dinner, tea is my custom. I had a change of heart today and opted for juice, rather i was craving this juice despite the cold. The good thing is that ginger warms you up. So touchè.


Back in primary school, i loved these mangoes because you would purchase it with masala (chilli mixed with salt to a perfect balance) for three bob. A mere three shillings. I loved those days coz i would bargain with a 5 bob for two of them such that i would eat one on my way home for lunch and the second one on my way back to class. Don’t ask me where the money came from. Childhood rites of passage applied at this point in my life.


Fast forward to today, to make the juice ensure you have mangoes that are semi-ripe and should be more than the ginger. The measure of ginger is up to your threshold. Sugar is as desired.


4 mangoes – 40/-

1/8 kg of ginger – 20/-

Sugar as desired

1.5 liters water

Peel mangoes & ginger.

Place in blender.Add sugar and water and blend.

Sieve and serve with ice or store in the fridge for later consumption.

A serving of 5 people will cost you 60/-

Another juice that is a quick fix requires mint, sugar and lemon. I so badly wanted to rephrase this statement but it would sound so dirty, so i won’t.

Mint leaves. Courtesy: Google

Lemon. Courtesy: Google

A handful of mint leaves and half a lemon make a lovely pair aroma-wise and i never thought it possible that it would make a drink apart from Sprite. All you need is to wash your mint leaves and dry them in a kitchen towel. Place then in a spice grinder or blender together with sugar, a cup of sugar to be precise, & grind.

You can store this mixture in the fridge for later use or you can consume immediately. If you do not dry your leaves completely before grinding, this is the consistency you get but it will still work.

Looks yuck but the aroma is from another planet or maybe heaven

Take 1 – 2 tablespoons of this mix, place in a glass, squeeze your lemon, add water and stir. Save yourself the burden of consuming commercially produced soft drinks at the expense of nutrients and your health.

The yellow (imported) lemons taste better than the green ones. However, that is just my opinion but to each his own.


See you soon with tamarind at hand.

Dear Nairobians….

Now I have your attention.

Listen to me, no hard feelings. Keep your feelings out of this post and just go through these words from the wearer of the shoe and not the admirer. You, dear Nairobian, are the admirer of the beach, Swahili food, destination holiday and laid back way of life over here. The indigenous coastal flock and we the fellow convertees are the wearers of the shoe.

From one to another, I have been on both sides and the coasterians are right.

Respect the local culture.

You look fly in your hot pants and minis and even the locals wear them but in the right context. You look more fly in the photos posted in your various accounts on social media. I will double tap on most of them.However.

Dear Nairobian, mwanamke ni kujisitiri sio kujiuza. Stop staring at me and stop judging me. I write this because today I was at Naivas Nyali shopping with my fellow mum and faithful trolly assistant aka hubby and we felt odd staring at you strutting around in your brief garments.

When my fellow mum and I relocated to Mombasa, we were like you. We wore spaghetti tops with short skirts, shorts and sometimes just our swimming costumes with a leso around our waists. That was our error. Now yours.

We stare at you because we were also stared at. Not because we are jealous of your long legs or dainty figure, but because we learned that the locals have preserved their culture. Greet, do not wait to be greeted. It is our culture.Spiced food is the norm, watch your weight at home and pack your eeuws in your suitcase. It is disrespectful. There is an opinion about everything especially when it is not asked, tolerate it (only the healthy bit of it). How you give is more important than what you give. Some ladies will not shake a man’s hand because that is in their belief system and not because of you. Nothing personal. Siesta after lunch is the norm of the day, don’t get angry. It is our culture.

In summary dear Nairobian, they are right. We are right.

One final thing….we love tea, spiced tea. Any time, all the time.


cardamom, cinnamon, ginger powder and cloves

These are the ingredients of a standard black spiced tea. Bring these ingredients to a boil and let it simmer for 10-15 minutes. Add your tea leaves. Let it simmer for another 5-7 minutes before straining.

NB. These amount of ingredients make 2 standard cups of black tea i.e. chai rangi as we the locals call it.


Serve with a squeeze of lemon and honey or sugar.

This is way better than the hot ginger craze from Java.

Dear Nairobian, since at times you order for tea with a snorty attitude, you get served snorty strong tea as we know it in bara. Be polite, you will be surprised at how much more the locals over here can offer you. The same applies to when you feign allergy to tea when we inform you that dawa ya moto ni moto. Mombasa has a juicy affair. The types and variety of juices here will leave you amazed and stupified at the same time. Be courteous.

Spices are courtesy of Marikiti.


Former Nairobian (aka converted Coasterian)

Now back to what I wanted to post about today. Eggplants.

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Nairobians, at this point, if you want to log off, please don’t. You ain’t the only ones who hate this purple useless plants. Bear with me. I will make it short.

This short. Yeap.

All these are eggplants.


2 eggplants. 1kilo goes for 60-120/- which is roughly 3 average-sized eggplants.

1 large onion. Chopped.

3 large tomatoes. Chopped.

Half teaspoon cayenne pepper or paprika or both

Half teaspoon turmeric powder

1 teaspoon mango powder. Indian shops sell it as amchur powder. (Nairobian, if pronunciation is an issue, state it in English or Swahili)

Dania. Half a cup.

2-3 cloves. Those black things in the tea ingredients at the end of the spoon.

2 green chilies

Half a lemon

Garlic ginger paste. More garlic than ginger, please.

