Kuku wa kuchoma na Jiko la Mkaa (Charcoal Grill Chicken With Sautee Onion and Red Peppers)

2 red bell peppers
1 tablespoon extra-virgin olive oil, plus more for liberal drizzling
2 medium sweet onions, sliced into wedges, root end attached
1 bulb fennel, thinly sliced, fennel fronds reserved for garnish
3 to 4 large cloves garlic, thinly sliced
Salt and freshly ground black pepper
1 tablespoon white balsamic vinegar
12 small bone-in chicken thighs
Fennel pollen or ground fennel, for sprinkling
1 lemon, zested and juiced


Prepare your charcoal grill

Char the red bell peppers over charcoal grill  for 10 to 12 minutes, turning occasionally. Alternatively, char the peppers under the broiler for 7 to 8 minutes, turning occasionally, with the oven door slightly ajar to allow steam to escape. Place the charred peppers in bowl and cover with plastic wrap. When cool, peel and seed the peppers and slice lengthwise.

Heat 1 tablespoon extra-virgin olive oil in a medium skillet over medium-high heat. Add the onions, fennel and garlic and season with salt and pepper. Cook, stirring frequently, for 15 minutes, or until the vegetables are tender and sweet. Deglaze with vinegar and combine with the peppers.

Place a cooling rack over a baking sheet and place the chicken thighs on it. Drizzle the chicken thighs lightly with extra-virgin olive oil and season liberally with salt, pepper, and fennel pollen. Grill the chicken thighs for 30 -30 minutes, turning occasionally. Dress the cooked chicken with lemon zest and juice.

Arrange the chicken on a platter and top with the onions and peppers.

Kuku wa Kupika Kwenye Oven na Asparagus (Oven Roasted Chicken and Asparagus)

Here is another way to spice up that everyday chicken dish. You’re sure to be a star in the kitchen with this simple dish. 


  • 4 chicken thighs and legs
  • 2-4 cloves crushed garlic
  • 1 bunch rosemary
  • 1/4 cup olive oil
  • asparagus
  • 1 tablespoon lemon juice
  • salt and pepper
  • Avocado (option)
Preheat oven to 425 degrees F.
Warm the garlic, rosemary and olive oil together in a small pan to blend the flavors, about 3-5 minutes. Cool the oil and add the lemon juice. Dip the chicken thighs and legs in the olive oil and garlic mixture.
Place in a shallow baking dish or tray and
Bake the chicken in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear about 160 degree internal temperature.

In a separate roasting pan spread out the asparagus, drizzle with olive oil, salt and pepper. Roast 12-18 minutes or until cooked.

Serve while hot  with potatoes or avocados

Samaki wa Kupika Kwa Mvuke Kwenye Oven (Oven-Steamed Salmon With Mushrooms)

4 Salmon fillets - Serving 4

2 tablespoons extra virgin olive
1 pound white or portobello mushrooms, rinsed briefly, wiped dry  and sliced
1-3 tablespoons thyme chopped
Salt and freshly ground pepper

Preheat the oven to 375 degrees.
Wash and dry the salmon fillets and the mushrooms.
Sprinkle each salmon with half of salt and pepper.
Use 4 large pieces of aluminum foil – large enough to comfortably wrap around each piece of salmon and mushrooms alone.
Place the thyme sprigs in the center of the foil; put the salmon on the foil, and surround it with the mushroom slices.
Drizzle everything with olive oil, sprinkling of salt and pepper on top and pinch the foil together so the salmon is totally encased and no air can escape.

Bake in the oven until cooked through, about 20 to 30 minutes. Save while hot.

Sauce ya Nanasi (Pineapple Sauce)

The picture's recipe is without the cornstarch
The pineapple sauce that's sensational whether served warm or cold. It's delicious drizzled over ice cream for a simple dessert, or try it with ham for a dressed-up dinner. 

1 small pineapple (diced and crushed) or One 20-ounce can crushed pineapple 
1/2 cup sugar 
1 tablespoon cornstarch (option) 
2 teaspoons butter 
1 teaspoon white vinegar 
Pinch salt 


Melt the butter and sugar in a medium skillet over medium heat. 

Stir until the sugar dissolves, about 3 minutes. 
Increase the heat to high. Add the pineapple, cornstarch and cook, stirring occasionally, until golden and coated in caramel, about 5 minutes. 
Remove from the heat; stir in vinegar and salt. 

Serve hot or cold and you can keep it in a tight container and store in a refrigerator for up to 30 days

Kababu za Kuku (Chicken Kababu)

1Ib breast chicken (ground Turkey)
7 tbsp breadcrumbs
1 tbsp curry powder
1 tsp cumin powder
1 egg
1 tsp red chilli flakes (option)
1 large potato (peeled, boiled and mashed)
1 tbsp garlic/ginger paste
Salt to taste
Oil for frying

Mince your chicken using food processor or meet grinder. Put the chicken in a frying pan with a little bit of oil, salt, black pepper (ground), red chilli flakes (option)  and some lemon juice.

Cook the chicken, constantly stirring it until there’s no liquid left. Remove from heat and let it cool.

Put the cooled chicken in a mixing bowl.

Next add all the ingredients except the oil for frying and mix well.

Then place the mixture in the fridge for at least half an hour.

After half an hour, remove from the fridge and taste for salt.

Shape them into kebabs and deep fry them in hot oil.

Since the oil is hot, keep an eye on the kebabs not to burn.

Serve them with lemon wedges or chutneys.