Fish Curry with Garlic Naan

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Great friends share great recipes!!

I don’t like spending too much time making a dish, if I take more than 30 minutes in the kitchen thats way too much time. this dish takes just about 15minutes and tastes like a gourmet dish.

Ingredients

  • 2 Tilapia Fillets
  • Coriander
  • 1 Pureed Tomato
  • Crushed Garlic
  • Crushed Ginger
  • ½ Habanero chili
  • Natural Yoghurt
  • Turmeric
  • Black Pepper
  • Paprika
  • Tandoori
  • Oregano
  • Sea Salt
  • Olive oil.

Method

Rub Fillet with Sea salt and set aside for 10 minutes

Shake off loose salt then grill or pan fry till it is opaque and just cooked

Chop up coarsely

Meanwhile heat oil in a pan and add in the black pepper, Oregano, Tandoori, paprika, turmeric, oregano and chopped habaneros

Cook until you can smell the spices deep flavors. (If you sneeze, you are headed in the right direction.

Add the Garlic and Ginger and stir continuously making sure not to burn the garlic.

After about two minutes add the tomato puree and cook for about 4 minutes till the flavor are perfectly blended.

Add the yoghurt stirring consistently to prevent curdling.

Cook for a minute then add the fish.

Stir gently till fish is adequately coated in yoghurt sauce. Sprinkle some coriander over the fish.

Cover and let simmer for two minutes.

Turn of heat and let the fish sit for some time for the flavors to blend.

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This is the perfect time to prepare your side.

I had mine with garlic naan, but this dish also tastes perfect with cumin and coriander rice.

This is a simple homemade naan recipe.

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Bon Appetit!!

3 Tiered English Breakfast Sandwich

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Some mornings you wake up and you want a big breakfast …….Sunday Mornings are for big lazy breakfasts and sexy brunch.

Often, I have in my mind an idea of something I want to try and for this one, it was to create something beautiful with regular English breakfast ingredients.

What you will Need.

  1. Sliced Bread
  2. Bacon
  3. Eggs
  4. Tomatoes
  5. Avocado
  6. Sliced Cheese
  7. Bacon Jam
  8. Black Pepper
  9. Lemon
  10. Sea Salt
  11. Paprika

To make

  1. Toast three slices of bread, try and get them as thin as they can possibly get. Cut into even circles using a cookie cutter/pizza knife, or whatever you have on hand.
  2. Cook eggs in your favourite method. Season with Salt and Black Pepper and Paprika
  3. Grill some bacon till perfectly charred
  4. In a small bowl finely mash the avocado, add some fresh lemon juice, sea salt and black pepper to taste.
  5. Slice tomato into medium sized chunks.

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To Assemble.

This is the part that takes the dish from ok….to Ah-mazing!!!

On the Plate you intend to serve, Lay the first slice of bread and spread evenly with bacon jam.

Sprinkle grated cheese or lay cheese slice on the jam

Cut egg into the a shape similar to the bread and arrange on the cheese

Follow up with another slice of bread ad then the bacon.

Place the last bread slice on bacon and spread a generous amount of avocado.

Garnish with tomato wedges.

To Eat….

This is a messy but uber delicious dish…definitely no knife and fork here…hands only…and lots of paper napkins.

Best served with fresh  fruit juice.

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30 + 1 Days of Good Food

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30 plus one days of good food is my way of sharing my kitchen and love for food with the world. Cooking from the heart for the soul.

I have not cooked for the past two months, I lived on take out and vodka(story for another day)…but now, I feel like my cooking mojo is back and I want to cook , cook and cook some more…so indulge me. Read, copy and try out some of the recipes I share.

I like simple, but flavorful dishes. I don’t like sweltering in the kitchen….thirty minutes max, 45 minutes when I go all out.

My recipes may not be perfect, because I never measure anything…I always eyeball and go by gut. But this is great because it gives you room to tweak and play with the recipe as you please. Also, mine is a single user household so my dishes are created for uno persons. So, if you want to recreate for more people just multiply the ingredients accordingly.

Walk with me, comment, share and most importantly be inspired.

Food

…………With love from my kitchen to yours.

