I LOVE, love chicken, and I can have it any type of way, whether stewed, grilled, baked, stuffed, or fried. Chicken is just the easiest and most delicious meal you can whip up with very minimal effort. Today, I offer you baked MSHIKAKI, a twist on the traditional East African street food favorite. Mshikaki are marinated meat skewers, and you can use any meat you prefer: beef, chicken, pork, lamb, or even goat. They are usually spiced with a mix of chili, ginger, masala, or other local East African spices, and marinated with oil, salt, pepper and lemon. Whether using a dry rub or a liquid marinade, mshikaki is all about deep, bold flavor.
This is a very interesting recipe that we made at one of our Cookpad class, last year. One of the chefs who normally teaches the class introduced us to it and I loved it! Watch out for the video recipe coming out soon. The best part of this recipe is that it is healthy since it uses no oil, the meal is steamed and so easy to make. I love both rice and chicken, so this fulfils both my love for the 2. It is such a unique way to have your chicken and rice without any hustle!
This was one of the best salads I have ever eaten! When it comes to chicken, I love how there are so many ways to have it. And adding the chicken to salads is one of those things that gives me an excuse to enjoy salads. For this recipe you do not really need to cook chicken again, left over chicken works best. This is because the left over chicken already has its own flavours which adds texture, flavour and variety. Gouda is also a cheese I had never tasted before, but I kind of like it, it has a salty taste that went perfectly with this chicken
Refreshing and delicious. This is exactly what this salad is. I love how juicy watermelons are, this makes them perfect for the hot weather especially when you find drinking water is boring. I have been loving Feta Cheese and so I decided to add them into a salad. The flavors of mint add a touch of freshness and vibrant colors.
I love love fish fingers! I tasted them the first time at a restaurant and immediately fell in love with them. I had them with tzatziki sauce which I hope to make pretty soon.
I love popcorn! I love popcorn! I cannot stress that enough. My earliest memory of eating popcorn, I remember almost every weekend we would go to our cousin's place in Lucky Summer. They always cooked popcorn and served on a large tray with tea. We would all, kids, gather around and enjoy the snack. And so it has always been that we eat our popcorn with tea. Which some guys find it strange but it's the way we love it. Flavoured popcorn came along but we still stick to the authentic plain popcorn. Today I decided to try 2 new popcorn flavours and I must say I am loving the taste of butter and turmeric popcorn! Whats your favourite popcorn flavour? I have the video of the whole process of making these two popcorn flavour. Check it out below and SUBSCRIBE if you have not, like and leave a comment!
My first ever encounter with Pilipili ya Kukaanga was when we went to visit one of our cousin. She is "Coastarian" what we like to refer those guys who live on the Kenyan Coast like Mombasa, Lamu, Diani among other towns. They are well known for their spicy, fragrant and yummy Swahili cuisines. From bhajia, biryani, achari, mabuyu, mahamri, pilau, samosa, pilipili ya maembe... yaani, mapochopocho! 😋Our cousin had cooked Pilau and she says pilau is incomplete without Pilipili ya Kukaanga. Thus was the beginning of my love for this spicy hot delicious sauce! Pilipili ya kukaanga is simply a delicious chili sauce that is used to accompany dishes like Pilau, Biryani among other delicious Coastal delicacies. This is my simpler version but you can get as detailed as you like, you can add different spices, herbs, and even vegetables like bell peppers. Anything goes but the chillies are what is constant, so it depends how hot 🌶 you wanna go! I literally ate a few spoonfuls before I could cook the main meal, its that delicious. I also have a video on how I made this Pilipili ya Kukaanga, do check it out and SUBSCRIBE if you have not, thanks Loves!
