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Choma Chicken
Choma Chicken
In East African countries, nyama choma means roast meat; something Kenyan chefs take pride in mastering. Choma chicken is simply marinated pieces(I like chicken thighs) that are either grilled over charcoal or broiled in the oven. The marinade works well with any protein and most fish and seafood.
Ingredients
- 2 tbsp vegetable oil
- 1 tbsp soy sauce
- 1/2 tbsp dijon mustard
- 1 tsp rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp white pepper
- 4 garlic cloves minced
- 1” ginger minced
- 2 lbs bone in chicken thighs skin removed
Instructions
- Mix the marinade ingredients together.
- Marinate the thighs for at least 8 hours, preferably overnight.
- Turn on your oven’s broiler. Place the chicken thighs on a rack on a baking sheet lined in foil.
- Broil the thighs for 7-8 minutes a side.
Turkey Breakfast Sausage
Turkey Breakfast Sausage
If any of my former employees knew that I made a recipe for turkey breakfast sausage, I would never hear the end of it. Why? Because I used to be the biggest hater on the planet of anything using ground poultry. Major shit talking. I hated the texture. I hated grinding it. I hated people using it as a substitute for pork and beef. But, like everything in life, things change. While pork is always king in my book, this turkey breakfast sausage is pretty damn good all considering. It is the same seasoning I use for a pork breakfast sausage. There a couple key components to making turkey sausage right. The first is to always use ground turkey thigh. If you use turkey breast, your sausage will be dry and shitty. You are already using poultry instead of meat. It’s lean enough. Keep your miserable ground turkey breast out of sausage. The other factor is making good turkey sausage is to use freshly ground turkey thigh and not pre-packed turkey in a tube. The stuff in the tubes is full of sodium and other preservatives. If you buy your ground turkey freshly ground, the quality of your sausage will be drastically better.
Ingredients
- 1 lb ground turkey thigh
- 1 tbsp honey
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp ground sage
- 1 tsp thyme
- 1/4 tsp cayenne pepper
- 1 tbsp vegetable oil for sautéing
Instructions
- Mix all of the ingredients together.
- Form into small patties. Place in the refrigerator for 30 minutes before cooking.
- Heat up the vegetable oil on a griddle over medium high heat. Add the patties to the griddle.
- Cook for 4-5 minutes a side.
Caakiri (Couscous Pudding)
Caakiri (Couscous Pudding)
Seriously…this is one of the best desserts I’ve eaten in a long time. Caakiri is an African couscous pudding that is eaten in countries such as Senegal, Angola, and Cameroon. Traditionally it was made with millet, but couscous became a more popular choice. Think of this as a rice pudding, but with couscous. This dessert is dairy heavy, but is well balanced in sweetness. The combination of the orange blossom water, cinnamon, and nutmeg have a particular aroma that permeates through your nose when you eat it. This couscous pudding is best served right after it’s made.
Ingredients
- 1 1/4 cup water
- 1 cup couscous
- 1/2 tsp salt
- 1 cup greek yogurt
- 1/2 cup sour cream
- 1/2 cup evaporated milk
- 1/3 cup sugar
- 1 tsp orange blossom water
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
Toppings
- golden raisins
- fresh fruit blueberries, pineapple, etc
- nutmeg
Instructions
- Bring the water and salt to a boil in a small pot. Stir in the couscous. Take off the heat. Cover and let rest for 15 minutes. Fluff with a fork. Let cool completely.
- Mix together the greek yogurt, sour cream, evaporated milk, orange blossom water, sugar, cinnamon, and nutmeg.
- Stir in the couscous, making sure any lumps are broken up.
