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INGREDIENTS 2 1/2 cups chicken or vegetable stock 1 jarred roasted red bell pepper 1/2 habanero or scotch bonnet pepper, seeds removed 3 tablespoons olive oil 1/2 yellow onion, small dice 3 tablespoons tomato paste 1 tsp dried thyme 1 tsp curry powder 2 cloves sliced garlic 1 cup Arborio rice ¼ cup white wine 2 tablespoons unsalted butter Salt to taste Grated Parmesan cheese for serving 1. Start by preparing your hot stock. You can warm it in a saucepan and keep it simmering on the stove. 2. In a mini food processor, blend the roasted red bell pepper and habanero pepper (seeds removed for less heat) into a smooth paste. Set aside. 3. In a large skillet or wide saucepan, heat the olive oil over medium heat. Add the diced onions and sauté until they become translucent and softened, about 3-4 minutes. 4. Stir in the tomato paste and cook, stirring constantly, until it darkens to a brick-red color and the oil starts to separate, approximately 2-3 minutes. 5. Add the curry powder, dried thyme, sliced garlic, and the blended red pepper mixture to the skillet. Cook, stirring occasionally, until the mixture thickens and the liquid from the peppers has evaporated, about 5-7 minutes. 6. Now, add the Arborio rice to the skillet. Stir well to coat the rice with the flavorful pepper and tomato mixture. 7. Pour in the white wine and cook, stirring, until most of the wine is absorbed by the rice, about 2 minutes. 8. Begin adding the hot stock one ladleful at a time, stirring constantly. Allow the liquid to be absorbed before adding more stock. Continue this process until the rice is creamy and cooked to your desired level of doneness. This should take about 18-20 minutes. 9. Once the risotto is cooked to your liking, remove it from the heat. Stir in the unsalted butter and a handful of grated Parmesan to make it rich and creamy. Season with salt to taste. 10. Serve the risotto in individual bowls, topped with a sprinkle of grated Parmesan cheese. You can also offer more Parmesan at the table for extra flavor.

If there is a dish that can attest to one’s culinary skills, it is chapati! The best Kenyan chapati is soft with a slight chew and flaky layers. This unleavened flatbread is a staple in Kenyan cuisine, as well as neighboring countries. Despite sharing a name with the Indian bread of the same name, it’s more similar to a paratha due to its layered structure. The key to successfully making chapati is practice and time. Every family knows who the good chapati makers are, and who isn’t allowed to touch it. Chapati making is commonly a communal affair, made in an assembly line style, each cook preparing a certain step. The ingredients are simple- flour, water, salt, and fat. The dough is prepared in a basin, starting with the flour and salt. Room temperature water is slowly streamed in as it’s mixed by hand. Determining the correct amount of water is critical here. Add too little and the chapati will be rock hard and dual as a frisbee once cooked. Too much water, they won’t hold shape. This makes preparing the dough, the most critical part in chapati making and left for the best cook to do. Once the base dough is made, it’s divided and shaped into balls and the assembly line begins. There is the job of rolling, adding the fat, final shaping, and cooking. This task can be accomplished by one person, but cooking communally serves as a dual function of making cooking more leisurely, as well as giving people time to socialize. 2 cups white bread flour, plus additional for rolling 2 cups fine whole wheat flour 2 teaspoons kosher salt Roughly 2/3 cup oil Roughly 1 1/2 cups warm water In a large bowl mix together flour and salt. Add 2 tablespoons oil, and slowly pour in the water while mixing with your hand, adding only enough water until it becomes a scraggly dough. Start to knead the dough, adding small splashes of water until there are no more dry spots. Turn the dough out onto a clean lightly floured surface, and knead until the dough comes together is elastic and smooth. About 3-5 minutes. Divide the dough into 8 pieces, shaping into balls. Cover the dough with cling film or a clean kitchen towel and allow it to rest for at least 1 hour. Dough has rested long enough it has softened in texture. Working 1 piece at a time, use a rolling pin to roll out the dough as thin as possible. It’s okay if there are a few small tears. If the dough springs back when rolled, it needs to rest longer. Using a pastry brush, coat the top rolled out dough with a layer of oil. Lightly sprinkle top flour a good pinch of flour. Starting from the bottom, roll the dough upwards into itself until shaping into a thin log. Tuck it into a spiral shape. Repeat with the remaining dough. Be sure to keep resting dough covered so it doesn’t dry out. Roll out the spiraled disks into circles, about 2-3mm thick, using as little flour as possible. Heat a non-stick frying pan over medium heat. One hot, lightly brush with oil and carefully place the rolled out dough. Once the dough forms large bubbles and is no longer sticky at the top, lightly brush with oil before flipping, cooking another minute or so until golden brown. Repeat with the remaining dough, keeping warm between 2 plates.

