Hey guys try this out you will love it i promises you i got to try it and it was very good, what you need to do is to get some mist-meat and vegetables and you are good to go. and if you want to get more Recipes i welcome you to my facebook page Brian's food you will love everything there, am here for all of you, love you.

https://www.facebook.com/pages/Brians-Food/124854687865143

Githeri

Ingredients

• 1 can corn
• 1 can kidney beans

Procedure

1. Pour corn and beans into a saucepan.
2. Heat on medium to low and simmer until cooked through.
3. Serve with chapattis, ugali , and meat to complete a Kenyan meal.

Nyama Choma

Ingredients

• 3 pounds beef short ribs or spare ribs
• Salt and pepper, to taste

Procedure

1. Season the ribs with salt and pepper.
2. Grill on a gas or charcoal grill over medium-high heat for 1 hour. Alternatively, roast in the oven at 300°F for 1½ to 2 hours. The meat should be dry and chewy.

Yogurt Chutney

Ingredients

• 1½ cups yogurt
• 2 Tablespoons mint, finely chopped
• 1 Tablespoon coriander
• ½ teaspoon salt
• ½ teaspoon sugar
• Hot pepper flakes, to taste

Procedure

1. Mix all of the ingredients together in a mixing bowl.
2. Chill.
3. Serve as a condiment for meats and vegetables.

Sukuma Wiki

Ingredients

• 2 Tablespoons oil
• 1 onion, chopped
• 1 tomato, chopped
• One bunch sukuma (kale or collard greens), chopped
• ½ cup water
• Salt

Procedure

1. Heat oil in a frying pan and add the onions. Sauté about 2 to 4 minutes.
2. Add tomato and greens and sauté about 1 minute.
3. Add ½ cup water and then add salt to taste. Let the mixture simmer until the sukuma is tender.

Ugali

Ingredients

• 1 cup milk
• 1¼ cups cornmeal
• 1 cup water

Procedure

1. Pour the milk into a mixing bowl. Slowly add ¾ cup of the cornmeal and whisk constantly into a paste.
2. Heat the water in a medium saucepan to boiling.
3. Using a wooden spoon, stir cornmeal and milk paste mixture into the boiling water. Reduce heat to low.
4. Slowly add the remaining ½ cup of cornmeal, stirring constantly. The mixture should be smooth with no lumps.
5. Cook for about 3 minutes. When the mixture begins to stick together and pull away from the sides of the pan, remove from heat.
6. Pour mixture into a greased serving bowl and allow to cool.
7. Serve at room temperature as a side dish to meat and vegetables.

Western Kenya Cabbage and Egg

Ingredients

• 1 cup water
• 1 small cabbage, chopped
• ½ cup vegetable oil
• 2 onions, chopped
• 2 large tomatoes, chopped
• 3 eggs
• Salt, to taste

Procedure

1. In a saucepan, boil the water, then add the cabbage. Cover and cook for 10 minutes.
2. Drain, season with salt, and set aside.
3. Heat the oil in a frying pan and add the onions and tomatoes. Cook over medium heat until soft.
4. Add the salted cabbage to the frying pan and cook for another 10 minutes, stirring occasionally.
5. In a small mixing bowl, beat the eggs. Stir the eggs into the frying pan with the vegetable mixture and cook for about 3 minutes, or until the eggs are thoroughly cooked.
6. Serve with rice, ugali , or potatoes.

Ingredients

• 2 cups corn
• 2 cups red kidney beans
• 4 potatoes, peeled and quartered
• 2 cups spinach
• Salt and pepper

Procedure

1. Place the potatoes into a pot, cover with water, and boil until soft, about 10 to 15 minutes. Set aside.
2. In a large saucepan, combine the corn, beans, and spinach and cook over low to medium heat until vegetables are soft.
3. Add the potatoes. Season with salt and pepper and mash the mixture with a fork or wooden spoon.

Irio (Mashed Peas and Potato Mix)

Irio is one of the most famous dishes in Kenya, a food that originated as a Kikuyu staple and spread throughout the country.
Green peas and potatoes are boiled and then mashed up before whole kernels of maize (corn) are added to give the mash some extra starch and texture. This hearty and heavy Kenyan food is famous to eat with roasted nyama choma meat (nyama na irio) or just some Kenyan style stew.

Githeri (Beans and Corn)

It’s not too complicated, a Kenyan dish that consists of boiled beans, corn kernels, and possibly mixed in with a little bit of vegetables.
The combination of Githeri is a filling, highly nutritious, and can be quite good when complimented with salt, pepper, chilies, and even a chapati!

