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Discover the Secrets of Kenyan Cooking with Susan Kamau's Award-Winning Recipes



Kenyan Recipes By Susan Kamau 11.pdf: A Review




Are you looking for a cookbook that will introduce you to the amazing world of Kenyan cuisine? Do you want to learn how to prepare delicious, healthy, and diverse dishes that will impress your family and friends? If so, you should check out Kenyan Recipes By Susan Kamau 11.pdf, a digital book that contains over 100 recipes from different regions of Kenya. In this article, I will review this book and tell you why it is a must-have for anyone who loves food.




Kenyan Recipes By Susan Kamau 11.pdf



The benefits of Kenyan cuisine: How it can improve your health and happiness




Kenyan cuisine is not only tasty but also good for you. It is based on natural and fresh ingredients that provide essential nutrients for your body. Some of the benefits of Kenyan cuisine are:



  • It is rich in protein. Kenyan dishes often include meat, fish, eggs, beans, lentils, nuts, and seeds that help you build muscle and repair tissue.



  • It is high in fiber. Kenyan dishes often include whole grains, fruits, vegetables, tubers, and legumes that help you digest food and prevent constipation.



  • It is low in fat. Kenyan dishes often use healthy oils such as coconut oil, olive oil, or sunflower oil that help you lower your cholesterol and prevent heart disease.



  • It is full of vitamins and minerals. Kenyan dishes often use spices, herbs, greens, citrus fruits, and dairy products that help you boost your immune system and prevent infections.



  • It is delicious and satisfying. Kenyan dishes often use a variety of flavors, textures, colors, and aromas that help you enjoy your food and feel full.



By following the recipes in Kenyan Recipes By Susan Kamau 11.pdf, you will not only improve your physical health but also your mental health. You will discover new tastes and cultures that will enrich your life. You will also have fun cooking and sharing your food with others.


The main categories of Kenyan dishes: What are the staples and specialties of each region?




Kenyan cuisine is very diverse and reflects the different ethnic groups, climates, and landscapes of the country. However, there are some common elements that unite all Kenyan dishes. These are:



  • Corn (maize). Corn is the main staple of Kenyan cuisine and is used to make various dishes such as ugali (a stiff porridge), githeri (a stew of corn and beans), and mahamri (a sweet bread).



  • Meat. Meat is a popular source of protein in Kenyan cuisine and is used to make various dishes such as nyama choma (grilled meat), sukuma wiki (a stew of meat and greens), and samosas (fried pastries filled with meat).



  • Milk. Milk is a common ingredient in Kenyan cuisine and is used to make various dishes such as mursik (fermented milk), chai (tea with milk and sugar), and mala (sour milk).



  • Rice. Rice is another staple of Kenyan cuisine and is used to make various dishes such as pilau (rice cooked with spices and meat), biryani (rice cooked with spices, meat, and vegetables), and wali (plain rice).



  • Fruits. Fruits are abundant in Kenya and are used to make various dishes such as ndizi (bananas), embe (mangoes), parachichi (avocados), and matunda ya kuchoma (grilled fruits).



In addition to these common elements, each region of Kenya has its own specialties that reflect its unique characteristics. Some of these specialties are:


Breakfast recipes: How to start your day with a delicious and nutritious meal




Breakfast is the most important meal of the day, and Kenyan cuisine offers many options to start your day right. Some of the breakfast recipes in Kenyan Recipes By Susan Kamau 11.pdf are:



  • Mandazi. Mandazi are deep-fried doughnuts that are soft, fluffy, and slightly sweet. They can be eaten plain or with jam, honey, or butter. They can also be flavored with coconut, cardamom, or cinnamon.



  • Uji. Uji is a thin porridge made from millet, sorghum, or corn flour. It can be sweetened with sugar or honey and flavored with ginger, lemon, or milk. It can also be enriched with peanuts, sesame seeds, or dried fruits.



  • Chapati. Chapati are flatbreads made from wheat flour, water, oil, and salt. They can be eaten plain or with eggs, beans, meat, or vegetables. They can also be rolled into wraps or cut into pieces and dipped into sauces.



