International Cuisine

Exploring the world through food.

Kenyan Bajias (Seasoned, Battered, Fried Potatoes)

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Kenyan Bajias are seasoned, battered and fried potatoes that are found all over Kenya.  It is a very popular street food that was influenced by the Indian population who were brought there to work on the railroad. The potatoes are sliced thin, and then placed in a batter that is seasoned up with the flavors of India. These Kenyan Bajias are delicious when dipped in a mango chutney called madras. They make a wonderful snack or we enjoyed them as a primer to our Kenyan meal.  Enjoy!

Kenyan Bajias

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5 from 1 vote

Kenyan Bajias (Seasoned, Battered, Fried Potatoes)

Course Appetizer
Cuisine Kenyan
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author International Cuisine

Ingredients

  • 2 medium potatoes
  • 1 cup chickpea flour
  • 1/4 cup rice flour
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon dried fenugreek leaves
  • 1/2 teaspoon red chile powder
  • a pinch of garam masala
  • 1/2 teaspoon ground coriander
  • 2 teaspoons ginger minced
  • 1/4 cup fresh cilantro chopped finely
  • 1 cup water
  • oil for frying

Instructions

  • In a large bowl combine the flours, and all the spices.
  • Add in the cilantro and slowly add in the water until you have a thick batter. Add more or less water as necessary.
  • Slice the potatoes using a mandolin or knife
  • Heat the oil to medium high heat.
  • Place the potatoes in the batter, coating each piece well on both sides
  • Put in the hot oil and fry until golden and flip to repeat on other side
  • Remove from oil and place on a paper towel to remove excess oil
  • Do this until all the potatoes are cooked.
  • Serve hot with madras (mango chutney)

 

 

 

Kenyan Madras Mango Chutney

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Kenyan Madras is an amazing mango chutney that is really easy to make and its uses are endless.  This is often found served as a side sauce to the very popular street food called Bajias which are yummy seasoned, battered and fried potatoes.   Both are influenced by the Indians who were sent there to work on the railroad.  Indian style foods are loved in Kenya and Madras is no exception.  This sauce is not limited to mango, one could use papaya, carrots, coconuts etc.  You get the idea use what you have on hand or simply love.  You will love this easy to make, healthful chutney.

Kenyan Madras

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5 from 1 vote

Kenyan Madras Mango Chutney

Course Sauce
Cuisine Kenyan
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Author International Cuisine

Ingredients

  • 1 unripe or ripe mango
  • 1 teaspoon ginger minced
  • 1/2 red onion chopped finely
  • 2 cloves garlic minced
  • 1 ripe tomato chopped
  • 1/4 cup fresh coriander chopped finely
  • 1/2 green pepper
  • 2 hot chilies or more if you like it spicy
  • Juice of 1 lime
  • 2 teaspoons olive oil
  • salt and pepper to taste

Instructions

  • Put all the ingredients except the salt and pepper in a food processor or blender and mix until it is thick and everything is nicely incorporated together.
  • Add salt and pepper to taste
  • Keep the chutney in an airtight container in the refrigerator until ready to use.
  • Excellent as a dipping sauce for bajias.

 

 

Kenyan Nyama Choma (Roast Meat)

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Kenyan Nyama Choma is considered to be the national dish of Kenya.  It literally means “roast meat” in Swahili. This dish can be found in the finest restaurants to many venders on the street.  One thing is for certain wherever it is served, it is a party.  The meat of choice is usually goat however beef ribs are also a favorite and what I used in the recipe. The meat is slowly cooked over coals and occasionally spritzed with a simple salt water solution.  Honestly I am always amazed at how the simplest things can sometimes be the tastiest.  This dish is no exception.  The meat was tender, juicy and outstanding.  This dish is eaten with the right hand and often served with ugali (a cornmeal porridge) or with irio, a potato, pea and corn hash which is what I chose to pair with it along with a dish called sukuma wiki. A dish made of fresh kale, tomatoes and onions. Whatever you pair it with, it is a hit!  Enjoy!

Kenyan Nyama Choma

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4.6 from 5 votes

Kenyan Nyama Choma (Roast Meat)

Course Main Dish
Cuisine Kenyan
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4
Author International Cuisine

Ingredients

  • Goat or beef meat short ribs work great about -- 2 pounds
  • Oil -- 1 tablespoon
  • Warm water -- 1 cup
  • Kosher or sea salt -- 1 tablespoon

Instructions

  • Season your grill with oil.
  • Get your grill going to medium heat Stir the salt into the warm water until it is fully dissolved. Put the salt solution in a spray bottle.
  • Grill the meat, basting it occasionally with the salt water, until it is cooked to your liking.
  • Remove the meat and serve with sukuma wiki and irio.

