BLACK FOREST CAKE

INGREDIENTS FOR THE CAKE

5 medium sized eggs
1 3/4 cups all purpose flour
1 1/2 cups sugar
3/4 cup margarine
5 tablespoons unsweetened cocoa powder
1 teaspoon coffee
2.5 teaspoon of baking powder
2 teaspoon of vanilla essence
3/4 teaspoon salt

11/2 cup milk

3/4 teaspoon baking soda

For keeping the cake moist

2 tablespoons of icing sugar
4 tablespoons of water
Some juice – optional

For the frosting
Whipping cream
Strawberries diced
Chocolate grated

PREPARATION METHOD

1. Sieve together flour, cocoa, baking powder, coffee, and salt. Set it aside.
2. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, coffee and salt. Add eggs, milk, margarine, and vanilla essence; beat until well blended.
3. Pre heat the oven at 175°C. Grease the baking tins and line them with grease proof paper. I used 2 tins 29 inches wide.
4. Pour the batter into the two tins and put in the preheated oven.

5. Bake for 35 to 40 minutes, or until a toothpick injected into the cake comes out clean.

6. Let the cake cool completely then detach the paper.

7. Slice each cake in half to form four layers.

When it comes to putting the chocolate, you can be as creative as you want to be. You can choose to grate the chocolate and sprinkle it all over the cake. If you are in a hurry, like I was, you can cut the chocolate into chunks and stick around the cake. Don’t worry they won’t fall off, the whipping cream acts as the glue.

Decorate the top with smaller pieces of chocolate then make a border on the cake with whole strawberries that are slightly dipped in whipping cream.

KENYAN POTATO BHAJIA'S RECIPE

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INGREDIENTS

• 500gm potatoes, peeled and sliced thinly
• 1 cup gram flour/chickpea flour/besan
• 1 tsp salt
• 1 tsp red chili powder
• 2-3 tbsp chopped parsley/dhania/coriander
• 1/4 tsp garlic paste
• 1/4 tsp black pepper powder
• a pinch of turmeric powder
• 1 tsp cumin seeds
• Oil for frying
• 1 cup water
• 1/4 gram masala
• 1 tbsp granulated sugar
• 1/4 tsp of orange or yellow food colour

METHOD OF PREPARATION

• In a bowl, pour in the gram flour. Add all the spices and mix them up with a little water a time to make batter that is slightly thicker than pancake batter. 
• Once the batter is ready put in the sliced potatoes a small batch at a time. 
• Ensure they are completely coated.
• In a deep frying pan preheat the oil. Hold up each slice before putting in the oil to remove any excess batter. Turn the slices so they can cook on both sides. 
• When they are cooked use a skimmer to remove from the oil letting excess oil drip back. Transfer to a plate lined in paper towel to drain the oil.

Serve warm with kachumbari, ketchup and a warm coke. 

SWAHILI SWEET DUMPLINGS/KAIMATI

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Kaimati/sweet dumplings are delicacies famous at the coastal part of Kenya and parts of East Africa. They are starter snacks before a meal or can be enjoyed with a cup of tea in the morning or evening. They are a must have dessert during Ramadhan!
Here is my super easy recipe for preparing some finger-licking Kaimati;

INGREDIENTS
2 cups flour
1/2 cup water
2/3 cup yogurt
1 tbsp yeast mixed with a pinch of sugar

1 tbsp.ghee or butter

Oil for frying

INGREDIENTS FOR SUGAR SYRUP
1 cup sugar
1/2 cup water
A pinch of vanilla sugar or cardamon powder
lemon rinds

PREPARATION METHOD
Mix the syrup ingredients and boil until it becomes sticky. Let it cool

Mix the floor with all the ingredients above except the water and beat thoroughly with your hand. Next start with a little water and continue beating and add water if required until the mixture is thick enough for you to be able to pick without it flowing down between your fingers. Not runny and yet not too thick.
Let it rest for about an hour.

Heat oil till it crackles. Pick small portions of the batter shaping into a ball and drop in the hot oil few at a time. Fry until golden brown.
The dumplings should be completely covered in oil during frying

From heat place directly into the cooled sugar syrup flipping until the kaimati is completely covered.

Enjoy with tea, Bon Apetite.

