Octopus

Ingredients
1 medium octopus
1 onion
2 tomatoes
2 tbs oil
salt and pepper for taste
Preparation
Boil 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)

Pear and Gournay Cheese Salad

Ingredients
4 ripe pears
4 oz gournay cheese
1 tbsp balsamic vinegar
2 tbsp olive oil
salt for taste
Preparation
After 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.

Moroccan Carrot Salad

Ingredients
1 lb carrots
2 oranges, juiced
1 lime, juiced
2 tbsp olive oil
1 tbsp ground cumin
salt
pepper
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.

Bolognese Meat Sauce with White Wine

Ingredients
1 tbsp vegetable oil
3 tbsp butter
½ cup chopped onion
2/3 chopped celery
2/3 chopped carrot
¾ lb ground beef
salt
black pepper
¼ heavy cream
1 cup dry white wine
1 cup diced tomatoes
Preaparation
Put 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.

Steamed Fish Fillets with Black Bean Sauce

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.

Egg Drop Soup

Ingredients
4 cups chicken stock
2 tbsp soy sauce
1 tbsp dry sherry
1 tbsp water
1 tbsp cornstarch
2 eggs
2 green onions
2 tsp dark sesame oil
Preparation
Combine 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.

Tandoori Shrimp

Ingredients
4 lb shrimp
1 1/2 tbsp cumin
6 tbsp peeled and minced ginger root
6 tbsp minced garlic
6 tbsp all -purpose flour
2 tbsp paprika
1 tsp salt 1 tsp black pepper
1 tsp ground turmeric
1 cup fresh lemon juice
2 cups plain yogurt
2 tbsp vegetal oil
Preparation
In 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.