WET FRY FISH FILLET

 

Hello everyone
I’m sorry I’ve been gone for two weeks .Took a short break .Taking breaks is healthy .White meat is also healthy πŸ˜›
For a long while (most part of my life actually) I have not cooked white meat and blame that on my mother (hi mom:))
So I found out that around Ruiru where I stay ,they sell fish fillet from as low as 100bob ,and I decided to try make fish fillet .
I’ll teach you how I made this ,it’s super easy ,super awesome, very satisfying and the whole process is fun 😊

Ingredients
1. Fish fillet
2.One lemon
3.Two tomatoes
4.An onion
5.Chilli
6.Garlic
7.Cooking oil
8.Salt to taste
9.Wheat flour

Procedure
1.Cut the fillet into slices the thickness of your finger (if you have tiny fingers like mine try something slightly thicker than your finger )
2.Spread them on pallet .
-Grate your garlic (or use mashed or garlic powder ) then sprinkle on both sides of your fillet slices .
-Squeeze your lemon and spread the juice on both sides of your fillet pieces .
Add chilli if you like and a little salt
3.Marinate (or chill )for about 15-30 minutes .
4.Coat each fillet piece with wheat flour .
5.Shallow fry until golden brown then set aside .
6.Place some oil on a pan ,then add chopped onions and garlic and cook till brown ,then add your tomatoes (I prefer to grate my tomatoes so that they’re pasty )
7.Cook for five minutes and then add some of the lemon juice and salt and then add your fillets
8.Cook for ten minutes (keep stirring so they don’t burn ).
9.Serve hot !

I had this meal with ugali and I tried having sukuma on the side and it just didn’t workπŸ˜‚
Bon apetit!

Nkatha Muthoni

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MEET THE MEATBALLS

Food Blog by Nkatha Maureen

Hello guys,

I’m new here and it’s scary ..to be honest.
But I’m here to teach you how to make edible stuff 😊
We’ll start with my all time favorite..MEATBALLS !!


These babies are so satisfying, they can go with practically anything and they’re oh so delicious .
The best part is that making this doesn’t strain your pockets that much 😊

*Ingredients*
.Minced meat
.Garlic (a few cloves finely chopped ,the rest grated)
.Mixed spice
.Two Bulb Onions finely Chopped
.Coriander
.Tomato Paste
.Cooking Oil
.An egg
.Breadcrumbs
.Salt and pepper to taste
.Two tomatoes (blended or grated)

*Procedure*
1.Place your minced meat in a bowl and add grated garlic cloves ,finely chopped onions ,mixed spice ,pepper and salt ,finely chopped coriander and mix well .
2.Add the egg to the minced meat mix and mix well .
3.Add a fair amount of breadcrumbs and mix well .
4.Let it sit for fifteen minutes then make sizeable balls and place them aside .
5.Heat some oil on your pan (quarter a cup) .
6.When the oil’s hot ,place your meatballs in the oil (and don’t let them cluster too much )
7.Cook for about five minutes and then flip them and let the other side cook for five minutes .(You can flip them again,though you don’t have to because we’ll be cooking them again)
8.Remove from the pan and set them aside ,and drain off the excess oil from the pan (I will cook them in paste in this same pan)
9.Add to the pan the chopped onions and garlic and let them cook till golden brown .Add the grated tomatoes (you can use tomato puree instead).Add a little salt and cook for five minutes .
10.Add in the tomato paste and a little water .Give it a mix till the sauce is not too watery and not too thick πŸ™‚
Cook for another five minutes then add your meatballs and stir .Cook for fifteen minutes (give it a stir in between because you don’t want the paste to burn )
11.Serve!!!!
I have so far had my meatballs with Spaghetti,Rice and just recently with Viazi Karai:)

Remember you are not restricted in whatever way. Throw in whatever you want .Be free .Experiment .Create your magic !
bon apetit!

 

 

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Nkatha- The New Zest in Here.

Moving into this new blog earlier this year felt like moving into a new house. It felt exciting -tingly actually-but it also felt scary. Everything felt so new and so delicate that I was even afraid to tamper with it. I met a friend called Allan who wrote a few code lines here. Everytime he tweaked something I felt a stomach flip flop.I felt robbed of comfort and belonging-yet that is how change is meant to be.

I am afraid that my fears grew deeper. I allowed life’s passing winds to blow me offshore and I probably even forgot why I started this blog. This blog was meant for hope and dreams. It was to cross beyond leaps and bounds. It was for breaking from average…it was supposed to let you know that we all go through the same crap and we choose our paths. It was to try new stuff out and to fail at them. It was for liberation, for growth and for new ventures.

So last week when I met Nkatha after a long time, I thought that we could give the blog a new perspective. She blossoms and radiates with love and joy. Her food enthusiasm is amazing and I thought she would do a great job here talking about my second love-food.

Maureen Nkatha, is a musician who likes making good food and experimenting in the kitchen. She says she hates routine cooking (the whole ugali mchele githeri kinda thing). Her inspiration is from her favorite cooks and food bloggers especially Kaluhi.

Okay, you know what; I cannot keep paraphrasing her words. Afterall, she will be the new resident food blogger here for a long while.
So Nkatha take it away…

“I try out some of the food and give it a twist (my kinda personal touch):)
I’m also a perfectionist and when I experiment on stuff and it turns out really bad I feel really bad πŸ˜‚and I love compliments regarding the food I make πŸ‘…
My favorite ingredients should be garlic and coriander (just warning guys cause I’ll use them a lot). I also love potatoes (another warning here everyone-cause you’ll see lots of those).

….And eggs πŸ˜‚πŸ˜‚and meat.

Yeah

Side note:

This should help everyone(boys and girls) make anything (fancy or just simple). The end game is to have fun ,get full and be proud of yourself.🐱”