Torn between pandemic safety rules and environmental concerns, many restaurants have become masters in the art of takeout services and packaging well-sealed containers ideal for trips to a park, picnic site, beaches or camping sites. These to-go options are great now that our world is literally in our phones and grabbing a clamshell of tacos or a bag of french-fries feels safer than dining inside a restaurant.Here’s an array o restaurant, café, and food truck choices serving excellent meals at modest prices that can be quickly picked up on your way to the outdoors.1.&nbsp;&nbsp;&nbsp;&nbsp; Dinah’s Kitchen<figure class="w-richtext-figure-type-image w-richtext-align-fullwidth" style="max-width:309px"><div><img src="https://uploads-ssl.webflow.com/5f168dd02f926aa17ef8751f/5fd523002bc605cf7b4603dd_Capture.PNG" loading="lazy" width="auto" height="auto"></div></figure>Dinah’s kitchen is the best weekend plan ever. The online restaurant has quite a number of options that are great for a family picnic, like this platter which can be served for two or four. The platter comes with portions of BBQ beef ribs, cheesy chicken wings, saucy beef meatballs, bespoke creamy chicken, creamed spinach, parsley potatoes and an avocado sauce for dipping.<figure class="w-richtext-figure-type-image w-richtext-align-fullwidth" style="max-width:196px"><div><img src="https://uploads-ssl.webflow.com/5f168dd02f926aa17ef8751f/5fd5237208d85f4ae4416a85_Capture.PNG" loading="lazy" width="auto" height="auto"></div></figure>They also serve a plate of honey garlic chicken wings with sauté potatoes Ahh!! so good and perfect for that picnic with views from the beautiful Karura forest. <figure class="w-richtext-figure-type-image w-richtext-align-fullwidth" style="max-width:521px"><div><img src="https://uploads-ssl.webflow.com/5f168dd02f926aa17ef8751f/5fd523d7d000146746555039_Capture.PNG" loading="lazy" width="auto" height="auto"></div></figure>For a less-meaty or vegetarian option, be sure to check out their mouthwatering salad menu. I can assure you that the Zesty Kiwi Olive Salad will be your absolute favorite.<figure class="w-richtext-figure-type-image w-richtext-align-fullwidth" style="max-width:249px"><div><img src="https://uploads-ssl.webflow.com/5f168dd02f926aa17ef8751f/5fd52458db239125913ff68c_Capture.PNG" loading="lazy" width="auto" height="auto"></div></figure>One more reason why I love Dinah’s kitchen is that their packaging is 100% biodegradable an indication that the restaurant is cautious about the environment. Head out to their IG page <a href="https://www.instagram.com/din.ahs_kitchen/?hl=en">@din.ahs_kitchen</a>to see menu and place your order. 2.&nbsp;&nbsp;&nbsp;&nbsp; Tasty Frites Loaded Fries<figure class="w-richtext-figure-type-image w-richtext-align-fullwidth" style="max-width:349px"><div><img src="https://uploads-ssl.webflow.com/5f168dd02f926aa17ef8751f/5fd5250091a9688357d59528_Capture.PNG" loading="lazy" width="auto" height="auto"></div></figure>For most of us, comfort food is a meal that is enjoyable to eat and makes us happier, but may not always be the healthiest option. For me, French fries is the ultimate comfort food. Ever ordered fries from @tastyfrites? Well you need to because these guys take it to the next level and have an Instagram feed that will make you drool. <figure class="w-richtext-figure-type-image w-richtext-align-fullwidth" style="max-width:378px"><div><img src="https://uploads-ssl.webflow.com/5f168dd02f926aa17ef8751f/5fd525837206be80fbc4616b_Capture.PNG" loading="lazy" width="auto" height="auto"></div></figure>Imagine having a giant plate of fries smothered with toppings like cheese, mushrooms, green onions, beef chili, bacon and chicken. Delishh!!My number one favorite had to be the soft creamy cheese, mushrooms and sprinklings of crispy bacon on top of homely fries. This combo brings out an enhanced umami flavor, perfect to serve at your next family outing. &nbsp; &nbsp; &nbsp; <figure class="w-richtext-figure-type-image w-richtext-align-fullwidth" style="max-width:307px"><div><img src="https://uploads-ssl.webflow.com/5f168dd02f926aa17ef8751f/5fd526078a2d3cace3e4c6e7_Capture.PNG" loading="lazy" width="auto" height="auto"></div></figure>I also loved the Chili Beef fries packed with loads of savory and tangy flavors. The chili spread around it definitely comes through really well with the seasoned and minced beef. Deliciously soft and crunchy. Next time you don’t feel like a homecooked meal you know where you’re ordering from!3.&nbsp; The Goods Gourmet DonutsIf you’re a sweet tooth like me, it’s hard not to love donuts. It’s just the perfect snack to grab for a long distance road-trip. With the holiday season here, I am so impressed with how some donut shops are creating many versions of this sweet delicious snack.<figure class="w-richtext-figure-type-image w-richtext-align-fullwidth" style="max-width:572px"><div><img src="https://uploads-ssl.webflow.com/5f168dd02f926aa17ef8751f/5fd526bbbbc1756404b3542c_Capture.PNG" loading="lazy" width="auto" height="auto"></div></figure>These deep fried delights are from <a href="https://www.instagram.com/thegoodske/?hl=en">@thegoodske</a> and they taste just as yummy as they look. The donuts are not doughy or claggy and they're made in small batches throughout the day to guarantee they stay fresh and moist. Each one is little and cute with toppings ranging from oreos, to strawberry icing, kitkat, coconut sprinkles, marshmallows or even to more unique flavours like mint choco. Some versions are stuffed to the brim with custard jam or Nutella which will have you begging for more. You can order for all that in one box.I recently tried their ‘bad n boujee’ box of donuts. Soon as I opened the box this amazing chocolatey aroma hit me. Each bite was supple, spongy, thick and absolutely dripping with chocolate. I was blown away by the Chevra donut. It was so soft, stuffed with oozing goodies, covered with chocolate and topped with spicy chevra. I actually never knew that such a thing as Chevra donuts existed! The spicy chevra marries really well with chocolate and the savory sweet flavors.<figure class="w-richtext-figure-type-image w-richtext-align-fullwidth" style="max-width:590px"><div><img src="https://uploads-ssl.webflow.com/5f168dd02f926aa17ef8751f/5fd527a40fcfab06d94dcebd_Capture.PNG" loading="lazy" width="auto" height="auto"></div></figure>I also had their maple bacon donut which had me drooling.Bites of the bacon cutting through the pillow soft dough and sweet maple syrupwas just perfect.<figure class="w-richtext-figure-type-image w-richtext-align-fullwidth" style="max-width:304px"><div><img src="https://uploads-ssl.webflow.com/5f168dd02f926aa17ef8751f/5fd527fece1e0eb40506974d_Capture.PNG" loading="lazy" width="auto" height="auto"></div></figure>I’m so excited to try out more of @thegoodske’s donuts because they seem to have a lot more up their sleeves. Actually, I think I’ll just call them now.4.&nbsp;&nbsp;&nbsp;&nbsp;Big Dayum Heroes Love tacos? @bigdayumheroes serves a lot of it and specializes in more traditional and contemporary tastes.<figure class="w-richtext-figure-type-image w-richtext-align-fullwidth" style="max-width:588px"><div><img src="https://uploads-ssl.webflow.com/5f168dd02f926aa17ef8751f/5fd528ac1e560b99b30f3ac0_Capture.PNG" loading="lazy" width="auto" height="auto"></div></figure>Kudos to this joint for fixing amazing tacos that are good for the wallet and leaves a flavor-haunting palate asking for more. The soft corn tortillas are filled with salad and tender, spicy, juicy chicken and each is topped with a different sauce that gives them unique vibes. The tzatziki one which is creamy and garlicky will make your mouth water with delight. My favorite is the coriander chili one which has pepper and herbs adding extra pungency to the taco. Mmmm, I'm licking my lips just thinking about them!<figure class="w-richtext-figure-type-image w-richtext-align-fullwidth" style="max-width:307px"><div><img src="https://uploads-ssl.webflow.com/5f168dd02f926aa17ef8751f/5fd529307382117fc5522f25_Capture.PNG" loading="lazy" width="auto" height="auto"></div></figure>When I stumbled upon the food truck it was a real surprise because they had set up an outdoor grill where you could get roasted chicken, roasted vegetables, ribs, sweetcorn, sandwiches and buffalo wings. &nbsp;Perfect for bringing to the park or backyard event.<figure class="w-richtext-figure-type-image w-richtext-align-fullwidth" style="max-width:294px"><div><img src="https://uploads-ssl.webflow.com/5f168dd02f926aa17ef8751f/5fd529b7fd178221482433d6_Capture.PNG" loading="lazy" width="auto" height="auto"></div></figure>The spicy glazed chicken with potato salad and some sweet corn will definitely give you that BBQ vibe. 5.&nbsp;The Cookie Bar<figure class="w-richtext-figure-type-image w-richtext-align-fullwidth" style="max-width:458px"><div><img src="https://uploads-ssl.webflow.com/5f168dd02f926aa17ef8751f/5fd52a43fb154550914341d1_Capture.PNG" loading="lazy" width="auto" height="auto"></div></figure>Check out these ginormous beauties! These gorgeous cookies are from @thecookieband they are simply massive. Would you believe me if I told you that the cookies are beautifully moist, have a nice crunchy texture to each bite? Yep .And they taste divine.<figure class="w-richtext-figure-type-image w-richtext-align-fullwidth" style="max-width:480px"><div><img src="https://uploads-ssl.webflow.com/5f168dd02f926aa17ef8751f/5fd52a93065512fdc4a4c6b8_Capture.PNG" loading="lazy" width="auto" height="auto"></div></figure>I’m a fan of chocolate chip and the coconut. The amazing thing about the chocolate chip cookie is that they taste like an explosion of chocolate sweetness in your mouth. The coconut cookies on the other hand make for a delicious flavor because of how its mild and delicate sweetness paves way to a fluffy, crunchy and mildly sweet cookie that is super delectable.

