Ingredients

For 12 meatballs:

300g mince meat

6 tablespoons breadcrumbs

1/3 cup water

1 egg

1 bunch chopped dhania

1 chopped onion

1 tablespoon garlic powder

Oil for frying

Black pepper to taste

Salt to taste

For the sauce

1 chopped onion

3 chopped tomatoes

Method

1. In a small bowl, add breadcrumbs. Pour in the water and stir to combine. Set aside while preparing the rest of the meatball mixture. The breadcrumbs will absorb the water and therefore bind to the mixture better. They also make the meatballs moist, as the meat does not dry out while frying.
2. In a bowl add the egg. Beat the egg and add dhania, garlic powder, black pepper and salt.
3. Add the mince meat. Use your hands to thoroughly mix the egg mixture into the meat.
4. Add the onions and soaked breadcrumbs. Mix them into the meat with your fingers. Try not to overwork the meat.
5. Form the meat into meatballs. Using a tablespoon, scoop the mixture and gently roll between your hands. Continue shaping until all the meat is used, placing them on a separate plate. They will be 12 in total.
6. In a pan add oil. Once the oil is hot, add in the meatballs and fry till brown on both sides. Remove and set aside.

Make the sauce

1. In the same pan, add oil. You want to retain all the goodness of the meatballs, so don’t wipe it.
2. Add in the onion. Fry till golden brown.
3. Add in tomatoes and cook them down.
4. Add in a little water. Add the meatballs. Cover and cook under low heat for 20 minutes till done.
5. Serve with mashed potatoes, spaghetti or rice. Enjoy!

Ingredients

1/2 chicken

1 large onion

6 cloves of crushed garlic

Breadcrumbs

2 eggs

Oil for frying

Black pepper to taste

Salt to taste

Method

1. In a sufuria, add a little oil, onion, chicken, garlic and black pepper. Mix together.
2. Cover and cook for 25 minutes till ready.
3. Add the breadcrumbs to a plate.
4. Beat the eggs and add to a separate plate.
5. Roll over each piece in egg first, then dip in the breadcrumbs. Repeat till done.
6. In a pan, add in the oil. Let it heat up and test using a few crumbs. When bubbles appear around the crumbs, your oil is ready.
7. Add in the chicken. Fry till golden brown on both sides.
8. Remove and transfer to a plate lined with serviettes.
9. Serve with chips, potatoes or rice. Enjoy!

Ingredients

500g pork

1 teaspoon grated ginger

1 teaspoon dried crushed rosemary/ 2 sprigs fresh chopped rosemary

1 teaspoon grated garlic

1 teaspoon soy sauce

1 large chopped onion

Oil for frying

Salt to taste

Method

1. In a sufuria, add the oil.

2. Add in the onion and fry for a minute.

3. Add in the ginger, rosemary, garlic and pork. Mix together and cover.

4. Let it cook for 15 minutes till brown.

5. Add in water and cook for 10 more minutes.

6. Add in soy sauce and cook for 5 more minutes.

7. Serve with ugali, rice or chapati. Enjoy!

Ingredients

250g cooked rice

1 chopped sausage

1 bunch chopped spring onion

1 diced carrot

2 minced cloves of garlic

½ teaspoon freshly grated ginger

2 tablespoons soy sauce

2 tablespoons of oil

Method

1. Heat the pan. Add oil and fry sausage till golden brown.
2. Remove the sausage and add the green onions, leaving some for garnish. Fry for a minute. Add the garlic and ginger to the pan. Cook for 2 minutes.
3. Add rice and carrots and mix to combine. Use rice cooked the previous day or leftover rice as it is dried out. Freshly cooked rice is not suitable as it has a lot of moisture and often results in soggy rice.
4.   Cover and cook for about 5 minutes on low heat until the rice starts to get a little crispy. Add in the sausage and soy sauce and stir to combine.
5. Serve and garnish with green onions. Enjoy!

Ingredients

3 eggs

1 large chopped onion

2 large ripe chopped tomatoes

4 cloves of crushed garlic

1 tablespoon curry powder

2 tablespoons of cooked beans

2 tablespoons of oil

1 stalk of dhania

Black pepper to taste

Salt to taste

Method

1. Boil the eggs for about 10 minutes.
2. Peel and pat them dry. With a fork, poke holes in the eggs a few times so they don’t burst when frying.
3. Add 1 tablespoon of oil and fry eggs until golden. Add black pepper to them and set aside.
4. In a sufuria, add oil and onion. Fry for 1 minute.
5. Add the garlic and cook till brown.
6. Add in tomatoes and curry powder. Cook for 2 minutes.
7. The twist! Add in the beans. These add some next-level depth and richness to your curry. Add some water to make gravy.
8. Add the eggs and stir. Cover and cook on low heat for 3 minutes.
9. Serve with rice or chapati. Enjoy!

Ingredients

250g fish fillet cut into 3 pieces

1 teaspoon garlic powder

1 teaspoon black pepper

3 tablespoons wheat flour

Oil for frying

Salt to taste

Method

1. Salt the fish.
2. In a plate add in the flour, garlic powder and black pepper. Mix together.
3. Dredge each piece of fish in the flour mixture.
4. In a pan, add oil.
5. Add in the fish and fry till golden brown on both sides, flipping after every 2 minutes for even cooking.
6. Remove and garnish with lemon wedges. Serve with rice or chips. Enjoy!

Ingredients

Half chicken

3 bunches of chopped spring onion

½ root grated ginger

4 cloves grated garlic

4 tablespoons golden syrup/honey

2 tablespoons of soy sauce

Hot sauce to taste

Method

1. In a sufuria, add oil.
2. Add in the spring onion, leaving a little for garnish.
3. Add in the chicken. Mix together and cover.
4. Cook for 20-30 minutes till ready. Meanwhile, prepare the sauce.
5. In a bowl, add in ginger, garlic, golden syrup/honey, soy sauce and hot sauce. Mix them together.
6. Once the chicken is cooked, add in the sauce.
7. Reduce the heat to very low and let it cook for 10 minutes.
8. Remove and garnish with remaining spring onion. Enjoy!

Ingredients

6 skewers

300g boneless chicken

½  teaspoon garlic powder

1 red hoho

1 yellow hoho

Oil just enough to cover the pan

Black pepper to taste

Salt to taste

Method

1. Cut the chicken into bite-sized pieces.
2. Marinate with black pepper, garlic and salt.
3. Chop the red and yellow hoho into bite-sized pieces.
4. On individual skewers, layer the chicken and hoho alternating them to make a beautiful pattern.
5. In a pan, add oil.
6. On medium heat, cook the mshikaki rotating on all sides for even cooking.
7. Let them cook till tender. They will cook for about 10 minutes.
8. Remove and enjoy!