Tangy Umami Spicy Mushroom Sauce available at Ksh 700.
Delivery organised via Uber/Bolt.
Pack size - 250ml glass.
Shelf Life - Consume within 1 month of opening.
Amazing marinade, good tabletop sauce.
Heat level - 1/5 (Mushroom), 3.5/5 (Others)
Located in Riruta should you want to collect - 9am to 5pm weekdays.
Pack Size - 250ml
Material - Glass
Mango Habanero - Ksh 350,
Pineapple Habanero - Ksh 350
Lemon Habanero - Ksh 350
Spicy Mushroom with Cardamom - Ksh 700
Location - Rosslyn Riviera Mall, outside Chandarana FoodPlus entrance, Saturday only, 10am - 6pm
Whatsapp - 0723 556 168
Tasty, spicy sauces available. Packed in 250ml glass jars.
Pineapple Habanero - Ksh 350 (awesome as a table sauce)
Mango Habanero - Ksh 350 (friendly)
Lemon Habanero - Ksh 350 (great marinade)
Spicy Mushroom with Cardamom - Ksh 700 (beginner friendly)
Location - Rosslyn Riviera Mall, just outside Chandarana FoodPlus entrance (Saturdays only)
Orders can be placed via Whatsapp - 0723 556 168
Make pancake batter using sifted cassava flour, a teaspoon of bicarbonate, some sugar, eggs and milk. For the best results, let the batter sit overnight. You can swap out dairy for oat/almond/coconut alternatives though they are costlier per litre. Since they're also sweeter you can ease of the sugar.
A 1:1 mix with high quality oat flour is also good. It won't trigger any IBS/UC flares or in my cases, a pooch and flatulence.
Cheers. This is breakfast on my rest day.
Size: 27 inches
Display: 2560×1440p
HDMI cables present but slight cuts on insulation.
Power cable present.
Height adjustable.
Price: Ksh 16,000
Location: GTG Homes, along Kinyanjui Road next to Kinyanjui Road Primary School
Contact: Justus - 0716 947 635
Requirements.
2-3 chicken thighs with skin.
Rice (ya kuachana)
Tomatoes, onions, bell peppers, garlic
Mala
Pineapple Habanero sauce (or a slice of pineapple ya Ksh 20 na some peppers)
A clean pan and pots.
PROCEDURE
Salt your chicken thighs and place them on the clean, dry pan skin-side down. We're looking to render the fat and cook with it.
Turn on the heat to medium and let the thighs cook until they no longer stick to the bottom of the pan. Flip them over and let the bottoms cook kidogo kisha ziweke kando.
Pour a bit of vinegar, wine or cream (mala) onto the pan to de-glaze the bottom then throw the peeled onions, salt and spices onto the pan. They'll cook on that brown char.
Once the onions are golden brown, add the tomatoes, bell peppers and garlic.
(While doing all this, ukue umeosha mchele mara kadhaa mpaka maji ikuwe safi na umeweka i-boil na tu-mafuta na tu-cloves. Ratio ya rice to water ni 1:2. Usikule ugali)
Once the roux is well-cooked and juicy, put it in the blender, add some mala and the pineapple habanero sauce/pineapple and chillis. Blend till smooth then put it back in the pan.
Cook it down until it is thick to your liking.
Add salt to taste.
Serve the rice, then the chicken and add the sauce on the top.
Avocado is optional (I had some, so...)
Total serving was about 3 plates.
Cheers.
A hearty meal great for loading calories. The chicken skins are dirt cheap per kg yet seriously fatty. Portion them correctly. Fry them in onions, bell peppers and spices before adding the rice. Avocado spares my heart.
The hot sauce will come in later.