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Ingredients1 medium octopus1 onion2 tomatoes2 tbs oilsalt and pepper for tastePreparationBoil the octopus for 40 minutes, then cut in small pieces. In hot oil pan place the octopus add the round cut onions and small diced tomatoes, salt and pepper and let it cook for 20 minutes.Serve with white corn meal. (See recipe for Sima-Kenyan Dishes)
Ingredients4 ripe pears4 oz gournay cheese1 tbsp balsamic vinegar2 tbsp olive oilsalt for tastePreparationAfter you cut the pears into quarters and remove the cores, thinly slice each pear and arrange on the serving latter. Place cheese over the pears, mix the oil and vinegar and drizzle over the pears. Season with salt and serve.
Ingredients
1 lb carrots
2 oranges, juiced
1 lime, juiced2 tbsp olive oil
1 tbsp ground cumin
saltpepper
Preparation
Peel and grate into find shreds the carrots.
Dressing: Combine the orange and lime juice with olive oil,cumin,salt and pepper. Pour the dressing over the carrots, and refrigerate for 2 hours then serve.
Ingredients1 tbsp vegetable oil3 tbsp butter½ cup chopped onion 2/3 chopped celery2/3 chopped carrot¾ lb ground beefsalt black pepper ¼ heavy cream1 cup dry white wine1 cup diced tomatoes PreaparationPut the oil, butter and chopped onion in a pot, cook and stir the onion until it becomes translucent, then add the celery and carrot.Add the ground beef, salt, pepper, stir well until its change the color. Add the heavy cream and let it simmer slowly, then add the wine and let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients.This sauce is great to be serve with 1 ½ pasta, and serve with freshly grated Parmesan cheese.
Ingredients 1 lb fish fillet
1 tbl vegetable oil
1 onion
salt
black pepper
2 tbl lime juice
1 lb boiled beans
2 tbl soy sauce
1 tsp minced garlic
Preparation
Fill a large saucepan with water, then set a bamboo steamer basket over the saucepan. Place the fillets in one layer in the steamer with the round sliced onion, add salt, pepper and lime juice. Let it cook until the fillets are all the way cooked. Heat oil, add garlic, soy sauce and black beans cook and stir, then pour over the fillets. It can be serve over rice sprinkle with scallions.
Ingredients4 cups chicken stock2 tbsp soy sauce1 tbsp dry sherry1 tbsp water1 tbsp cornstarch2 eggs2 green onions2 tsp dark sesame oilPreparationCombine broth, soy sauce, sherry in a saucepan and let it boil. Mix water with cornstarch in a separate bowl, then add it to the soup, simmer for 3 minutes then, add the well beaten eggs and later green beans. Before servind add in the sesame oil.
Ingredients4 lb shrimp1 1/2 tbsp cumin 6 tbsp peeled and minced ginger root 6 tbsp minced garlic 6 tbsp all -purpose flour2 tbsp paprika1 tsp salt 1 tsp black pepper1 tsp ground turmeric1 cup fresh lemon juice2 cups plain yogurt2 tbsp vegetal oilPreparationIn a bowl mix the ginger, cumin, garlic, flour, paprika, turmeric, lemon juice then yogurt. Add the shrimp mix, and refrigerate the shrimp in marinade for 2 hours.Saute the shrimp until change color in pink then turn on the other side. When ready sprinkle over the rest of the cumin seeds.It can be serve with rice and lemon wedge for extra juice.