For those of you who wanted some of our yummy recipes. Here they are:

Chapati

(Kenyan wholewheat flatbread)

Yield: 12 chapati

INGREDIENTS	PREP	AMOUNT
Wholewheat flour		2 cups
Oil or ghee		2 Tbsp
Warm water		3/4 - 1 cup
Salt		1/2 tsp

METHOD

Basic Steps:  Mix → Knead → Rest → Portion → Roll out → Pan bake

1. Mix the flour and oil or ghee together well with your hands or in a food processor or mixer.
2. Stir the salt into the water, and add a little of the water at a time until you have a soft, kneadable ball. Knead for 8-10 minutes until smooth and elastic. If using a food processor, add water until the mass comes together and continue processing for 30 seconds more.
3. Remove dough to a bowl, cover, and rest for at least 30 minutes and up to 2 hours.
4. Portion dough into 12 separate ball and dust with extra flour. Roll out into thin circles.
5. Heat an ungreased heavy skillet over medium flame. Add a dough round and press down gently all over with a spoon to help make chapati puff up. Bake until lightly browned, flip and brown on the second side. Repeat with all rounds.

VARIATIONS

Puri

• Puri, or Poori (Indian deep-fried puff bread): follow above recipe, but fry dough rounds in 350-375°F oil, tapping gently with a spoon until they are puff up and browned on one side. Flip and fry till browned on second side. Serve immediately.
• Brush each chapati with melted butter or ghee as it comes from the skillet if you like.

NOTES

• Chapati, or chapatti is a popular bread accompaniment to a northern Indian meal. It is a simple wheat flatbread that is typically baked on a hot griddle, or tava. Pieces are broken off and wrapped around food before it is popped in the mouth.
• Chapati is also common in Kenya and around East Africa. The bread was brought there by Indian merchants and servants during the British colonial period.
• Chapatis can be substituted with wholewheat Mexican tortillas if you like.

Sukumu Wiki - Greens

(Leafy greens recipe)

Yield: 4-6 portions

Note:  For those who love veggies, I have included additional  "ethnic" variations to the collard greens recipe you tried.

VARIATIONS

• Brazil: Couve à Mineira: Follow above recipe using collard greens & kale, chopping well. Serve as an accompaniment to feijoada.
• China: Add ginger, garlic and soy sauce, and sometimes chicken.
• Ethiopia: Puree with spiced butter.
• Greece: Use wild greens like amaranth or tender cultivated greens such as dandelion, spinach or sorrel.

• Horta Ladolemono (Greens with lemon-olive oil dressing): Sauté the greens in olive oil to wilt. Add a little water, salt and pepper, and simmer gently, covered, till cooked through. Stir in the juice of one or two lemons. Drizzle a little more olive oil over the top and serve.
• Mavromatika Fasolia me Myronolahana (Wild greens with black-eyed peas): Sauté an onion and some garlic in olive oil. Add a little tomato paste and some greens and sauté to wilt the greens. Add a little water, cover and simmer till tender. Stir in some cooked, rinsed black-eyed peas. Simmer to heat through. Adjust seasoning, drizzle with olive oil and serve.

• India: Add spices and ginger and sauté in ghee.
• Kenyan Sukuma Wiki (Greens & tomatoes): Follow the above recipe, but add 2 cups of chopped tomatoes along with the water.

• Sukuma wiki is Swahili for "stretch the week". This ubiquitous Kenyan dish is a way of "stretching" out kitchen resources. Served with ugali, sukuma wiki makes a typical Kenyan meal.
• Add a chopped chili pepper or two with the onions if you like.
• Some recipes call for thickening the dish with a flour-lemon juice mixture. Here's how: mix 2 Tbsp of flour well with the juice of 1 lemon and a little water. Stir into the greens after they have been simmering for about 10 minutes. Continue simmering for another 15-20 minutes until the dish is slightly thickened.
• If you like, add leftover meat you may have for more flavor. Kenyans would most likely add goat or beef.

Easy Rice Pilau

Serves 4 - 6.

Ingredients:

1 small onion, finely chopped 

2 small garlic cloves, crushed

½ teaspoon ground cinnamon, OR 1 cinnamon stick

½ teaspoon crushed fresh ginger or ¼ teaspoon ground ginger

pinch of salt

3 tablespoons olive oil

1 chicken stock cube  (OR "Better than Bullion" )

2 cups of Mahatma Jasmine rice

4 ½    cups water

Method:

* You need a pot which a self-sealing or tight fitting lid to 'steam' the rice for the last 15-20 minutes. Or, you can simply all the rice to simmer longer over a very low heat. When your pot is over heat, be careful not to let the rice burn to the bottom of your pot.

1. Quickly stir the onions, garlic, cinnamon, ginger and salt in the oil over a high heat.
2. Add the stock cube and mix.
3. Add rice and continue stirring the mixture the mixture continually for a few more minutes.
4. Add the water & bring to boil.
5. Stir briefly to stop the rice from sticking then cover with               a  lid.
6. Turn down the heat & boil gently for 10 minutes.
7. Remove from the heat & place in a lidded cooking pot near the burner to cook further.  Jasmine rice requires approximately 30 minutes to finish cooking.

Kachumbari

(cabbage salad)

Note:  The traditional Kachumbari is served with green or red chilis and onion (sometimes the red onion variety).  At our E – Luncheon, we only “lightly” put onion powder and a dash of garlic powder on the salad for the more traditional taste without the extra “heat.”

• Servings: 4
• Level of difficulty: Easy
• Preparation Time: 5 minutes

Ingredients

• shredded cabbage (1/2 head or medium size bag of preshredded cabbage with shredded carrots)
• 3-5 medium tomatoes, thinly sliced (or less if you prefer)
• 1 small onion, thinly sliced
• (optional) 1 red or green chili, de-seeded and cut lengthways into fine slivers
• handful of  cilantro (coriander) , finely chopped
• juice of 1 lime
• 3 tbsp olive oil
• ground black pepper to taste
• salt to taste

Method

1. Place the tomatoes, sliced onions, chili, and coriander into a large serving bowl.

2. Mix together the lime juice and olive oil and toss this mixture through the salad. Season with salt and freshly ground black pepper and serve immediately.