Kiano's recipe for cooking dark leafy greens is bright, summery, fresh, and perfect when you want all the nutrients of the veg, but can't bear the thought of adding them to another salad! With few ingredients, and an even shorter cooking time, this recipe is the perfect staple side for any weeknight meal. Prep time: 10 mins Cook time: 15 mins 1 bag or bunch of kale, stalks removed 1 thumb ginger, peeled and cut into matchsticks 4 cloves garlic, sliced 1 tomato, diced Oil of your choice Roll up the kale leaves and shred them into roughly 1cm wide pieces, being careful to not shred too thin, or they will clump together when they cook. In a shallow and wide pan, heat on medium-high just enough oil to coat the bottom of the pan. Add the ginger and garlic, and sautee until they are starting to brown. Add in your greens, and mix to combine. When the greens brighten in color to a vibrant green, add in your tomatoes, and cover with a lid to steam the mixture. After 2-3 mins, or until the greens have darkened in color and cooked down slightly, remove the lid and season with salt and pepper.

Whether you slice them into circles, strips, cubes or diagonal (my favorite), fried plantain hit both sweet and salty notes, and is ready in minutes! Prep time: 5 mins Cook time: 10 mins 1 very ripe sweet plantain Neutral oil for frying (sunflower or canola work fine) Salt, to taste Peel and slice the plantain into your desired shape. I recommend diagonal slices 1/4 inch thick. In a medium sized skillet, heat 1/4 inch of oil over medium heat. Once oil is hot, add in one plantain to test the temperature. There should be gentle bubbles around the plantain. If the oil is smoking or it browns too quickly, lower the heat to medium-low. Fry the remaining plantain slices in the oil, turning once golden brown, about 2-3 minutes each side. Remove cooked plantain and place on a plate lined with a paper towel to drain any excess oil. Season with salt. Enjoy on their own, or as a side. Notes: When cooking a sweet plantain, you want to cook it when they’re very ripe, much further than you want a snacking banana. So no need to stress is you see your plantains getting a lot of spots, they're only going to be more delicious!

Crunchy, juicy, and comforting Chicken Katsu recipe! Watch your fears of frying food at home dissipate as Kiano shares her tips and tricks to make this a smooth and oh-so-rewarding process! Thinly pounded, crumbled, and fried chicken is always a good move. It’s quick to prepare and gives the satisfaction of fried chicken but with a fast cook time. The seeds in the crust awaken in flavor as it fries, providing tiny pops of flavor into each bite. Kachumbari is typically served alongside meat dishes in East Africa, with the acidity contrasting the salty and fattiness of the protein. Though any salad tomato can be used, I like the slight sweetness the cherry tomato adds. Katsu: 4 boneless skinless chicken thighs 2 large eggs, lightly beaten handful cilantro leaves, chopped 1/2 cup all-purpose flour 1 1/2 cups panko breadcrumbs 1 tablespoon cumin seeds 1 tablespoon coriander seeds Salt to taste Cherry Tomato Kachumbari: 1 pint cherry tomatoes, sliced 1/2 medium red onion, thinly sliced 1 jalapeno, thinly sliced 1 lemon, juiced Salt to taste Handful cilantro, roughly chopped In a medium bowl mix together all the kachumbari ingredients except cilantro, seasoning with salt to taste. Set aside. Pound out chicken thighs until 1/4-inch thick and place on a plate. Set out 2 shallow bowls. In one bowl whisk together the eggs and cilantro. In the second bowl combine the panko, cumin, and coriander. Sprinkle the flour on top of the chicken, then coat the chicken well in the flour. Working one piece at a time, shake off the excess flour, then dip into the egg, then breadcrumbs, being sure to coat well. Repeat with the remaining pieces. Allow to rest for 10 minutes before frying to the crumb does fall off when cooking. Working in batches, fry the chicken pieces in a pan with 1/2 inch high of oil heated to 350°F/180°C, turning midway, about 2-3 minutes each side. Strain excess fat on a plate lined with a paper towel then transfer to a wire rack so it doesn't become soggy. When ready to serve, mix the cilantro into the kachumbari. Note: Sprinkle a pinch of sea salt flakes on top of the chicken after frying.

