Beautiful, mouthwatering, melange of chicken layered with long grain basmati rice and then slow cooked to perfection gives it the distinct biryani taste Tested to perfection!
This super easy spicy peanut chicken is a meal that has a beautiful blend of flavours that come alive in your mouth to give you joy.
Capture the true taste of summer with this berry-infused spirit that makes a stunning gin 'n' tonic
Share your recipes and food stories with us by emailing us on Dishycontribute@gmail.com to be part of the dishy food community.
For collaborations, advertising and further details, write to us at dishykenya@gmail.com
It's sometimes said we take the first bite of a dish with our eyes, and that's especially true with this recipe which uses a clever visual trick to reveal the true dessert in a very surprising way!
This delightfully indulgent Lemon Garlic Shrimp Fettuccine is the easiest, most satisfying meal that tastes totally gourmet
Kenyans love their tumbukiza just like that! This is a perfect mix of beef meat, fresh spinach, potatoes, Creole holy trinityonions, bell pepper and celery
Dear Food- Fanatics!
Greetings from the edge of 2023!
The dawn of the new year has brought forth a wave of optimism among everyone. With the government rolling out plans to fill the 5- term desires, the ghosts od 2022 seem to be slowly melting away into distant memory. With it begins, the much-awaited resurgence of the Food & Beverage events If 2022 was the emergence of F&B influencers, 2023 will be the year of them finding dominance in the business, and Dishy Kenya is here to help do just that
With this in mind, we bring you the 2nd recipe calendar of Dishy Magazine, with the theme- New rules for Food. Our 1st recipe calendar, 2022 saw a lot of love come its way for the sheer uniqueness it brought along with it, and we are hoping you will shower our first of 2023 with the same appreciation With the festive season of indulgence just past, and the renewed focus of healthy dishes, this issue is replete with information and recipes all revolving around one thing- health!
Having said that, we are not considering healthy dishes as the only barometer here The January issue dives deep into tried and tested recipes to entice sweet tooth lovers as well as sharing mixologist skills for all the cocktail lovers Each month has curated recipes to encourage home made chefs and cooks to try out We have also themed it, taking notes to markable holidays across the year. We have a lot in store this year including two contests, My Mixology Prowess and Eat-Click-Share Both the events will be conducted in the year Keep checking our website, www dishy co ke and our social handles @Dishykenya on IG, Twitter and TikTok to learn more about upcoming events.
In conclusion, we can only say thank you for having placed faith in us to provide you with the best and latest news and happenings in the food industry. Rest assured; we are going to continue providing you the best that the Dishy Team has to offer Here’s to an absolutely smashing start to 2023!
C H O C O L A T E X S T R A W B E R R I E S
When it comes to sensual pairings, not many can top chocolate and strawberries After all, you’ve got two aphrodisiacs coming together in a beautiful union it’s science On one hand, dark, sweet, sultry chocolate that can literally melt in your mouth. On the other, plump, luscious strawberries that burst with fresh fruit flavor. The combination of the two sends your tongue on a Tunnel of Love of flavor, leading your slowly toward pure bliss.
It's sometimes said we take the first bite of a dish with our eyes, and that's especially true with this recipe which uses a clever visual trick to reveal the true dessert in a very surprising way! This Brownie Stuffed Magic Chocolate Ball with Caramel is a decadent dessert when hot caramel melts the chocolate to reveal what’s inside
For the chocolate ball: 300g dark chocolate chips
For the brownies:
¾ cup sugar, 3 eggs, ¼ tsp salt, 1 tsp Menendazi baking powder, 1¼ cups baking flour, 1¾ sticks butter, melted, remaining melted chocolate
For the brownie sundae: 1 brownie, 1 cup of raspberries, warm caramel sauce and 1 Caramilk bar
INSTRUCTIONS
1 Melt chocolate chips
2 For the chocolate ball, melt the chocolate chips over a water bath and stir until smooth. Blow up a balloon, hold it by the tied end, and coat it in melted chocolate. Place the balloon on top of a bowl or drinking glass with the tied end facing down and wait about 1 hour until the chocolate has set 3. For the brownies, beat the sugar and eggs until frothy. Add the salt, baking powder, and flour and mix until combined Finally, stir in the melted butter and the rest of the melted chocolate Pour the brownie batter into a square pan lined with parchment paper and smooth out the top. Transfer the pan to a preheated oven and cook at 350°F for 25 minutes
4 Once the brownies have cooled, cut out a circle and place it inside the chocolate ball Arrange a couple of raspberries on top of the brownie
5 Pop the balloon and remove it before placing the chocolate ball over the brownie sundae Pour warm caramel sauce over the chocolate ball and it will melt to reveal the surprise dessert inside.
