Kenyan Recipes by Susan Kamau: How to Cook Delicious and Healthy Kenyan Dishes at Home
Kenyan Recipes by Susan Kamau: A Review of the Award-Winning Cookbook
If you are looking for a comprehensive and authentic guide to Kenyan cuisine, look no further than Kenyan Recipes by Susan Kamau. This cookbook is a collection of over 150 recipes from different regions and communities of Kenya, showcasing the diversity and richness of this African country's culinary heritage. In this article, we will review this award-winning cookbook and explore what makes it a must-have for anyone interested in learning more about Kenyan cuisine and culture.
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What is Kenyan cuisine?
Kenya is a country with a population of over 50 million people, comprising more than 40 ethnic groups, each with its own language, culture, and traditions. As a result, Kenyan cuisine is a reflection of this diversity and complexity, influenced by various factors such as geography, climate, history, trade, migration, and religion.
Kenyan cuisine can be broadly divided into four regional categories: coastal, central, western, and northern. The coastal region is influenced by the Indian Ocean and the Swahili culture, which has roots in Arab, Persian, Indian, and Portuguese cuisines. Some of the common dishes in this region include pilau (rice cooked with spices), biryani (rice cooked with meat), samosas (fried pastries with savory fillings), kaimati (sweet dumplings), mahamri (coconut-flavored doughnuts), and mbaazi (pigeon peas cooked in coconut milk).
The central region is dominated by the Kikuyu ethnic group, which is one of the largest and most influential in Kenya. The Kikuyu are mainly farmers who grow crops such as maize (corn), beans, potatoes, bananas, and coffee. Their staple food is ugali (a stiff porridge made from maize flour), which is usually eaten with sukuma wiki (collard greens) or githeri (a stew of maize and beans). Another popular dish in this region is irio (a mash of potatoes, peas, corn, and sometimes pumpkin).
The western region is home to several ethnic groups such as the Luo, Luhya, Kisii, Kalenjin, and Maasai. The Luo are known for their fish dishes such as tilapia and omena (small sardines), which are often fried or stewed with tomatoes and onions. The Luhya are famous for their chicken dishes such as ingokho (chicken stewed with vegetables) and kuku paka (chicken cooked in coconut milk). The Kisii are fond of their matoke (plantains), which are boiled, mashed, or fried. The Kalenjin are renowned for their dairy products such as mursik (sour milk) and ghee (clarified butter). The Maasai are nomadic pastoralists who rely on their cattle for meat, milk, and blood.
The northern region is inhabited by ethnic groups such as the Turkana, Samburu, Rendille, and Somali, who live in the arid and semi-arid areas of the country. Their cuisine is adapted to the harsh environment and the scarcity of resources. They mainly consume meat, milk, and blood from their livestock, as well as wild fruits and vegetables. Some of their dishes include nyirnyir (a soup of goat intestines), sambusa (a variation of samosa), and anjera (a flatbread similar to Ethiopian injera).
What are some of the main ingredients and dishes in Kenyan cuisine?
Kenyan cuisine is characterized by a variety of ingredients, spices, and flavors that give it its unique taste and aroma. Some of the main ingredients include:
Maize: Maize is the most widely grown and consumed crop in Kenya. It is used to make ugali, githeri, uji (porridge), and makai (roasted corn).
Beans: Beans are a rich source of protein and fiber, and are often cooked with maize or other grains. Some of the common types of beans are kidney beans, black beans, green grams, cowpeas, and pigeon peas.
Potatoes: Potatoes are a staple food in many parts of Kenya, especially in the central region. They are boiled, mashed, fried, or baked, and sometimes mixed with other vegetables or meat.
Bananas: Bananas are a popular fruit in Kenya, especially in the western region. They are eaten raw, cooked, or fermented. They are also used to make matoke, a dish of plantains cooked with meat or beans.
Meat: Meat is a delicacy in Kenya, and is usually reserved for special occasions or celebrations. The most common types of meat are beef, chicken, goat, lamb, and fish. Some of the popular dishes are nyama choma (grilled meat), kuku paka (chicken in coconut sauce), karanga (fried meat), and samaki wa kupaka (fish in coconut sauce).
Spices: Spices are essential for adding flavor and aroma to Kenyan dishes. Some of the common spices are turmeric, cumin, coriander, cardamom, cloves, cinnamon, ginger, garlic, and chili.
How does Susan Kamau present Kenyan cuisine in her cookbook?
Susan Kamau is a renowned Kenyan chef and TV personality who has been promoting Kenyan cuisine for over two decades. She is the founder and CEO of Susan Kamau's Kitchen Ltd., a company that offers catering services, cooking classes, recipe development, food consultancy, and media production. She is also the host of several cooking shows such as Jikoni Magic and Let's Cook Kenya.
