Lets Cook Kenyan Dishes.

14/12/2025

How to Prepare Already Fried Nile Perch Head Served with Ugali

Start by gently rinsing the already fried half piece of the Nile Perch head to remove excess oil, then set it aside to drain. In a cooking pot, heat a small amount of cooking oil and add sliced onions. Fry the onions slowly until they become soft and lightly golden.

Add chopped tomatoes to the onions and cook until they break down and form a thick, natural sauce. For those who enjoy heat, add chopped green chillies and stir briefly so they blend into the sauce without overpowering it.

Carefully place the fried Nile Perch head into the pot. Add a little water to help the sauce spread evenly, then reduce the heat and allow it to simmer gently for a few minutes. Spoon the onion and tomato mixture over the fish so it absorbs the flavors while remaining firm.

Once ready, remove from heat and serve hot alongside freshly cooked ugali. The soft ugali pairs perfectly with the rich onion and tomato sauce, making this simple dish filling, comforting, and full of natural fish flavor.

14/12/2025

To prepare an already fried half piece of a Nile Perch head without spices, begin by lightly rinsing the fried fish to remove excess oil, then set it aside to drain. In a cooking pot, add a little cooking oil and heat it gently. Add sliced onions and fry them slowly until they turn soft and golden brown, releasing their natural sweetness.

Next, add chopped tomatoes and cook them with the onions until they soften completely and form a thick, rich sauce. Stir occasionally to prevent sticking. If you like some heat, add chopped green chillies at this stage and let them cook briefly with the tomatoes.

Once the sauce is ready, gently place the already fried Nile Perch head half into the mixture. Add a small amount of water if needed to help the sauce coat the fish. Reduce the heat and allow it to simmer for a few minutes so the fish absorbs the onion and tomato flavors without breaking apart. Spoon the sauce over the fish as it cooks.

When the sauce thickens and the fish is well coated, remove from heat and serve hot. This simple preparation brings out the natural taste of the Nile Perch and goes perfectly with ugali or rice.

12/12/2025

Florist

12/12/2025

Akabanga Chilli Sauce from Rwanda is a powerful and flavourful extra hot chili oil that has earned a special place on many tables. Its name, Akabanga, means little secret in Kinyarwanda, and anyone who tastes it immediately understands why. It carries an intense heat that comes from carefully blended African habanero and Scotch Bonnet peppers, which are known for their fiery strength and rich aroma.

These peppers are crushed and infused into sunflower or vegetable oil, creating a bright golden liquid that delivers heat in just a few drops. You do not need a lot of it; even a tiny amount transforms any meal. People love adding it to grilled meat, stews, roasted foods, snacks like fries, and even soups when they want an extra kick.

Akabanga has grown from a local favourite in Rwanda to an internationally recognised product, even earning Amazon’s Choice for its quality and consistency. Its taste is simple yet unforgettable, and its heat is bold enough to satisfy those who enjoy strong spice while still enhancing the natural flavour of food.

12/12/2025

Lungfish

11/12/2025

Quick Recipe

11/12/2025

🤣🤣🤣🤣75Hours Remaining

10/12/2025

10/12/2025

Maasai Shuka available

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09/12/2025

Orenge is a celebrated traditional dish made from cow hooves, known for its rich, hearty flavor and thick, nourishing broth. After hours of slow simmering, the hooves are tender and the broth is thick and comforting, infused with the flavors of onions, garlic, ginger, and salt. The meat easily loosens from the bone, making every bite a delight. As you can see from the video highlight, it is now cooked and ready to serve, often enjoyed hot with ugali as a delicious meal that strengthens the body and warms the soul.

09/12/2025

Orenge is a celebrated traditional dish made from cow hooves, renowned for its rich, hearty flavor and thick, nourishing broth. The preparation begins with careful cleaning of the hooves, which are lightly burned to remove hair, scraped smooth, and washed until spotless. The hooves are then simmered slowly for several hours, allowing the tough meat to soften and release a natural gelatin that thickens the soup.

Simple seasonings such as onions, garlic, ginger, and salt enhance the depth of flavor without overpowering the dish. By the time it is fully cooked, the broth is thick and comforting, and the meat easily loosens from the bone. Served hot, often alongside ugali, Orenge is enjoyed not only as a delicious meal but also as a restorative dish known for strengthening the body and warming the soul.

09/12/2025

Orenge is a traditional dish made from cow hooves, valued for its thick, nourishing soup. The hooves are cleaned, burned lightly to remove hair, scraped, and washed before cooking. They are then boiled for several hours until they soften and release a natural jelly that thickens the broth. Onions, garlic, ginger, salt, and sometimes pepper can be added for flavour. Once the meat is tender and the soup is rich, it is served hot, often with ugali or enjoyed on its own as a strengthening, warming meal.