Tag Archives: Recipes!

A collection of recipes that I have experiemented with and tried for myself.

Fijians eat Sweet Potatoes and Bananas Together

Standard

On Saturday we flew to Fiji. The night before I had to boil and peel 6 bags of sweet potatoes which kept me up til passed 12, but it was worth the work and preparation for class. The children are really remembering and understanding the vocabulary and concepts we have been discussing each week in class… continent, country, island, culture, etc. And what I have been so pleased about is that when I ask my children to tell explain a certain term, they do not just regurgitate  information, but instead express a concept in their own terms. This shows me that my kids are developing creative thinking skills and thinking independently which is a major accomplishment!


After reviewing, I introduced our culinary art recipe for the day… Sweet Potato and Banana Salad. The children sat on both sides of our long “table” (2 benches pushed together with a tablecloth on top) and I gave every 3-4 students a different job, “chop the onions”, “cut the potatoes”, “peel the bananas”, “crush the garlic”, “squeeze the lemons”…… “1,2,3- GO!”

All the children chopped, cut, peeled, crushed, and squeezed at once while I turned on our Australian Maori traditional music!

Afterwards, I brought over a small gas stove and we fried the garlic and curry powder in oil, mixed this in mayonnaise, and added this dressing to the other chopped things, mixed all together, and eventually enjoyed our weird Fijian concoction!

Spiced Sweet Potato and Banana Salad 

5 sweet potato, cooked

4 ripe bananas

4 TBSP l lemon juice

2 tbsp vegetable oil

2 tsp curry powder

2 cloves garlic, crushed

1/2 cup mayonnaise

2 tbsp chopped spring onions

Cut the sweet potato. Slice the bananas and marinate in lemon juice. Heat the oil in a saucepan, and sauté the curry powder and garlic. Cool and mix with the mayonnaise to form a curry dressing. Combine the banana and sweet potato. Fold in the dressing and onions.

Advertisements

“Rice with what?”

Standard

Little Peter enjoyed helping with our mixture!

Those are the comments I got and I got some weird-ed out looks along with those comments from my kids on Saturday. “You mean people in Colombia eat sweet rice?” Yes, we made Arroz con Coco, Colombian Rice Pudding.

I caught Wanga licking the bowl!

Arroz con Coco

  1. Cook one cup of rice with a 1/2 Tablespoon cinnamon.
  2. In a saucepan mix one egg with 3 cups of whole milk. Add one can of sweeten condensed milk, 1/2 cup coconut, 1 Tablespoon vanilla, and 1/2 cup raisins. Add cooked rice.
  3. Heat mixture on medium heat and allow to boil and thicken for about 20 minutes.
  4. Let cool and enjoy 🙂

I think they liked it after all!

Prayer before eating Arroz con Coco

Godfrey doing the intro to our lesson

Collins, trying to break up the rice chunks!

Banana Peanut Butter Chocolate

Standard

You can make pudding out of just these 3 ingredients! Who knew? It’s healthy and makes me happy when I need something sweet. Just take 2-3 ripe bananas and blend them with 6 TBSP peanut butter and 4 TBSP cocoa powder. If you need to add just a drop or 2 of water or milk so that the blender is actually able to blend, that’s allowed 🙂 Even this is a legit recipe, I didn’t make it up!

I still like to experiment with food…

Standard

The reason why I like to experiment with mixing weird foods together is because probably 7 times out of ten it actually tastes good!… to me at least 🙂 Plus its fun to find new ways to trick my taste buds into thinking I’m eating chocolate pudding when in reality I’m eating avocado.

Ok, if I could see your face right now I know you’d be making a face at me. Saying, “Ew, gross! Avocado chocolate pudding!” but seriously when I am in desperate need of chocolate I am now going to be buying avocados out the whazoo because it tastes good! you should try.

Just blend up an avocado with a splash of milk, cocoa powder, sugar, and a pinch of salt if you like. keep adding these ingredients until it tastes chocolaty enough for you! My next challenge is to trick Gabi and Samara into eating this “pudding” without them knowing its true make-up.

Coconut Scones

Standard

There are many things I love here in Nairobi that I cannot get anywhere else. One of the many…Tusky’s Coconut Scones. My friend got me hooked on these things in the very beginning when I arrived and since then its always a treat to hop on a bus bound for home with my yogurt and 30 shilling scone to sit back and enjoy. But then I got to thinking that I should try to recreate these amazing things at home. So here is the recipe I used and they turned out pretty good!