Where to get takeout on your way to a picnic

It’s thanksgiving, again! Except, like every other holiday this year, its different! The Ministry of Health has put in place pandemic containment measures and we are not supposed to have mass gatherings. The beauty of Thanksgiving is celebrating it with family and some amazing food. So, it’s okay to feel meh this time round if you can’t link up with the fam. However, and as usual, we got you covered on the food bit. We talked to <a href="https://www.instagram.com/fashion_food_laughter/?hl=en">Chef Feizal</a>, who put together an amazing recipe that you can whip up and enjoy on Thanksgiving Dinner.<figure class="w-richtext-figure-type-image w-richtext-align-fullwidth" style="max-width:3024px"><div><img src="https://uploads-ssl.webflow.com/5f168dd02f926aa17ef8751f/5fbeba8bb4d859be59fc50a6_1-min.jpg" loading="lazy" width="auto" height="auto"></div></figure> Lemon and Herb Chicken BreastServes: 5Total Time: 4hrs40MinsINGRIDIENTS:·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2kg Chicken breasts ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;¼ Cup milk·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;5 Garlic cloves·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;3 Green chillies·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;¼ bunch coriander ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;¼ bunch basil·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;¼ bunch rosemary leaves·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;½ cup oil·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;½ tsp salt·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;½ tsp black pepper·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 lemon juice·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Fresh coriander and lemon to garnish DIRECTIONS:1.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Mix all ingredients in a blender and blend until fine, in a small bowl marinate chicken breasts for 4 hours.2.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Remove from marinade heat a nonstick pan and frychicken breast for 15 minutes until slightly browned, turn down the heat and pour in marinade allow to cook further for 10 minutes.3.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Preheat your oven to 180 degrees and pop them into the oven for 15-20 min.4.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Check if fully cooked through add coriander before serving. 5.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Serve with lemon wedges and salad, potatoes or even rice.<figure class="w-richtext-figure-type-image w-richtext-align-center"><div><img src="https://d3e54v103j8qbb.cloudfront.net/img/image-placeholder.svg" loading="lazy"></div></figure>&nbsp;&nbsp;&nbsp;‍

No Turkey? No worries…. Our Quick-fix Lemon and Herb Chicken Breast Got you sorted for Thanksgiving Dinner

