Tuesday, May 31, 2011

Pic of the Week

And me? And me? And me?

Thursday, May 26, 2011

Recipe: Mataha

Make this super easy side dish with the following recipe:
  • ½ pound dried red beans
  • 1 pound dried maize (corn)
  • Salt
  • 8 medium potatoes, peeled and cubed
  • 10 pumpkin leaves(or spinach), coarsely chopped

Soak the beans and maize overnight in enough water to cover. Drain, cover again with water, add salt and boil for 2½ hours. Drain and set aside. Cover the potatoes with water and boil until soft. Add the pumpkin leaves and cook until tender. Drain. Add the mixture to the maize and beans and mash it all together. The mixture should be thick and firm.

Tuesday, May 24, 2011

Pic of the Week

Maasai warriors demonstrating their dance - he is jumping, if you can believe it!

Thursday, May 19, 2011

Recipe: Kachumbari Salad

Make this easy salad with the following recipe:
  • 4 medium tomatoes, sliced
  • 2 medium onions, finely chopped, washed with salted water, and drained
  • ½ cup fresh squeezed lime or lemon juice
  • 1 cup finely chopped cilantro, Dhania or parsley
  • 3 grated carrots

Arrange the tomatoes on a serving platter with onions on top. Sprinkle the parsley over the top. Place the grated carrots to one side. Splash the lemon juice over all. Do not toss.

Tuesday, May 17, 2011

Pic of the Week

We visited this school in Mombasa during the 2009 expedition. It is seeing schools like this that drive home the importance helping to build more secure and permanent schools in Kenya.

Tuesday, May 10, 2011

Pic of the Week

Team member Scott working hard on the 2010 expedition.

Thursday, May 5, 2011

Recipe: Biriani

Another dish that originated from the Kenya Coast. Make biriani with this recipe:
Peel pawpaw, remove seeds, and grate coarsely. Pound the garlic and ginger to a paste. Cut the meat into biggish pieces and put into a heavy saucepan with the pawpaw and garlic and ginger. Add the sour milk or yogurt, and the juice of the two limes. Set over a low heat and stir at intervals. While this is cooking, grind all the spices together and set aside. Slice the onions and fry in oil until brown and crisp. Remove from the fat. Peel and slice the potatoes and fry in the same oil until golden brown. Remove and keep on one side - apart from the onions. Check the meat to see if it is nearly ready, then add the spices and the skinned tomatoes together with 4-5 tablespoons of the fat used to fry the onions and potatoes. Mix together well, then add the tomato paste. Continue cooking over low heat until the meat is really tender and the sauce thick and creamy. It is almost certain you will have to add a little warm water before the meat is cooked. Cook for a final 15 - 20 minutes to make sure all the flavors have blended together.

Prepare and cook the rice. Put a good layer of the rice at the bottom of a fireproof dish or casserole. Pour over the meat mixture, and cover completely with another layer of rice. Now put in the fried onions, reserving a few for decoration, and cover them with the rest of the rice. Boil up the remaining oil and pour over. Take the sliced potatoes and tuck them at the edge of the dish, and across the top, pushing them into the rice. Sprinkle with the reserved onions about 30 minutes. Do not let it become dry. Biriani can be served at table in the casserole if it is decorative one, or else you will have to remove the meat and the vegetables keeping the layers as cooked and serve on a big platter.

Tuesday, May 3, 2011

Pic of the Week

We encountered this amazing giant while on safari on the Maasai Mara.