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Taste of Kenya



 

[Photo credit: Rachel Duff-Banks]

 

Team Pneuma has been blessed to live with our local pastor, Pastor Joseph, and his family. Over the course of the past 5 weeks, we have been accepted as family by Pastor Joseph, his wife Mercy, his daughter Patience, our chef Anderson, and Patience’s nanny Lilian. They’ve been Christ to us, shared their culture, and sacrificed their living space for us- all with joy. This is a family who loves and serves God wholeheartedly.

While we’ve lived here in Nairobi, we’ve been blessed with amazing meals (Thanks to the Lord blessing Anderson with incredible culinary skills and creativity on a small budget). Our favorite meal of japate and green grams is always proceded by a chapati dance (Thank you Krystle). A few of us on the team have missed cooking so we requested a cooking lesson from Anderson on our off-day.


Without further a due, here are a few snapshots of our culinary lesson . . .



[Meet Chef Anderson Righa Kongoda]

 


 

[Above photo credit: Rachel Duff-Banks]



[Hello everybody! I’m preparing the manda]

 




[Manda for Samosas]



[Part of the kitchen staff: me, Jessica, and Anderson]

 

Samosa recipe

Part 1: Manda (dough)


Ingredients:



  • 200 gms flour
  • pinch of salt
  • lemon juice
  • water

Method:



  • Mix in the water and make dough
  • Roll the dough until soft and fluffy
  • Make rounds to bake or put in a pan

Note: Make a paste out of flour and water to glue the edges of the samosa.


Part 2: Samosa


Ingredients:



  • Manda
  • Mince meat (200 gm)
  • 1 Large chopped onion
  • Salt and pepper to taste
  • Piece of ginger (crushed)
  • Cumin seeds
  • A little cinnnamon
  • Chillies (optional)
  • Garlic (crushed)

Method:



  • Make a dough for cover with flour, water, and salt. Prepare manda (knead dough thoroughly).
  • Half cook the mince meat with cumin seeds and a little fat.
  • Take meat out of heat, add chopped onion, crushed garlic, fresh ginger, and cinnamon and salt.
  • Taste carefully. Do not return to heat. Use for filling. Deep fry till crisps brown.
  • Serve with slices or wedges of lemons to squeeze over Samosas. Serve with mango chutney.

Bon appetit!