A Taste of Nairobi – Nairobi Restaurant Week

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As a certified wannabe foodie…(wannabe because I like to eat the stuff more than talking and writing about it) …..I love the Nairobi Restaurant Week. In its second year the Restaurant Week is firmly ingrained into Nairobi’s social calendar.

Last year, I only sampled one restaurant, The Artisan at Sankara. This year I was tad more greedy and wanted more.
I sampled three restaurants.

Thursday Dinner; Dusit Soko (Dusit2)
14, Riverside Drive

Dusit Experience : 8/10
This place is a total class act from the get go, Valet Parking, very friendly and courteous security personnel and concierge. The hostess was a tad arrogant, we got there before our 7pm reservation and instead of politely suggesting we have a drink at the bar, she just flung her hands and said we have to wait. Well, we went to the Zing Bar, the set up is Ah-mazing, and had a drink as we waited to be sitted. The staff at the bar were great, very friendly and easy.
When our hostess came to sit us, we were shown to the wrong table, I had reserved an outdoor table, and we were shown to one inside. When the other hostess figured this we were rudely displaced, but she kinda made up for it by seating us next to an electric heater and we were good to go.
The waiters/waitress (coz they kept changing ) were lethargic and boring…like they were being forced to wait on us. However what they lacked in enthusiasm , they made up for in professionalism….serving from the correct side, kept the glasses re-filled etc. etc.

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Food:8/10
The food gets an 8/10 only because the salad starter was horirible…..other than the parmesean crisps, I didn’t like it. The Pork belly and apple purée was to die for, super cool presentation too. The pork was so soft it just fell of the knife, succulent on the inside and perfectly crisped on the outside. Dessert was heavenly melt in your mouth white chocolate mousse…heaven!
I had a delightful Cranberry Juice. I can’t remember the wine I ordered but it was a bit too heavy for my palate….I suck at wine choices….best to stick with the house wine.

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Decor: 10/10
If I could give them 20/10 I would. The decor and ambience of this place is out of this world, it transports you out of the hustle and bustle of this city, wraps you up, makes you feel like royalty. Love, love, love it.

Friday Dinner: Pampa Churrascaria
Lavington

Disclaimer: This restaurant was chosen for me.

Pampa Experience: 7/10
My review of this place was definitely going to be flawed, Dusit2 was going to be a tough act to follow. The staff were excellent, very friendly and enthusiastic and fast. Considering we had reservations we had a really crappy location, but I guess since the place is geared towards large parties, small groups take whatever is left.

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Food: 6/10
The food here was a grand buffet with a selection of soup and bread rolls, every salad you can possibly imagine….(I saw all the usual Nairobi buffet salad suspects), cheese and crackers. I think there was also some rice,pasta and beef bolognaise.
Sadly, for me, there was nothing memorable or imaginative…..I’m sorry, but if I have made it or had it before….it means as a chef you are not out to blow my mind with your food.
Then came the all you can eat meat…fish,chicken, seared beef, garlic beef, pork ribs, camel, crocodile. Hmmmm….the only thing that I loved was the camel, it was perfectly medium rare…yuuuum! The chicken was good. The fish too salty. Everything else was too dry, cooked to a crisp and all tasted the same.
For dessert, was pineapple with caramelized sugar and cinnamon…..now, I’ve had this dish before and this one was grossly underwhelming…..too much cinnamon and not enough time on the grill or broiler.
I had a simple Red House wine, after my mistake the night before, it was perfect, Red, Sweet, Cheap…which is just how I love my wines.
All that being said the food here is more than value for money, and the enthusiastic waiter who kept bringing more crocodile aka “Nyang” kinda made it all worthwhile.

Decor: 4/10
White damask table linen….are you freaking kidding me, my lunch kibanda is better. And the small metal platters are so tacky….their only saving grace is very cool knives and forks, and the little charming wishing well outside the restaurant.

 

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Sunday Lunch: Caramel
ABC Place, Waiyaki Way

Caramel Experience : 10/10
I was flying solo for this one, so when I told the hostess that I would be dining alone, she asked if she could show me to a smaller table, I said yes….but on seeing the table/ location…I was like na-ah, I’ll just have my original table. I was shown to my table, great location; view of the city and perfect panorama of the entire restaurant and lounge, just like I had requested when reserving.
The wait staff were excellent, my waitress was wonderful, asked all the right questions, made the perfect recommendation for a cocktail, explained each dish, was always just there without being annoying.
After lunch, they asked for my contacts to send me a thank you card for dining there…..and I received a complimentary pen…
That, is how to do experience…!!! Go Caramel.