It is that time of the year when the Jacarandas bloom blessing us with breathtaking visuals. The serenity that comes with those purple flowers beautifully littering the ground scream ‘Picnic O’clock!’ Yeah, a picnic is a good idea around this time. And we know picnics are not complete without some snacks. Also, where is the fun in going for a picnic with the regular snacks this season? I mean, the blooming doesn’t happen every day… go the extra mile and do purple snacks. And since we’re always here for you season in, season out, we connected with Rosemary, winner of the first season of the Great Bake-off and the founder of Dame Keki, who gave us a recipe for this season. It is a recipe you can easily whip up at home.<figure class="w-richtext-figure-type-video w-richtext-align-fullwidth" style="padding-bottom:56.206088992974244%"><div><iframe allowfullscreen="true" frameborder="0" scrolling="no" src="https://www.youtube.com/embed/UNooZPlutrY?start=17"></iframe></div></figure>&nbsp; BLUE BERRY AND BLACKBERRY LEMON CUPCAKES &nbsp;Makes 24 cupcakes &nbsp;Dry Ingredients &nbsp; &nbsp; &nbsp; • 2.5 cups of flour &nbsp; &nbsp; &nbsp; •1 ½ tsp baking powder &nbsp; &nbsp; &nbsp;• ½ tsp bicarbonate of soda &nbsp; &nbsp; &nbsp;• 1 tsp of salt &nbsp; &nbsp; &nbsp;• 1 cup of fresh/ tinned blueberries &nbsp; &nbsp; • 1 cup of fresh/tinned blackberries &nbsp; &nbsp; &nbsp;• Rind of 2 lemons&nbsp;Wet Ingredients &nbsp; &nbsp; • 1 cup sugar &nbsp; &nbsp; • 3 eggs &nbsp; &nbsp; • ½ a cup of unsalted butter &nbsp; &nbsp; • ½ a cup of veg oil &nbsp; &nbsp;• 1 tsp of vanilla extract &nbsp; &nbsp;• 2 cups of sour milk-mala &nbsp; &nbsp;• 1 tbsp vinegar &nbsp; &nbsp;• Juice of 2 lemons &nbsp;Blueberry buttercream·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;250g of unsalted butter·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;250g of icing sugar·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2 tbsp of milk·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;3 tbsp of blueberry compote (¼ cup of fresh blueberries, juice of one lemon, 2 tbsp sugar combined and simmered for 8minutes)·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 tsp vanilla extract<figure class="w-richtext-figure-type-image w-richtext-align-fullwidth" style="max-width:3024px"><div><img src="https://uploads-ssl.webflow.com/5f168dd02f926aa17ef8751f/5fad0bfbf44e98bc22fc2504_IMG_6468-min.JPG" loading="lazy"></div></figure>&nbsp;&nbsp;METHOD 1. Preheat your oven to 100degrees Celsius 2. Sieve and combine all dry ingredients together 3. Cream sugar, lemon rind and butter for 5 minutes till combined. Add one egg at a time and combine till emulsified. 4. Combine the mala, cooking oil, vinegar, lemon juice and vanilla in a jug 5. Add the dry ingredients to the beaten sugar, butter and egg mixture in 3 parts, alternating with the wet ingredients. Stop as soon as the mixture is all incorporated making sure that you do not overbeat. This will make the cake tough. 6. Once the mixture is incorporated, fold in the blueberries and blackberries. 7. Spoon into prepared cupcake liners and bake for 20-22mins. &nbsp;Frosting 1. Beat butter until white and fluffy. 2. Add the icing sugar, vanilla and 2 tbsp. of milk. Beat till incorporated. 3. Fold in the blueberry compote 4. Put into a piping bag with star shaped tip and pipe rosettes on the cooled cupcakes 5. Top with fresh blueberries or blackberries. &nbsp;With this you are set for the all purple picnic. All purple because we got your look sorted <a href="https://www.thepicnicsite.co.ke/blog/chicest-ways-to-achieve-a-fresh-look-this-jacaranda-season">here </a>too. ‍&nbsp;‍

Dame Keki's blueberry cup cakes, a win for your every season

Yes, taking a long hot shower after a long day is therapeutic. But have you tried some good food and some relaxing music? This combo gives therapy a whole new meaning. Kenya’s Emmy nominated artist, Sara Mitaru knows this all too well and together with her husband David, have created two amazing products, ASH Music and Ash Kitchen and Grill, from the ground up. We caught up with her and she meticulously prepared a Cheesy Charcuterie board as she shared her inspirational journey, giving us a deeper understanding of what ASH is all about. <figure class="w-richtext-figure-type-video w-richtext-align-fullwidth" style="padding-bottom:56.206088992974244%"><div><iframe allowfullscreen="true" width="100%" frameborder="0" scrolling="no" src="https://www.youtube.com/embed/dt1Qsz1UgFY"></iframe></div></figure>&nbsp;“Ash which means Acoustic Songwriters Hub is a space where we combine great music and great food. With the pandemic we have restructured and we are bringing the music and food into people’s homes and backyards,” she starts. “Two years ago, we begun a musical experience for songwriters that grew in to a community. We are now combining that with the food aspect, which is a celebration of creative music and good food. Perfect way to blend the arts,” continues Sara who describes herself as a singer, songwriter and one half of ASH.&nbsp;“We are not trained chefs, we are Google taught, so many times and as expected, we’ve had to work twice as hard to learn and make sure that what we are cooking matches the standard or supersedes it if we can,” she confides. They pick some of the tricks from Google, specifically YouTube, then fuse that with some of their own renditions of these recipes to give it that ASH hospitality. &nbsp;&nbsp;ASH has collaborated with brands and friends who have proven to be quite reliable and helpful in the process. The collaborations have mutually beneficial. “There’s Rosemary of splendid events who makes our set ups look amazing, and Mumbi who runs Kisementi Oak farm, who gives us fresh ingredients. Collaboration has become critical,’’ continues Sara as the Cheesy Charcuterie begins to take shape.<figure class="w-richtext-figure-type-image w-richtext-align-fullwidth" style="max-width:4032px"><div><img src="https://uploads-ssl.webflow.com/5f168dd02f926aa17ef8751f/5fad07c698861c196d1d9cea_IMG_6465-min%20(1).JPG" loading="lazy"></div></figure>&nbsp;“The Covid-19 Pandemic really hit the entertainment and hospitality industries hard. As ASH, we barely had the food element going before the pandemic but then we had a series of chats with our friend Ciiru of Fun Homes who made us realize that we needed to pivot. She showed us how and since then, people have been supportive of what we do.”&nbsp;On lessons picked along the way, Sara firmly says the process has taught them the importance of changing one’s mindset. Accept the new normal, don’t have an ego, ask for help, always be grateful and give thanks to those who help and pay it forward. <figure class="w-richtext-figure-type-image w-richtext-align-fullwidth" style="max-width:5977px"><div><img src="https://uploads-ssl.webflow.com/5f168dd02f926aa17ef8751f/5fad08c84565340e35781b74_PICNIC-54-min.jpg" loading="lazy" width="auto" height="auto"></div></figure>&nbsp;“A typical day at ASH revolves around processing orders, mastering recipes from YouTube videos, testing and tasting.. y’know..just balancing work and family,” says Sara before adding that the idea of dining- in is changing since the pandemic. “People want an experience, we were lucky enough to be in the experience industry. Myself as a Songwriter and my husband David Kimanthi Muthami as a music producer and co-founder of ASH. He’s actually the one behind the great cooking and so we used that combined experience to guide us. We are now setting up in people’s homes and enjoying the intimacy of it all,” she says as she works the final touches on the Charcuterie Board. On ASH’s ultimate game plan, Sara says they hope to give an opportunity for many more creatives to get paid, keep busy and re-create the industry with the new normal.&nbsp; ‍

