Coconut Kashata Somali - style

1 cup - Milk
2 cups - Sugar
2 cups - fresh or moist grated coconut (or dried grated coconut moistened with a few tablespoons of milk or water)
1 tsp - mint extract

In a hot skillet add milk and let it boil.
Then add sugar
Let it boil for about 8 to ten minutes and stir occasion so the milk won't boil over. 
Add shredded coconut and continue to stir.
Add mint extract.
When the color starts to change to brown is done.
Pour the mixture into a pan that has been lightly greased or lined with waxed paper. 
Let rest for two minutes and cut into squares or diamonds while still warm. 
Let cool and serve.

Easy Foil Baked Trout with Broccoli

4 6-oz. trout fillets
2 tablespoons lemon juice

Olive oil 
Sat and black pepper to taste

Preheat oven to 400° F. 

Clean and rinse the fish and lightly sprinkle with salt and black pepper. 
Mix together with lemon juice. 
Place each fillet and few broccoli buds on a piece of aluminum foil, pour 1/4 of the olive oil over each, and carefully seal them into an envelope of foil. 
Bake for 20 minutes, unwrap and serve.

Seafood Soup


  • 2 tablespoons extra-virgin olive oil
  • 1 large shallot, thinly sliced
  • 2 large garlic cloves, minced
  • 1/2 cup dry white wine
  • 1 1/2 cups chicken stock or low-sodium broth
  • 1 cup bottled clam juice
  • 1 bay leaf
  • 1/2 teaspoon hot sauce, plus more for serving
  • Salt and freshly ground pepper to taste
  •   1 dozen littleneck clams, scrubbed 
  • 1 dozen hard crabs, cleaned
  • 3/4 pound skinless snapper fillets, cut into 2-inch pieces
  • 1/2 pound medium shrimp
  • 2 tablespoons unsalted butter
  • 2 tablespoons coarsely chopped flat-leaf parsley 

  • Directions 
    In a large soup pot, heat the olive oil. Add the shallot and garlic and cook over high heat, stirring, until softened, about 3 minutes. 
    Add the wine and boil until reduced by half, about 3 minutes. 
    Add the stock, clam juice, tomatoes, thyme, bay leaf and hot sauce and season with salt and pepper. Bring to a boil over high heat and cook until slightly reduced, about 10 minutes. 
    Add the clams, cover and cook just until most of them open, about 5 minutes. 
    Add the snapper and shrimp, cover and simmer until they are cooked through and the remaining clams have opened, 2 to 3 minutes. 
    Using a slotted spoon, transfer the seafood to 4 bowls. 
    Add the butter and parsley and cook over moderate heat for 1 minute, swirling the pan. 
    Spoon the broth over the seafood and serve with sourdough toast.

    Mango Potato Cucumber Salad (Salad ya Maembe, Matango na Viazi Mviringo)


    5-6 potatoes, boiled
    2 firm mangoes 
    1/4 cup Orange juice 
    2 tbsp Fresh lemon juice
    1/2 red bell pepper, seeded
    2 cucumbers
    1/2 green Bell pepper, seeded
    2 tbsp minced Ginger
    1/4 cup chopped Mint
    Salt and ground black pepper to taste

    • Place the cumin, paprika, coriander, black cardamom, ginger, cinnamon and mustard in a small pan, and heat over medium heat until the first tiny wisp of smoke appears.
    • Allow to cool, then grind in a grinder.
    • Set aside.
    • Peel the cucumbers, cut them in half lengthwise and cut the halves into half-inch slices.
    • Peel and pit the mangoes and cut the flesh into bite-sized chunks.
    • Cut the red and green bell peppers into thin strips.
    • In a large bowl, combine the potatoes, cucumbers, mangoes and bell pepper.
    • Add the orange juice, ginger, lemon juice, mint and 1 tablespoon of the spice mixture.
    • Toss well, season to taste with salt and pepper, toss again, and serve

    Easy Hummus Recipe (Kotoweo cha Dengu)

    A friend of mine (Jewish) one day invited me over for dinner at his mother's house. His mother served a homemade hummus and I loved it. I have been using hummus for quite sometime now in replace of dips and butter but the homemade one was just so delicious so I decided to learn how to make it from scratch by myself too. I found out the secret is the order in which you add ingredients to your food processor and  for extra smooth hummus is to remove the skins of each chickpea.

    Hummus is a Middle Eastern and Arabic food dip or spread. The hummus acts as both the protein and the condiment. I love hummus on cucumber slices, in fact, it's great on anything green.


    • 2 cups drained well-cooked or canned chickpeas, liquid reserved
    • 1/2 cup tahini (sesame paste), optional, with some of its oil
    • 1/4 cup extra-virgin olive oil, plus oil for drizzling
    • 2 cloves garlic, peeled, or to taste
    • Salt and freshly ground black pepper to taste
    • 1 tablespoon ground cumin or paprika, or to taste, plus a sprinkling for garnish
    • Juice of 1 lemon, plus more as needed
    • Chopped fresh parsley leaves for garnish


    In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute.

    Add the olive oil, minced garlic, cumin and the salt to whipped tahini and lemon juice.

    Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds.

    Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process for 1 to 2 minutes or until thick and quite smooth.

    If the hummus is too thick or still have tiny bits of chickpea use the pause on the food processor and slowly add 2 to 3 tablespoons of water until the consistency is perfect.

    Scrape the hummus into a bowl then drizzle about 1 tablespoon of olive oil over the top and sprinkle with paprika.

    Store homemade hummus in an airtight container and refrigerate up to one week.

    Makande (Corn and Bean Meal)

    This is a tradition meal in Pare region (Northern East of Tanzania). Can be served with meat, fish, avocados or simply a salad.

    8 oz beans  - soaked overnight
    8 oz white corn - soaked overnight

    1 Tbs butter or vegetable oil
    Coconut milk (option)
    Salt and pepper  - to taste


    1. Place corns in a pot (heavy pot or if you have a clay cooking pot is even better (Chungu)). Cover and boil rapidly for 30 to 45 minutes. Longer if you didn't soak overnight. 

    2. Drain the beans and add. Keep boiling and add  more water if necessary but do not stir.

    3. Reduce the heat and continue boiling for about 1 hour or until the beans are tender.

    4. Add coconut milk, oil and salt and simmer for 15 minutes more. After you add coconut stirring occasionally.

    5. Adjust the seasoning and spoon into a warmed serving dish.