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 

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

Ingredients
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

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. 
Enjoy!

Ingredients

• 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)

Directions
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