6 Take 1 piece of the Caramilk bar and gently warm up an edge on the warm place Stick it onto the top of the dome
7. Warm caramel sauce and pour over domes
8 Eat immediately
Pure Mountain Herb infused Canola oil is infused with rosemary, thyme and peppercoBringing Ratatouille's ratatouille to your dinner table for mid-week dinners! With colorful layers of fresh veggies, and garlicky tomato sauce… this flavourful veggie casserole is perfect to kick-start week with a comforting vegetarian dish rns which provide more flavor into the meat without the addition of other herbs It helps not to over complicate the flavours
INGREDIENTS 1 small onion, or ½ large, 300ml tomato paste, 1½ tsp sea salt, divided, 1 tsp garlic powder, divided, ¼ tsp black pepper, divided, ¼ cup fresh basil leaves, divided, 2 zucchinis, 2 yellow squashes, 1 Chinese eggplant, 6 roma/ plum tomatoes and ¼ cup of Olivia Extra Virgin Olive Oil.
1 1 Finely mince the onion Coat the bottom of your skillet with olive oil, then transfer the onion to the skillet
Add the crushed tomatoes + their juices to the skillet, followed by ½ teaspoon of salt, ½ teaspoon of garlic powder, a few cracks of pepper, and stir around Place 4-5 leaves of basil in to the crushed tomatoes
Using a sharp knife, thinly slice your eggplant, zucchini, yellow squash, and tomatoes into rings about ¼" thick 4 Assemble the vegetables in the skillet Alternating colors and trying to match likesized slices with like sized-slices, places your veggie slices on edge around the outside of your skillet Once the outer ring is complete, you can fill in the middle 5 In a small bowl, add 1 teaspoon of salt, ½ teaspoon garlic powder, and a few cracks of pepper. Then add ¼ cup of Olivia Extra Virgin Olive Oil. Mix the oil and spices together until combined, and brushing the mixture over the vegetables 6 Cover the skillet with a lid or piece of aluminum foil and place it on your grill grate, over medium low indirect heat for 1 hour. 7 The ratatouille is done when the veggies are cooked through and tender, but not mushy i h d i b d d j hi h i l
You don't have to be a world-class chef or sommelier to know that wine is an invaluable ingredient in many recipes Pasta sauce, stews, roasts, and more all benefit from a splash or two of a wine pairing Wine doesn’t only impart tons of flavor and richness to tomato sauce, pasta dishes and pan sauces, but its acidity is actually great for tenderizing meat. Similar to other acidic ingredients like lemon juice, vinegar and yogurt, wine breaks down the connective tissues in meat (aka collagen and muscle) and helps it to retain its juices But, navigating the world of drinking wine, cooking wine, and wine bottle sizes can be confusing When it comes to cooking with wine, red wines are the cream of the crop There are red wines made specifically for cooking and many different types you can use especially old-World red wines with moderate levels of tannins and are full body.
