Food heritage

Food heritage means appreciation of food and drink, fashion and design, in interesting cultural and historical contexts, while demonstrating how they are indelibly linked to the present. It's is very proud to understand the cultural n historical position of foods perceived to be coded to some various ethnicity and religions, for example kenyan luos love fish n they perceive it as ethnic food,, this comes with certain pride considering it contain protein, and also rich in omega 6 which is necessary in development of brain cells.

Regardless of how other people rate some foods,, it is pride to others,,, I thought you should know 😊

Eating healthy

 Eating is one of traditional and mandatory activities in human life, for one to have quality life is necessary to eat but eat good food, it's important when eating to consider basic element of good,, for one to enjoy healthy eating must consider eating proteins, arboydrates, vitamins and minerals, this will enrich the whole experience of eating and give your body the required nutrients, eating all nutrients enhances the body defense hence protect you from diseases, eat healthy n never shy off😋😋

Salad comfort

When I talk of salad 🥗 comfort I try to express the feeling n the taste that comes with the eye Appealing of salads, there are two types of salad cold or cooked salads, cold salads require high hygiene considering most salads are prepared using our hands so is recommended to have 🧤 in order to give hygiene a surelity, the other type of salads is cooked salads which are more safer in terms of hygiene because they are precooked before then prepared.

Salads gives someone comfort n appetite during meal experience, many food palours prefer giving salads before the main meal to as a culture of food to enhance appetite. 

Learning about pepino melons

Pepino melon, a fruit touted as a super fruit and is native to Peru, it has lots of Vitamin A, C and K and also B Vitamins, protein, plus iron and copper, which are essential for a healthy immune system and calcium for bones, potassium which is needed for relaxing and lowering blood pressure and Pepino is a good diuretic too.



It helps with liver disease, lowers blood pressure, helps those that suffer from strokes to heal faster, and promotes cardiovascular health.



The taste of a Pepino melon tends to be very sweet and juicy, with a faintly floral aroma; many people compare them to cantaloupes and honeydews, two well-known melon varieties.



Pepino melon has a light-yellow to light-green skin, streaked with purple variegations. The flesh, when ripe is golden yellow with a narrow seed cavity.



The Pepino melon is entirely edible: skin, flesh, pulp and seeds, to consume you should select a dark golden colour, sweet-scented, and fairly loud.



Fruit flavour is slightly sweet, sour and tasteless, each fused with one another produces unique flavour combinations, which is like a cantaloupe and melon fruit flavours.





Pepino melons contains low amount of calories. Hence it helps in losing weight. All the calories in the Pepino melon come from its carbohydrate content.



Pepino melons are an excellent source of fiber. Fiber is a type of carbohydrate your body does not digest. The fiber in the melon slows digestion, helping you feel longer.

Pepino Melon Fruit
Pepino Melon Fruit



The pepino melon is also sodium-free. Decreasing your daily intake of sodium lowers your blood pressure and reduces your risk of developing illnesses related to high blood pressure, such as heart disease and kidney disease.



Pepino fruit is also beneficial to increase stamina. Herbal products from China are made from raw Pepino, now widely sold in Indonesia.



The content of vitamin C in Pepino 25 mg per 100 grams of fruit flesh, vitamin C aids in preventing oral thrush and to maintain healthy gums.



In addition to vitamin E, vitamin C is a natural antioxidant useful against free radical attack, causes premature aging, and various types of cancer.

Brian

Best masala sauce

Kenyan Masala Sauce

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Kenyan Masala Sauce

Kenyan Masala Sauce is an essential ingredient in the many Kenyan Tikka Masala and other kinds of Masala dishes. You can buy already prepared masalas, but if you really want to do it up in true, traditional Kenyan style, it is fun to make your own at home. Plus, once you do it once or twice, you can then come up with ways to make Kenyan Masala sauce tailored to your particular tastes.