No weekend is ever complete without Nyama Choma! It's always the weekend plan, you know "parte after parte after parte" 😉, Kenyans know what this means. And with Nyama Choma comes Kachumbari (tomato onion salad). There are several variations of Kachumbari and you can always add more ingredients or leave it as the classic Kenyan salad
I love fresh vibrant salads that are crispy with a tiuch of tangy and sweet. There are so many variations of salads and different ways to serve them. Appetizer salads are served as a first course of the meal, side salads accompany a main course while a main course salad contain portions of protein like eggs, cheese, legumes, fish and even meat. Dessert salads on the other hand contain fruits, topped with whipping cream or/and sweeteners. You can add so many ingredients to your salad, from green beans, cucumber, beet root, peppers, parsley, tomatoes, olives, onions, avocado, carrots and mushrooms. For a tasty flavor and texture, you can add nuts, berries, seeds, edible flowers, cheeses, hard boiled eggs, shrimp and even bacon. Now that I have given you plenty of options when it comes to making salads, why not get your creative juices going with your favourite add ins and toppings. Also I love to hear from you guys, leave a comment, let me know what you would like me to cook next on Facebook, Twitter, Pinterest, Instagram, and Youtube
The warm season is peeking at us, and what better way to keep cozy than with a delicious soup recipe that’s both healthy and comforting? While many associate soups with winter, the truth is they are perfect all year round, especially when they’re light, fresh, and full of vibrant flavors. This carrot soup recipe is one of my absolute favorites. It’s not just any vegetable soup recipe; it’s a velvety, flavorful dish that can be enjoyed as a starter or even as a satisfying main meal. What makes this healthy soup recipe stand out is its creamy texture without using any dairy, making it both vegan and gluten free soup recipe friendly. Many people claim they aren’t fans of cooked carrots, but this homemade soup recipe changes minds. By roasting the carrots first, you bring out their natural sweetness and depth, which transforms into a smooth, rich base once blended.
The addition of ginger and garlic takes it beyond your average vegetable soup recipe, giving it a warming spice and a touch of heat. This isn’t just an easy soup recipe, it’s a culinary hug in a bowl.
The use of coconut oil and coconut milk not only enhances the creaminess but also makes it the perfect vegan soup recipe. If you’re following a plant-based lifestyle, this dairy free soup recipe ticks all the boxes. The natural sweetness from the carrots pairs beautifully with the subtle richness of coconut, while ginger cuts through with a fresh, zesty note.
Carrots are the star, but each ingredient plays a role in making this the best soup recipe for both flavor and nutrition. Carrots are packed with beta-carotene, which the body converts into vitamin A, great for vision and skin health. Garlic not only boosts flavor but also has immune-supporting properties, making this a healthy soup recipe you’ll want to keep in your rotation. Ginger adds warmth and aids digestion, which makes it a soothing comfort food soup recipe for days when you need a little extra care. Using coconut oil gives the soup a silky mouthfeel, while coconut milk adds richness without the heaviness of cream. This makes it an excellent low calorie soup recipe option compared to traditional cream-based soups, without sacrificing that luxurious texture.
One of the best things about this easy soup recipe is that it doesn’t require fancy tools or hard-to-find ingredients. You don’t need an Instant Pot or a slow cooker, just a simple stovetop method works perfectly. Of course, if you prefer, you can easily adapt it into a slow cooker soup recipe by letting the carrots, garlic, and ginger simmer slowly in vegetable broth before blending.
For those who love using an Instant Pot, you can make it into an instant pot soup recipe in under 20 minutes, which is perfect for busy weeknights. This versatility makes it not only a quick soup recipe but also a dish that fits seamlessly into different cooking styles.
Tips for Perfecting This Vegetable Soup Recipe Here are some soup recipe tips to get the most out of this dish:
Roast your carrots before simmering for a deeper, caramelized flavor.
Use fresh ginger and garlic, they make a huge difference compared to powdered versions.
Adjust your spices to taste; adding a pinch of chili flakes can give it a spicy soup recipe twist.
Blend until smooth for a creamy soup recipe texture, or leave it slightly chunky if you prefer more bite.
If you’re looking for a low calorie soup recipe, you can use light coconut milk instead of full-fat, or substitute part of the coconut milk with vegetable broth. One of the joys of making a homemade soup recipe is that it’s highly adaptable. Want to make it a gluten free soup recipe? This one already is. Want to turn it into a seafood soup recipe? Add some shrimp or fish pieces just before serving for a delicate protein boost. You can also transform it into a heartier beef soup recipe or chicken soup recipe by adding shredded meat for a protein-packed meal.
For a cozy winter feel, you could even add sweet potatoes or pumpkin, turning it into a seasonal fall soup recipe. In summer, pair it with fresh herbs like basil or cilantro for a lighter, fresher version. Soup recipes—whether a mushroom soup recipe, potato soup recipe, or tomato soup recipe, have a universal appeal. They’re warm, filling, and endlessly customizable. This carrot soup is no exception; it’s hearty enough for a main course yet elegant enough for a dinner party starter. Pair it with crusty bread, a side salad, or a grain bowl, and you’ve got a complete meal that satisfies without being heavy.
