Kenyan Recipes By Susan Kamau Pdf 50
Kenyan Recipes by Susan Kamau
Kenya is a country with a rich and diverse culinary heritage, influenced by its various ethnic groups, geographical regions, and historical interactions. Kenyan cuisine reflects the abundance and variety of its natural resources, from the fertile highlands to the coastal plains, from the arid north to the lush south. Kenyan food is also a reflection of its culture, values, and traditions, as well as its adaptation to changing times and tastes.
One of the most prominent figures in promoting and preserving Kenyan cuisine is Susan Kamau, a renowned chef, author, and media personality. Susan Kamau is the founder and editor of Kenya's Premiere Food & Beverage Magazine, a monthly publication that showcases the best of Kenyan food, drinks, and lifestyle. She is also the author of two award-winning cookbooks: Let's Cook Kenya and Jikoni Magic. These books feature authentic, home-style Kenyan recipes that are easy to follow and use locally available ingredients.
In this article, we will explore some of the delicious Kenyan dishes that you can find in Susan Kamau's cookbooks, as well as some tips and tricks on how to prepare them. Whether you are looking for a hearty soup, a spicy stew, a crunchy snack, or a sweet dessert, you will find something to suit your palate and mood in these books.
Soups are a common starter or accompaniment in Kenyan meals, especially in the colder regions or seasons. They are usually made with vegetables, legumes, grains, or meat, and flavored with herbs and spices. Some of the popular Kenyan soups are:
Githeri Soup: This is a thick and hearty soup made with maize and beans, which are staple crops in Kenya. It is seasoned with onions, garlic, tomatoes, curry powder, and salt. It can be served with bread or chapati (flatbread).
Mukimo Soup: This is a creamy soup made with mashed potatoes, green peas, corn, and spinach. It is enriched with milk and butter, and spiced with black pepper and nutmeg. It can be served as a light meal or a side dish.
Ndengu Soup: This is a nutritious soup made with green grams (mung beans), which are high in protein and fiber. It is flavored with coconut milk, ginger, garlic, turmeric, cumin, and coriander. It can be served with rice or ugali (maize porridge).
Stews are a main course in Kenyan cuisine, usually served with a starch such as rice, ugali, chapati, or matoke (plantain). They are typically made with meat, poultry, fish, or vegetables, and cooked in a sauce that is rich in spices and herbs. Some of the popular Kenyan stews are:
Nyama Choma: This is the most famous Kenyan dish, which literally means "roasted meat". It is usually made with goat or beef meat, which is marinated in salt, pepper, garlic, lemon juice, and sometimes beer. It is then roasted over charcoal or wood fire until tender and smoky. It can be served with kachumbari (tomato-onion salad), ugali, or chips (fries).
Pilau: This is a fragrant rice dish that originated from the coastal region of Kenya, where there is a strong influence of Arab and Indian cuisines. It is made with basmati rice that is cooked in stock with meat (beef, chicken, lamb, or fish), onions, garlic, ginger, cardamom, cloves, cinnamon, cumin, coriander, turmeric, and salt. It can be served with kachumbari, raita (yogurt-cucumber sauce), or pickle.
Sukuma Wiki: This is a simple but tasty vegetable dish that means "push the week" in Swahili. It is made with kale or collard greens that are sautéed with onions, tomatoes, oil, salt, and sometimes meat or fish. It can be served with ugali, chapati, or rice.
Snacks are a great way to enjoy Kenyan food in between meals or as a treat. They are usually deep-fried, baked, or roasted, and can be sweet or savory. Some of the popular Kenyan snacks are:
Samosa: This is a triangular pastry that is filled with minced meat, potatoes, peas, carrots, onions, and spices. It is then deep-fried until golden and crisp. It can be served with ketchup, chutney, or chili sauce.
Mandazi: This is a round or triangular doughnut that is made with flour, sugar, yeast, milk, eggs, butter, and cardamom. It is then deep-fried until fluffy and brown. It can be served with tea, coffee, or juice.
Mahamri: This is a variation of mandazi that is made with coconut milk instead of regular milk. It is also flavored with nutmeg and sometimes stuffed with dates or nuts. It can be served with tea, coffee, or juice.
Desserts are a sweet way to end a Kenyan meal or to celebrate a special occasion. They are usually made with fruits, nuts, honey, milk, or eggs, and sometimes flavored with spices such as cinnamon, nutmeg, or vanilla. Some of the popular Kenyan desserts are:
Kaimati: This is a ball-shaped pastry that is made with flour, yeast, sugar, and water. It is then deep-fried until golden and coated with sugar syrup. It can be served with ice cream or whipped cream.
Mkate wa Sinia: This is a cake-like bread that is made with flour, eggs, sugar, butter, milk, yeast, cardamom, and saffron. It is then baked in a large tray until golden and cut into pieces. It can be served with honey or jam.
Amarula Cream: This is a creamy liqueur that is made from the fruit of the marula tree, which grows in Africa. It has a sweet and fruity taste with hints of caramel and vanilla. It can be served chilled or over ice.
If you want to learn more about Kenyan cuisine and how to prepare these dishes at home, you can get Susan Kamau's cookbooks from good bookstores in major malls in Nairobi and Mombasa. You can also visit her website for more recipes, magazines, events, and contact information. You can also subscribe to her YouTube channel for cooking videos and tips. Enjoy!