Snack recipes: How to satisfy your cravings with healthy and tasty treats




Snacks are a great way to keep your energy levels up between meals, and Kenyan cuisine offers many options to satisfy your cravings. Some of the snack recipes in Kenyan Recipes By Susan Kamau 11.pdf are:



  • Mukimo. Mukimo is a mashed mixture of potatoes, corn, peas, and greens. It can be eaten hot or cold and seasoned with salt, pepper, butter, or cheese. It can also be shaped into balls or patties and fried.



  • Kachumbari. Kachumbari is a fresh salad made from tomatoes, onions, cilantro, lemon juice, salt, and pepper. It can be eaten as a side dish or as a dip for breads or chips. It can also be spiced up with chilies or garlic.



  • Mabuyu. Mabuyu are candied baobab seeds that are crunchy, sweet, and sour. They can be eaten as a dessert or as a snack. They can also be flavored with different colors and flavors such as strawberry, orange, or mint.



Main course recipes: How to prepare hearty and flavorful dishes for lunch or dinner




Main courses are the highlight of any meal, and Kenyan cuisine offers many options to prepare hearty and flavorful dishes for lunch or dinner. Some of the main course recipes in Kenyan Recipes By Susan Kamau 11.pdf are:



  • Irio. Irio is a mashed mixture of potatoes, beans, corn, and greens. It can be eaten as a main dish or as a side dish for meat or fish. It can also be topped with gravy or cheese.



Paka is a coconut chicken curry that is spicy, creamy, and aromatic. It can be eaten with rice, bread, or chapati. It can also be garnished with cilantro or lime.


  • Tilapia. Tilapia is a freshwater fish that is fried, baked, or grilled. It can be eaten with ugali, irio, or kachumbari. It can also be marinated with lemon, garlic, or ginger.



Side dish recipes: How to complement your main course with salads, sauces, and breads




Side dishes are a great way to complement your main course and add variety to your meal. Kenyan cuisine offers many options to prepare salads, sauces, and breads that will enhance your dishes. Some of the side dish recipes in Kenyan Recipes By Susan Kamau 11.pdf are:



  • Githeri. Githeri is a stew of corn and beans that is hearty, nutritious, and filling. It can be eaten as a side dish or as a main dish for vegetarians. It can also be spiced up with curry powder or turmeric.



  • Nyama Choma. Nyama Choma is grilled meat that is tender, juicy, and smoky. It can be eaten as a side dish or as a main dish for carnivores. It can also be seasoned with salt, pepper, or chili.



  • Mahamri. Mahamri are sweet breads that are soft, fluffy, and coconutty. They can be eaten as a side dish or as a dessert for sweet tooths. They can also be filled with nuts, chocolate, or cream.



Dessert recipes: How to end your meal with a sweet and satisfying treat




Desserts are a perfect way to end your meal and satisfy your sweet tooth. Kenyan cuisine offers many options to prepare desserts that are sweet and satisfying. Some of the dessert recipes in Kenyan Recipes By Susan Kamau 11.pdf are:



  • Mandazi Ice Cream Sandwiches. Mandazi Ice Cream Sandwiches are a fusion of mandazi and ice cream that are cold, creamy, and crunchy. They can be made with any flavor of ice cream and topped with chocolate sauce or caramel.



  • Maziwa Mala Cake. Maziwa Mala Cake is a cake made from sour milk that is moist, tangy, and rich. It can be frosted with whipped cream or cream cheese and decorated with fruits or nuts.



  • Ndizi Kaanga. Ndizi Kaanga are fried bananas that are caramelized, soft, and sweet. They can be sprinkled with sugar or cinnamon and served with whipped cream or yogurt.



The tips and tricks of Kenyan cooking: How to master the techniques and ingredients of this cuisine




Kenyan cooking is not difficult to learn, but it does require some tips and tricks to master the techniques and ingredients of this cuisine. Some of the tips and tricks in Kenyan Recipes By Susan Kamau 11.pdf are:



  • How to make ugali. Ugali is a stiff porridge made from corn flour and water that is the staple of Kenyan cuisine. To make ugali, you need to boil water in a pot, then add corn flour gradually while stirring constantly until it forms a thick paste. Then you need to lower the heat and cook it for about 15 minutes until it pulls away from the sides of the pot. Then you need to shape it into bal