INSTANT NODULES (INDOMIE) AND SCRAMBLED EGGS

Instant nodules such as indomie need not to be eaten on their own.  Forget the traditional way of preparing nodules, there are several modifications that can be made while preparing indomie.  You will notice that I have used another technique to make the scrambled egg.The recipe is very easy to prepare and takes a very short time. This recipe serves one. Enjoy!!!!!

INGREDIENTS

·         1 pack instant nodules (in this case indomie)

·         2 eggs

·         2 large onions

·         2 large tomatoes

·         I bunch coriander

·         2 carrots grated

·         Oil

·         Black pepper (optional)

·         Cinnamon (optional)

·         Salt to taste

PROCEDURE

1.      Boil 350-400 ml water. Once it is briskly boiling, add the indomie.

2.      Let it cook for about 3-5 minutes or when al dente. Do not add the spices that are packed with the nodules.

3.      In a separate pan, fry the tomatoes and onions.

4.      Let them cook for a while before adding the coriander.

5.      Beat the eggs. Cinnamon and pepper can be added at this point.

6.      Add the beaten eggs to the onions and tomatoes and mix them thoroughly. Make sure that the fried egg is cut into smaller pieces as it cooks.

7.      Once ready, add the ready indomie to the scrambled egg and mix gently till all the ingredients blend together nicely.

8.      Serve while still hot.

SPICY MATOKE AND KALES

Matoke is a common meal among the Gusii people. Several modifications can be made on the recipe depending on individual preferences.

Ingredients:

Green Cooking Bananas (Matoke)

• 10 green cooking bananas (matoke). 
• Juice from 1 Lemon. 
• 2 medium sliced onions. 
• ½ bunch of fresh coriander leaves (dhania).
• 1 whole chili (this is optional, especially if your family is averse to food with chili).
• 2 cups of beef stock.

Preparation method

1. Peel the bananas and soak in lukewarm water with the juice from the lemon, for two minutes.
2. Heat oil in a large saucepan.
3. Fry the onions, chili and dhania until golden brown.
4. Add the bananas and the two cups of beef stock and cover.
5. Simmer for half an hour and remove from the fire.

Kales (Sukuma Wiki)

• 2 bunches of chopped Kales (Sukuma Wiki) or Spinach.
• 2 medium chopped onions.
• 2-4chopped tomatoes.
• Leftover meat.
• Green pepper.
• 2-3 tablespoons oil.
• Salt to taste.

Preparation method

1. Fry the onions until soft and brown.
2. Add tomatoes, green pepper and the left over meat.
3. Cook together until well heated.
4. Add the kales (sukuma wiki) or spinach and cook over a low heat for 20-30 minutes until the mixture is well blended.
5. Add salt to taste and serve hot.

NB: This recipe has been adopted from Standard media. However, several modifications have been made.

Matoke with Matumbo and peas

I have written another matoke recipe in the past. This is just a modification of the recipe. After all, cooking is a way to improve your creativity. This recipe serves one or two people.

Ingredients

 ½ kg Matumbo (offals in English)

1 cup shelled fresh peas

 2 large tomatoes

2 large onions

 2 carrots chopped

 Coriander

 8-10 green bananas

5 large potatoes peeled

 Oil or butter

 I tbs Black pepper (optional)

 I tbs Ginger

 Salt to taste

 1 1/2cups or water.

  Method

1.      Clean the Matumbo and boil them till they soften. Ginger helps soften them. They should boil for about 15-20 minutes.

2.      Pre heat the sufuria or pan before adding cooking oil or butter. Add the onions.

3.       Let the onions turn golden brown before adding tomatoes.

4.      Once ready, add the Matumbo and stir. Let them cook for a while approximately 7-10 minutes.

5.      Add the peas to the Matumbo and cook for some time.

6.      Add the potatoes and carrots and stir.

7.      As soon as they start to cook, add the bananas. This will prevent the bananas from overcooking.

8.      Add salt and other seasoning and let it cook for a while. Coriander is added at this point.

9.      Add the water and let it simmer till the bananas and peas are cooked.

10.  Once ready, serve to individual plates. It can be served with chapati.

Tip of the day

Coriander should be added toward the end so that it does not lose is flavor.

Ginger or meat tenderizer can be used to soften meat.

CLASSIC OMELET AND RICE

 Eggs are very versatile and they are a must have in every kitchen. As you will notice, my recipes are very easy to follow and the ingredients are readily available. This recipe serves 1-2 persons.

Ingredients

·         Boiled rice (mostly left over rice)

·         2-3 eggs

·         1 large onion

·         I large tomato

·         2 carrots grated

·         Roughly Chopped Broccoli (or any other vegetable such as mushroom)

·         Black pepper(optional)

·         Cinnamon (optional)

·         One bunch Coriander (dhania)

·         Salt to taste

·         2 tablespoon of oil or butter

·         Grated cheese (optional)

Method for the vegetables

1.      Pre heat the pan in medium heat.

2.      Add oil or butter.

3.      Add the tomato, onion, carrots and coriander to the oil and cook for about 5 minutes.

4.      Once they form a sauce, added the chopped broccoli. Stir gently and let it cook for about two minutes.

Method for classic omelet

1.      Pre heat the pan.

2.      In the mean time, whisk the eggs in a bowl. Pepper, salt and cinnamon or any other seasoning can be added at this point.

3.      Pour the egg in the pan and let it cook undisturbed for about 40-60 seconds.

4.      Once it dries on the lower side, turn it over gently using a spatula. : Let the wet side cook for a few seconds.

5.      Once ready, add the sautéed vegetables on one side of the omelet and flap it. Grated cheese is added at this point.

6.      Serve it immediately. Add rice on the side.

Enjoy!!!!