African recipes
January 13, 2015, 1:36 pm
Filed under: Seasonal Recipe | Tags: , , , , , ,

Right, today I am posting some recipes from Kenya and Zimbabwe.

Irio (Kenyan maize/corn and bean mash)


  • 1 cup/200g haricot, red kidney or sugar beans, soaked and cooked
  • 3 cups/ 450 g corn kernels, cooked
  • ½ pound/ 225 g potatoes, chopped
  • 21/2 cups/ 590 ml stock
  • 1 pound /450 g pumpkin leaves or spinach, chopped


  1. Boil the potatoes in the stock for 10 minutes or until almost cooked; then add the beans, corn and spinach or pumpkin leaves
  2. Continue to cook together until the potatoes are ready, the beans and corn hot and the spinach is cooked
  3. Drain off most of water into a bowel and keep it. Add a little butter or margarine to the bean and potato mix and mash well. Add some of the cooking water to get the consistency you prefer and serve hot.

Covo: Traditionally cooked greens with tomato (Zimbabwe)


  • 1 onion, chopped
  • 1 clove garlic
  • 1 large tomato, chopped
  • 1 bundle Covo (greens, such as kale or cabbage)
  • Tablespoon of peanut butter (optional)
  • Vegetable oil for frying


1. Heat the oil in a pan and saute the onions & garlic for 1 minute
2. Add the greens and season and cook for 1 minute
3. Add tomatoes, then peanut butter if desired and stir.
4. Cover pot, reduce heat and simmer for 3 mins, then serve.


Seasonal recipes for August
July 29, 2014, 3:41 pm
Filed under: Edible Gardening, Seasonal Recipe | Tags: , ,


Sautéed swiss chard with garlic 

1kg/2½lb chard, Swiss, ruby or rainbow are fine
3 cloves garlic, peeled and crushed
2 red onions, peeled and finely chopped
juice and zest 1 orange
2 tbsp sunflower oil

1. Take the chard leaves off the stalks and shred the leaves and stalks finely. Keep them separate.
2. Heat the oil in a large frying pan or wok. Add the onions and the chard stalks and stir-fry for 3-4 minutes until starting to soften. Add the garlic, chard leaves and orange zest and mix together. Season well and stir-fry for another 2-3 minutes until the leaves have wilted.
3. Stir in the orange juice and serve at once.

Apricot and cinnamon fritters

100g/ 3 ½ oz self-raising flour
5 tbsp cold sparkling water
300ml/ ½ pint vegetable oil
2 apricots, halved and stones removed
30g/1oz icing sugar, to dust
1 tsp cinnamon

1. Whisk together the flour and sparkling water to make a thick batter.
2. Place the vegetable oil into a deep, heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
3. Dip the apricots in the batter and gently lower into the hot oil. Fry until crisp and golden.
4. Carefully remove the battered apricots with a slotted spoon and drain on kitchen paper.
5. Dust with icing sugar and cinnamon while hot and serve