Learn how to make easy bake recipe for Beef Samosa Puffs in Kiano's Afri-Cali Kitchen. This version of a Kenyan delight is a flaky puff pastry filled with savory and flavorful minced beef. It’s snack heaven! There are many versions of samosas all across the diaspora, but Kiano's take is inspired by her Kenyan roots with a twist. Traditionally the savory pastry is deep fried, but this no-fuss, easy baked recipe keeps things simple and delicious. Pro tip: If you want to snack on a samosa anytime, just put aside a few unbaked in the freezer and bake whenever the cravings arise! Ingredients 2 teaspoons whole coriander seeds, plus additional to garnish 1 teaspoon whole cumin seeds, plus additional to garnish 2 tablespoons olive oil 1 medium red onion, finely diced 4 green/spring onions, finely chopped 1 inch piece ginger, peeled and minced 3 cloves garlic, thinly sliced 1/2 cup frozen peas 1 pound ground beef (80/20) 1 jalapeño, finely chopped a handful cilantro, chopped juice of a lime (about 1 1/2 tablespoons) 2 sheets frozen puff pastry, defrosted sea salt flakes, to garnish Instructions Preheat oven to 400°F (200°C). Toast seeds in a dry frying pan until fragrant then grind in a spice grinder In a large pan over medium-high heat, heat the olive oil. Once hot, add the ground beef. Use a spatula to break apart the meat and cook for 3 minutes. Add onion and cook until beef is brown and onion is translucent, about 4 minutes. Add the garlic, jalapeño, salt, pepper, coriander, cumin, and scallions to the meat. Cook for 2 minutes. Add the peas and cilantro, then cook for another 2 minutes. Remove the meat filling from the heat and let cool. Cut each sheet of puff pastry into 9 squares. Fill with a spoonful of filling in the center and fold over into a triangle. Pinch together the edges with a fork. Place the folded samosa puffs on a parchment-lined baking sheet. Brush the tops with egg wash and decorate the tops with a sprinkle of cumin & coriander seeds and sea salt flakes. Bake for 20 minutes or until golden brown.

These coastal Kenyan style Mandazi are laced with freshly ground cardamom. Powdered sugar isn't a traditional addition, but makes for a lovely presentation. If you wish to serve without the powdered sugar, add a touch more granulated sugar to your dough to make up for it. Prep time: 30 mins Cook time: 30 mins 3-4 cups all purpose flour 1/2 cup granulated sugar 2 teaspoons ground cardamom 1 1/2 teaspoons baking powder 1/2 teaspoon kosher salt 1 cup full fat coconut milk (14 oz) 1 large egg, lightly beaten neutral oil for frying powdered sugar, to serve In a large mixing bowl whisk together 3 cups flour, granulated sugar, cardamom, baking powder, and salt. Make a well in the centre and pour in the coconut milk and egg. Starting in the middle, use a spatula to mix together, gradually incorporating in the flour until a sticky dough forms. Add in more flour until the dough is smooth and not very sticky Turn dough out onto a clean, floured work surface. Use a rolling pin to roll out into a rectangle that 1/4-inch thick. Cut the mandazi into 2 to 3-inch squares or rectangles. Fry in a pan filled 1 inch high with oil heated to 350°F (180°C) until golden brown, turning so both sides cook evenly. Drain on a plate/tray lined with a paper towel. Dust on top a light blanket of powdered sugar. Mandazi are best enjoyed warm. Notes: To make these vegan, remove the egg no need to substitute, you’ll just end up using less flour. Make your dough up to 2 days before frying.

