Smothered Chicken in Cream of Mushroom

Smothered Chicken in Cream of Mushroom

A few year ago I hosted my extended family and a friend from Atlanta, Georgia for the holidays. While enjoying time off from work, we spent our days touring the capital and the nights feasting on cultural foods; dishes including Nshima and Zambian pan fried chicken made the list. As I do with all my guests, I asked my friend Pat*, to prepare one of her favorite cultural dishes. She introduced me to her version of smothered chicken, a Cajun dish Read more

Kachumbari: East African Tomato Salad

Kachumbari: East African Tomato Salad

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

Roast Marinated Rack of Lamb

Roast Marinated Rack of Lamb

Every year, I prepare a turkey for Thanksgiving, a Ham for Christmas and a lavish dish to end the year in style. I believe in treating myself and my dinner guests to foods I do not eat on a daily basis as a way of ending the festive season on a high note and starting the New Year with great optimism. So this year, I decided to go with lamb. Minus the sticker shock at the butchery, eating lamb for New Year’s is a great choice because It is quick and easy to prepare and incredibly delicious. Read more

Roast Ham

Roast Ham

One thing I like about buying ham from the grocery stores in America is that most if not all of the meat you will come across is already cooked. It took me a while to get used to this approach to preparing food because where I come from in Zambia, just about all the food I ate was prepared from scratch in the home.

With the precooked packaged ham all you have to do is pop it into the oven and roast it to the right temperature for a few hours. With my ham recipes, I like to do a little more work Read more

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