Cheesy Charcuterie by Sara Mitaru of ASH 

INGREDIENTS1. 1/2 kg of ground beef/mined meat.2. 2 lightly beaten eggs.3. 1/2 cup finely chopped red onions.4. 1/2 cup finely shredded spring onions5. 2 Tsp ground garlic6. 1/2 cup finely chopped coriander.7. Salt to taste8. Pinch of black pepper.9. 1 tsp paprika10. 1 tsp curry powder11. Oil to deep fry.‍DIRECTIONS1. Add 3 table spoons of oil to a sauce pan and lightly fry the onions, spring onions until soft.2. Add the garlic and fry for 1 minute while stirring.3. Add the paprika, curry and black pepper and cook for 2 minutes then remove from the fire.4. In a large mixing bowl, add the ground beef, coriander, salt and the cooked onions. Mix well.5. Divide the mixture into 6 portions and shape them into sausage shapes.6. Coat each in the wheat flour and then dip in the egg dip.7. In a deep frying pan or fryer bring the oil to heat under medium heat. Ensure the oil is not too hot and not too cool... it should be medium heat.8. Deep fry the kebabs on medium heat as you constantly turn them until they are light brown.(about 12 minutes)9. Remove them from the oil and repeat the egg dip and deep fry again this time for about 5-6minutes.10. Repeat the egg dip a third time and deep fry for 5 minutes. remove them from the oil and drain.11. pack them in aluminium foil to keep them hot.‍SERVING: 6 PORTIONSTOTAL TIME: 45 MIN

Zilpah's Kitchen special Kebabs for your next picnic 

After dragging an extra-large sized watermelon home, I can’t say I wasn’t out of breath, but &nbsp;it was all worth it because nothing beats a juicy, refreshing, sweet slice of watermelon on a sunny day. While a simple slice of watermelon is an absolutely delicious snack, there are many fun ways of spicing up the flavor and presentation of this moisturizing summer fruit. We have put together super simple watermelon salad <a href="https://www.thepicnicsite.co.ke/blog/here-are-some-quick-fix-snacks-for-your-picnic">recipes</a> that taste like summer in every bite.1.&nbsp;&nbsp;&nbsp;Watermelon&amp; Avocado Salad Ingredients<ul> <li>½ Watermelon, cut into &nbsp; &nbsp; cubes</li> <li>2 Creamy avocados, diced</li> <li>10 mint leaves</li> <li>Black pepper</li> <li>Salt</li> <li>1 Lime</li> <li>1 tbsp. Olive oil &nbsp; &nbsp; (optional) </li> <li>1 tbsp. of chia seed &nbsp; &nbsp; (optional)</li></ul>&nbsp;To make (Prep time: 10 minutes)&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;I.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;In a salad bowl, place watermelon cubes, diced avocado and mint leaves. &nbsp;&nbsp;&nbsp;&nbsp;II.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;In a smaller bowl, mix olive oil, pepper, salt and lime. &nbsp;&nbsp;&nbsp;III.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Next, pour the dressing all over the ‘avo-watermelon’ mix and stir gently. &nbsp;&nbsp;IV.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Let it sit in the fridge for 30minutes then top with chia seeds before serving. &nbsp;2.&nbsp;&nbsp;&nbsp; Watermelon PizzaIngredientso&nbsp;&nbsp;&nbsp;1 Watermelon slice, (2-3 inches thick and round)o&nbsp;&nbsp;&nbsp;1 cup of mixed fresh berries(strawberries sliced in half, raspberries, cherries, blueberries)o&nbsp;&nbsp;&nbsp;1 Kiwi fruit, cubedo&nbsp;&nbsp;&nbsp;1 cup yogurt of your choice o&nbsp;&nbsp;&nbsp;½ Cup cream cheese/ricotta(optional)o&nbsp;&nbsp;&nbsp;1 tbsp. honey/maple syrupo&nbsp;&nbsp;&nbsp;8-10 leaves of fresh mint&nbsp;To make (Prep time: 15 minutes)&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;I.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Combine yogurt, honey and ricotta in a small bowl. &nbsp;&nbsp;&nbsp;&nbsp;II.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Beat until mixed well then set aside. &nbsp;&nbsp;&nbsp;III.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Using a sharp knife cut a round slice of watermelon, about 3 inches thick. &nbsp;&nbsp;IV.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Grab a spatula and evenly spread the yogurt mixture leaving some space where the “pizza crust” is. &nbsp;&nbsp;&nbsp;&nbsp;V.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Top it with the berries. Kiwi and mint to decorate as you like. &nbsp;&nbsp;VI.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Use a roller blade to divide the watermelon pizza into six pieces and enjoy!3.&nbsp;&nbsp;&nbsp;Watermelon Feta SaladIngredientso&nbsp;&nbsp;½Cubed watermelono&nbsp;&nbsp;4Cucumbers, choppedo&nbsp;&nbsp;6Mint or Basil leaves, choppedo&nbsp;&nbsp;1Limeo&nbsp;&nbsp;2tbsp. Extra virgin olive oilo&nbsp;&nbsp;¾Cup feta cheese, crumbledo&nbsp;&nbsp;Black Peppero&nbsp;&nbsp;Seasalt, to taste&nbsp;To make (Prep time: 10 minutes)To prepare the dressing:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;I.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Whisk together olive oil, lime, black pepper and salt in a small bowl. &nbsp;&nbsp;&nbsp;&nbsp;II.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Add watermelon and cucumber in a large serving bowl and drizzle the dressing over the salad. &nbsp;&nbsp;&nbsp;III.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Top with the crumbled feta and mint/basil leaves and mix gently to integrate all the ingredients. Serve.Health benefits: Besides being loaded with sweet and savory flavors, these salads have an added benefit of being bikini friendly because they contain low calories and nutrients which help prevent stress, heart diseases, cancer and muscle soreness. Notes-&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;The hardest part is usually slicing the watermelon but you can ace this by using a sharp knife. This also helps ensure you get nice and even slices.-&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;These salads are best served immediately so you might want to prepare them within the hour of serving. ‍

Discover these three watermelon salad recipes perfect for hot days 

It’s been one long holiday for the children since the pandemic hit. And with the ‘stay home, stay safe’ directive, indoors have been boring for them. Keeping them busy while indoors is not a walk in the park for parents. And if they are eating as much as mine are eating, then I feel your frustration.But worry not, here is a recipe I can swear by. The corn-dogs… these snacky bites have kept my sons busy since they are easy and fun to make, so we now make them together and whatsmore? They keep them full for longer.Ingredients●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 pack of hot dogs/smokies●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;½ cup of maize/corn flour●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;½ cup all-purpose flour●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2 tbsp. of sugar●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2 tsp of baking powder●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1/8 tsp salt●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 large egg●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;½ cup whole milk●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Vegetable oil for frying●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Lollipop sticks.&nbsp;Method<ol start="1"> <li>In a bowl, mix the corn meal, all-purpose flour, sugar, baking powder and salt. In a separate cup, whisk together the egg and &nbsp;milk. Pour this mixture into the dry ingredients and mix until combined.</li> <li>Cut the hot dogs into halves and insert the lollipop sticks into the cut off end of each hot dog.</li> <li>Add oil in a pot and heat in medium heat until well heated. </li> <li>Dip the corn dogs into the batter until well coated, shaking off the excess batter lightly. Dip into the hot oil and fry until &nbsp; golden brown and crispy- about 3 minutes, then transfer to a paper lined plate. Repeat the process for all the hot dogs.</li> <li>Serve while still warm.</li></ol>This can serve as many as you want, depending on the number of hot dogs/sausages you use, and also the number of children. Don’t forget toput their appetite into consideration. But, is a sure way of engaging the little chefs during this very long holiday.Stay safe, as we learn more ways of keeping them busy.&nbsp;&nbsp;‍

