Kitowewo cha Kuku, Viazi Vitamu na Karanga (Sweet Potatoes, Chicken and Peanut Sauce)


Inatojekea West Africa

Enjoy.

Mahitaji
Kilo moja ya nywama. (ukipata kuku wa kienyeji ni vizuri zaidi)
Vijiko vitatu vya mafuta ya kupikia ya maji
Kitunguu kimoja kikubwa kilichokatwakatwa
Tangawizi kpande kimoja menye na kusaga
Kitunguu saumu kidogo kimoja. Menya na kusaga
Kilo moja ya viazi vitamu vilivyomenywa na kukatwa vipande vipande
Nyanya kubwa mbili zilizomenywa na kukatwa katwa
Vikombe viwili vya karanga iliyokaangwa na kupondwa pondwa
Robo kikombe au nusu cha majani ya giligilani yaliyokatwakatwa
Kijiko kimoja cha chai pilipili ya unga kama unapenda
kijiko kimoja cha chai chumvi
Kijiko kimoja cha chai pilipili manga


Jinsi ya kutengeneza

1. Kama unatumia kuku wa kienyeji, chemsha mpaka Iive.

2. Chukua safuria kubwa weka mafuta kwenye safuria mpaka yapate moto, chukua vipande vya kuku uvikaange mpaka viwe vya brown. Vitoe uviweke pembeni.

3. Kwenye hiyo hiyo safuria kaanga vitunguu mpaka viwe vya brown, weka vitunguu saumu navyo vikiivya changanya tangawizi koroga kidog halafu weka viazi vitamu. Kaanga kidogo angalia visiungue.

4. Changanya vitu vyote vilivyobakia kasoro plipili ya unga, pilipili manga na bakiza kama kijiko kimoja cha giligilani ka ajili ya kupamba. Kama ulitumia kuku wa kisasa basi engeza maji au chicken broth kama unayo. kam ulitumia kuku wa kienyeji basi tumia ile supu ya kuku kuivisha kitoweo chako. Punguza moto uchemshe kwa dakika tisini au mpaka viazi viive.

5. Toa nyama na uiache ipoe halafu uitoe mifupa na ngozi yote kama unataka

6. Rudisha kwenye jiko uangalie kama chumvi imetosha , weka pilipili ya unga kama unapenda na pilipili manga jinsi unavyopenda. Hiki kitowewo kinatakiwa kiwe na ladha ya kuwasha. Hivyo weka pilipili manga nyingi kidogo.

Tambi (Sev )


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Ingredients:
2 cups gram flour
2 tablespoons oil
1 pinch bicarbonate of soda
Salt to taste
Water to make dough
Oil to deep fry
Black paper (option)

Direction:
Mix all the ingredients to make sticky dough. Grease hands with some oil for ease in handling dough.

Heat oil in heavy large frying pan. When it is hot, press the dough through and you may cut off the dough with your fingers.

Cook for about a minute or so. Then carefully flip over the tambi with a fork. Cook another minute but do not allow turning golden. Remove the when it still looks undone and whitish. Place on kitchen paper towel to drain and cool.

Repeat till all the dough is used up. Store as is in a tight container, or crush to small pieces.

Sambusa Za Nyama (Beef Samosa)

Ingredients 
2 large potatoes, peeled
1 cup frozen peas, thawed 
2 tablespoons vegetable oil 
1/2 teaspoon cumin seeds 
1 bay leaf, crushed 
2 large onions, finely chopped 
1 pound ground beef 
4 cloves garlic, crushed 
1 tablespoon minced fresh ginger root 
1/2 teaspoon ground black pepper 
1 1/2 teaspoons salt 
1 teaspoon ground cumin 
1 teaspoon ground coriander 
1 teaspoon ground turmeric 
1 teaspoon chili powder 
1/2 teaspoon ground cinnamon 
1/2 teaspoon ground cardamom 
2 tablespoons chopped fresh cilantro 
2 tablespoons chopped green chill peppers 
1 quart oil for deep frying 
1 (16 ounce) package phyllo dough (or you can make from scratch)
    Direction:
    1. Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas. Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together and set aside.
    2. In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf. Mix in onions and ground beef. Cook until beef is evenly brown and onions are soft, about 5 minutes. Mix in garlic, fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
    3. Heat oil in a large, heavy saucepan over high heat.
    4. Mix cilantro and green chill peppers into the potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
    5. In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.

    Supu Ya Nyanya (Tomato soup)

    Ingredients

    • Tablespoon vegetable oil
    • Chopped onion
    • Cloves garlic, minced
    • Chopped carrot
    • Chopped celery
    • Crushed tomatoes
    • Vegetable broth
    • Worcestershire sauce (option)
    • Salt
    • Dried thyme
    • Ground black pepper
    • Hot pepper sauce (Option)

    Directions

    1. Heat oil in a large Dutch oven over medium-high heat. Saute onion and garlic until onion is tender.
    2. Add carrot and celery; cook 7 to 9 minutes until tender, stirring frequently. Stir in tomatoes, broth, Worcestershire sauce, salt, thyme, pepper and hot pepper sauce. Reduce heat to low. Cover and simmer 20 minutes, stirring frequently.

    Supu Ya Mchicha (Creamed Spinach Soup)


    Ingredients

    Spinach 

    Onion 

    Butter 

    Potatoes

    Water 
    Mchuzi mix 
    Milk 
    Butter cream or sour cream
    Salt to tase
    Black paper (option)

    Directions

    1. In a medium saucepan, combine water, bouillon, and spinach. Bring to a boil, and cook until spinach is tender. 
    2. Put the cooked spinach in a blender and set aside.
    3. Melt butter in a large saucepan over medium heat. Stir in flour, and cook for 2 minutes. Gradually whisk in milk. Season with minced onion, salt, and pepper. Cook, stirring constantly, until thickened. Stir in spinach mixture.

    Supu Ya Mchicha (Spinach Chunky Soup)



    Ingredients
    Water
    Cubes chicken bouillon (chicken spice or any flavor you have)
    One bunch of spinach
    Butter
    Wheat flour
    Milk
    Onion
    Salt to taste
    Black paper (option)

      Directions

      1. In a medium saucepan, combine water, bouillon, and spinach. Bring to a boil, and cook until spinach is tender.
      2. Melt butter in a large saucepan over medium heat. Stir in flour, and cook for 2 minutes. Gradually whisk in milk. Season with minced onion, salt, and pepper. Cook, stirring constantly, until thickened. Stir in spinach mixture.

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      Hi and welcome to Swahili Mom Kitchen blog. Nothing is professional here just great and simple recipes that anyone can use. I'm not a chef but a "good" cook {bragging} or maybe I like to cook.... any how  but all I know is that I like to cook but i don't like to spend my whole day in the kitchen so creating my own recipes is the next thing to keep me out of the kitchen quick. I barely follow a recipe to the letter and I hate measuring.  So Swahili Mom Kitchen blog is for those who like good eat from different cuisines but appreciate easy and simple things. There is no right or wrong here with few tweaks you can create your own recipe.