If you grew up in Kenya, chances are you’ve had matumbo at least once in your life. Whether at a local eatery, a roadside kibanda, or at home on a Sunday afternoon, matumbo wet fry holds a special place in Kenyan cuisine. Its rich flavor, comforting aroma, and hearty texture make it one of those meals that feel like home. In this post, I’ll walk you through how to cook soft, tasty Kenyan matumbo wet fry, step-by-step. You’ll also get some tips on cleaning, boiling, and seasoning so that your matumbo comes out tender, flavorful, and perfectly spiced every time. Learn how to cook delicious Kenyan matumbo wet fry, soft, flavorful tripe simmered in onions, tomatoes, and spices. A traditional Kenyan favorite served with ugali or rice!
When it comes to weeknight dinners or hosting guests, everyone wants a recipe that strikes the perfect balance between convenience, speed, and flavor. Enter baked spatchcock chicken, a cooking method that transforms the humble whole chicken into a juicy, golden, and evenly cooked masterpiece in less time than traditional roasting. Spatchcocking, also known as butterflying, involves removing the chicken’s backbone and flattening it before baking. This not only helps the chicken cook faster but also ensures even browning and tender meat from wing tip to drumstick. Whether you’re a busy parent, a working professional, or someone who loves hosting friends, this method can become your go-to for an impressive yet stress-free dinner.
With celebrities endorsing gluten-free diets and numerous studies claiming that gluten is a potentially harmful compound, it’s no wonder that more people are going gluten-free every year. A gluten-free diet excludes all gluten-containing foods. Gluten is a protein that is naturally found in a range of grains, including wheat, rye, barley, and spelt. Even some foods that don’t naturally contain gluten may be contaminated with the protein if manufactured in the same warehouse as gluten-containing grains. Gluten is often added to foods to enhance their texture. It acts as a binding agent and adds extra flavor to these foods. Therefore, you might spot gluten on the nutritional labels of a wide range of food products in the grocery store. It’s even found in some beauty and cosmetics products too.
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.
Discover how to make soft and layered butternut chapati, a healthy twist on the classic flatbread. Perfect for nutritious meals and packed with the benefits of butternut squash. Chapati is a beloved flatbread in many households across the world, especially in East African and South Asian cuisines. It's a staple that pairs beautifully with both savory and sweet dishes. But if you're looking for a healthy chapati recipe that adds a flavorful twist to the classic, then soft and layered butternut chapati is your next must-try. This easy chapati recipe not only offers a rich, buttery texture but also comes with the added nutritional value of butternut squash.
It’s finally the day we’ve all been waiting for, a time for joy, warmth, and most importantly, a feast that brings everyone to the table. And in true holiday spirit, I went big in my kitchen today. For Day 25 of #VLOGMAS2021, I cooked something special, a whole roasted chicken, for the very first time! And let me tell you, it turned out so beautifully golden, crispy, and juicy that I just had to share every detail with you. Whether you're planning your next holiday dinner, a cozy weekend meal, or looking for easy oven-roasted chicken recipes, this one is going to become a household favorite. Today’s dish? Butter Garlic Whole Roast Chicken, a simple, flavorful, and deeply satisfying recipe that anyone can make.
Moist and tender is exactly what these baked chicken breast are! It's beginning to feel a lot like Christmas... That's the song that has been playing on my mind for a while and it really is Christmas tomorrow, it's Christmas Eve! Day 24 of my #VLOGMAS2021 and I'm literally over the moon that I've been able to do more than I imagined starting on 1st December. Chicken breasts have so many ways that you can cook them but today since it's baking month, this recipe is exactly what you needed!
Two days to Christmas! Can you believe it? The air is already buzzing with last-minute shopping lists, the sound of carols spilling out of stores, and the comforting scent of cinnamon, pine, and something roasting in the oven. Day 23 of #VLOGMAS2021 feels like a holiday in itself, especially when it comes with the irresistible promise of crispy, spicy teriyaki baked chicken wings. The thing about these wings is that they’re not just food. They’re a mood. Whether they’re front and center on your dinner table or served casually in a big platter as guests gather around the living room, these wings carry a certain celebratory spirit. They’re the kind of dish that makes people pause mid-conversation, lick their fingers, and smile like they’ve just found the meaning of Christmas, or at least the meaning of a good holiday snack.
If you’ve ever eaten chicken before, you haven’t eaten chicken this good. The blend of spice and sweet in this dish is more than a flavor profile, it’s a performance. Imagine your taste buds as an audience, the sweetness stepping gracefully onto the stage, the spice following with a dramatic flourish, and the two joining in a perfect duet. By the end of the first bite, you’re already cheering for an encore. Day 22 of #VLOGMAS2021 is here, which means only three recipes remain until this festive countdown wraps up. It’s hard to believe we’ve made it this far, each day adding a new dish to the holiday repertoire, each one turning out better than the last. And today’s feature? Well, let’s just say it’s got everything: comfort, flavor, ease, and a hint of sophistication. Whether you lean toward indulgent sweets or stick to wholesome meals, Honey Mustard Baked Chicken Thighs sits happily in that sweet spot between the two.