  • 6 TBSP Butter
  • 1/2 cup coconut
  • 1/2 cup milk
  • 2 cups flour
  • 1/4 tsp salt
  • 1 1/2 tsp baking powder
  • 1/4 cup sugar
  1. Preheat the oven to 400 degrees.
  2. Mix dry ingredients together. Next add the butter and mix it with a fork.
  3. Add coconut.
  4. Add the milk, mixing well and divide dough into 2. Pat each piece of dough into a circle and then press to be 3/4 inch thick. Use a knife to divide circle into six parts so that you have little triangle scones. Repeat this to the other circle of dough.
  5. If you have some remaining coconut you can mix some with a little sugar and then press your triangle scones into the coconut mixture before placing on a greased cookie sheet.
  6. Bake 15 minutes, until golden brown.

 

Clive’s Matoke

Standard

During the time Katherine and Andrea were here, my friend Clive got to know them and offered to make us Matoke- Ugandan Style! It was really fun to watch the whole process and I was so happy that my friend Bethany was also visiting Nairobi to join us!

  • 2 TBSP oil
  • 4 onions, chopped
  • 1 diced carrot
  • 4 cups tomatoes, peeled, chopped into quarters
  • 2 tsp garlic
  • 1 tsp black pepper
  • 1 tsp curry powder
  • 2 TBSP Royco
  • 21/2 cups water
  • 1/2 cup peanut butter (mix with a bit of water to make a paste)
  • 18 green bananas (enough for 7 people)
  1. Heat oil is a large saucepan. Then add onion and carrot, cooking until golden brown.
  2. Add tomatoes and boil for 5 minutes.
  3. Add garlic, pepper, curry, and Royco and stir and simmer for 10 minutes.
  4. Now add water and whole, peeled bananas. Cover and let the mixture boil and cook the banana’s for about 20 minutes, untli soft.
  5. Add the peanut butter paste to the bananas and mix together before serving.

A tuesday night tradition!

Standard

Its becoming tradition that I spend Tuesday Evenings with Grace. This particular time I got my friend Brenda to come too so we met at Grace’s home and hung out with Meta and Kirk for a while, just talking and laughing. These 2 girls are some of my favorite people and I just love how we have become like a 3 musketeer bunch in many ways. When we go to town those 2 can turn into my body guards in a minute if anyone messes with me, but first off we are good friends and just enjoy spending time together.

As it got darker Brenda had to leave to care for her 4 children (first born= husband, then the 2 kids, plus a swiss girl staying at their home), so after walking Brenda to the matatu stage Grace and I got to cooking. She had asked me to bring coconut powder, peas, and ginger. I enjoy guessing what she is going to make, but I always beg her to make some kind of chapati!

Peas and Potatoes in Coconut Sauce

1 TBSP oil

1 small onion, sliced thin

2 small tomatoes, grated

1 tsp salt

2 TBSP coconut powder (or use 1/2 cup coconut milk)

2 carrots, grated

2 cloves garlic, crushed

2 cups cooked peas

1 bunch of chopped cilantro

8 small potatoes, peeled and cut into 1 inch cubes

1 bullion cube

  1. In a large saucepan fry onion and after 3 minutes add the tomato and let simmer, adding salt.
  2. Mix 1/2 cup warm water with coconut powder and set aside.
  3. Add grated carrots, garlic, and peas to mixture in pot. Then add coconut mixture and cover and let boil for 15 minutes.
  4. Add bullion cube and chopped cilantro. Let simmer for 20 minutes. Then add potatoes and 1/2 cup water and boil until the potatoes are cooked.

Sweet Swahili Ginger Chapati

1 piece ginger, about 3 inches, peeled, grated and crushed

1/2 cup sugar

1- 1 1/2 kilos flour

  1. Heat 4 cups of water until warm. While water is warming mix 1/4 cup water with the crushed ginger. Then add ginger to water and wait til it boils.
  2. Pour ginger through sive so you are left with ginger water. (I would also experiment with substituting for ginger powder or leaving in the ginger pieces.
  3. Add 1/2 cup sugar while water is still warm so that it fully dissolves.
  4. Begin to add the flour very slowly as you mix with your hands, adding gradually until dough is soft, not sticky, till it it elastic.

Swahili Chapati Method:

  1. Take a handful of dough and roll out thin. Pour just enough oil to spead over chaapti and then roll it up into a long piece. take this long “chapati noodle” with hands on each end and swing it up and down a few time, tapping it on the table, so that the noodle stretches longer.
  2. Now wind dough in a circular way so that it looks like a cinnamon roll and tuck loose end underneath. repeat this for all chapapti.
  3. When ready to cook, roll out each chapapti and cook with a bit of oil, one-by-one.