 

 

Kenyan Sukuma Wiki (Wilted greens with onions and tomatoes)

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Kenyan Sukuma Wiki is a healthy side dish and often used with any meat leftovers.  Sukuma wiki actually means “stretch the week” in Swahili.  I happen to have an abundance of kale and collard greens in our International Cuisine garden.  Many Africans rely on subsistence farming for their food. There is just something so rewarding about going out to the garden and gathering what is fresh and delicious.  This dish can be made with collard greens, kale, chard or even the leaves of tubers like cassava or others. It is simple to make. Enjoy this traditional Kenyan dish and feel free to add in some leftover meat to “stretch the week”.

Kenyan Sukuma wiki

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5 from 1 vote

Kenyan Sukuma Wiki (Wilted greens with onions and tomatoes)

Course Side Dish
Cuisine Kenyan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author International Cuisine

Ingredients

  • 1 tablespoon oil or fat
  • Onion chopped finely
  • 1 bunch of Kale or collard greens ribbed and chopped finely
  • 2 to matoes diced
  • water or stock 1 cup
  • salt and pepper to taste.

Instructions

  • Heat the oil or fat over medium high heat in a large pan.
  • Add in the onions and saute until translucent
  • Add in the diced tomatoes, water or stock.
  • Add in the greens sauteing until wilted.
  • Bring to a boil and reduce the heat to simmer until tender about 10 minutes.
  • Add salt and pepper to taste.
  • Serve hot with a bit of the broth.
  • Feel free to add in any left over meat to stretch the meal after all that is what sukuma wiki means in Swahili.

 

Kenyan Irio (Mashed Potatoes, Peas and Corn)

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Kenyan Irio pronounced (eer-e-o) is a yummy side dish. This dish originated from the Kikuya tribe. Maize is a staple ingredient in Kenyan cuisine as is potatoes.  Peas are mashed up with the boiled potatoes and corn kernels are added.  The corn and peas adds a lovely sweetness to the side dish.  This dish is often eaten with the right hand and used to scoop up stews and meat.  This would make a wonderful side dish with just about anything. We certainly loved irio with Nyama Choma Kenya’s national dish.   Delicious!

Kenyan Irio

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5 from 1 vote

Kenyan Irio (Mashed Potatoes, Peas and Corn)

Course Side Dish
Cuisine Kenyan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author International Cuisine

Ingredients

  • Green peas -- 2 cups
  • Potatoes peeled and cut into chunks -- 1 1/2 pounds
  • Water -- to cover
  • Salt -- 2 teaspoons
  • Corn fresh or frozen -- 2 cups
  • Butter to taste
  • Slat and pepper to taste

Instructions

  • Place the potatoes in a large saucepan and add water to cover. Stir in the salt and place over medium flame.
  • Bring to a boil, then reduce heat and simmer add in the peas and cook until potatoes are tender. Drain, reserving the liquid.
  • Simmer the corn with a little salted water in a separate saucepan for a few minutes while the potatoes and peas are cooking.
  • Mash the potatoes and peas together with a potato masher to form a pale green puree.
  • Stir in the corn with a little of the reserved liquid and season to taste with salt and pepper.
  • Add a pat of butter to taste.
  • Serve hot.

 

Kenyan Biskuti ya nazi (Coconut Macaroons)

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Kenyan Biskuti ya nazi are delightful coconut macaroons.  They are sweet little morsels that were the perfect ending to our Kenyan meal.  They are really easy to make.  Coconut and nuts are used to flavor them.  Desserts are not all that popular in Kenya.  Often times just fruit is enjoyed at the end of a meal.  We savored these sweet treats with some chai (tea).  The chai is made Indian style but the tea ritual is certainly a British influence.  These coconut macaroons make a great dessert for any occasion.

Keyan biskuti ya nazi

Kenyan biskuti ya nazi
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4.34 from 3 votes

Kenyan Biskuti ya nazi (Coconut Macaroons)

Course Dessert
Cuisine Kenyan
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 30
Author International Cuisine

Ingredients

  • - 2 1/2 cups desiccated coconut
  • - 1 cup cashew or macadamia nuts
  • - 1 cup granulated sugar
  • - 3 egg whites
  • - some butter for greasing the baking sheet

Instructions

  • Preheat the oven to 350 deg. F
  • Lightly grease two baking sheets with butter
  • In a bowl and beat the egg whites with the electric mixer on high until there are soft peaks. Gradually add the sugar.
  • Make sure to beat after each addition until the peaks are glossy.
  • Finely chop the nuts.
  • Add them along with the coconut to the mixture.
  • Wet your hands and put the mixture on the baking sheets in rounds or use a small round scoop.
  • Bake them until they are lightly golden (this takes about 20-25 minutes).
  • Cool them.
  • Store in an air-tight container.