A British pub classic of a boiled egg wrapped in sausage then deep fried. It's the ultimate savory breakfast indulgence. Prep time: 15 mins Cook time: 20 mins 5 large eggs 400g uncooked sausage (herb or merguez), removed from casing 1/4 cup all purpose flour 1 cup plain breadcrumbs Kosher salt, to taste Black pepper, to taste Neutral oil for frying, like extra-light virgin oil or peanut oil Bring a pot of water to a boil. Use a cooking spoon to gently lower 4 eggs into the boiling water. Set a timer for 8 minutes. Prepare a bowl of ice water. Place eggs in the ice water once the timer goes off to stop the cooking. Lay out 3 small cereal bowls. Bowl 1: flour seasoned with salt and pepper, Bowl 2: 1 egg, lightly beaten, Bowl 3: breadcrumbs. Peel the cooled eggs. Working 1 egg at a time, roll in the seasoned flour then shape 100g of the sausage around the egg. Roll the sausage encased egg in the flour, followed by the egg, and finally coat well in the breadcrumb. Place on a plate and repeat with the remaining eggs. Allow to sit for 10 minutes before frying. Fill a pan with oil that comes up 2 inches high. Fry the eggs once oil is slightly shimmering at 350°F (180°C). Cook for 2-3 minutes each side. Be sure they don't brown quickly to ensure the sausage is fully cooked. Drain on a paper towel-lined plate. Season with a pinch of salt. Notes: If your eggs browned too quickly and you think the sausage is still raw, bake in a preheated oven set to 350°F (180°C) for 5-7 minutes.

Chocolate cake has always been the ultimate birthday treat. This birthday cake has 3 chocolate layers with a white chocolate cream cheese icing. A proper birthday cake can make all the difference, but doesn't need to be difficult. The dry ingredients can be mixed together and stored in an air-tight container to make a homemade cake mix. Dry ingredients: 2 cups (260g) all-purpose flour 3/4 cups (75g) cocoa powder, sifted 1 1/3 cup white granulated sugar 2/3 cup, packed dark brown sugar 1 1/2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon fine sea salt Wet ingredients: 1 cup (225 ml) buttermilk, shaken 3/4 cup (200ml) vegetable oil 3 large eggs, at room temperature 1 tablespoon instant espresso powder One 3.5 ounce chocolate bar, finely chopped White Chocolate Frosting: 6 ounces white chocolate, melted 1 1/2 sticks unsalted butter, at room temperature 4 ounces cream cheese, room temperature 1 teaspoon pure vanilla extract 1 cup sifted confectioners' sugar Preheat the oven to 350°F (180°C). Grease 3 8-inch round cake pans using non-stick spray and line the bottom with parchment paper. In a medium bowl, whisk together the wet ingredients. In a separate large bowl, whisk together the dry ingredients. Make a well in the center and pour in the wet ingredients. Working from the center, whisk together, gradually incorporating the dry ingredients. Sprinkle the chocolate shards on top in a single layer. Dissolve the espresso powder into ½ cup of hot water Pour the hot espresso on top of the chocolate shards in the bowl. Allow to sit for 30 seconds, then whisk until smooth Divide the cake batter into the cake tins. Bang the pans on the countertop a few times to make sure the batter is evenly spread. Bake for 18-22 minutes, or until the center comes out clean when tested with a toothpick. Cool in the baking tins until cool to the touch, then carefully remove the cake from the pans to cool completely on a wire rack. To prepare the frosting, use an electric mixer to cream together the butter and cream cheese. Add in the white chocolate and vanilla. Beat in the powdered sugar a spoonful at a time until the frosting is smooth. Transfer to a piping bag and cut the tip to make a ½-inch wide opening. To assemble the cake, place a dollop of frosting on the base of your cake stand followed by the 1st cake layer. Pipe the icing along the edge of the cake then add more icing in the center and spread in an even layer. Add the 2nd cake layer and repeat. Place on top the last cake layer flat side facing up so it’s flat. Carefully spread on top the rest of the icing, decorating with sprinkles. Notes: Make sure your white chocolate isn't piping hot when making your icing, otherwise it'll melt the butter and cream cheese.

