• Uji

    April 25, 2018mayurisjikoni

    MEGA BLOGGING MARATHON -APRIL 2018 #87TH BLOGGING MARATHON THEME: EXPLORE THE FLAVORS – INTERNATIONAL BREAKFAST DAY 21 “Breakfast Like a King, Lunch like a Prince and Dine like a Pauper”    All who are following this Mega Marathon, did you even once question as to why I’ve not featured a breakfast dish from my own country Kenya? Go on admit you must have. You must be wondering that if she can feature an unheard of country like Tatarstan then why not Kenya. Well, I was waiting for the right moment. Letter U got filled in first when I was compiling my list. I have already got the recipe of Mamri (mahamri). on my blog which a very popular breakfast dish in the coastal area of…

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  • 701. Githeri

    September 21, 2017mayurisjikoni

    MEGA BLOGGING MARATHON -SEPT 2017   #80TH BLOGGING MARATHON   THEME: PROTEIN RICH DISHES/LENTILS DAY:18 When one mentions Kenya, marathon runners, safari and wildlife comes to ones mind. Kenya is no doubt a beautiful country. From Mountains to beaches. Mount Kenya, the 2nd tallest mountain in Africa, is a mountain climbers dream with jagged peaks. Grasslands or Savannah, pristine beaches, The Rift Valley, every part of the country there is something to see. Kenya is well known for its wildlife like lions, cheetahs, leopards, zebras, gazelles, elephants, buffaloes, hippos, giraffes, rhinos and so much more. Shrubs to baobab trees, filled with all sorts of flora and fauna. The famous song in Lion King, Hakuna Matata means no problem. Simba means lion in Kiswahili and Rafiki…

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  • 539. Vitumbua (coconut rice pancake balls)

    February 9, 2016mayurisjikoni

    Vitumbua #BreadBakers From the East Coast of Africa Vitumbua (singular kitumbua) pronounced as vee toom booa are the local answer to pancakes/ doughnuts in East Africa especially in Tanzania and the coastal part of Kenya.Instead of being deep fried, they are made in a special vitumbua griddle/pan. Its similar to the aebleskiver pan or appe pan or paniyaram pan. Vitumbua is a common Tanzanian street food and found during Ramadhan in Mombasa. Its usually served with hot tea as breakfast. Beneath the crust the interior is light and fluffy, melt in the mouth texture. Most of the East African Coast cuisine has been influenced by Indian, Yemeni and Omani culture so perhaps vitumbua too may have been brought here by one of the settlers. The…

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  • 479. Mombasa Mix

    January 31, 2015mayurisjikoni

    A filling satisfying snack    Packing is all done, finally cleared out the fridge and after breakfast we will be leaving for the airport. Really excited. There’s much talk about the new terminal at the Chhatrapati Shivaji International Airport.Also will get to pass through the new terminal at the Jomo Kenyatta Airport after it got burnt and is now renovated.Who wouldn’t be excited to go to India? I know of many Indians born and brought up in Kenya who really don’t have such a strong feeling for India. There are times when the crowds and noise get to me. However after a good night’s sleep, that is all over and I am ready for another exciting adventure. Shopping, eating out, movies, spending time with family…

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  • 371. Kaki’s irio

    February 15, 2014mayurisjikoni

    nutritious and filling    Much of the African cuisine is not fully discovered as yet by the rest of the world. Though Kenya falls in the Savannah region, many parts of the country grow a rich variety of fruits and vegetables that provide the people of the area with their basic requirements of carbohydrates, proteins and minerals. Colonization by the British Empire and the influx of Indians and Arabs has added variety to the basic dishes prepared in many parts of Kenya. The coast is well known for using coconut milk in most of their dishes, the highlands use lots of potatoes and areas around Lake Victoria use a lot of fish and cassava. Over the years traditional methods and recipes have given way to…

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  • 365.cassava in coconut milk

    February 4, 2014mayurisjikoni

    full of carbs Cassava in coconut milk is a famous Kenyan coastal dish and very easy to prepare. Tui varo mogo, mogo na nazi, are some of the common names used. Mogo is cassava and nazi is coconut. In the Gujarati language tui is coconut milk. Kenyan coastal dishes over the years have acquired both Arabic and Indian influence. Cassava is widely used at the coast as a main dish because it is widely grown at the coast, is cheap and full of carbohydrates. This dish does not need many ingredients. The cassava has to be fresh and not stringy. As I have mentioned previously I really don’t know how to choose good cassava. I totally depend on Julius our house help to do that…

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  • 358. egg chapatti

    January 25, 2014mayurisjikoni

    this is my version Egg chapatti is a very famous street food of Mombasa. Come evening and many streets are lined with the jikos (sigris) and egg chapattis are made on huge tawas along with all sorts of barbarques. The most famous egg chapattis are the ones stuffed with minced meat and eggs and the other is eggs with onions, coriander and chopped chillis. The chapattis are served with cabbage or lettuce salad, hot chilli sauce and tamarind chutney. Hardly an visitor to Mombasa leaves without having sampled the chicken tikka, mishkaki, kebabs and egg chappatis. Most of these eatries are very basic, nothing fancy about them but the food is what attracts the patrons. The most famous one for years has been Abbasi. Since…

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  • 303. vibibi

    August 2, 2013mayurisjikoni

    Mombasa style Ramadhan food A couple of weeks ago I received an email from Humi requesting to write a recipe as a guest on her blog. She is hosting an event, Ramadhan – an event to share. Obviously the first thing I did was check out her blog and instantly liked it. Loved the name, Gheza-e-shiriin, meaning sweet food. As I mentioned in my previous recipe, blogging has introduced me to more people with a common passion and that is cooking. Humi’s blog has recipes influenced by many places…. Gujarat, Maharashtra, Rajasthan and Dubai. What an exciting combination. I love the pictures. So I will be keeping an eye on her blog for more exciting recipes. Getting back to the invitation, I must say I…

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  • 237. kaimati

    March 10, 2013mayurisjikoni

    4th President elected After a long wait, the election results finally came out yesterday. The final tallying was completed around 2 or 3 a.m. on Saturday. The results were officially announced around 3.30 p.m. The nation waited patiently. Uhuru Kenyatta becomes the 4th President of Kenya and the 1st under the new constitution. The youngest guy to occupy the prestigious post, a classmate of mine, much is expected from him. Hope he is able to deliver what he has promised along with his running mate Ruto. People suddenly sprang back to life after having been in a slumber like a hibernating bear for a nearly a whole week.  To celebrate this important historic moment I made a typical coastal dish, Kaimati. It is like a…

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  • 233. mbaazi (pigeon pea in coconut curry)

    March 6, 2013mayurisjikoni

    Patiently waiting for the results  Kenyans are still waiting patiently for the election results. It has taken a long time and hopefully they speed up things. In the meantime, here is the recipe of mbaazi which goes well with mamri. Coconut milk is used in abundance at the coast and I love the flavour. Feel free to use the tinned variety if you cannot lay your hands on some fresh coconut.  Mbaazi is whole pigeon peas(whole tuvar, toor) cooked in coconut milk. Cooked mbaazi is available readily in the freezer section of Nakumatt, but I prefer the long method of soaking the beans and letting them cook slowly over low heat.  updated 2/11/2015         MBAAZI (PIGEON PEA IN COCONUT CURRY) 6 Servings…

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