Here are the best red wines for cooking, and even some red wine substitutes for cooking
These oaky wines not only have a moderate level of acid in wine but it’s also the perfect wine to drink with dinner or use in braising meat. Unlike more sugary red wines, Montes Alpha Cabernet Sauvignon tends not to caramelize while cooking, so it's well-suited for dishes that require a very hot pan
If you're looking for a nice, fruity red wine, Merlot is the best choice It is one of the most well-known red wines due to its soft mouthfeel. It typically tastes like rich, ripe fruit and can have subtle earthy undertones making it a great option for thickening sauces Bruce Jack Merlot is perfect for use as It's also good for balancing smoky flavors, which is why it's used as a chicken wine pairing
Pinot noir is one of the most popular red wines in the world due to its lightness and soft mouthfeel Pinot is mediumbodied, with complex and rich flavors that can include cherry, raspberry, and spices that you can pick up when smelling wine NAPA cellars is one of the most used red wines for cooking and is particularly good with white meat
COOK – 1 HR SERVES – 4 PEOPLE Tumbukiza does not need cooking oil so don't use it Always use whole spinach and whole potatoes for the best result
Meltingly tender and melt in your mouth beef Kenyans love their tumbukiza just like that! This is a perfect mix of beef meat, fresh spinach, potatoes, Creole holy trinity- onions, bell pepper and celery. It's full of flavor, hearty and will warm you up on a cold day or shoot you back after a heavy night out
1kg beef meat on bone, 8 big potatoes, 5 large tomatoes (cut into quarters), 3 large onions, 6 green chillis, 1 bunch of spinach water, 1 bunch spring onions (Chopped), salt (to taste), 1 tsp black pepper, and 1 knorr beef chilli cube, 5 cloves garlic and 1 bunch of ginger (grated into a paste) INSTRUCTIONS 1 Cut up the meat into large sizable pieces and boil it using enough water to submerge the meat completely 2 Let it boil for about 1-hour minutes on high heat until the beef is nice and soft 3 Chop up the onions, garlic and tomatoes into large cubes and add them 4. Add in peeled potatoes without slicing, cover and cook on low heat for about 10 minutes but be sure not to overcook the potatoes Use a fork to pry and gauge how far cooked they are 5. Once the potatoes are halfway done, cover the pot ingredients with the whole spinach leaves, allow to simmer for 5 minutes or till the spinach soften 6 Once soft, tuck the now softened leaves into the soup This ensures they absorb flavor. Cover and let simmer again for 10 minutes. 7 Pour out some soup into a cup, then serve the Tumbukiza with ugali or rice on a large sinia It's delicious, tasty, and nutritious
This months Mothers Day is all about celebrating the woman who raised us and shaped us as a person From all the packed lunches with napkin notes, to the bandages and kisses after falling off the bike, to being the first one to cry at our graduation– she was there for it all It’s important to celebrate her for all the love and work she put in through the years Remind her of your love and appreciation with the best you can offer.
This delightfully indulgent Lemon Garlic Shrimp Fettuccine is the easiest, most satisfying meal that tastes totally gourmet! Not only is this tasty garlic-seasoned pasta dish simple to make and very tasty, it really isn’t that high in calories and fat. It is 110% crave worthy and date night worthy! Now get your pot and pan and let’s get cooking!
There’s no gift than your valuable time that’ll make your old man happy. Your dad is an important person in your life, and every year, you should make him feel special and create some new memorable moments for him. It doesn’t matter if you have a relaxing day of spending time together or if you plan an extravagant party for him, show your dad love and care about him on his day!
This super easy spicy peanut chicken is a meal that has a beautiful blend of flavours that come alive in your mouth to give you joy It’s made with just a few main ingredients, and all in one pan, so it’s perfect for no-fuss
entertaining Try this recipe out today and You’ll be dreaming about that spicy peanut sauce!
1 Kg chicken cut into small chunks, 2 medium onions, 4 garlic cloves sliced, half cup red peppers green pepper, 2 tbsp chilli flakes (optional), soy sauce (optional), 2 tbsp Blue Band peanut butter and honey
1.In a sufuria /pan with little oil, cook the chicken to evenly brown then add the onion after about 2 minutes to cook and brown as well Cook the chicken while on high heat
2 Add the chilli flakes, salt, and pepper as the browning of the chicken continue and when evenly brown reduce the heat and add the garlic to also cook.
