Kuku wa kupaka is basically Kienyeji chicken cooked in thick coconut sauce!
The Moistest Carrot Cake Ever!
This is the moistest carrot cake you will ever taste! Very simple to make and I baked in a sufuria! Learn how to make the moistest carrot cake ever with just a few simple ingredients, grated carrots, oil, sugar, eggs, and warm cinnamon. Perfect for any occasion! There’s something deeply comforting about carrot cake. It’s not just dessert, it’s nostalgia baked into tender layers of sweetness and warmth. On a quiet Saturday afternoon in Nairobi, with the sun filtering through my kitchen window and a gentle breeze brushing against the curtains, I decided I wanted to bake something that felt like a hug.
My Favourite Chapati Recipes
Chapati is also spelled as chapatti,
chappati, chapathi, or chappathi, also known as roti, safati, shabaati, phulka
and (in the Maldives) roshi. Chapatis
are made of whole-wheat flour known as atta, mixed into dough with water,
edible oil and optional salt in a mixing utensil called a parat, and is cooked
on a tava (flat skillet). Chapati dough is typically prepared with flour, salt
and water, kneaded with the knuckles of the hand made into a fist and left to
proof for at least 10 or 15 minutes to an hour for the gluten in the dough to
develop. After proofing, the dough becomes softer and more pliable. Small
portions of the dough are pinched off and formed into round balls that are
pressed between the two palms to form discs which are then dipped into flour
and rolled out on a circular rolling board (a chakla), using a rolling pin
known as a velan or belan, into a flat disc.The rolled-out dough is then
thrown on the preheated dry tava and cooked on both sides.
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