The beauty of an easy soup recipe like this is that it works in every season. In the colder months, it’s a warming comfort food; in warmer weather, serve it slightly cooled for a refreshing take on a summer soup recipe. Once you’ve made your perfect carrot soup recipe, you can store it in the fridge for up to five days, making it a fantastic meal prep option. This also makes it a great quick soup recipe to reheat on busy days. You can also freeze it for up to three months, simply thaw overnight in the fridge and warm it on the stove when ready to serve.
If you love variety, consider doubling the batch and seasoning half of it differently, perhaps adding curry powder for a spicy soup recipe, or blending in roasted red peppers for a sweeter twist. Why This Soup Belongs in Your Recipe Collection. In a world full of soups, from minestrone soup recipes to broccoli soup recipes, this carrot-based creation holds its own. It’s proof that a simple vegetable soup recipe can be luxurious, nourishing, and exciting all at once. The combination of carrots, ginger, garlic, and coconut is both comforting and invigorating, a balance that’s hard to beat.
Whether you’re an experienced cook or someone just starting out, this is an easy soup recipe you’ll want to make again and again. It’s an authentic homemade soup recipe that works for all occasions and dietary needs, while still leaving room for your own personal touches. If you’ve been searching for a perfect soup recipe that’s simple, adaptable, and bursting with flavor, this is it. Whether you’re making it for yourself, your family, or a dinner party, it delivers every time. And the best part? You can make it without any complicated equipment, no pasta machine, no fancy blender required, just a pot, a stove, and a little love.
So next time you’re in the mood for a comforting bowl of goodness, skip the store-bought cartons and make this homemade soup recipe instead. Whether you enjoy it as a vegan soup recipe, a low calorie soup recipe, or as the base for something more indulgent, this carrot soup will quickly become a favorite in your kitchen.
INGREDIENTS
5 Large Carrots
1 Onion
2 Garlic Cloves
1/4 Fresh Ginger
1 Cup Coconut Milk
1/8 Teaspoon Salt
1 Teaspoon Black Pepper
1 Teaspoon Cumin
2 Cups Water
3 Tablespoons Coconut Oil
METHOD
Add onions to pan and cook until onions softened
Add chopped ginger and garlic. Add salt, cumin and black pepper
Cook until raw smell of ginger and garlic reduces. Add roughly chopped carrots
Pour in 2 cups water, bring mixture to boil and then turn heat to medium low
Simmer carrots until just softened
Once water has become half, turn off heat and allow to cool. Pour mixture inside a blender. Blend the carrots, add 1/4 cup water if too thick. Blend carrots until silky smooth
Pour the carrot soup into the pan. Add in the coconut milk. Simmer a few minutes until well combined
Ladle into individual soup bowls. Garnish with fresh bread croutons
Add onions to pan and cook until onions softened. Add chopped ginger and garlic. Add salt. Add cumin. Add black pepper. Cook until raw smell of ginger and garlic reduces
Add roughly chopped carrots. Pour in 2 cups water. Bring mixture to boil. Turn heat to medium low. Simmer carrots until just softened
Once water has become half, turn off heat and allow to cool
Pour mixture inside a blender. Blend the carrots, add 1/4 cup water if too thick. Blend carrots until silky smooth
Pour the carrot soup into the pan. Add in the coconut milk. Simmer a few minutes until well combined
1. What ingredients are essential in this soup? The key ingredients are carrots, coconut milk, vegetable broth, onions, garlic, and warming spices like ginger and turmeric. 2. Can I use fresh or frozen carrots? Both work well! Fresh carrots give a brighter flavor, while frozen carrots are convenient and just as nutritious. 3. How can I make the soup creamier? Use full-fat coconut milk and blend the soup thoroughly for a silky smooth texture. Adding a small potato can also enhance creaminess naturally. 4. Is this soup spicy? It’s mildly spiced with ginger and turmeric, but you can add chili flakes or fresh chili for heat if you prefer. 5. How long does the soup keep? Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. 6. Can I substitute coconut milk? You can substitute with almond milk or cashew cream for a different flavor, but coconut milk adds a rich, tropical creaminess.
Serving Suggestions: Garnish with fresh cilantro, a squeeze of lime, or toasted coconut flakes. Serve with crusty gluten-free bread or a side salad for a wholesome meal.
Please note that these values are estimates and can vary based on specific ingredients and portion sizes used. For precise nutritional information, consider using a nutrition calculator with exact ingredient measurements.
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Nothing beats crispy fries and these Patatas Bravas are the most crunchy potatoes I have eaten so far. They are a native of Spain where they are mostly served in bars as tapas. I love food that has history or a story to tell, and when I saw these I had to make them. I love how simple they are to make and the end result is totally awesome. You can devour them just as they are or dip in your very favorite sauce, hot or mild. These patatas bravas never saw the light of the next day after being cooked, thats how delicious they were!
