Chicken in coconut sauce

1 can(250ml )cream of coconut
1 cup hot water
vegetable oil for cooking
4 skinless, boneless chicken breast halves or chicken pcs cut on bone from  chicken.
1 tablespoon lemon juice
1 teaspoon fresh Ginger chopped
2pc whole cinnamon sticks
4pcs of whole cardamon pod
1/2tsp turmeric powder
1 teaspoon chili powder(optional)
salt and pepper to taste
2 onions, chopped
3 cloves garlic, peeled and
Procedure :
*Set aside 1/4 cup of coconut Cream and Mix the rest cream of coconut with the hot water until smooth and well blended, and set aside.
*Heat the oil in a large skillet over medium high heat, and place the chicken breasts /or if using whole chicken into the hot oil. Pan-fry the chicken pieces until they have begun to brown but are still pink inside, about 5 minutes per side. Remove and sprinkle them with lemon juice, turmeric , chili powder, salt, and pepper.

Place the onions, Ginger, Cinnamon sticks, Cardamon and garlic into the skillet over medium heat, and cook and stir until they are soft and translucent, about 5 minutes. Return the chicken breasts to the skillet on top of the cooked onions and garlic, and pour the coconut cream mixture over the chicken. Reduce the heat to medium-low, and simmer until the chicken is cooked through and the sauce has thickened, about 35 minutes, adjust the seasonings . Sprinkle some chopped cilantro /Dhania

Serve drizzled with the remaining coconut Cream

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Mince meat samosa

Samosa is a commonly eaten savory snack in India, Bangladesh, Pakistan and most of asian countries. But however due to its asian influence to its  cuisine, East African Coast has also adapted Samosas osas as an all time snack. The filling usually consists of spiced potatoes, onion, peas, coriander, lentils, cauliflower sometimes minced meat or fish (however vegetable version mainly consumed in India), or sometimes fresh paneer or even  feta cheese and corn for a more expensive version . Here,Am going to use a commonly  used minced meat filling.
You will need practice in making Samosas
Required:
500 g minced meat (lamb, beef, chicken)
4 tbsp oil, for frying the meat
1 tsp salt, or according to taste
½ tsp chili powder
1 tsp ground coriander
1 tsp ground cumin
1 tsp garam masala powder
1 ½ medium onions , peeled and finely chopped
1 small bunch fresh coriander leaves, chopped
Several pockets samosa pads or filo pastry(see how to make your pastry)
125 g Fresh green peas (optional)
Samosa pastry making process :
Ingredients :
*I kg white all purpose flour
*Water for making the dough.
Procedure :
In a missing bowl, mix the flour and water, knead slowly till you get a soft dough.
Divide the dough into 10 or more small balls(appr.100g each)

On a floured surface role each ball into  a round, Aprox.6 inch in diameter . When done, apply  1tbs Fresh oil on each round and stuck each on top of the other one by one and roll.This needs practice to get it right

On a preheated grill, Put your rolled tortillas and turn once while peeling off each done layer and turning  till all are done.
Its a turning and peeling process by making sure that the tortillas never
dries up.

Once all are done, stuck them together again and using a sharp knife, cut into quarters.

Making the mince meat filling:
Heat the oil. In a large frying pan, heat the 4 tbsp of oil.
Fry the onions. Over a medium heat, stir fry the onions for about 1 minute. Now add the spices and chilis and fry until onions are golden brown.
Add the meat. Now add the minced meat and fry it until it is browned. Stir for a few more minutes.
Cook the meat. Cover and cook on a low heat for 20 minutes until the meat is cooked (tender), At this point you can add your boiled peas if using. Add oil if the pan seems to be too dry and make sure you stir it occasionally. Add salt if necessary.
Turn off the heat

and let the mixture to cool.
Preparing the cone :
Take a sheet of the ready made samosa pad or 2 sheets of Filo pastry and make a triangle cone by folding the edges around themselves and sealing the edges with the beaten egg or light batter made from water and flour.  Make sure to leave one side open to add the filling.
Fill it with meat mixture. Now fill the samosa cone with minced meat. Lift and pinch the corners together and continue along the seam towards the corner.
Cover the finished samosas with a moist cloth as you continue to make more.
Deep fry the samosa gently until it they are golden in colour on each of their sides. Do not fry them fast as it may make them stiff .
Serve hot with a ketchup or tomato onion chutney and enjoy with your Favourite punch or beer.