In her cookbook Kenyan Recipes by Susan Kamau, she presents a comprehensive and authentic guide to Kenyan cuisine that covers over 150 recipes from different regions and communities of Kenya. The cookbook is divided into 12 chapters that cover various categories such as breakfasts, snacks, salads, soups, stews, rice dishes, pasta dishes, bread dishes, cakes, desserts, drinks, and sauces. Each chapter begins with an introduction that gives some background information on the category and its significance in Kenyan culture. Each recipe is accompanied by a clear and colorful photo that shows the final product, as well as a list of ingredients, a step-by-step method, and some tips and variations. The cookbook also features some stories from Susan Kamau's personal and professional life that relate to her passion for cooking and her love for Kenya.
The cookbook is designed to appeal to both beginners and experts who want to learn more about Kenyan cuisine and culture. It is also suitable for anyone who wants to try something new and exciting in their kitchen. The cookbook is written in a simple and conversational style that makes it easy to follow and understand. The cookbook also reflects Susan Kamau's vision of promoting Kenyan cuisine as a healthy and nutritious option that can be enjoyed by anyone regardless of their dietary preferences or restrictions.
What are some of the benefits of cooking Kenyan cuisine at home?
Cooking Kenyan cuisine at home can have many benefits for your health, wallet, and soul. Here are some of the reasons why you should try making Kenyan dishes at home:
Health: Kenyan cuisine is rich in nutrients, fiber, and antioxidants, thanks to the use of fresh vegetables, fruits, grains, beans, and spices. Many Kenyan dishes are also low in fat and cholesterol, and high in protein and complex carbohydrates. Cooking Kenyan cuisine at home can help you control the quality and quantity of the ingredients, as well as avoid additives, preservatives, and excess salt or sugar that may be found in processed or restaurant food. A growing body of scientific evidence supports teaching patients how to cook meals at home as an effective medical intervention for improving diet quality, weight loss, and diabetes prevention.
Wallet: Cooking Kenyan cuisine at home can save you money, as many of the ingredients are affordable and widely available. You can also use seasonal and local produce to reduce your environmental impact and support your local farmers. Cooking Kenyan cuisine at home can also help you reduce food waste, as you can use leftovers to make other dishes or store them for later use.
Soul: Cooking Kenyan cuisine at home can be a fun and rewarding experience, as you can unleash your creativity and explore new flavors and combinations. You can also learn more about Kenyan culture and history through its food, and appreciate its diversity and richness. Cooking Kenyan cuisine at home can also be a way of connecting with your family and friends, as you can share your meals and stories with them.
How can you get a copy of Kenyan Recipes by Susan Kamau?
If you are interested in getting a copy of Kenyan Recipes by Susan Kamau, you have several options to choose from. You can access and download the PDF version of the cookbook online from various websites such as PDFneed, Blogger, or Netlify. You can also order a hard copy of the cookbook from online platforms such as Amazon or Jumia. Alternatively, you can visit your local bookstore or library and look for a copy of the cookbook there.
Conclusion
In conclusion, Kenyan Recipes by Susan Kamau is a comprehensive and authentic guide to Kenyan cuisine that covers over 150 recipes from different regions and communities of Kenya. The cookbook is designed to appeal to both beginners and experts who want to learn more about Kenyan cuisine and culture. The cookbook is also suitable for anyone who wants to try something new and exciting in their kitchen. The cookbook is written in a simple and conversational style that makes it easy to follow and understand. The cookbook also reflects Susan Kamau's vision of promoting Kenyan cuisine as a healthy and nutritious option that can be enjoyed by anyone regardless of their dietary preferences or restrictions.
We highly recommend this cookbook to anyone who wants to discover the diversity and richness of Kenyan cuisine and culture. You will not regret it!
FAQs
Here are some frequently asked questions and answers about Kenyan cuisine and the cookbook:
What is the difference between pilau and biryani?Pilau and biryani are both rice dishes cooked with spices, but they have different origins and methods. Pilau is a Swahili dish that originated from the Indian Ocean coast, while biryani is an Indian dish that was introduced by Indian immigrants. Pilau is cooked by frying the rice with spices before adding water or stock, while biryani is cooked by layering partially cooked rice with meat or vegetables and spices.
What is mchuzi mix?Mchuzi mix is a seasoning salt that is widely used in Kenyan cuisine to add flavor and aroma to dishes. It contains ingredients such as salt, monosodium glutamate (MSG), garlic powder, onion powder, turmeric powder, paprika powder, ginger powder, coriander powder, cumin powder, and chili powder.
What is nyama choma?Nyama choma is one of the most popular dishes in Kenya, especially for celebrations and gatherings. It is grilled meat, usually beef, goat, or chicken, that is marinated with salt and spices and cooked over charcoal or wood fire. It is often served with ugali, kachumbari, and a cold drink.
What is kachumbari?Kachumbari is a fresh salad that is made from chopped tomatoes, onions, cilantro, and sometimes chili peppers. It is seasoned with salt, lemon juice, and sometimes vinegar. It is a common accompaniment for nyama choma, pilau, and other Kenyan dishes.
What is mandazi?Mandazi is a fried pastry that is similar to a doughnut, but less sweet and more fluffy. It is made from flour, sugar, yeast, milk, eggs, and sometimes coconut milk or cardamom. It is a popular snack or breakfast item in Kenya, often eaten with tea or coffee.
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