Ingredients:
2 large onions, finely chopped
2 tblsp. oil
1 tsp. cumin seeds
1 tsp. mustard seeds (the black kind, if possible)
8 medium potatoes, quartered
1 and 1/2 tsp. fresh ginger, crushed
1 large garlic clove, minced and crushed
1 tblsp. ground cumin
1 tblsp. whole coriander, crushed
2 chili peppers or 1 tsp. cayenne pepper
1/2 tsp. turmeric
1 tsp. salt
4 cinnamon sticks
6 cloves
4 oz. tomato paste
1/2 lb. green beans
1/2 of a small cauliflower
1 medium eggplant
1/2 lb. fresh green peas, shelled, or 1 small package of frozen green peas
1 bunch of fresh leafy greens (kale, spinach, collards, etc.), or 1 small package of frozen greens
1/2 cup dry chickpeas, cooked (optional) Note: The chickpeas need to be pre-cooked or canned ones may be used.
Pre-heat oven to 350 degrees. In a large, heavy skillet or pot, brown the onions in moderately hot oil along with the cumin seeds and mustard seeds. Add the potato pieces (peeling is optional), and stir to coat each piece with the spices. Now add the remaining spices and continue to stir for several minutes.
Thin the tomato paste with about 2/3 cup of water. Stir into the pot. Add vegetables, one at a time, cooking for a minute or so between each addition, and put in the cooked chickpeas last. If your pot is not oven proof, transfer mixture to one that is. Cover with a lid or seal with foil and bake for about 45 minutes, checking after the first 20 minutes.
The consistency should be rather thick, but add liquid if necessary to prevent burning. Stir occasionally to prevent sticking. Serve over rice or with Indian bread
Ugali (Cornmeal Porridge)
Serves 4 to 6
The national dish of Kenya is a cornmeal mush called Ugali. It is cornmeal cooked with water to a thick consistency and poured out onto a board or plate for everyone to eat from. The following recipe for ugali could be made over an open fire outside, or in a kitchen. Beef broth with vegetables can be poured over it, and on special occasions chunks of meat are added to the broth.
Ingredients:
1 cup cold water
1 cup yellow cornmeal
1 teaspoon salt, more or less to taste
3 cups boiling water
Equipment: Medium-size saucepan, mixing spoon or whisk
Put cold water in saucepan, and, mixing continually, add cornmeal and salt. Bring to a boil over high heat, and, mixing continually, slowly add 3 cups boiling water to prevent lumps.
Reduce to simmer, cover, and cook for about 8 minutes, mixing frequently to prevent sticking. Add salt to taste and mix well.
Serve ugali in individual bowls with cream, sugar, syrup, ghee, or butter poured over it.
Chapati
Chapatis or Chappatis (singular Chapati or Chappati) are round, flat, unleavened bread common in West Asia, particularly India. They are also popular in Eastern Africa, especially among the Swahili people and in Swahili-speaking countries. The Malay and Indian populations of South Africa also eat chapatis. Serve chapatis with any African curries.
Ingredients:
2 cups all-purpose flour (or whole-wheat flour, or a mixture of the two), sifted
1 teaspoon salt
warm water
cooking oil
All ingredients should be allowed to come to room temperature if they have been in the refrigerator. Mix flour and salt in a bowl. Slowly mix in enough water to make a thick dough. Mix in one spoonful oil. Knead dough on a cool surface for a few minutes, adding a few spoonfuls of dry flour. Return dough to the bowl, cover with a clean cloth, and let it rest for thirty minutes.
Lightly grease (with cooking oil) and pre-heat a skillet or griddle.
Divide the dough into orange-sized balls. Flatten them into six-inch circles. Fry them in the skillet or griddle, turning once, until each side is golden brown and spotted.
Cover the finished chapatis and place them in a warm oven until they are all done.
Serve with butter, and any curry, soup, or stew.
