Mince Meat with spicy potatoes

This one of my favorite dishes because it is quick, easy and cheap to make.

Ingredients.
1 kilogram of mince meat (beef steak minced twice)
5 large potatoes
2 large onions
4 large tomatoes
100g tomato paste
1 medium sized egg plant
a handful of parsley leaves
1 medium sized fresh ginger 
1 tablespoon of finely chopped garlic
teaspoon of  cummin seeds, fennel seeds
5 curry leaves
Salt, Black pepper powder, 2 chilli beef cubes, 1 tablespoon of curry powder
5 whole jalapeno peppers or 1 whole habanero pepper
vegetable oil

jalapeno peppers

habanero pepper

                                      Time to Cook

        Place the mince meat into a bowl and add 2 cups of water, heat the oil in a large pan,(4 tablespoons of oil), (add a pinch of cummin seed to the oil, if it shimmers, the oil is hot), add cummin, fennel, curry leaves and let it cook for 3mins and place in a bowl. Using the same pan, add 8 table spoons of cooking oil, add 1 1/2 of the onions, medium sliced, stir until light brown then add the diced tomatoes with a little water, cover the pan.
When the tomatoes are cooked, add 1 teaspoon of salt and black pepper powder, 2 chilli beef cubes, 1 tablespoon of curry powder and stir. Add little water for the mixture to cook well. After 5mins, add the mince meat with the water, stir and cover the pan. Cook in medium heat
 In another pan, boil the potatoes (pealed and cur into cubes, which ever size you want, but i prefer each potato to have 4 cubes ) add a pinch of salt. Boil for 10mins or half cooked. Drain the water and pace the potatoes in a bowl. Using the same pan, add 5 Tablespoons of  oil, medium heat, add the remaining onions, stir, add the chopped garlic and ginger and stir till brown. 
Add a little water and cover for 5 mins, add the potatoes, stir and cover. let the potatoes cook till tender and add the spices you had heated earlier, toss and don,t cover.
The mince meat must be ready now, add chopped peppers and serve.
The potatoes should be served with finely chopped parsley and peppers. You can serve with rice or chapati.
Pictures of this recipe will come soon.. 
Bon Appetit

    

  

 

Chapati

      Chapati is an Indian flat bread that has been modified when Indians came to the East African Coast centuries ago.There are various ways of making chapati, this is just one of them.

      Ingredients

 1kg of all purpose flour

 Warm water

 Salt

Vegetable cooking Oil

Baking Powder

Lets Begin

kneading the dough

Sieve the flour in a bowl, save some flour for kneading, add  half a teaspoon of baking powder,the baking powder is used to make the chapati fluffy,  then warm water gradually. How much warm water? i don't measure but the saying goes like 1cup of flour, 1/2 a cup of water. Mix it well.

Add  3teaspoons of warm cooking oil into the mixture, you can add more flour if the dough is sticky. Make sure not to knead more than 10minutes or the chapati will come out tough. When the dough separates itself from the bowl, cover with a wet towel for 15minutes.

With the flour you had saved earlier, pour some on a clean surface and take a handful of the dough, preferably 18 ounces or 261grams.

Flatten the dough with a roller, making sure you don't spread it to thin, using a spoon, add a tablespoon of oil on the dough, spread it evenly. Take a knife and cut vertically about 4 pieces. Take one piece, fold it once, the oily part inside, roll the piece of dough on your finger and set it aside. Repeat this until you finish the dough

Cover the dough with a wet towel and let it rest for 15 minutes.

Add flour on a clean surface, take one dough and roll it out, not too flat or the chapati will be hard. Repeat this process until you have rolled out all the dough.

I prefer using a flat cast iron Karai in Kiswahili  because it heats up evenly, but if you don't have this, you can use a flat frying pan.

karai or flat cast iron

Heat the pan in medium heat, place the flattened dough on the heated pan for 1minute each side, then add a tablespoon of oil, round the chapati, under and above. Remove from heat when the chapati turns light brown. Repeat the process till finished.

The final result.. perfect chapati

You can serve the chapati with mince meat *coming soon*, lentils, cabbage and even tea..

ENJOY

Pumpkin Dessert

 This is one of my favorite desserts and its really simple to make.

Ingredients
1 medium sized pumpkin
200grams of peanut butter
Black pepper powder
Sugar
Salt
Red or Green chilli fresh peppers
milk/unflavored yoghurt

Lets Us Begin

     Cut the pumpkin into 4 pieces, remove the seeds and the fiber. Place in a pan, pour cold water over it and let it boil for 15-20 minutes or till tender. Pour the hot water out the pan and let the pumpkin cool.
    Peal the pumpkin skin while cutting the pumpkin into cubes, put the pumpkin into a bowl, add the peanut butter a spoonful at a type and mush/pound till mixed. You can add more peanut butter  if you want it thicker.
   Add a pinch of salt, sugar about 4 teaspoons or more if you like it sweeter. Slice the peppers, remove the seeds if you don't want it too spicy. Add a pinch of black pepper and mix well. Add milk or yoghurt to the desired thickness.
  Serve with toppings of roasted sesame seeds.
                                         Enjoy
   

Love Food

  Cooking has become more than a hobby for me. its more of an addiction.. Cooking has developed into a therapeutic experience.. I don't have to cook exquisite things, even boiling an egg is an experience.  All women in my family are great cooks.. taught from an early age that all women should know how to cook.
 The best compliment when one eats my food is when they lick the plate..its that important!! I will be blogging on recipes that i like and the experience i have with cooking.