I had taken some whiting fillets and cut it in to 3 pieces and seasoned it with baharat or bokharat seasoning, bullion cube, 3 dashes of maggi or knoor aroma and 2 clovers of garlic. I mixed and took 1/4 cup of vegetable oil and added it to my wok. While I was waiting for … Continue reading Fried Whiting Seasoned With Arabic 7 Spice Bokharat Or Baharat Seasoning
I decided on making up a spice mix I can use for some type of dish I made up which I will post very shortly. I drew some inspiration from the daring gourmet and the food.com sites and desided to make one of my own. With my usual whole spices. I put in my mortar … Continue reading Baharat Or Bokharat Seasoning
I got this idea on how to make corn moin moin from Wives Connection Townhall blog. It is a good lifestyle blog that has great recipes too. Me however I love to cook and I like looking for more recipes. Corn is very expensive and I am not going to spend a lot of money … Continue reading Cornmeal Moin Moin In The Microwave
This idea came to me after looking at the original recipe which I got from the howtocook greatfood.com site. I made my own embellishment of this yummy soup and I find it tasting very yummy. It is an Ethiopian recipe and of course everyone has their own styles of cooking no matter where you are … Continue reading Carrot Coriander soup
I uploaded a picture in Instagram the other day and it was of spices I got from an african store here in Chicago. However I tagged Dutchess O Kitchen and Matsee of Matseecooks because I want their honest opinion and it is helping me a lot. I know calabash nutmeg is one of the spices … Continue reading Goat’s Feet And Okra Pepper Soup With Egusi
Ok there is the quick and the other type of injera. Injera traditionally is made with teff and is a very spongy type of sour dough crepe and it is highly addictive. It is also an acquired taste for some. If you like sour dough bread then you will love injera, I know I love it … Continue reading Quick Injera
The reason why I am calling this simplified mekelesha is because there is one ingredient that is very hard to find outside of Africa and the Indian sub continent. It is called thippili or long pepper. This is used in Indian dishes and also mostly for making the real Mccoy mekelesha which is Ethiopia’s garam … Continue reading Simplified Mekelesha
This noodles dish can be made with any type of noodles 🍜 as long as there is a ramen type of noodles being used. There is Ching’s, Indomie, Maggi, and Shan. Any one of these are ok. Also you can add any type of chili or pepper sauce you like. Add 3 dashes of Maggi … Continue reading Titus Noodles
This post is an embellishment I made from the original recipe I found on khanapakana.com. Actually almonds and pistachios are quite expensive and they wanted you to stuff this inside of the kofta and I am not going to do that. I used 1 lb or 1 kilo of keema (mince or ground meat) which … Continue reading Kashmiri Kofta (Meatballs)
This is something that had to be cooked in a hurry because I didn’t take the chicken out the night before like I was supposed to to let it sit in the fridge so it can defrost. I ended up thawing it out in warm running water until I can pull these chunks of chicken … Continue reading Chinese Chicken Noodles
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