Keep the little chef munchies fuller for longer with this easy peasy corn-dog recipe

We all strive to bring up all round healthy kids. Theirwellness is one thing that is always in the mind of any parent. When it comesto meals, sometimes we may run out of options. sometimes torn between givingthem all healthy foods and letting them be children by giving them processedtreats… it’s only human, right? &nbsp;But, wehave your back, here are some treats that will come in handy when you get tothat catch 22 situation. The beauty of these recipes is that you can make themwith your kids- something that will keep them busy and help them learn while atit: &nbsp;<ol start="1"> <li>Frozen banana treats</li></ol>Prep time 1hr 35minsIngredients●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;3 medium bananas●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 cup dark chocolate chips●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2 teaspoons shortening●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Toppings: chopped peanuts, toasted sweetened shreddedcoconut and/or colored jimmies.Method<ol start="1"> <li>Cut each banana crosswise into 6 pieces (about 1 in.). &nbsp; &nbsp; Insert a toothpick into each piece; transfer to a waxed paper-lined baking &nbsp; &nbsp; sheet. Freeze until completely firm, about 1 hour.</li> <li>In a microwave, melt chocolate and shortening; stir until smooth. &nbsp; &nbsp; Dip the frozen banana pieces in the chocolate mixture and allow the excess &nbsp; &nbsp; mixture to drip off. </li> <li>Dip in toppings as desired; return to the baking sheet. &nbsp; &nbsp; Freeze at least 30 minutes before serving.</li> <li>You can make as many to &nbsp; &nbsp; serve many kids.</li></ol>&nbsp;<ol start="2"> <li>Kiddy Homemade cake</li></ol>&nbsp;Prep time-50 minutesIngredients●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 cup white sugar●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;½ cup butter●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2 large eggs●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2 teaspoons vanilla extract●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 ½ cups all-purpose flour●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 ¾ teaspoons baking powder●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;½ cup milkMethod<ol start="1"> <li>Preheat the oven to 350 degrees F (175 degrees C). Grease &nbsp; &nbsp; and flour a pan or line a muffin pan with paper liners.</li> <li>In a medium bowl, cream together the sugar and butter. &nbsp; &nbsp; Beat in the eggs, one at a time, then stir in the vanilla. </li> <li>Combine the flour and baking powder, add to the creamed &nbsp; &nbsp; mixture and mix well. Finally stir in the milk until the batter is smooth. &nbsp; &nbsp; </li> <li>Pour or spoon batter into the prepared pan.</li> <li>Bake for 30 to 40 minutes in the preheated oven. For &nbsp; &nbsp; cupcakes, bake for 20 to 25 minutes.</li> <li>You can serve with a warm &nbsp; &nbsp; or cold drink as preferred.</li></ol>&nbsp;‍

Healthy kid recipes for healthy kids

Kids love experimenting, and you can always have them in the kitchen with you setting up different recipes for different occasions. You can have them help you create a picnic menu for your upcoming picnic. Food, drinks and snacks that the whole family would enjoy having during the picnic then create them. Once you are set on the menu they can even have special names for the meals. &nbsp;Below are some ideas for picnic meals suitable for the kidsChewy Honey Granola BarsThese simple yet delicious bars have the sweetness from the honey, chewiness from the raisins, hints of chocolate and cinnamon,and a bit of crunch. They freeze well and act as a healthy snack option, too. Mini milkshakesThere is nothing better than a perfect milkshake. Luckily, making one at home is extremely easy and your kids can even help you make some. Try making these cute mini milkshakes for your family picnic. You can go ahead and be extra by adding three flavours to suit everyone. You could try oreo, banana, strawberry or even mango and blueberry.Pizza pocketsYou can opt-out the usual large pizza boxes by making your pizzas completely portable by folding them into tasty little pockets filled with ingredients inside. They are not only delicious but they make an ideal picnic lunch for the kids. Homemade SubwayReady to eat sandwiches are always the norm at home, mom or dad gets in the kitchen, quickly whips up a sandwich, packs it and voila ready to eat. Why not try something different for your upcoming picnic with the kids? How about making-your-own buffet with different ingredients suchas salami, lettuce, tomatoes, ham and the likes for the kids to be able to choose according to their liking. Fried chicken fingersIn case eating chicken off the bone is challenging for the little ones you could opt for chicken tenders. You can use your usual fried chicken recipe or if you don't have any you can try the KFC.You can add some flavour to them by dipping them in honey or barbecue sauce alternatively you can pack aside little one's favourite tomato sauce or ketchup and for you, some chilli, just don't let the kids eat the chill if they can't handle the spiciness. Healthy Fruit popsicles Making homemade fruit popsicles is a fun way for kids and adults to experiment in the kitchen. It’s also an easy way to add more nutrients to your day without using refined sugar. You and your kids can decide on one or even 3 different flavours that you would like to add to your picnic menu, it could be a peach strawberry yoghurt popsicle, minty watermelon popsicle and an orange mango coconut popsicle. They are an easy and refreshing treat to help you cool down from the heat given the fact that you and your family will be out in the sun for most of the day. LemonadesA big satisfying gulp of cold, freshly squeezed lemonade is all your kids need to beat the heat while outside enjoying the picnic. They are a refreshing summer drink and also easy to make. Also, another advantage is that you are not only limited to lemons. You can use other fruits such as watermelons, strawberries, raspberries, peaches and any other of your liking. Pro tip: skip the sugar and use honey instead. SamosasHonestly, samosas are one of the tastiest go-to snacks to be ever invented. You can choose to fill it with any savoury of your choice. There is no limit when it comes to the fillings after all that's what makes the samosa. However, making the samosa pockets can be quite a task but the good thing is that you can always buy them from your local supermarkets. To add fun to the process, the kids can help you fill in the pockets. When packing them don't forget your sliced lemons, those two marry well. ‍

Eight kid-approved picnic meals

No burger week? no problemIf you, like me, are besides themselves with nostalgia from the previous Visa Burger Week,please find comfort in knowing that you are not alone. Be encouraged in knowing that you can recreate your very own burger week. With a pull of friends, you can decide to have a lovely burger potluck weekend outdoors. We have started you off with a simple recipe for one burger. Rally your friends around designing their own, bring them out to review. Share with us photos and reviews and we may just publish them. &nbsp;&nbsp;Quick fix Beef and bean burgers Ingredients:●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 small onion●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;210 gram of red kidney beans, washed and rinsed●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;250 gram beef lean meat●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Wholemeal breadcrumbs from one slice of bread●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;2 tsp mild chili to taste (optional)●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 egg beaten●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 tbsp tomato puree.&nbsp;To serve:●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 large tomato, sliced●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1 red onion sliced●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Lettuce leaves●&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;4 wholemeal rolls.&nbsp;Method:<ol start="1"> <li>Chop the onions in a food processor, add the beans, mincemeat, breadcrumbs, chili (optional), beaten egg and tomato puree and mix again.</li> <li>Shape the mixture into four patties and chill until ready to barbecue.</li> <li>Barbecue for 5-7 minutes on each side.</li> <li>Serve in the rolls with sliced onion, tomato and lettuce leaves.</li></ol>&nbsp;30 minutes prep and cook timeServes 4 people‍