Masala Chips (French Fries Masala)

The dish starts with a greasy plate of freshly deep fried french fries (chips).
Tomato sauce, chili sauce, herbs, cilantro, and whatever else the chef decides are all added to the fries, coating them in a luscious sauce that will have you licking your fingers and the plate!

Chai (Kenyan style tea)

Kenyan coffee is one of the more famous varieties on earth, yet it is tea that is the popular hot drink of choice for many locals. Kenyan tea is brewed dark, mixed with plenty of whole fat milk, and sweetened up with a few heaping tablespoons of sugar.

Mandazi (Kenyan Doughnut)

They can be smelled from a kilometer down the street, that lovely familiar scent of a blob of deep frying dough.
The smell is enough to entice anyone to make a mandatory mandazi stop.
Mandazi’s make a great snack or a light breakfast with a cup of sweet chai.

Kenyan Bajias

There are multiple forms of what is commonly known as bajias. The Kenyan variety (sort of borrowed from India) is normally what can be described as glorious spruced-up plate of awesome french fries (chips).
Potatoes are sliced up and battered with seasoning, deep fried, and served with a Kenyan tomato salsa that is worth boasting about.

Chapati (Flatbread)

Chapatis in Kenya can trace their origin from the influence of the Indian population. Kenyan style chapatis are made with a flour dough that is wound into a coil before being rolled into a flat round circle. The dough is then fried on a skillet accompanied by plenty of oil so it becomes crispy on the edges but remains moist and doughy on the interior.
Chapatis can be considered more of a special form of Kenyan food, a treat to eat. Chapatis go well with fried cabbage, beans, or even just rolled up with a cup of tea!

Nyama Choma (Roasted Meat) – Pride of Kenyan Food

Any Kenyan food list is not complete without a mention of nyama choma, also known as roasted meat. Goat and beef are the 2 most common forms of nyama choma, but chicken (kuku choma) and fish (samaki choma) are also valid choices.
Fat and the grizzle from the meat is the choice part of the animal, and is often consumed with a quick dip into a pile of salt for extra flavoring! It’s also possible at many places to get the “fry,” – the fried meat variation.

Ugali (Cornmeal Staple)

The undeniable most common Kenyan food staple is ugali – usually made from cornmeal that is added to boiling water and heated until it turns into a dense block of cornmeal paste. Ugali has the consistency of a grainy dough and the heaviness of a brick.
For many Kenyans, ugali along with a small amount of cooked vegetables or saucy stew is a normal meal.

Savoury mince recipe

 

Ingredients:

• 2 tablespoons oil
• 1 onion, finely chopped
• 500g beef mince
• salt
• 1 sweet potato, diced
• 1 cup frozen peas and corn
• garlic salt (optional)
• pepper
• 2 cups beef stock

Method:

Heat oil in a large pan. Add finely chopped onion and cook until transparent.
Add mince and generous sprinkle of salt.
When mince is browned, add diced sweet potatoes. Stir for a few minutes. Add peas and corn and season with garlic salt and pepper.
Add the beef stock to the pan - this should cover everything.
Cook on low heat with lid on, stirring periodically.
Once the sweet potato is soft, taste and season accordingly.

by Brian ochieng in Nairobi kenya
 

Basic pancakes recipe

 

Ingredients:

• 1 cup (150g) self-raising flour
• 1 tbsp sugar
• 1 egg, lightly beaten
• 3/4 cup (180ml) milk
• 50g butter, melted

Method:

In a bowl mix flour and sugar.
Beat in the egg and then milk at little at a time until batter is smooth and lump-free.
In a hot pan or flat grill, brush butter over cooking surface and pour 1/4 cup measures for each pancake.
When large bubbles form on the surface, flip over and cook until lightly golden on the other side.

by Brian ochieng in Nairobi kenya
 

Chicken and vegetable soup recipe

This recipe uses a whole bird to make that delicious golden elixir that is chicken soup. Add some your favourite vegetables to make this a healthier soup.

Ingredients:

• 1 whole chicken
• 3L water
• 1 bouquet garni
• 2 tbsp butter
• 2 onions diced
• 2 cloves garlic
• 3 carrots, halved and sliced
• 4 sticks of celery, sliced
• salt and pepper

Method:

Place the washed bird in a large pot and cover with water. Add the bouquet garni and bring to the boil. Simmer for 1 hour and gently remove the bird from the stock. Discard the bouquet garni.
In a pot, melt the butter and add the onions. Fry until translucent and then add the garlic to the pot along with the carrots and celery. Cook for 5-6 minutes, stirring occasionally to prevent burning.
Strip all of the meat from the chicken and discard the skin. Shred the chicken.
Pour the chicken stock into the pot and bring to the boil. Add the chicken and simmer for 20 minutes.
Season with salt and pepper to taste.

by Brian ochieng

Banana smoothie recipe

A deliciously healthy way to start the day, this smoothie is full of bananas, honey, yoghurt with just a hint of cinnamon that makes it more-ish. It's breakfast in a glass and a great way to have a meal on the run.

