Chachi’s (YUM) Kitchen
This by so far is the best East African recipes website/ blog I have come across (shout out to Kenyanpundit on twitter). And the pictures ??? Salalala they make you just want to run into the kitchen, throw on an apron, follow instructions and create yummy magic.
It’s a mix of Indian and East African influence. From Bhajia’s to Chiken Korma to Matoke to Vitumbua to Muhogo to Biryani…..Chachi does an awesome job with simple and step -by- step instructions on how to prepare the dishes. I now know what I shall do with any little extra “foodie” time in Little Rock. I shall throw down in my tiny kitchen…Chachi’s Kitchen style.
(B. Biira if you are reading this MOVE BACK TO BARRISTER MY SISTER LOL!!!!!)
Matoke in Spicy Coconut Sauce
Masala Tilapia and Potatoes Curry
How to prepare Masala Tilapia
1 red tilapia or snapper; cleaned and washed
Juice of 2 limes
4 medium potatoes; cut into circles
1 large onion; chopped fine
8 large tomatoes; blanched, peeled and liquidised
1 tspn tomato puree
4 cloves garlic; minced
1 tspn grated ginger
4 chillies; minced
2 tspn coriander/cumin powders
1/2 tspn tumeric
salt to taste;
1. Make some slits on the fish, add lime juice and some salt, make sure it is coated inside and out. Marinate for at least 1 hour, I marinated it overnight. Brush some oil on the fish and grill or broil about 8-10 minutes on each side.
2. Saute the potatoes until cooked; put the to one side
3. Heat 1 tablespn of oil in a pan, add the onions until, golden brown.
4. Add the tomatoes, tomato puree, garlic, ginger, chillies and salt.
5. Cook for 10 minutes, to reduce the water; then add the salt, tumeric, coriander and cumin powders, mix and cook for a further 5 minutes.
6. Pour half the tomato mix (masala) onto the potatoes and mix. Pour the other half on the fish, to coat both sides.
Serve with chappatis or parathas.
For more information/ recipes please visit CHACHI’S KITCHEN