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Fried calfs liver

Ingredients
2 or 3 large onions, thinly sliced
3 to 4 tablespoons vegetable oil or olive oil
1 clove garlic crushed
salt and pepper
500 g (1 lb.) fresh calf or lamb liver
1 teaspoon cumin
1 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
1/8 teaspoon cayenne pepper (optional)
1 tablespoon vegetable oil
2 to 3 teaspoons vinegar or lemon juice
flour, for dredging the liver (optional)
1 or 2 tablespoons butter
1 tablespoon chopped parsley or cilantro/coriander
Prep Time: 15 minutes
Cook Time: 30 minutes
Marinating Time: 30 minutes
Total Time: 75 minutes
Yield : 2 to 3 servings.
Preparation:

Make sure the liver is properly cleaned and trimmed. Slice the liver into thin pieces/strips or steaks and score the edges all around to help prevent the liver from curling while it’s frying. In a bowl, mix the liver with the spices, vinegar and oil and leave to marinate for 30 minutes or more.

In a large skillet, heat the vegetable or olive oil over medium to medium-high heat. Add the sliced onions,garlic a pinch or two of salt and pepper, and stir to coat the onions evenly with the oil.
Fry the onions for about 10 minutes, stirring occasionally, until the onions are lightly colored and tender. (Or, you can caramelize the onions.
Push the onions to the sides of the pan. If desired, dredge the liver lightly in flour. Add the liver to the pan and fry it for 5 to 7 minutes on each side, or until cooked through. Stir the onions occasionally while the liver is frying.
When the liver has cooked, transfer the meat and onions to a plate. Add the tablespoon or two of butter to the pan and swirl the pan to melt the butter and combine it with the juices to form a sauce. Serve the liver and onions immediately with the sauce poured on top. Garnish with the chopped coriander/cilantro or parsley
Enjoy.

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Vegetarian matoke

Plaintains and green bananas ( matoke) are a staple part of the diet in Uganda and much of East Africa. Matoke is also the name given to a delicious, rib-sticking plantain stew that is a Ugandan national dish. Versions of matoke, also known as matooke , are served in Rwanda, Burundi and Tanzania.

If you use green bananas for this dish, make sure they are very green. Lightly green bananas that you find in your typical supermarket won’t work. You need a special, extra-green type that is used specifically for cooking.
Ingredients :
1kg or six pcs Plantains or green bananas boiled and diced , peeled and diced
Irish Potatoes – 2 pcs boiled and diced
Oil — 2 to 3 tablespoons
Onion, chopped — 1
Bell pepper, chopped — 1
Garlic, minced — 3 or 4 cloves
Chile peppers, finely chopped — 3 or 4
Ground coriander — 1 tablespoon
Stewing beef (optional), cubed — 1 pound
Tomatoes, seeded and chopped — 2 cups
Water or beef stock — 2 cups
Salt — to season
Method :
1. Toss the plantains with the lemon juice and set aside.
2. Heat the oil in a large pot over medium-high flame. Add the onions and bell pepper and saute until the onion is cooked through and translucent, about 3 or 4 minutes. Add the garlic, chile peppers and coriander and saute for another minute or so.
3. Stir in the beef and tomatoes and cook for another 2 or 3 minutes.
4. Add the beef stock or water and season with salt. Bring to a boil, then reduce heat to medium-low, cover and simmer for about 20 minutes.
5. Stir in the plaintains and the potatoes, then simmer for another 10 to 20 minutes, or until the beef is tender and the plantains have softened. Adjust seasoning and serve hot.
Variations :
Meat : Try using goat or lamb meat instead of beef. Brown the meat in the oil first for a deeper flavor, then add the onions and peppers. You can also use ground beef.
Dried Fish :
Authentic matoke often includes dried, smoked fish. Take a piece of dried fish, usually catfish, and soak it until it is tender. Then debone the fish and flake it. Stir it into the stew along with the beef and tomatoes.
Vegetarian Matoke :
Matoke is just as tasty when served as a vegetarian meal. Simply eliminate the beef and use water or vegetable stock.
Peanut-Flavored Matoke :
Stir in 1/4 to 1/2 cup of natural peanut butter or finely chopped peanuts during the last 5 minutes

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