Ingredients:

• 2 cups skim milk
• 2 bananas
• 1/2 cup plain yoghurt
• 1/2 tsp cinnamon
• 6 ice cubes
• 1 tbsp honey

Notes

• This smoothie can be made even lower in fat if you use low fat natural yoghurt.
• Replace the banana with any soft fruits you have on hand or even frozen fruits to create your own favourite flavours. You won't need ice cubes if you use frozen fruit.

life is good with good things my friend so try it out and see if you like it....
mmmmmmmmh yum by Brian ochieng 

Ingredients

 

• 2 onions, thickly sliced
• 3 cups water, or as needed
• 1 tablespoon vegetable oil
• 1 slice white bread
• 1 cup milk
• 2 pounds lean ground beef
• 1 tablespoon curry powder
• 2 eggs
• 1 tablespoon white sugar

• 2 teaspoons salt
  1/2 teaspoon ground black pepper
• 1/2 teaspoon turmeric (optional)
• 2 tablespoons vinegar
• 3 tablespoons chutney
• 6 almonds
• 1/2 cup raisins
• 4 bay leaves
  
  
  
  
  
  

  Directions

• Heat water in a saucepan over high heat. Bring to a boil and add the onion slices. Reduce heat and simmer until the onions appear translucent, 3 to five minutes. Remove the onions and finely chop them.
•  
• Heat the vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has browned slightly.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish.
•  
• Soak the slice of bread in the milk and gently squeeze out the milk; set the milk aside. Crumb the bread into a large mixing bowl. Mix bread together with ground beef, curry powder, 1 egg, sugar, salt, black pepper, turmeric, vinegar, chutney, almonds and raisins.
• Place the mixture the prepared baking dish. Insert the bay leaves into the meat. Bake in the preheated oven for 1 hour.
•  
• Beat the remaining egg with 3 tablespoons of the drained milk. Pour over the meat and bake for another 30 minutes.

Ingredients
2 Tbsp cocoa powder
Scant 1/16th tsp. salt (do not skip this)
1/2 tsp. Stevia
Enough milk to make blender work(about 1/2 cup)
1 cup milk
1 scoop BioTrust protein powder

Directions
Whisk 1 cup skim milk, cocoa powder, salt, and Stevia in microwave-save bowl. Microwave for 30 seconds, stir, and then microwave for another 30 seconds. Let cool and pour into an ice cube tray. Put in freezer until frozen solid. Pop half of the frozen cubes into a blender, add about 1/2 cup milk (or whatever it takes to make your blender work well) and protein powder. I add a little bit more Stevia to make it a little sweeter while I'm mixing it, but that would be up to you. Blend until smooth. Enjoy!

Ingredients

 

• 1 ¹⁄₄ cups water (approx 105 degrees)
• 1 tablespoon yeast
• ¹⁄₄ cup brown sugar
• 2 cups occident flour (bread flour)
• 2 cups flour

• Dipping solution

• ¹⁄₂ cup baking soda, into
• 3 cups hot water

sweet creamy butter, for 'dipping' face of pretzels after baking (melt butter, then let set a few minutes, and use paper towel to remove cream which will float to the)

Directions

1. Dissolve yeast into warm water.
2. Add sugar, then flour& mix well- do not 'knead' as this toughens the dough.
3. (Mix just until combined well) Let rise until doubled, at least 20 minutes.
4. Cut into long 'ropes'.
5. Shape into pretzel shapes, then dip into prepared dipping solution.
6. Place on well-greased cookie sheet and sprinkle with pretzel salt.
7. Bake at 500-550°F for 4-6 minutes until golden brown.
8. Dip face of pretzel into melted butter.
9. Variation: add 1 t vanilla to the dough.
10. Flavor variations.
11. Cinnamon/sugar- omit salt& dip into cinnamon sugar after face has been coated with butter.
12. Sour cream& onion- after dipping face of pretzel in butter, sprinkle with sour cream& onion powder Garlic- same as sour cream& onion, but use garlic powder.
13. Sesame or poppy seed--BEFORE baking, AFTER dipping into dipping solution, dip pretzel face-down into the seeds, then bake.
14. Salt is optional with this one. 
15. this is good for breakfast try it out and see mmmmh