No burger week? no problem

<blockquote>Here is a quick gluten-free desert you can make for your potluck book club in the park. With just these five simple ingredients to work with, this flourless chocolate cake topped with flaked almonds is not only quick and easy to make but also a crowd pleaser. </blockquote>Ingredients: <ul><li>100 Gram Chocolate</li><li>4 Eggs</li><li>75-gram Butter</li><li>100-gram Sugar</li><li>Flaked almonds</li></ul>Method:<ol><li>Break the chocolate into small pieces and melt over hot water.</li><li>In a bowl whisk butter and sugar together. As you whisk, add the 4 egg yolks, one at a time.</li><li>In another bowl whisk 3 egg whites until frothy.</li><li>Let the heated chocolate cool down and pour it into the butter and egg mixture.</li><li>Then add the egg white mixture and stir thoroughly.</li><li>Pour the chocolate mixture in a floured and buttered oven tray &amp; garnish with flaky almonds.</li><li>Set the oven at 175 degrees and bake for about 10 minutes.</li><li>Serve the chocolate cake with vanilla ice cream.</li></ol>Serves: 4Prep time: 20 minsCook time: 30 mins<blockquote>Side note: I considered adding some chili flakes to give it a kick; that would go down a treat with a good bottle of Cabernet Sauvignon. Send up pictures of how this cam eout and pairing reviews.</blockquote>‍

Quick fix flourless chocolate cake recipe

Nancy Akinyi

Just what is it that makes Kenyan cuisine unique? While the country keeps in stride with the emerging trends worldwide, we have held our own and remained true to our unique palate and culinary exploits.&nbsp;&nbsp;The Kenyan menu reflects our rich social-cultural heritage while the meals serve a multi-sensorial experience.&nbsp;&nbsp;As you set off on a Kenyan food expedition, you are bound to find these ten along the way:1&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Ugali&nbsp;at the heart of every meal In many parts of Kenya, no meal is complete without a generous serving of Ugali, a well- loved staple food. Made mainly from maize flour and water, and cooked into a brilliant white and flavourful mound, Ugali packs a perfect punch, pairing expertly with&nbsp;nyama&nbsp;and&nbsp;mboga.&nbsp;But just what is it that makes Ugali a holy grail of Kenyan cuisine?&nbsp;&nbsp;This starchy dish delivers unparalleled satiety, keeping hunger pangs at bay for extended periods.&nbsp;&nbsp;It is nutritious and affordable and can be made from a wide variety of flours milled from millet, sorghum and cassava.2&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Nyama, nyama, nyama&nbsp;is importantNyama choma, or grilled meat, sits right up there with the best of Kenyan cuisine.&nbsp;&nbsp;Kuku&nbsp;(chicken),&nbsp;Nyama ng’ombe(beef), or&nbsp;nyama mbuzi&nbsp;(goat) are the most popular meats, often served as delicacies both in homes and social events.&nbsp;&nbsp;Nyama&nbsp;also holds an interesting cultural significance, and it is quite common to find places where certain cuts of meat are reserved specifically for either men, women or children – any deviation from such restrictions are said to result in serious consequences.&nbsp; 3&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Avocado is baeKenyans love their avo. But who wouldn’t? The avocado is a versatile fruit that pairs well with salads, as well as bland and spicy meals.&nbsp;&nbsp;Rich in vitamins, minerals, fiber and healthy fats, the avocado also holds its own quite well, and can be enjoyed with a sprinkle of salt, sugar or lemon. Did you know? Kenya is one of the world Top 10 exporters of avocado.&nbsp;&nbsp; 4&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Onions + tomatoes + water = soupIn many Kenyan homes, the standard soup, stew or stock is made in a predictable fashion:&nbsp;fry your onions, add your chopped tomatoes, season with salt, pour in some water then bring it to a boil!&nbsp;&nbsp;With cross cultural integration, technological advancements and globalization, soup is taking on a different path in many Kenyan kitchens – but being the Kenyans that we are, we remain true to our&nbsp;onion+tomatoes+water =soup&nbsp;orientation. 5&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Any time is teatime!Kenyans love their&nbsp;chai&nbsp;served hot and rich (milky).&nbsp;&nbsp;Kenyan&nbsp;chai&nbsp;overrides time and season and fits comfortably in any social setting – served on its own, with a snack, or after a hearty meal. Traditionally, Kenyans consume black tea – grown largely in the Rift Valley and Central parts of the country.&nbsp;&nbsp;Increasingly, green tea and purple tea are gaining popularity as healthy variants to this well-loved&nbsp;any time&nbsp;beverage. 6&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;It gets spicier at the coastFancy some heat and spice in your meals?&nbsp;&nbsp;The Kenyan Coast has you covered.&nbsp;&nbsp;Historically, the coastal towns of Mombasa and Lamu served as a melting pot of diverse cultures as a result of linkages between the local population and the Indian and Persian traders. It is no wonder that coastal cuisine is considered distinct and unmatched.&nbsp;&nbsp;With a plethora of exotic spices and time-tested traditions passed down from generation to generation, a coastal meal – be it the rich rice-based&nbsp;pilau&nbsp;or&nbsp;biriyani, the fresh coconut-infused&nbsp;samaki&nbsp;(sea food), or even the&nbsp;mahamri na mbaazi(cardamom-infused pancakes and pigeon peas in coconut sauce) – is a multi-sensorial experience. 7&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Different regions cook differentlyWhat makes Kenyan food so fascinating to explore is the fact people from different regions prepare it differently. For instance,&nbsp;ugali&nbsp;from the Kenyan coast is very different from that of the Nyanza lakeside region near Lake Victoria.&nbsp;Githeri,&nbsp;another popular meal made from a base of maize and beans, is cooked, and tastes markedly differently – in the Central Kenya regions, it is often enriched with a wide variety of vegetables – peas, potatoes and carrots - while in the western regions, it is quite common to find&nbsp;githeri&nbsp;featuring an assortment of different varieties of beans, peanuts and groundnuts.8&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;There is a lot you can do with milkConservative estimates indicate that each Kenyan consumes approximately 125 liters of milk every year. Apart from serving as a key ingredient in the famed Kenyan&nbsp;Chai,&nbsp;milk is commonly fermented at home and consumed as&nbsp;maziwa mala&nbsp;or yorghut – a filling stand-alone drink, or accompaniment to main meals.&nbsp;&nbsp;It is also a key ingredient in marinades and traditional vegetables, and a base for making clarified butter, cheese and cream.9&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Fish is plentifulThere is no shortage of fish in Kenya.&nbsp;&nbsp;The fresh waters of Lake Victoria provide an endless supply of Nile Perch, Tilapia and&nbsp;omena&nbsp;(sardines), while the expansive Indian Ocean yields a bounty of prawns, lobsters, oysters,&nbsp;una(mackerel) and&nbsp;katashingo&nbsp;(sardines), to mention but a few. The cooking methods are as diverse as the species.&nbsp;&nbsp;While previous generations saw fish or seafood as a preserve of the “lake and coastal” people, today fish is widely accepted as a mainstream meal, and even raised in inland farms hundreds of miles away from the wide water bodies.10&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Wheat is kingYes, we Kenyans love our wheat, in all its glorious forms. Whether that is bread, mandazi, mahamri or chapati, we embrace wheat on our dining tables as a delectable addition and palate soother. Pro tip:If you’re a foodie, Kenyan food is the new adventure you’ve been looking for. Once you taste it, you’ll definitely be back for more!Catch Making the menu on HONEY, DStv channel WAT (16:00) CAT (17:00) EAT (18:00)&nbsp;