Wohooo! My first wiiings! My first wiiings! That was literally me singing out loud as I bit into a sticky, saucy, finger-licking chicken wing that I had finally cooked for myself. The moment felt almost ceremonial. I have cooked many chicken recipes before, from juicy chicken thighs to tender chicken breasts and hearty drumsticks, but for some reason, I had never tried making chicken wings at home.
Like many people, I had seen countless chicken wing videos online, especially on Tasty, and always told myself, “One day, I must try that.” And finally, that day arrived. Let me tell you, the hype around wings is not overrated. Unlike other chicken cuts, wings cook pretty quickly. You don’t have to spend forever in the kitchen, which is a huge plus for anyone who wants a delicious meal without the hustle. They’re the perfect balance between crispy skin, juicy meat, and flavorful sauce.
Delicious is an understatement when it comes to describing this dish. I am one of those many kids who did not like cooked carrots. Raw carrots I would eat for days without any trouble, I especially loved dipping the raw carrot in salt then munching like a sweet. Cooked carrots on the other hand, was torture eating them. I would try my hardest to eat, but would time when mom was looking away and drop them on the floor, to pick up later when no one was watching. Horrible, I know! But I h.a.t.e.d cooked carrots. I guess it was the way they were cooked so they turned soggy and tasteless and so I could not stand them. Fast forward to gown up me and I realized there are so many ways to cook carrots that made them delicious and not soggy at all! In my cooking adventure I learnt that vegetables need to be cooked for very little time, not only to maintain their crunch but not to loose the awesome nutrients that were in these veggies. Adding spices to carrots also made them that much more delicious as a side dish and even the main dish. Today's recipe was inspired by my need to have something quick, delicious and can be eaten both as a snack and a main meal. Buttered carrots is a lovely way of bringing out the flavour of this vegetable without too much hustle in the kitchen. What are some of the foods that you hated as a child but now enjoy as an adult? Let me know in the comments below, let's share our experiences!
Happy first weekend of 2019! I thought this year would take its sweet self on a slow steady pace but seems once the marathon starts, it's all to the finish line! Anyway not complaining, happy things have kicked off really well. This year I have decided I need more salad in my diet, and how do you turn a plain salad into a delicious healthy starter for your meals? With a dressing of course! Salad dressings are the soul to any salad as they elevate the dish bringing that much needed freshness. I made this dressing last year for a very vibrant avocado salad. So easy to make with ingredients in your pantry.
Did you know that coleslaw is from the Dutch word koolsla which literally means "cabbage salad". We simply just call it slaw, a common salad that consists of, no surprise there, finely shredded cabbage. Dressing for the slaw can either be mayonnaise, vinaigrette or even sour cream. Toppings for coleslaw come in many options like onions, Bacon, carrot, pineapple, bell peppers and even herbs. Coleslaw is eaten as a side dish that accompanies barbecued meats, French fries, fried chicken and sometimes even potato salad. You can even add coleslaw to hamburgers, top on sandwiches or layer in chili. And if you don't have cabbage you can always substitute with broccoli to make broccoli slaw! I had made pineapple coleslaw last year so today I chose to use purple cabbage instead, it gives the slaw a vibrant color and intense flavour. Purple or white cabbage, which is your favorite slaw?
I've never made fish fingers before and I really do not know why I never did, but am glad I made them. Totally delicious and warm and such spicy. Its the second last day of 2018! It just hit me and am here anticipating the coming year yet I already miss this year that is coming to a close. It's been a bit of a roller coaster with both the good and the bad, yet I cannot regret it. Well, back to fish fingers. I love how simple and fast this recipe is. Fish is not only delicious but full of nutrients like omega fats that are great for your body and health. You can choose to make the fish fingers spicy or just add herbs to have that earthy taste.
Pilipili Chicken Wings are a true Kenyan gem, spicy, crispy on the outside, tender on the inside, and bursting with bold flavor. These wings are more than just food; they are an experience that brings people together. Whether you are hosting a party, craving a flavorful snack, or looking for an appetizer that will wow your guests, pili pili wings always deliver. In Kenya, pili pili (the Swahili word for chili or pepper) is a kitchen essential. From street food stalls selling mutura to the ever-refreshing kachumbari salad, pili pili adds vibrancy and heat to nearly every dish. When combined with juicy chicken wings, the result is nothing short of mouthwatering, an irresistible snack that balances spice, crunch, and tenderness in every bite.
