We grew up in Kenya and so are very familiar with mogo also known as cassava/yuca (NOT YUCCA!). In the coastal towns like Mombasa and Malindi, it is spotted on roadsides, being roasted on coal, or sliced straight into hot oil to be fried into crisps, enjoyed sprinkled with red

So growing up in tropical Kenya, and following my dad with his Government office transfers every 3 years, we met and socialised with a variety of people Goans, Hindu punjabis, Sikhs, Sindhis, Gujaratis etc who made differing cuisines in their home. We exchanged recipes and were in and out of

This recipe is from natashaskitchen, she is on instagram and has a website, I love her easy to follow recipes that turn out lovely. This one is a winter salad, looks appealing and the simplicity of the vinaigrette dressing just works perfectly with the ingredients used. Enjoy! Ingredients Dressing Salad

This is self-explanatory – a chutney made with dried plums. It is served in Pakistan at every wedding as the country produces plums and other summer fruits in abundance. It can be quite addictive so one gets carried away and doesn’t know when to stop eating it! Sugar alert! I

I came across this chicken salad recipe online and found it interesting, I have made it numerous times with the chicken and more frequently without. The dressing is the actual success story of this salad, it is for those that like spicy/chillie hot and tangy all in one place. The

This is an amazing reproduction of one of our childhood favourites – Potato & Mince cutlets – in Kenya also known as bateta champs or cutlass), but with fewer calories and a satisfying taste.  My cousin from Reading inherited her mum’s recipe and makes it (upon request) at all our

Dahin bhallay (dahin vada, dahin bhalla, dahin vaday) are known by many names and the dish is very popular as a snack in a lot of countries like India, Pakistan, Mauritius, Kenya and of course in Asian households around the world.  There are a multitude of different recipes for making

Salad is salad!For years we have been serving salads as a side dish with no dressing making it a challenge to swallow! Having lived in the West and also travelled to many corners of the world, I have now realised that a good dressing is all it takes to make

On one of my annual trips to sunny California to visit family I was served this salad the ‘killer’ ingredient is the almost raw mango – mouthwatering.  It has a tangy, sharp and sweet flavour and goes really well with a Thai/Chinese meal or with a bbq, of course we can’t compete

This was made popular within our family by one of my aunt’s in Kenya. It has no oil and yet can be stored in the refrigerator. The trick is to use the correct type of limes.
There are a variety of excellent chillie sauces now readily available in most countries. If you would like to make your own, this recipe I learnt in Pakistan is really simple and excellent.
Dry boondi (bundi) is readily available in Indian grocery stores and some supermarkets.
This chutney is really good with any coconut based dish and with roast chicken. This version originates from Mombasa, Kenya where I learnt to make it when I was 10 years old!
This is a very healthy refreshing Middle Eastern salad which I had at a restaurant in Edgware road, London and thereafter learnt the recipe by trial and error.
This recipe was created by one of the chefs at my place of work in Brentford. It was quite easy to work out the recipe as the ingredients are all visible!
Paneer is an Indian cottage cheese, sometimes made at home but more often shop bought. It is easily available in most UK Supermarkets and Indian grocers. My childhood friend in Leicester makes the best Chillie paneer and this is her recipe.
This was introduced to us by an aunty in Nairobi who was very innovative in the kitchen.

Ingredients Method

A raita is a dish made with yoghurt. Different items like onion, cucumber, baked aubergine, par-boiled marrow or bundi (see below) can be added. This one is with cucumber, if the chillies are omitted, it can provide the mildness required to compliment a really spicy dish.
A Middle Eastern accompaniment, I saw my daughter learning this recipe from one of my favourite uncles who lives in Isleworth, London.
An easy to make chutney which is perfect to serve with, starters, snacks and bbqs.
As with a majority of recipes on this website, there is more than one way of making this chutney. This is a recipe from my sister-in-law in Pakistan who serves it with Tandoori chicken and other roasts.
This is called alu bukhara (dry plums) chutney in Pakistan and made at weddings on a large scale. I learnt this from my husband’s 75 year old uncle, he actually made it for me and then told me how to do it right!
This is a really good mixture of mainly green ingredients and works very well as a dip or accompaniment.
This chutney goes well with a lot of dry snacks and starters but especially with the Dokhra and Kebabs.
This is an excellent accompaniment for crisps and tacos but also goes well with Chicken Cornflakes and Lamb chops with tomato puree.
This is one of the most commonly served accompaniments with rice and vegetarian dishes in mosques especially in East Africa.