1 teaspoon cumin

Oil – 5 tablespoons.

Ensure that the eggplants are fresh i.e. the skin is shiny and bright purple. Any signs of frailty will not give you the desired outcome.

First, take your eggplants, make small incisions around them. Apply fat and place on top of the medium flame. Let it roast until charred but not burned all around.

You can do this a day before. Make sure it looks deflated like this.


Roasted eggplants. Source: Google images

Let it cool.

Heat oil until smoky in a cooking pan.

Add cumin for a second and then the onions and cloves. Mix. Allow the onions to change color but not burn.

Add ginger garlic, turmeric, chili, (paprika) and tomatoes and cook for about 5-7 minutes. Your kitchen should be fragrant at this point.

As it cooks, peel the now cooled eggplants and mash them gently to a pulp before adding to the cooking pan. Stir well.

Add your Dania, green chilies, mango powder, and salt.

Stir well and let everything cook on low heat for another 5 minutes.

Squeeze juice from half a lemon, mix well and remove from heat.

Serve with fried rice, pasta, nachos or leftover bread.

If you do not like chilies, feel free to omit.


For the love of bread

WhatsApp Image 2018-04-11 at 12.05.38
Homemade yogurt with raisins and honey served with homemade white bread

Today was one of those days the devil was out with shining swords after my joy and my happiness.

Today, I would have spoken to my husband the last time when he called me just before 8am to say ‘i love you’ and shortly after a bigger bus almost forced the smaller bus I was in veer off Mombasa highway at Kibarani.

Today, I got into a disagreement with 2 of my colleagues separately because certain boundaries had been crossed.

Today, I chose the higher road and transparently informed my supervisor the details that led to the disagreement and let her decide the truth.

Today, my son told me these 2 things after I returned home in the evening;

  1. Mum, you are a very good cook.
  2. Mum, your mother taught you how to cook (i see where you’re going with this)

I smiled in agreement. I nodded and wished my mum would have been in my kitchen to hear the compliment…….to hear the high standard that my son is setting for his sister. Well, that thought slapped the smile off my tired head.

Today, I made brown bread because that is what is on our meal plan for breakfast.



1 tablespoon dry yeast

2 – 3 tablespoons sugar

3 tablespoons olive oil (coconut oil etc)

2 cups flour

1/2 half cup milk

In a warm bowl…….yes!!! a warm bowl……add yeast, sugar and 2 tablespoons of milk or water. Mix until it forms a brown liquid. Once this is achieved, it means the yeast is activated.

The photo shows instant yeast and this still works.

Should look something like this


Now, mix the flour and milk in turns to get a sticky yet somehow firm dough. If you are Kenyan and reading this, a chapati like dough would have gone too hard a dough for bread. It needs to be slightly softer.

Knead this very soft chapati dough for some 5-7 minutes thereabout until the dough breaks. How? The texture/grain of the dough will change.

I had made a video of before and after dough breaking but it won’t load, so just utilize your imagination on this one time.

After kneading, apply some oil and let the dough rest for an hour or so until it rises and doubles in size.


This is before it rises. It should be at least double the size when risen.

While the dough is resting, clean your bread tin and line it with margarine, fat or butter. In my case, I used Cowboy cooking fat. For butter, the prices are still sky high at $8 for half a kg (in Kenya only ) so I took a rain check on that one. On a separate note though, do these dairies know I can actually make my own butter and it is cheaper than the market price. I digress.

After lining the bread tin, dust it with flour so that the melted fat does not stick to the bread dough instead the flour combination is aimed at giving you a non-stick option during the baking process.

After the dough has risen, beat it down to get all the air out of and knead for another 10 minutes.

At this stage, you can either shape it into medium sized balls that can be baked into buns or roll the entire dough into the shape and length of your bread tin and let it rise.

As it rises, the dough will take the shape of the bread tin and let it rise again. Like this……


After half an hour, as the dough is rising, preheat your oven to 170C.

When the oven is ready, add your now raised bread dough into the warm oven and let it bake for 20 minutes.

My oven timer is not working and my oven is now weary from baking many cakes and loaves of bread but I will know that the bread is ready first from the color, the dough will be dark brown at the top and a bit more raised from how it got into the oven, the aroma of fresh bread is heavenly and third when you hit the top of the bread, it makes a deep hollow sound.

Once ready, immediately remove the bread from the tin and place on a rack and let it cool down before slicing it. This is so that the heat generated from the hot bread does not make the bottom part soggy and eventually gets stuck in the tin or make slicing a torturous experience.

Enjoy your bread.

Today, you have avoided the many non-existent and non-functional ingredients from commercially produced bread.

Today you have found a healthier bread option because you can flavor the bread as you wish e.g. you can add lemon zest (shavings) while mixing the dough, replace the milk with water or freshly squeezed juice or whatever comes to mind to achieve a desired flavor or taste to your liking.


Lemon zest flavored white bread.


This is cardamon flavored wholemeal bread whose story I posted on Facebook a while back.

Enjoy reading.

Adios. See you in the next post.

Nb. This post was meant to go out on 20th July 2017.

The Godly Chic Diaries


Viola Lusimba

HR Generalist

Bakers Directory

Anything baking can be found here.

Amari Baking Center

Sharing recipes, baking business advice & tips on baking & decoration.

from a spark to a flame

fan into flame the gift of faith


Now all has been heard; here is the conclusion of the matter: Fear God and keep his commandments, for this is the duty of all mankind.



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