Mchuzi wa nyama ya kima.. mincemeat sauce

Ingredients:
500gm of minced meat .. I used chicken
2 onions diced
5 tomatoes peeled and crushed/diced . You can substitute with 2 cups of tomato sauce or crushed tomatoes
1 bellpepper deseeded and diced
4 Tablespoon of oil.. used olive oil
1 tablespoon of garam masala/curry powder/swahili masala
1 teaspoon black pepper
2 tablespoons of garlic/ginger/cilantro paste
1 heaped teaspoon of tomato puree
juice of  1 lemon
1 cup of water.
Salt to your liking

** option if eating with rice, bread  add
4-5 potatoes skinned and cut into cubes
**** if you like chilli you can add a whole one

Directions:
1. Heat the oil in a sauce pan and then fry the onions till they are translucent. Add the spices and garlic paste and fry for a few minutes. Add the bell pepper and stir, let it soften. {If you are adding potatoes then add them now. Once the potatoes are brown.} add the minced meat and increase the heat slightly. Make sure you keep stirring. The mince meat will release some water and you need it to evaporate and the meat to brown.
2. Add the tomatoes and half a cup of water cover  lower the temperature and let cook for 30-60 minutes.
3.Stir time to time and you may add the remaining half cup of water.
4. Add the lemon juice and a whole chilli pepper if desired.

Serve with spaghetti, mkate wa mayai (swahili crepes), mkate wa ufuta (sesame bread), chapati or rice

New Facebook page : Swahili Cuisine

Hi

It's been a while .. I have been cooking but not actively sharing my recipes here on the blog. I decided to create a Swahili Cuisine  facebook page just for all the great  Swahili Mahanjumati recipes. If you love my Swahili recipes and are on facebook please join my page. Swahili Cuisine! Looking forward to interact with you all!

Thank you all for your support!
Your Neighbourly Dr.. Saida

Ramadaan Mubarak

                                           Source of image


 Asalaam aleykum

 Cant believe how time has passed by and Blessed Month of Ramadaan is about to leave us. To all My fasting readers, Saum Maqbul and May Allah accept your prayers and deeds. Amin.

Apologies

It has been a while since I have last posted a recipe. I have been overwhelmed with my life. Had a lot of changes during that period of time,Travel, pregnancy, later taking the responsibility of being a first time mom. I also moved recently to a new city I am still settling in. I am grateful though with everything that I have been graced with a beautiful healthy girl who is now exploring the world.Hence keeping me on my toes now. With everything going on blogging was the last thing on my mind, I apologize for my absence and will try to share more recipes or revise some of my old ones.
Wish you all a great day or evening.And a belated Happy New year!!

Swiss roll - Jelly roll

I guess you've noticed by now I have a sweet tooth and like baking. Tried to think of a dessert or treat which doesnt use butter and then a little bulb in my head lit up and I remembered I havent made Swiss rolls in a while. The thing I like about swiss rolls is making the sponge cake is quick and easy and once you master the art of rolling, it's ready to be eaten immediately. That is if you dont put it in the fridge or freezer for 30 minutes. Whatever the case it's a win win situation as it's a delicious little treat. Forgive me today, my photo isn't upto par and I had forgotten to add the extra confectioner's sugar and have some jam oozing and realised it too late!!


Ingredients
3 eggs
2/3 cup granulated sugar
1/3 cup water
1 tspn vanilla essence
3/4 cup all-purpose
1 tspn baking powder
¼ tspn salt
Powdered Confectioner's sugar - for dusting
2/3 cup spreadable raspberry jelly/jam (or any other filling of your choice)


Method
Heat oven to 375 deg F. Line a baking pan, preferably (15 × 10 × 1) inches, with cooking parchment paper or aluminum foil. Spray with non-stick cooking spray.

Beat eggs in small bowl with electric mixer on high speed for about 5 minutes or until very thick. Gradually beat in the granulated sugar. Beat in water and vanilla on low speed. Finally add the flour, baking powder and salt, beating just until batter is smooth. Pour into the prepared pan, spreading out well to form a thin even layer.

Bake for 12 to 15 minutes until toothpick inserted in center comes out clean. Spread a clean kitchen towel on a wire rack and sprinkle confectioner's sugar on it. Now loosen the edges of the cake, then turn the whole pan upside down upon the towel. Carefully remove the parchment paper or aluminium foil from the top. Trim off the hard edges of the cake, and while its hot, carefully roll up cake from the short side. Keep the roll as tight as possible and let cool for approx 20 minutes. You could also keep it in the fridge.

Unroll the cake gently and remove the towel. Beat the strawberry jam slightly to soften;I like warming it for a few minutes in the microwave. Now spread it evenly over the cake. Do not put alot of jam as it will ooze out once rolled up again.I often make that mistake!!

Now again roll up the cake, which will be easier this time around. You can wrap it in cling film and place it in the fridge for 10-20 minutes if you dont want to serve right away. Helps with making the cake firmer and easier to slice.
When ready to serve place it on a serving dish. Sprinkle with confectioner's sugar to hide any cracks. You could also cover with frosting. Slice into 10-12 pieces.
Optional: Serve it with icecream or whipped cream.