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Top 10 food tips for your next outdoor potluck 

Leonard Okonta 

Rice is probably one of our continent’s most popular dishes.&nbsp;&nbsp;But that is just the beginning.&nbsp;&nbsp;Scratch the surface and you will find an inexhaustible range of rice-inspired appetizers, main dishes, desserts and even wine, embedded in rich history and cultural constructs.&nbsp;&nbsp;A further scratch unveils a quiet storm pitting West against East, Jollof against Pilau.&nbsp;&nbsp;It gets more interesting as we delve deeper, for therein we find countless varieties – a riot of flavour, colour, aroma and texture - each distinct, celebrated, and deeply embedded in a rich historical or cultural heritage. Jollof rice is arguably one of West Africa’s most recognised contributions to global cuisine.&nbsp;&nbsp;This iconic dish originated from a tiny island off the coast of Senegal in the 1800s. As the story goes, Jollof was the surprise creation of Penda Mbaye, a talented chef whose signature dish – a one pot meal of barley, fish and vegetables – faced an imminent threat due to a barley shortage facing the West African nation at the time.&nbsp;&nbsp;She incorporated rice, in place of barley, and experimented with an assortment of fresh vegetables introduced to the island by foreign seamen.&nbsp;&nbsp; The outcome was a delectable dish, that went on to become Senegal’s national dish.&nbsp;&nbsp;Originally named&nbsp;Thieboudienne,&nbsp;or&nbsp;Thieb,the name jollof gained popularity many decades later, as the dish gained popularity in other West African countries – albeit with alterations to Madame Penda’s initial recipe.Arguably one of the most recognisable and talked about African dishes, jollof rice has acquired a near cult following with debates, features in popular media, podcasts, social media pages, and entire restaurants all trying to answer the same burning question: whose jollof is the best?&nbsp;&nbsp; Switch the scene to East Africa, and at the heart of every celebration you are sure to find a flavourful spread that prominently features Pilau – a hearty ensemble of rice, spice, meats&nbsp;or&nbsp;vegetables.&nbsp;&nbsp;It is safe to say that Pilau is to East Africans, what Jollof is to West Africans: a flavourful signature dish originating from a rich historical and cultural construct. East Africans celebrate pilau as an authentic Swahili (or coastal) cuisine. The authenticity may be a subject for debate, but what is undisputed is the influence of the 15th&nbsp;Century sea traders and early settlers in the Indian Ocean islands of Zanzibar, Pemba, Mombasa and Lamu, who introduced rice and exotic spices from the far flung Indian and Persian destinations.&nbsp;&nbsp;Their interactions with the local residents would give rise to a rich Swahili culture, hallmarked by exotic cuisine, with pilau at its apex. Across the Eastern African countries, Pilau comes in many shade and tastes – often adapting to certain influences common in those localities. Take for example Zanzibar, where a surprise burst of sweetness lies hidden, through the incorporation of sultanas in the pilau recipe.&nbsp;&nbsp;Spin around to inland Kenya, and here you are likely to find a darkened&nbsp;ensemble (thanks to Soy Sauce and pilau masala powder)&nbsp;true in every sense to the mighty pilau, yet far removed from the Mombasa brilliant white with a heady aroma and assortment of whole cardamom, black pepper corns, cinnamon and bay leaf spices. But just who carries the day?&nbsp;&nbsp;Does the jollof hold a candle to the pilau, or vice versa?&nbsp;&nbsp;Is it even practical to attempt to ignite the jollof vs. pilau wars? Perhaps a safer bet would be to celebrate the rich cultural diversity that collectively unifies our palates and presents the best of Africa to the world.&nbsp;&nbsp;Scratch that.&nbsp;&nbsp;A safer bet would be you taking the baton – stretching your creativity and presenting something new, something fresh, something delectable that stays true to the rich jollof/pilau legacy.&nbsp;Are you up to the challenge?<img src="https://res.cloudinary.com/dn4vattmg/image/upload/v1618247385/1163_l_66056254ff.jpg">

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West Africa’s Jollof vs East Africa’s Pilau