3 Cover the pot to allow the chicken to cook on the inside while on low heat, adding little water to prevent the chicken from sticking on the pot This should take about 7 minutes if using chicken on the bone It will take less time if using boneless chicken
4 When the chicken is cooked, add the peppers stir and cook for 2 minutes with the cover off.
5 Add the Blue Band peanut butter and stir in the chicken until fully melted Add some water to form the gravy and allow to come to a boil and cover
6. Adjust the taste by adding a little honey (optional) and a little soy sauce to get the gravy to a darker brown colour
7 Serve with rice and some vegetables on the side
This colorful stir-fry gets its kick from a dash of red pepper Add 1 to 2 more chilis (without seeds) to the sauce and sprinkled on the top for a spicier dish
Karibuni wadau, usitiwe na kiwewe hataa kwani ushafika kwenye jukwaa la mapishi yangu, MAMA NILISHE.
C H A P A T I Z A M A L E N G E L A I N I N A T A M U S A N A
Mwanaidi Shishi
Karibuni wadau, usitiwe na kiwewe hataa kwani ushafika kwenye jukwaa la mapishi yangu, MAMA NILISHE. Hapa nitakupa Recipe mingi na jinsi ya matayarisho yake, kwa njia rahisi tena ya kufaana. Katika toleo hili, kila kitu ni cha kawaida, kwa hivyo kitashangaza na kufurahi kwa urahisi. Leo tunapotandaza mkeka kwenye veranda tumo tayari kuandaa, chakula chenye ladha mno Pwani mlo huu una umaarufu sana. Kama hujawahi kukitu makala hii utakua mdau muh jiko tayari kutayarisha Chap Mombasa Maize Millers kupi imewezesha mapishi haya Usi
For the many homebound cooks who have sought solace by trying new recipes, we offer you Wasilwah Simiyu, @Kitchen smurfy As if the enticing process of marinating meats weren't enough, Wasilwah employs unique scoring techniques to etch beautiful meals, making each finished dish a delectable treat for all the senses
The bearded cook shows you how to master your favourite recipes. He will break them down and show you it’s not rocket science to make them from scratch. He’s like that energetic running buddy you dread as much as need to get up for your morning jog His brisk, relentless, almost aggressive energy as he zooms through recipes in the 1-minute reels that is sure to whisk you into cooking-shape.
The celebrated photographer uses professional camera tricks to immortalize his dishes in what he describes as "bright, airy photographs with warm undertones that strike a balance between pretty and appetizing."
Give him a follow
@kitchen smurfy
WASILWAH SIMIYU
The food content creator we can’t get enough of
Chocolate is one of the greatest pleasures that life has to offer, providing hope in the darkness of what might be an otherwise drab culinary experience. Chocolate didn’t find its way into the culinary repertoire of the western world until the Spanish learned of it from the Mayan people of Mesoamerica.
Discover the power of mobile engagement with Dishy Magazine’s social media platforms Our Instagram feed and TikTok showcases Photos, videos and reels of inspiring dishes and drinks recipes, as well as featuring hotel reviews.
Meanwhile, our twitter and Website feed keeps you up-to-date with the latest news happening in the Kenyas’ Food and Beverage industry Our feeds provide you with a dedicated network of F&B professionals to connect with Follow us on social media for updates and recipes inspiration
is is a spicy and tart cocktail made from a fresh ld craft beer This is the perfect drink for a ngover breakfast or afternoon tacos The best rt about a Michelada is that you can enjoy it any me of day I can’t think of a better hangover ink than this
Tajín , Kosher or sea salt, (60ml) fresh juice, (10ml) hot sauce and 330ml bottle of Mata tatu Belgian Tripel, well chilled INSTRUCTIONS
1 Pour Tajín into a small, shallow dish in an even layer Rub a pint glass's rim with the cut side of the reserved juiced lime half, then dip glass into the dish to create a salt rim
2 Set glass right side up and fill with lime juice and hot sauce Add a pinch or two of salt, fill glass with ice, and top with Mata tatu Belgian Tripel (smooth strong fruity)
3 Stir gently if you want to mix it up a bit Serve with remaining beer, topping up as you drink
