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Why Not Try Something New? 

Have you ever tried to cook African meals yourself? In our recipes section, we offer you some of our best recipes for you to try at home.

Make sure to check back here very often because we’re changing our free recipes up all the time! Right now, we have 4 absolutely delicious meals from our latest kenyian cooking class for you.

HERE are some additional recipes from the online cooking class on September 17.

If you want more delicious recipes check out my new e-book on amazon!


4 medium red onions
1 tsp salt
8 large tomatoes
2 avocados
2 mangoes
1 small pilipili
1 lemon Dhania leaves

1. Place the diced onion in a small bowl and soak the onions into salty water. Cover the salted onions with water and let stand for 10 min.
2. Meanwhile, dice the tomatoes, avocado, mangoes and chili. Place them in a medium bowl.
3. Drain the onions and add them to the vegetables.
4. Finish by adding the lemon juice and fresh dhania leaves.
5. Mix well and taste the salad. Add salt or more lime juice if desired.

Viazi Karai

2kg potatoes
1 tbsp of red chilli
1 tbsp of tumeric powder
2 tbsp curry powder
1 bunch of dhania
2 cups of all purpose flour
1 cup of water
Salt and pepper
Lemon juice (1 lemon)
Oil for deep frying

1. Wash your potatoes and boil them with their skin until it is well cooked.

2. While the potatoes are boiling, you can make a paste by mixing the chili powder, lemon juice, and salt.

3. Use a bowl and combine the wheat flour, coriander, turmeric, and salt. Use the right amount of water to make the mixture into a thick paste similar to that used in making pancakes.

4. When the potatoes are ready, pour off the remaining water and leave them to cool off completely before you peel the skin off. Cut the potatoes into circular shapes and apply the chili-lemon paste in between before dipping them into the batter/paste. Make sure that the potatoes are well dipped into the mixture then deep fry them in medium heated oil. Leave the potatoes to deep fry until they attain a beautiful golden brown color and drain them using a kitchen paper.

5. Serve your Viazi Karai with some Kachumbari, ukwaju (Tamarind chutney) or roasted meat.

Ugali Beef and Stew

For Ugali:
3 cups water
1 1/2 cups maize/corn flour
For the beef stew:
2 tbsp oil
1 onion, chopped
1 tbsp garlic, minced
1 tsp curry powder
500 gms beef cubes
1 beef stock cube
Salt to taste
Freshly ground black pepper
3 tomatoes, diced
4 cups water
Coriander leaves, chopped

1. For the ugali: Bring the water to boil in a pot/sufuria. Add 1/2 cup maize flour to the boiling water. Adding a little bit of the flour to the water ensures that the water starts to roar which makes the perfect ugali. Stir using a wooden spatula (mwiko) and try to break any lumps apart.
2. Add the remaining flour and keep stirring. Using the mwiko, smoothen out any lumps that may have formed. If the ugali is not hard enough, add more flour. Lower the heat and keep working the ugali against the sides of the pot, getting rid of any lumps and also making sure it is evenly cooked.
3. Once cooked, mould it using the spatula and serve with a serving of beef stew. 4. For the beef stew: Heat oil in a heavy based pot. Add the onions and stir. Cook for 30 seconds or until translucent.
5. Stir in the garlic and curry powder. Add the beef cubes, stock cube, salt, pepper, tomatoes and water and stir.
6. Cover the pot with a lid and let simmer for 30-40 minutes. Garnish with coriander leaves and set aside while you prepare the ugali.

Puff Puff

500 g Flour
1 pack Dry yeast/baking powder
200 ml Coconut milk
ca. 1 tsp Cardamon
3 tbsp. Sugar
2 tbsp. Oil
Deep frying oil

Warm oil, add to the flour and mix. While doing so, rub the resulting lumps repeatedly with your fingers, until its fine in sand-like size crumbs. Add sugar, yeast and cardamom then mix. Add coconut milk and knead the dough. Let it rest for 10 minutes.

After the dough has rested, cut it into and roll it into round ½ cm thick circle. Cut it into quarters place them in a bowl, cover the bowl with a wet kitchen towel and leave it in a warm place for the yeast to work.

Deep in oil until golden brown and place them in a bowl with kitchen paper. Can be eaten when lukewarm or cold.