I love tomatoes. There is nothing as refreshing as snacking on a fresh, juicy and rich tomato. Making a salad with tomatoes as the star of the dish is simply stupendous. I first ate Kachumbari at a Kenyan party many years ago. Or maybe I should say many moons ago. Kachumbari is typically served as a side dish with grilled meats such as Nyama Choma or grilled fish such as tilapia. Read more
“…So Where is The Food?”
This week I found myself thinking about what would make the most appropriate first entry to this blog.
Peri-Peri Chef, being a blog that explores cultures through food and focusing on African food, it came naturally to me that the first entry should be about a staple consumed in my home country of Zambia; We call it Nshima, most notably Ugali in many East African Countries or Sadza and Pap in Zimbabwe and South Africa respectively. Read more