If that doesn’t make you want to grab a mug of hot cocoa, throw on some fuzzy socks, and hum carols under your breath, I don’t know what will. Day 21 of #VLOGMAS2021 is here, and while I’m thrilled to be entering the home stretch, there’s a little pang in my heart knowing this daily posting adventure is nearly over. The challenge has been equal parts exciting and exhausting, a joyful race where the finish line is glittering with tinsel and the smell of holiday feasts. And today’s feature? Oh, it’s a beauty. Herb Roasted Chicken Drumsticks with Veggies, a dish so hearty, so fragrant, and so downright inviting that you might find yourself making it long after the holiday decorations are packed away.
Ever eaten potatoes so good you had seconds and almost thirds? These Rosemary baked potato wedges are that delicious! This week we are on potatoes which are readily available and have countless ways that you can cook them. If you want you can pan fry the potatoes on a skillet if you don't want to bake them, they'll still be delicious! Today, I've got a mouthwatering recipe that's perfect for any occasion – Rosemary Baked Potato Wedges. Whether you're hosting a dinner party, craving a savory snack, or looking for a side dish that'll steal the show, these crispy wedges are here to impress. I'm a firm believer that good food brings people together, and these potato wedges are no exception. With a blend of fresh and dried rosemary, a hint of black pepper, and a golden, crispy exterior, these wedges are a flavor explosion waiting to happen
We have officially started Potatoes week for my #VLOGMAS2021 series. I missed day 7 but that's okay, we still have more days to get more delicious recipes done. I've always wanted to try this Hassleback potatoes recipe because it just seemed so fascinating to make potatoes look so high end and restaurant quality. If you're on the hunt for a side dish that's a showstopper at any dinner table, look no further than Hassleback Potatoes. This culinary delight elevates the humble potato into a work of art, featuring crispy edges, creamy interiors, and a burst of flavor in every bite. Whether you're a seasoned chef or a kitchen novice, this recipe is perfect for anyone looking to impress their guests or simply indulge in a comforting treat
This dish is an easy meal to prepare especially when you have lots of avocado and you do not know what to do with them. You can make it spicy or just with the spices and it will still be delicious. You can even bake the chicken or stuff it with cheese, spinach or even vegetables. Our Avocado & Tomato Stuffed Chicken Breast is not just a meal; it's a culinary experience that combines the succulence of chicken with the creaminess of avocado and the freshness of tomatoes. In this blog post, we'll guide you through the steps to create this masterpiece that will surely leave your taste buds dancing.
Gyeran-jjim (계란찜)
or steamed eggs is a type of jjim, Korean steamed dish. It is a custardy,
casserole-like banchan (side dish), often seasoned with saeu-jeot (salted
shrimp) or myeongnan-jeot (salted pollock roe) and topped with scallions and
toasted sesame seeds. The ideal gyeran-jjim is light and fluffy. There are several ways to cook
gyeran-jjim. It can be steamed, double-boiled, or boiled in a stovetop-safe
crock on a very low heat. For faster cooking, some people microwave the bowl. Eggs
are sieved, and whisked with water until the mixture are completely blended in
a cream-like consistency. Sometimes, kelp and/or anchovy broth is used in place
of water for a richer flavor. Optional ingredients include mushrooms, peas,
onions, Korean zucchini, carrots, and other vegetables for their own twist on
the dish. The dish is then seasoned with saeu-jeot (salted shrimp),
myeongnan-jeot (salted pollock roe), or salt, and optionally ground black pepper.
Before served, it is topped with chopped scallions or crown daisy greens,
gochutgaru (chili flakes) or sil-gochu (shredded dry red chili), and toasted
sesame seeds.
Discover the magic of Korean cuisine with our simple yet delectable Gyeran-jjim recipe. This traditional Korean steamed egg dish is a culinary delight, combining the richness of eggs with the freshness of green onions. Let's embark on a flavorful journey that will tantalize your taste buds.
Ingredients
4 Eggs
2 Cups Water
1 Tablespoon Green Onion
Step 1: Gathering Your Ingredients
Before we dive into the cooking process, make sure you have all the ingredients at hand. The harmony of eggs, water, and green onions is the secret to the perfect Gyeran-jjim.
Step 2: Preparing the Eggs
Crack open the eggs and gently beat them in a bowl. Ensure a smooth consistency for that velvety texture in your steamed eggs.
Step 3: Balancing Act with Water
In a separate bowl, measure out 2 cups of water. The balance between eggs and water is crucial for achieving the right custard-like consistency in your Gyeran-jjim.
Step 4: Fusion of Flavors with Green Onions
Chop the green onions finely. This adds a refreshing burst of flavor to your steamed eggs. The subtle oniony aroma elevates the dish to a whole new level.