Kenyan Masala Sauce Recipe-

Ingredients:

• 1/4 cup vegetable cooking oil
• 1/4 cup water
• freshly squeezed juice of 1 lime
• whole garam spices, as follows-
  • 1 bay leaf
  • 2 whole cardamom pods
  • 2 whole cloves
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. cumin seeds
  • 1 whole cinnamon stick
• 1 medium sized onion, peeled and chopped fine
• 2 ripe red tomatoes, chopped fine
• 1 tbsp. ground cashew nuts flour
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1 tbsp. red chili powder
• 1 tbsp. tomato paste
• 1 tsp. freshly grated ginger root
• 1 tsp. garlic paste
• 1/2 tsp. freshly ground turmeric root
• 1/2 cup coconut cream
• freshly ground sea salt and black peppercorns, to taste

Directions:

1. In a wok, or large, deep skillet, heat the oil over medium-high flame.
2. Add in and stir together all the whole garam spices. Sauté, stirring often until the oils released are filling the kitchen (maybe the whole house!) with a marvelous, enticing aroma.
3. Add the chopped onions in and cook, stirring, until the onions are nicely softened and browned.
4. Add and stir in the ginger and garlic paste, and cook, stirring, for just a couple minutes.
5. Now add and stir in the chopped tomatoes, tomato paste, and the ground cashew nuts. Cook, stirring now and then, until the tomatoes take on a pulp-like consistency.
6. Reduce the heat to just a lively simmer, and then add and stir in the turmeric, coriander, chili powder and coriander. Add in a little bit of water if need be to loosen the mixture, then cook, stirring continuously (you don’t want it to burn), for about 3 minutes.
7. Lastly, add and stir in the coconut cream. Cook, stirring, for another 2 to 3 minutes.
8. Congratulations! You have just prepared a delicious batch of homemade Kenyan Masala Sauce!
9. You can use it right away, as a major ingredient in many Kenyan dishes, or store it in the refrigerator for up to a week, and use it as needed.

             jamun fruit/ black plum smoothies

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Description

Black plum or jamun is very easily available in summer and rainy season. It is very good for diabetic patients. These berries are powder packed with many different nutrients that are good for our body. Jamun also has an anti- Bacterial property and is used in many medicines. Don't throw away the seeds, dry them in the sun and powder it to make a Jamun smoothie which is quite easy.

Ingredients and amount

• Jamun/ black plum 3/4 cup deseeded
• Low fat curd 2 cup
• Milk 1/2 cup
• Honey 2 tbsp or to taste
• Crushed ice

How to cook?

1. In mixing jar blend jamun and honey till smooth Then add milk, curd, ice churn blend for a few second. Pour into serving glasses and serve immediately

Mchuzi Wa Samaki

Mchuzi Wa Samaki

Mchuzi Wa Samaki (Curried Fish Swahili Style) is a classic Kenyan seafood dish. Rich, full bodied sauce, very spicy, and filling, Mchuzi Wa Samaki is a real “comfort food”.

Mchuzi Wa Samaki Recipe-

Ingredients:

(serves 2)

• 1 lb. fish fillets, cut into halves, thirds, or quarters
• 1 tbsp vegetable cooking oil
• 2 onions, peeled and rough chopped
• 4 large cloves garlic, peeled and chopped fine
• 2 Knorr seasoning cubes, crushed
• 1 tsp. red curry powder
• 1 Scotch Bonnet hot chili pepper, chopped fine (Note: for very hot and spicy, leave seeds in. For less hot, remove seeds)
• 2 tomatoes, rough chopped
• 1 tsp. tomato puree
• 2 tbsp. chopped fresh cilantro
• 2 tbsp. fresh squeezed lemon juice
• 1 tbsp. fresh squeezed lime juice
• 1/2 cup water
• 1 tsp. salt (or to taste)

Directions:

1. In a large skillet over medium-high heat, sauté the onions in vegetable oil until softened, fragrant, and browned.
2. Now add in the curry powder and garlic, reduce the heat to medium, and cook for 1 minute, stirring vigorously.
3. Next add and stir in the tomatoes, tomato puree, crushed Knorr cubes, Scotch Bonnet hot pepper and chopped fresh cilantro, and cook, stirring, for another full minute.
4. Add in the fish fillets, water, lime juice, lemon juice, and salt to taste. Stir just enough to combine everything well.
5. Cover the skillet and cook at just a lively simmer for 15-20 minutes.
6. Serve your Mchuzi Wa Samaki hot, either in serving bowls by itself, or over rice in the bowls. As always, serve some chapatis or ugali to eat this delicious Kenyan meal with.