Ingredients 1 Medium Cooking Pot 2 Whole dried fish 2 Medium tomatoes (diced) 1 Medium onion (diced) 2 Tablespoon cooking oil 2 Teaspoon tomato paste Salt to taste Preparation Clean the dry fish with Hot water let fish soak for about 30 min. Put the fish whole in a big pot or if using a smaller pot break the fish in half or pieces (this is to make it fit in the pot). Add some salt and water and boil.  After about an hour add tomato paste, tomatoes and onions on top of fish and let it boil Continue...

Ingredients 1 Medium Cooking Pot 2 Whole dried fish 2 Medium tomatoes (diced)   1 Medium onion (diced)  Salt to taste Preparation Clean the dry fish with warm water let fish soak for about 30 minutes. Place the fish whole in a big pot or if using a smaller pot break the fish in half or pieces (this is to make it fit in the pot). Add some salt and water and boil. After about an hour add tomatoes and onions on top of fish and let it boil.  Continue adding a bit of water until the gravy thickens Cooking Time...

Ingredients 2 Cups Kapenta (Chisense) 1 Medium Onion (chopped) 1 Large Tomato (chopped) 1 Teaspoon Curry Powder Vegetable Oil for Frying Salt to taste Preparation Fry the Kapenta: In a dry pan, briefly fry the kapenta for about 5 minutes to enhance its flavor. Set aside. Soak the Kapenta: Soak the fried kapenta in cold water for about 10 minutes to soften it, then drain and pat dry. Fry the Kapenta: Heat vegetable oil in a pan until hot, then add the kapenta and fry for about 5 minutes until browned. Add Vegetables: Stir in the chopped onions and curry...

Ingredients 2 Cups Chimpampila (Bean Leaves) ⅓ Cup Raw Dry Pounded Groundnuts 1 Medium Tomato (chopped) 1 Medium Onion (chopped) ¼ Teaspoon Bicarbonate of Soda 1 Cup Water Salt to taste Preparation Prepare the Chimpampila: Remove the stalks from the bean leaves and wash them thoroughly. Cook the Leaves: Add 1 cup of water to a pot and throw in the prepared bean leaves along with chopped tomatoes. Cook for about 30 minutes, stirring occasionally. Add Soda and Groundnuts: Once the leaves are tender, add ¼ teaspoon of bicarbonate of soda to soften the texture. Stir in the pounded groundnuts...

Ingredients ½ Cup Chikanda Powder 1 Cup Pounded Groundnuts ½ Teaspoon Salt ½ Teaspoon Chili Powder (Optional) ¾ Teaspoon Soda (Bicarbonate of Soda) 2-3 Cups Water A Medium Pot A Cooking Stick Preparation Boil Water and Groundnuts: In a medium pot, pour 3-4 cups of water and add the pounded groundnuts. Stir to form a light paste and bring the mixture to a boil, stirring continuously until the groundnuts are cooked. Add Chikanda Powder: Gradually add the chikanda powder bit by bit, stirring continuously until the mixture thickens and becomes smooth. Continue Stirring: Stir vigorously with a wooden cooking stick...

Ingredients 2 Cups of Dry Pumpkin Leaves (Chibwabwa) ½ Teaspoon Soda (Bicarbonate of Soda) 2 Medium Tomatoes (chopped) 1 Large Onion (chopped) 1 Teaspoon Salt 1 Cup Pounded Groundnuts 3 Cups of Water Preparation Soak the Pumpkin Leaves: Soak the chibwabwa in warm water for about 30 minutes to rehydrate them. Rinse and Cook: After soaking, rinse the leaves thoroughly and place them in a medium pot with 3 cups of water. Add the soda and stir. Let the chibwabwa cook for about 1 hour, stirring occasionally. Add Groundnuts: Once the leaves have softened, stir in the pounded groundnuts. Lower...

Ingredients 3 Cups of Dry Mushroom 1 Medium Onion (finely chopped) 2 Medium Tomatoes (chopped) 2 Cups Pounded Groundnuts Water for soaking Salt to taste Preparation Soak the Mushrooms: Soak the dry mushrooms in hot water for 10 minutes, then rinse. Let the mushrooms soak overnight to soften them. Rinse Thoroughly: In the morning, rinse the mushrooms thoroughly to remove any sand or debris, and cut them into bite-sized pieces. Boil the Mushrooms: In a medium pot, add the mushrooms and enough water to cover them. Bring to a boil and cook until they are soft. Add Vegetables: Add the...