Step 5: Combining the Elements
Gently pour the beaten eggs into the bowl with water. Stir the mixture, allowing the eggs and water to merge seamlessly. This is where the magic begins.
Step 6: Infusing Flavor
Add the chopped green onions to the egg-water mixture. The vibrant green specks not only enhance the visual appeal but also contribute to the dish's overall taste.
Step 7: Choosing the Right Vessel
Select a heat-resistant dish that fits snugly into your steamer. Pour the egg mixture into the dish, ensuring an even distribution of green onions.
Step 8: The Steam Symphony
Place the dish into the steamer and let the magic unfold. Steam the eggs for approximately 15-20 minutes, or until they achieve a custard-like consistency.
Step 9: The Grand Finale
Once steamed to perfection, remove the dish from the steamer. Marvel at the fluffy, savory masterpiece you've created.
Step 10: Presentation is Key
Transfer your Gyeran-jjim onto a serving plate. Garnish with additional green onions for a touch of elegance.
In the realm of Korean cuisine, Gyeran-jjim stands out as a simple yet soul-satisfying dish. The marriage of eggs, water, and green onions creates a harmonious blend of flavors and textures. Whether you're a culinary enthusiast or a novice in the kitchen, this recipe promises a delightful experience for your taste buds.
FAQs About Gyeran-jjim
1. Can I add other ingredients to customize my Gyeran-jjim?
Absolutely! Feel free to experiment with ingredients like cheese, mushrooms, or even ham to add your personal touch.
2. Can I use a microwave instead of a steamer?
While a steamer is recommended for the best results, you can use a microwave with caution. Opt for short intervals to avoid overcooking.
3. How do I know when the Gyeran-jjim is done steaming?
Insert a toothpick into the center; if it comes out clean, your steamed eggs are ready.
4. Can I make Gyeran-jjim in advance for meal prep?
Certainly! Prepare ahead and refrigerate. Reheat gently to retain the dish's delightful texture.
5. Are there variations of Gyeran-jjim in Korean cuisine?
Yes, some versions include additional ingredients like seafood or vegetables for a unique twist on this classic dish.
Gyeran-jjim (계란찜) – Korean Steamed Eggs FAQs
1. What is gyeran-jjim?
Gyeran-jjim is a savory Korean side dish made by steaming lightly beaten eggs with water or broth until soft, fluffy, and custard-like. It's often seasoned with salt and sesame oil and garnished with scallions or chili.
2. What gives it its soft texture?
The key is gently steaming the egg mixture over low heat with water or broth in a covered dish, creating a delicate, souffle-like consistency.
3. Can I microwave it instead of steaming?
Yes. Many Koreans prepare gyeran-jjim in the microwave for convenience—just cover the bowl and microwave in intervals to avoid overcooking.
4. What broth works best?
Anchovy or kelp broth is traditionally used for added umami, but you can also use chicken or vegetable broth.
5. Is it a side dish or a main?
It’s typically served as banchan (side dish) alongside rice and other dishes, though it can stand alone as a light protein option.
Nutrition Card – Approx. per serving (1 small bowl)
Nutrient
Amount
% Daily Value (DV)
Notes
Calories
90–110 kcal
—
Low-calorie protein dish
Protein
7 g
14%
From eggs
Carbohydrates
1–2 g
<1%
Minimal carbs
Fat
6 g
9%
Mostly healthy fat from egg yolks
Cholesterol
180 mg
60%
Naturally high from eggs
Sodium
300–400 mg
13–17%
Varies with salt and broth
Vitamin A
10%
From egg yolk
Vitamin D
6%
Naturally present in eggs
Calcium
3%
Slightly from eggs
Iron
6%
Egg yolk source
Dietary Compatibility & Notes
Diet Type
Compatible?
Notes
Gluten-Free
✅ Yes
Ensure broth and seasonings are gluten-free
Dairy-Free
✅ Yes
No dairy in traditional versions
Keto/Low-Carb
✅ Yes
Very low in carbs
Paleo
✅ Yes
As long as broth is paleo-compliant
Whole30
✅ Yes
With compliant seasonings and broth
Vegetarian
✅ Yes
Use vegetable broth instead of anchovy broth
Vegan
❌ No
Contains eggs
Tip:
For ultra-silky texture, strain the beaten eggs before steaming and cover with foil or a lid to trap steam evenly.
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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I love tips and tricks to getting soft chapatis, so far I have several ways I have learnt to fold chapati so that you get the softest chapati full of layers. I have already done 2 ways that I have already shared on my Youtbe channel. This method is very easy and the more practise you do it, the better you will become.
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 made this Carrot fried rice over the Christmas holiday last year. I posted the video on my YouTube Channel. It was part on my 2019 VLOGMAS series which I enjoyed completely. This recipe is simple since you can use any left over veggies in your fridge and rice that you had before. This is great especially when you are home and are too tired to cook a meal from scratch.
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.