Writer

Waithera Mbuthia

Our mothers are the reason most of us have made it this far in life. You know how mothers are constantly giving? Sometimes even putting their own needs aside to cater to their near and dear?&nbsp; Why don’t we switch things up a bit and treat Mama like the Queen she is?You can make a special meal plan for Mum this Sunday.&nbsp; As you do this, take into consideration any special dietary needs that she may have, and also be sure to prepare something that she is sure to enjoy.&nbsp; Mama has always served you healthy, wholesome meals with a touch of love.&nbsp; You can still keep it healthy and wholesome for Mama, by recreating classic recipes.&nbsp;We have two ideas for Mama’s treat this Sunday – blueberry pancakes and chicken marsala .&nbsp;Blueberries are one of nature’s superfoods – low in calories and high in nutrients.&nbsp; Chicken marsala is a flavourful dish combining the best of American and Italian cuisine that Mama will definitely enjoy (either at lunch or dinner time)&nbsp;Blueberry pancakes<figure class="image"><img src="https://res.cloudinary.com/dn4vattmg/image/upload/v1620480019/1_cee4eb5cef.jpg" alt=""></figure>Ingredients1 ¾ cups self-rising flour2 tbsp. sugar½ tsp vanilla extract1 ½ cups fresh or frozen blueberries½ tsp salt2 large eggs1 cup of milk1 cup sour cream1 stick butter, melted½ tsp lemon zestMethodSift the flour, sugar, and salt into a large mixing bowl. In a separate large bowl, lightly whisk the eggs. Add the milk, sour cream, half the melted butter and the vanilla, whisking to blend. Make a well in the dry ingredients and pour the egg mixture into it. Whisk the ingredients together just until blended. Fold the blueberries and lemon zest into the batter.&nbsp;Heat a large pan over medium heat and coat with some of the remaining melted butter. For each pancake, pour about 1/4 cup of the batter into the hot skillet. Cook 3 or 4 pancakes at a time, depending on the size of the skillet. If the batter seems too thick, thin it with 1 to 2 tablespoons milk. When bubbles begin to form and "pop" on the pancake's surface, after about 1 minute, and the outer edge looks done, flip it over and cook briefly for about 30 seconds on the other side.<figure class="image"><img src="https://res.cloudinary.com/dn4vattmg/image/upload/v1620480261/2_2c3d4d207d.jpg" alt=""></figure>You can serve with tea, milk or coffee depending on her preference.&nbsp;Dinner &nbsp;Chicken marsala<figure class="image"><img src="https://res.cloudinary.com/dn4vattmg/image/upload/v1620480512/3_522626f44f.jpg" alt=""></figure>Ingredients2-4 boneless chicken breast halves1 tsp salt, and ground black pepper to taste3 tsp butter, divided2 tbsp. olive oil5-10 white mushrooms sliced1 shallot onion, minced1 tbsp. all-purpose flour1 cup marsala wine2 cups chicken stock2 tbsp. chopped fresh parsley1 tsp cold butterMethodSeason chicken breasts all over with salt and pepper.Melt 1 1/2 tablespoons butter and olive oil in a pan over medium heat. Cook chicken breasts, skin-side down, in hot butter and oil until browned, about 5 minutes. Flip and cook until breasts are almost cooked through, about 5 minutes more. Transfer chicken breasts to a plate.Melt 1 1/2 tablespoons butter in the same pan over medium-high heat. Sauté mushrooms with a pinch of salt and a pinch of pepper in hot butter until mushrooms are golden, 5 to 7 minutes. Add minced shallot; cook and stir until softened, 2 to 3 minutes. Sprinkle flour over the top and cook and stir until the bitterness of the flour cooks off, 3 to 4 minutes.Pour wine into pan and bring to a boil; cook and stir until wine reduces and sauce thickens, 3 to 4 minutes. Add chicken stock; bring to a simmer and cook until slightly reduced, 3 to 5 minutes more.Return chicken breasts to the pan, reduce heat to low, and cook chicken, turning once, until no longer pink in the center and the juices run clear, about 10 minutes. Remove from heat.Remove the chicken from the pan, leaving the sauce.Stir parsley and 1 teaspoon cold butter into the sauce, stirring constantly, until sauce is shiny and butter is completely melted.&nbsp;Serve the chicken breasts to plates and spoon mushrooms and sauce over the top.Let us know what Mama thinks.&nbsp; Happy cooking!

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Mother’s Day Is Almost Here.  What’s cooking?  And Who’s Cooking?

“At the onset of the Corona crisis, I found myself juggling 3 small children while working from home often late into the night. I found that on most nights I had very little time to make a fresh meal at home and would end up reheating leftovers or ordering fast food which was not sustainable or healthy”.&nbsp; For Noni Burbidge, this frustration, shared by many mothers within her circle and the wider population, led her into new territory: taking a deep dive into the culinary arena, Noni started a new business that makes it possible for everyone to enjoy a healthy, wholesome home-made meal.&nbsp;We caught up with her recently to understand how Try Cooked is transforming meals:&nbsp;What is Try Cooked all about?At Try Cooked, we aim to deliver convenient, simple, healthy, quality-at-home cooking experiences, providing our customers with an innovative way to shop and cook healthy meals at home.We provide fresh ingredients, prepped and perfectly portioned with easy-to-follow recipes, delivered to your door, and soon available from leading retailers, making it easier to cook a healthy fresh meal at home.Tell us a little about your transition into this new business<figure class="image"><img src="https://res.cloudinary.com/dn4vattmg/image/upload/v1622964962/image1_c0f40a7595.jpg" alt=""><figcaption>Noni Burbidge Founder, Try Cooked</figcaption></figure>I spent the last 10+ years in finance specifically fundraising and investor relations. I was the founding Executive Director of the regional trade association for private equity &amp; venture capital so had some experience in setting up a business. After mulling over an MBA I decided to pursue the Antler program which I had heard about through colleagues. I was accepted into the Nairobi 2 cohort and the rest is history. Antler become our first investor and provided the capital for myself and my co-founder John to start Try Cooked.&nbsp;&nbsp;What is a typical day at Try Cooked?<figure class="image"><img src="https://res.cloudinary.com/dn4vattmg/image/upload/v1622965271/1_6a31c5828e.jpg" alt=""><figcaption>Smiles from Nonnie Burbidge and John Bond Macharia</figcaption></figure>The kitchen is usually extremely busy every day. It is led by my co-founder John who brings a wealth of restaurant experience as one of Kenya’s most talented young chefs. He has a fantastic team under him who do everything that is needed to get customers kits out to them on time. My day is split between 3 main functions - finance &amp; accounting, marketing &amp; sales, or operations &amp; strategy. John and I also ensure we reach out to customers to get their feedback and track this and amend our products accordingly. We try to do this weekly as customer input is very important to the overall direction of our products.From your customer behaviors what are the current food trends in our market?&nbsp;<figure class="image"><img src="https://res.cloudinary.com/dn4vattmg/image/upload/v1622965232/image2_850d088079.jpg" alt=""><figcaption>Try cooked's mince pie kit</figcaption></figure>We have seen an explosion in home-cooking in the past year globally as well as locally. We have seen many Kenyans sharing their culinary journeys across social media. There was the Delgado coffee craze alongside sourdough baking trends. Online penetration has grown rapidly and as a result, we have also seen myriad amateur chefs selling their food through aggregator platforms like UberEats or Bolt Foods.&nbsp;What are some of the challenges you have faced so far?&nbsp;The challenges have been multiple and myriad. I have found though that my personal biggest challenge has been finding a good work-life balance particularly with the disruptions that have been brought about by COVID 19 and the ensuing public health measures. I have a family at home so have often juggled homeschooling with my Zoom meetings often sharing my laptop with my 5-year-old son! Aside from that Antler is an extremely supportive investor and helps with strategy and operational advice including seconding members of their team to our team. This has helped us continue to grow.&nbsp;What are some of the lessons you have picked along the way?We have learned that it is all about “progress not perfection”. If we waited for the most perfect condition we would never get anywhere. It is simply about taking a risk and just trying, learning, and adapting when necessary.What is Try Cooked’s ultimate game plan?We want to be a valuable and innovative resource for home-cooking for the Kenyan market. We want to transform the way busy young Kenyans shop for and cook food&nbsp;What’s an easy meal idea, say, for a 10-year-old is hosting his friends over for an overnight camp in the backyard?&nbsp;I would create easy finger foods that will be easy to grill outdoors. Our tuna fishcakes with paprika-spiced corn on the cob is a family favourite and would work well for this. I would then follow it up with grilled bananas with melted chocolate dip.&nbsp;&nbsp;

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