I like creativity in cooking. I prefer techniques and do not follow as such recipes but they do provide inspiration for creativity. Many years ago, I was served in Abu Dhabi, UAE, bread rolls made with squid ink. I decided to stop dreaming and use the squid ink I had in my freezer and create my own. Yes, squid ink is thick and does stain your hands but it washes off easily. Continue Reading
I have always enjoyed this recipe. It is full of flavor and very easy to make. The recipe has three steps; the fish marinade, the mint pesto and the cooking. It is very easy to get king fish in Nairobi, in Westlands I go to Aloha who always seems to have this fish in stock.
Use a regular frying pan if you do not have a griddle pan. Continue Reading
I know that anchovies are a love or hate relationship or even for some an acquired taste. I happen to seriously like anchovies in about any form. Beside tapenade, anchoïade is one of my favorite Mediterranean spread. Continue Reading
Tilapia has become very expensive in Kenya. Please, let us not confuse the tilapia which I bought once in one of these upscale supermarket in, Durham, North Carolina. The Tilapia was fish farmed in China and had a smell of ammonia. My mention is for the tilapia from Lake Victoria whose price has skyrocketed to a retail price of 7 Euros a kg. I bought fillets of red snapper for half the price per kilo.
Anyway, Red snapper is more fitting for my dish – Fish fillet in coconut sauce. An East Africa residents seeing coconut on a recipe will automatically think the coast. However, the dish is of Caribbean origin. The world is small isn’t. Continue Reading
My absolute favorite fish or sea food batter is light and crunchy but best it is easy and fast to prepare. It requires only 2 main ingredients which are flour and very cold soda water. Instead of soda water you can easily use any strong sparkling water. The quantity of fish or sea food is according to your need. However, the quantity provided for the batter is enough for approximately 1 kg of fish or seafood. Also, if you wish, you can fry calamari using this batter recipe. Continue Reading
A friend of mine once asked me to make a recipe with Omena. I understand that Omena or Rastrineobola Argentea, the scientific name, is only found in Lake Victoria.
The tiny silver fishes are sun-dried for a day before being brought to the markets. It is usually cooked in a stew with onions and tomatoes. Actually, I never ate it the local way. It seems that people here love omena or loath it. For some reason each time I saw sun-dried omena packets in the markets I am always tempted to do fritters. Continue Reading
Properly cooked fried calamari is a delight. Cook them a few seconds too long and they become unbearably chewy. Actually, it is the way the average restaurant served them… chewy.
I live in Nairobi, Kenya, and you can now buy bags of imported frozen calamari already cleaned, cut, breaded and ready to be fried.
Well, I do my calamari the same as when I first arrived in Africa. I buy them whole and fresh, clean and prepare them the way I want. Unless it is not available fresh it is a sin to buy them ready-made from a bag.
I do approve the creation of a law in France, I do not know if it was actually presented or passed, proposing to limit the term “restaurant” to places where the food is cooked on site from raw materials. Oops! So, you really enjoyed the je ne sais quoi in this authentic dish served in this more more authentic French restaurant in Paris. I believe that France should be among the four EU countries with the highest consumption of frozen products. Continue Reading