Kuku wa Kuoka, Viazi Mviringo na Pili Pili Hoho (Broiled Chicken, Potatoes and Green Peppers)


8 small skin-on, bone-in chicken thighs 
1 heaping tablespoon dried oregano

3 tablespoons extra-virgin olive oil
1 medium onion, cut into 1-inch pieces
1 large green bell pepper, cut into 1 1/2-inch pieces
6 cloves garlic, smashed
4 to 6 pickled cherry peppers, seeded and sliced, plus 1/3 cup brine
1/4 cup roughly chopped fresh parsley 
1 russet potato, peeled and cut into 1-inch cubes
Freshly ground pepper 


Preheat the broiler. Put the potato in a medium saucepan, cover with water and add 1 tablespoon salt. Bring to a simmer and cook until just tender, about 8 minutes. Drain well.

Meanwhile, pat the chicken dry and sprinkle with the oregano, and salt and pepper to taste. Heat 2 tablespoons olive oil in a large cast-iron skillet over high heat. Add the chicken and cook until browned, about 5 minutes per side. Transfer the chicken to a plate.

Add the potato to the skillet and cook, stirring, 3 minutes. Add the onion and bell pepper and cook until slightly soft, about 1 minute. Reduce the heat to medium; add the remaining 1 tablespoon olive oil and the garlic and cook 2 minutes. Add the cherry peppers and brine and cook, scraping up the pan with a wooden spoon, about 1 minute. Remove from the heat.

Return the chicken to the skillet and sprinkle with the parsley. Toss with tongs, then set the chicken skin-side up on top of the vegetables. Broil until the skin is crisp, 2 to 3 minutes.

Save them while warm

Ndizi Mbivu za Kuchemsha na Mchuzi wa Nyama (Ripe Boiled Plantains with Meat Stew)

One day I went to a party that was hosted by one of my Nigerian friends. I ate this food and liked it so much when I asked them what was that they told me it was Boiled Plantains. I didn't ask much how they cooked it because I thought to myself what could go wrong when you just boiling ripe plantains right? Wrong....The fisrt time I tried to make this food it came out like a baby food.....Then I found the secret was not to peel off skin until plantains are done cooking. 

Ripe Plantains  

Beef Stew

Wash plantains (a must)

Cut/slice plantain into 1 inch rounds (thinner or thicker, up to you). 

Add water to pot (enough to fill pot halfway), add salt, let boil over medium heat.

Add cut/sliced plantains to boiling water.
Let boil over medium heat for 20-25 minutes (less if your plantain is really ripe and more if it’s not very ripe).

Turn heat off, set pot aside. On a tray, flat plate or even in the pot, get a fork and knife. Using the fork, hold plantain. Slide knife underneath skin/peel and gently cut/slice skin off. Roll off skin. Repeat for rest of plantains. When done, discard skin/peels, you won’t be needing them!
Save them with meat stew, chicken stew or vegetable stew. Or you can sprinkle them with  cinnamon on top and eat them like a dessert...

Kitawa (Plantain and Custard "Fermented" Milk) Ndizi na Maziwa ya Mgando

This food originate from north eastern part of Tanzania (Kilimanjaro region ) in Chagga tribe. It was made by elders (mothers or mother in laws) for their newly young mothers. It 's one the foods in the region that claimed to help the body to produce more breast milk. 

4 = Green plantains
3 cups  = Custard milk if you don't have that you can use (equal parts of sour cream and milk, 1 cup butter milk and 2 Tbs sour cream  or ricotta cheese and milk)
1 tsp = Magadi (tradition bicarbonate of soda) I use accent flavor enhancer.
Water = Enough t cook your plantain
1 Tbs = Butter (salted)
Salt  to taste ( if you use unsalted butter)

  • Peel the green plantains and cut them into small pieces.
  • Wash them thoroughly ( a must) 
  • Add water to pot (enough to fill pot halfway), add salt and accent, let boil over medium heat until tender.
  • Drain the water and mush the plantains.
  • Add butter and milk....If it is too thick add more water or more milk.
  • You can serve while hot or cold...
***Note to get custard milk Tanzanian style can be done by keeping the milk in a dry warm place for one to three days.  The process is not the same as American custard milk.   

- You must use fresh milk from a dairy farm. Regular milk from the grocery store will not do it because has been treated.
- 100% organic milk from the grocery store and you must make sure the milk is 100% organic