Mbuzi Baby

Two wonderful things I came home with from Kenya-

One was a very groovy dance number- Nwa Baby by Nigerian hiphopper- Flavour 

The other was this very wonderful kitchen tool called a mbuzi (which also means goat in Swahili), to which I promised to dedicate a post.

It is an ingenious gadget, a seat and coconut grater in one- who could think of such a thing?

At the risk of looking (very) foolish I decided to have documented my attempts to use it. It looked simple enough, it was demonstrated to me by its seller and I’ve also seem a picture or two, but in reality it takes a lot of skill, just the right swirl of the coconut and just the right pressure so one just grates the soft white fruit and not the brown shell… I have to get a lesson, pointers anyone?

The grated fresh coconut was so succulent, I wanted to eat it right there from the bowl, but excercised restraint, to use it in a pimped version of wali wa nazi- coconut rice laced with pieces of ripe mango, chilli, mint, fresh coriander, lime zest and juice, toasted peanuts and crisply fried onions, all in a delicious salad. We had it with roast chicken.

Wali wa nazi with mango

300 g basmati rice

1 teaspoon salt

400 ml thin coconut milk

1 red chilli, finely sliced

2 red onions, chopped

1 small bunch of fresh mint leaves, chopped

1 small bunch of fresh coriander leaves, chopped

grated zest and juice of 1 lime

6 tablespoons sunflower oil

3 shallots or small onions, thinly sliced

1 teaspoon sugar

1 large ripe mango, peeled and flesh cut into 1 cm cubes

100 g (10 tablespoons) fresh grated coconut

3 tablespoons toasted peanuts, chopped

Method: Preheat the oven to 200°C. Put the rice in an ovenproof saucepan with the salt, coconut milk  and 300 ml water and bring to the boil. Simmer for 10 minutes, stirring, then place in the oven for another 20 minutes. Scoop into a colander and allow to cool. Mix the chilli, onions, fresh herbs, lime zest and juice with 2 tablespoons of the oil.  Meanwhile heat the remaining oil and fry the shallot slices with the sugar  to a crisp golden brown over a medium heat. Drain on a piece of paper towel. Mix the rice into the dressing and gently mix in the coconut, peanuts and mango cubes.  Season to taste with salt and pepper. Sprinkle with the fried onions and serve.

Serves 4    

In search of tree tomatoes

Last week in Kenya, I was really looking forward to sinking my teeth into a dripping, juicy tree tomato after joining recently an FB discussion about the fruit started by writer Binyavanga Wainaina.

I was told by Kenyans in the know(you know who you are) I would find tree tomatoes (aka tamarillo) a plenty in Mombasa. 

I searched from Malindi to Mombasa old town and didn’t see a single one.. the closest I came was a not so nice tree tomato white chocolate and mousse in a very posh Mombasa eatery...

Fortunately I was cleverly distracted by a number of other gastronomic delights, not the least of which were the cooking untensils I brought home.. a handsome sieve, Kenyan made by Lion and a Chapti pan from the local Nakumatt( supermarket chain).

And this wonderful handmade mbuzi( coconut grater), to this ingenious gadget I want to dedicate a whole post (later).

Then the food- starting up North, in Malindi the best pizza and espresso I’ve had ouside Naples. I can’t decide whether to love or hate the Mediterranean flavour the Italians have added to this quaint town…

In Mombasa, the most delectable rice dishes- biriani, subtly spiced pilau, fluffy “wali wa nazi”- rice cooked in coconut milk. Spicy chicken tika and crisp “kuku choma” ( barbequed chicken), heavenly fresh naan bread baked in a tandoori oven and the small tangy,  juicy “katchumbari “(salads) on the side.

 A expert pavement chip-maker, producing the freshest, crispiest, potato chips with a sprinkling of a very fiery spice blend- perfect with a “bia biridi”( cold beer). Ingmar

“Mombasa Pilau, rice with all the spices you can think of!"

This was Agnes Maitha’s answer when asked for her favorite food.

 A short interview with Agnes about Kenyan Costal cooking.

Agnes is Mombasan born and bred. She speaks English, Swahili and Kamba.  She went hotel school where she learnt to cook but now works as a beautician.

What are the most frequently used ingredients here?

 Spices, everything contains spices. Fresh chillies, coconut and people eat a lot of rice.

Where or from who did you learn to cook?

I learnt quite a lot at school- hotel school and from my mother.

What is the staple food here?

I would say rice.

Do people here snack? What is typical snack food.

Oh yes they love their snacks- you’ve seen the baobab sweets and simsim balls sold on the streets? Then there's some of my favorites- potato bhaji,  also mkatewasinia- a sweetend baked rice pudding.

Do Coastal people eat out?

Yes, restaurants, café’s snack bars, street food, people are eating everywhere.

What are typical meals served for breakfast, lunch and dinner?

Lunch and dinner are mostly birianis, curries, kuku choma (grilled chicken), with a delicious simple salad- kachumbari- and rice, chapati’s, naan bread or chips But for breakfast we serve different food. Mahambri is a favorite, and a cassava dish called minogoya nazi.

coastal cooking food decoder

potato bhaji- small potatoes boiled, battered and deep fried to a fritter

simsim- sesame balls

biriani- spicy rice casserole served with meat, chicken, seafood or vegetables

kuku choma - grilled chicken

kachumbari- salad of tomato, onion, some fresh coriander, salt and lemon juice 

mahambri - a triangular shaped spicy fritter, sweentend and laced with coconut and cardamom.
minogoya nazi- cassava pieces stewed in sweetend coconut milk

Lunch: chicken tikka, naan and kachumbari,
 above left: chicken biriani, right baobab sweets, dried mango