Chips or ‘fries’ are EVERYWHERE in Kenya. They’re a popular street food and side dish at cafes. They are so popular they’ve even found their way into breakfast. Cooked with scrambled eggs (mayai in Swahili) and various veggies and spices, this fry omelet is a popular street food that got its origins in Tanzania but is beloved in all Swahili-speaking regions. Similar to the Spanish omelet, this recipe for Tanzanian chips mayai is a great breakfast dish to share that brings a street food classic into your home kitchen. This easy-to-make omelet is topped with crispy fries and served with kachumbari, a tomato salad. 1 small red onion, sliced 1/2 green bell pepper, small dice 1 medium tomato, diced 4 large eggs 1/2 teaspoon chili powder, Kashmiri preferred Salt to taste 1 pound waxy potatoes, peeled and cut into 1/2-inch thick sticks Neutral oil for frying Heat a 10” non-stick frying pan over medium heat. Drizzle in enough oil to lightly coat the bottom, then add the onion. Cook until they begin to soften, about 4-5 minutes. Add in the bell pepper and tomato, cooking until the tomatoes have let off their liquid and the peppers have softened but are still a vibrant green. Season well with salt and transfer into a medium-sized mixing bowl. Set the pan aside to use again. To the bowl, crack in the eggs, seasoning with cilantro, chili powder, and salt. Whisk to combine and set aside. Fill a separate medium-sized pot with 2 inches of oil and heat to 350°F (180°C). Pat the potatoes dry using a clean kitchen towel. Working in batches, fry in the oil until they’re tender and lightly golden, about 5-7 minutes. Drain the fries on a paper towel-lined plate, lightly seasoning with salt. Set the 10-inch frying pan over medium-low heat. Add in the butter. Once melted, pour on top the egg mixture, and scramble until 1/2 way cooked. Then spread into an even layer, then press the fries into the top. Gently shake the pan to keep the bottom from sticking. Place a large plate (wider than the pan) on top of the skillet. Use a kitchen towel to protect yourself, and in one swift motion, flip the omelet onto the plate. Add a splash of oil into the pan, then slide the omelet in, so the other side can cook until set, another 2-3 minutes.