Recipe For Preparing Tasty CHIPS MAYAI

I know many of you would agree that normal is boring, sometimes a little bit of twist can make things very interesting. Back to cooking, whenever I put aside weight issues one of the meals I love to indulge in is Chips Mayai. This is basically a chips omelette and is Tanzania's second most popular dish. 

Here are the simple tips of preparing this meal which I bet you will enjoy;

INGREDIENTS

3 Large potatoes

Oil for frying

1 tomato - diced

Onion - diced

2 eggs

Dhania - chopped

Dash of milk

PREPARATION METHOD

1. Peel the potatoes and cut them into the size of french fries
2. Heat enough oil to cover the potatoes and wait until drop of water causes boiling

3. Put the potatoes in the hot oil turning to cook evenly.

4. Once cooked remove the french fries and place on a plate.

5. Beat the eggs with a little milk in a bowl and set aside

6. Heat a tblsp of oil in a frying pan, add the onions and fry until translucent

7. Add the tomato and allow to cook for a short while

8. Toss in the dhania stir, followed by the chips and stir

9. Pour in the egg mixture over the french fries allow to cook for a few minutes pressing in with a spatula.

10. Use a plate to flip over the chips mayai so it can cook on the other side and again press with a spatula.

Remove and serve hot with some kachumbari and ketchup  

CLICK HERE FOR STEPS TO PREPARING KACHUMBARI

TRANSLATION OF SPICES FROM ENGLISH TO SWAHILI

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Iliki - Cardamon

Dhania (majani ya giligilani) - Cilantro

Mdalasini - Cinnamon

Karafuu - Cloves

Giligilani /Kitimiri - Corriander seeds

Binzari ya pilau - Cumin

Binzari - Curry powder

Tangawizi - Ginger

Mchaichai - Lemon grass

Kungumanga - Nutmeg

Zafarani - Saffron

Pilipili hoho - Sweet peppers/green peppers

Turmeric – Binzari manjano

Haradali nyeupe - White mustard

Haradali nyeusi - Black mustard
CLICK PAGE 2 TO SEE MORE SPICES>>>
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STEPS FOR PREPARING KACHUMBARI SALAD

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INGREDIENTS

4 medium tomatoes, sliced

2 medium onions, finely chopped, washed with salted water, and drained

½ cup fresh squeezed lime or lemon juice

1 cup finely chopped Dhania 

3 grated carrots

Pinch of salt

PREPARATION

In a large bowl toss in the sliced tomatoes, onions, dhania and carrots. Mix them together and add a pinch of salt to taste. Lastly splash the lemon juice on the mixture. Serve cold with nyamachoma or pilau.

EASY STEPS TO PREPARE PUMPKIN CHAPATI

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There are many fun ways to prepare chapati other than the old normal recipe. Today we learn how to prepare pumpkin chapati. Pumpkin not only adds colour to your chapati but also makes it soft and the contrast between the saltiness of the chapati and the sweetness of the pumpkin is just to die for.

INGREDIENTS

1/2kg diced pumpkin

3 cups flour

1/4 tsp turmeric powder (Optional)

2 tablespoons vegetable oil for the dough

1 cup warm water

Salt to taste

Cooking oil

PREPARATION METHOD

Boil the pumpkin adding salt to taste until it is tender and easy to mash

Puree the pumpkin in a blender or simply use a fork to mash the pumpkin

Using your clean hands mix the flour, salt, the pumpkin puree, turmeric powder(optional) and cooking oil in a bowl kneading at the same time. Add water if required and continue kneading until you have a smooth dough. 

Cover the dough and let it rest for 20 minutes. 

Knead the flour well again and divide it into reasonable size. Dust the balls with some flour to avoid sticking on the surface. Flatten each ball and roll out thinly into sizeable circles.

Heat an ungreased, heavy skillet or griddle over a medium flame. Lightly grease the pan and slowly heat the first chapati. Cook on one side for about 1 minute or until lightly brown, then flip and cook the other side. Press the sides of the chapati with a spoon until it puffs. 

Remove the chapati and place it in a warm dish or foil paper and wrap it to keep it warm. Repeat this process for every chapati.

Serve hot with meat stew and/or cooked vegetables. Chapatis can also be served with hot milk or chai (tea).