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.

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.

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

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


Directions

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. 

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

Ingredients

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
Salt 
Freshly ground pepper 

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. 

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. 

Ingredients
4 = Green plantains
3 cups  = Custard milk if you don't have that you can use (equal parts of sour cream and