All we need in this life of sin is berbere-spiced pork tacos from Kiano's Afri-Cali Kitchen. Think tender braised pulled pork shoulder with your option of pickled onions, cucumber, or an herb sauce. Go with all three if you dare; we like options over here. What makes these tacos so bomb? The spice: Berbere, the Ethiopian spice blend with a sweet smoky flavor, is what makes the pork so delicious. The pork: Crispy outside & tender inside, slow-roasted in your favorite brew. (Pro tip: Use half a brew for the recipe and enjoy the rest for yourself. *wink*) The toppings: Tangy pickled onion, crisp pickled cucumber, and a creamy fresh herb sauce. Need we say more? Pulled Pork: 2 pounds pork shoulder, cut into 2-inch chunks Kosher salt, to taste fresh ground black pepper, to taste 2 tablespoons sunflower oil 1 large yellow onion, thinly sliced 6 garlic cloves, sliced 2 tablespoons berbere spice 2 teaspoons whole cumin seeds 1 1/2 teaspoons dried oregano 2 bay leaves 1 large orange 6 ounces lager-style beer 2 tablespoons brown sugar Pickled Red Onion: 1 medium red onion, thinly sliced 1 1/2 cup water 1 1/2 cup apple cider vinegar 1/4 cup white sugar 1/2 teaspoon kosher salt 1 bay leaf Pickled Cucumber: 3 small thick-skinned cucumbers 1 teaspoon mustard seed 1 teaspoon coriander seed Handful fresh dill, roughly chopped 2 garlic cloves, sliced 1 1/2 cup rice wine vinegar 2 cups water Herb Yogurt Sauce: Handful fresh mint Handful fresh parsley Handful fresh coriander 1 jalapeno, finely chopped 3 cloves garlic 1/4 cup lime juice 2/3 cup whole milk yogurt For the Tacos: 8 warm tortillas to serve (corn, flour, or crispy shell) 2 small avocados, thinly sliced 1/2 cup queso fresco, crumbled 1/2 cup cilantro leaves, roughly chopped Pulled Pork: Preheat the oven to 325°F (160°C). Season all sides of the pork generously with salt and black pepper. Heat a braising pan over medium-high heat. Once hot, add 2 tablespoons of oil. Working in batches, sear the pork on all sides until a deep golden brown. Set browned pork pieces on a plate. Lower the heat to medium. To the same pan, add the onions are garlic, cooking until the onions have softened, about 5-7 minutes. Season with berbere, cumin seeds, oregano, and bay leaves. Squeeze in the juice of both orange halves and pour in the beer. Use your cooking spoon to scrape up any browned bits from the bottom of the pan. Add the pork back to the pan in a single layer, cover, and cook in the oven until it easily pulls apart about 2 1/2-3 hours. Remove pork from the oven and sprinkle with brown sugar. Use 2 forks to lightly shred, being sure to leave bite-sized pieces of meat. Toss the pork well to coat it in the braising liquid. Keep warm until ready to serve. Pickled Cucumber: In a saucepan bring vinegar, water, and salt to a simmer. Add seeds and dill to the bottom of a jar. Add in cucumber, cover with liquid, then cool to room temperature. Refrigerate until ready to use. Pickled Red Onion: In a saucepan, bring vinegar, water, bay leaves, sugar, and salt to a simmer. Pour hot water over sliced red onion. Drain and transfer onion to a pickling jar. Cover with boiled liquid, then cool to room temperature & refrigerate before use. Herb Yogurt Sauce: Combine all ingredients except the oil in a food processor and blend until smooth. Taste & add salt as needed.

Ethiopian berbere spices make for the most flavorful short ribs. Slowly braised in the oven, these ribs are melt-in-your-mouth tender! Makes: 4-6 portions Prep time: 30 mins Cook time: 2hrs 30 mins 2-3 tablespoons vegetable oil 2 pounds boneless short rib or chuck, cut into 2" chunks 2 medium red onions, small dice 3 tablespoons ghee or butter 4 garlic cloves, sliced 1 inch piece ginger, minced 1 1/2 tablespoon berbere spice 2 tablespoons tomato paste 2 cups beef stock Kosher salt, to taste Black pepper, to taste Garnish: 1/4 cup pomegranate seeds a handful of cilantro leaves 1/4 of a red onion, sliced Season beef generously with salt and pepper on all sides. Heat the oil in a large pan over medium-high heat. Working in batches, sear the beef on all sides. Set browned beef on a plate to rest. Lower the heat to medium. To the same pan, add the red onions, cooking until soft and dark brown. This will take 15-20 minutes, be sure to stir occasionally to prevent onions from burning. Add in the ghee, garlic, ginger, tomato paste, and berbere spice. Cook for 2 minutes until the garlic is fragrant. Stir in the beef stock. Bring the sauce to a simmer and return the beef to the pan. Reduce the heat to a medium-low and partially cover with a lid. Cook until beef is tender and can easily break apart with two forks, about 2-3 hours, stirring occasionally to keep sauce from burning. Serve with the pomegranate seeds, cilantro leaves, and red onion slices to garnish.