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Food: 9/10
My starter, oh my starter, Seared Beef Carpaccio, light and flagrant and oh, so flavorful this must be the best thing I’ve eaten all year…..the presentation, perfect blend of flavors, my favorite vegetable arugula aka rucula aka rocket…this was Gourmet Perfection.
The main dish was a tad disappointing….good presentation, the chicken was moist and juicy but royally bland….meh, meh, meh…the chicken was served with a parnsip purée which was very tasty. I liked it so much I bought parsnips to try re-reate at home.
The Raspberry Cheesecake was divine…..every little morsel was a taste of heaven. I jokingly asked the waitress for seconds.
The waitress recommended a strawberry fizz cocktail which was sooooo good….so very good….did I say good. I can still taste it.

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Decor: 9/10
The decor is very contemporary chic and urban which I absolutely loved.

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Parsnips for my Home made puree

 

Three days of great food and company, NRW should come twice a year….:-)

 

 

Wigging It!

 

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I love wigs. There I said it!

For some naturalistas wearing extensions is the devil, for some Natural Nazis wearing hair extensions is a sign of self hatred and being a slave to euro-centric definitions of beauty and attractiveness. I have a more than average doze of self confidence and self love, combined with good ol’ vanity, if wigs are the devil….. then so be it. My hair, My choice.

Last year my hair goals were to wear my natural hair out as often as I could. It was an important event or occasion, My hair had to be out…..This year I am just going to do it all ….Natural hair out, wigs, cornrows and everything in-between….If it’s on my head, I’m going to rock it with pride.

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Wigs are an excellent protective style for me, here’s why;

  1. I can change my look every week without any manipulation to my own hair
  2. My natural hair is all protected under the wig
  3. I can throw off the wig along with my bra at the end of the day
  4. I can easily access my entire head for daily moisturizing and scalp massages when I remember.

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My tips for wearing wigs successfully…..

  1. Always wear a wig cap to protect your hair from friction from the wig
  2. Take care of the hair underneath by moisturizing, cleansing etc. as needed
  3. Make sure the hair underneath the wig is neat and tidy…wigs are no excuse for unsightly hair.
  4. Baby your hairline by massaging it often with castor oil or preferred product.
  5. Wear the wig slightly behind your natural hairline, this gives a false illusion that it could be your hair.
  6. If you choose to wear a wig, wear it with confidence. You bought it or made it so rock it with pride!
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I call this wig Ivanka Because she reminds me of my Russian alter ego

 

I make my own wigs, some I like more than others….These are a couple I have made and worn between November and today.

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Model Model

Njeri

 

 

 

 

 

 

 

 

 

 

 

 

Love, Peace and Fake Fros! :-)

Gasp! I cut my Hair!

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It has been forever since my last post. There has been a huge change on my hair front.
I woke up on the morning (read 6am before work) of 25th November, just a couple of days before my 3rd Nappyversary, driven to the edge by my hairs’ breakage, I grabbed my Kitchen Scissors….Kitchen scissors , pulled my hair into a bun and cut off my hair.
And just like that I was back at the beginning.

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    Before

 

That evening I went to my local hairdresser who shaped up the hair into some type of tapered cut.

After

After

For a self acclaimed length chaser, the experience was very liberating, kinda like when I did my Big Chop. I am freed from the bonds of chasing length and now I can just enjoy my hair for what it is…..Natural and free.

I am totally loving the short hair and looking forward to finding creative ways of wearing short hair

 

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I love my Natural

Feeling Blue…

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Feeling Blue….
Some days you just want to do different….
I took down twists I’ve been wearing all week and had a gorgeous twist-out. I decided to test ran a tube of hair mascara that has been sitting pretty in my product basket.

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Color application
I first attempted to put it on using the mascara wand, however, I felt that this may snag in the fro causing damage. I then used my fingers to lift color from the wand and smooth it on the hair in a downward motion. It was pretty easy especially because I was not going for perfectly even color.

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Love, Peace and Blue Fros

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