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Nyeri
Easy recipe: Walnuts cheesy kunafa
Once cooked, garnish with chopped and whole California walnuts, then drizzle some sugar syrup all over the kunafa. Serve with Arabic coffee
By Chef Ali Mandhry
7h ago
Season the steak with salt and pepper, then pan-sear for about two minutes on each side. Put the seared steaks in a pressure cooker, add one cup of water, then pressure cook for 20 minutes
By Chef Ali Mandhry
May. 9, 2026
This high-end spirit uses hand-picked blossoms to add floral and herbal notes, proving that garden ingredients are becoming a staple in modern cocktail making
By Molly Chebet
May. 8, 2026
Tallow creates exceptionally crispy textures in cooking and is also popular in skincare and candle-making because of its moisturising properties and stability
By Agnes Mwandawiro
May. 7, 2026
This is the perfect drink for any occasion, whether you are celebrating a big event, relaxing after a party, or hanging out at a weekend festival
By Molly Chebet
May. 6, 2026
If you’re looking for a dessert that bridges the gap between a light, spongy cake and a rich, decadent pudding, this cake is your answer
By Chef Ali Mandhry
May. 5, 2026
We often only think about gut health when bloating or discomfort hits, but this complex system quietly influences everything from your hormones to your overall well-being
By Joan Oyiela
May. 5, 2026
Elevate your dinner routine with a meal that feels indulgent but comes together with minimal effort
By Chef Ali Mandhry
May. 2, 2026
To make the chamoy sauce at home, bring to a boil some hibiscus, dried mangoes, dried prunes, dried apricots and sugar, then blend until you get a smooth consistency
By Chef Ali Mandhry
Apr. 29, 2026
Let’s make this refreshing, sweet and spicy chamoyada!
By Chef Ali Mandhry
Apr. 25, 2026
Nothing beats a good Swahili soft cassava cooked in a thick coconut sauce, topped with a touch of green chillies
By Chef Ali Mandhry
Apr. 22, 2026
Fill it with the frozen hazelnut spread, cover it with the cookie dough, and repeat to make four large cookie dough balls filled with hazelnut spread
By Chef Ali Mandhry
Apr. 18, 2026
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