Chef: Razia Khan
Khan was raised in Moi's Bridge between Eldoret and Kitale in the lush
highlands of the Uasin Gishu plateau, Kenya, where her father, originally
from Pakistan, ran a shop.
cooking is characterized by simple preparation and complex flavors.
In Pakistani tradition, she uses herbs extensively. Her cupboard
includes black, white and green cardamom, whole dried chiles, caraway
seed, nutmeg, mustard seed, rye seed, black cumin, sesame seed, fenugreek,
paprika, thyme, sage, aniseed, garam masala, coriander seeds and ground
coriander, all kinds of grains and nuts, and homemade chutneys, In
her fridge she keeps frozen garlic, cilantro, mint....and the list goes on
upsets, she boils mint and aniseed for a tea or broth. Or combines a
mixture of dried aniseed, cardamom and sesame seed in equal amounts after
dinner. Another simple remedy is to chew well a teaspoon of cumin
seed. This not only helps indigestion but also acts as a natural
Chicken with Spinach and Yogurt
2 cups finely chopped spinach (well rinsed and drained)
1 cup finely chopped fresh cilantro
1/2 cup finely chopped fresh mint
1 2-pound chicken cut into pieces
1/2 cup vegetable oil
1 medium onion, grated
2 medium tomatoes finely chopped
1 tsp crushed fresh garlic
1 tsp crushed fresh ginger
1 tsp ground red (cayenne) pepper
1 tsp ground cumin
1 tsp ground turmeric
1 tsp salt
the yogurt, spinach, cilantro, and mint. Coat the chicken well with
the mixture and allow to marinate 1 hour. Heat the oil, add the
onion, and when brown, add the tomatoes, garlic, ginger, all the spices
and salt. Then add the chicken along with the green marinade.
Cook slowly and simmer stirring frequently until you can see oil and the
chicken is tender.
with rice and a green salad. Serves 4 to 6.
--from KARIBU: WELCOME TO THE COOKING OF KENYA, by Ann Gardner