Hi, I'm WANGECI .Welcome to my online home where I show you how to cook tasty food and make amazing things for your home

Our lovely teacher Tomoko




Last year one of my gals, Mo came up with an idea of starting a club in Kakuma. Her brilliant idea was that we start a book club which we all refused because, well it was too…………. (Insert whatever politically correct term you want to put there).

After a lot of thinking and with me starting the blog Liz said we should do a cooking club. It took us forever to have our first meeting and even to coordinate what we wanted to learn. We had the first club meeting at my house and I think we made roast chicken with veggies, it wasn’t too bad but we did not take photos (maybe purposely). After our first meet up I started having an urge to take advantage of the multi-cultural nature of our office. We have international staff from quite a number of countries and I felt that I should at least learn a few of the dishes before I leave Kakuma (God knows when that will be)


Since I have taken a liking to Japanese food I decided to approach Tomoko to teach me how to make Chicken Teriyaki and Karage Chicken (which Liz kept calling Karanga chicken LOL) it was a great night, we learned a lot, ate good food and had lots of laughs. Hope you will enjoy the meal. HAPPY COOKING!!

OOOH Forgot to mention I first heard about Teriyaki chicken from my pal Ngome back in 2006 I had no idea what that was and he thought I was such a shade (ignorant person from the village) well Ngome at least now, 6 years later, I can make it 🙂 .


NB: the photos did not turn out soo great but the food was really tasty, trust me!


*After a lot of public out cry from the brains behind the book club and her cronies I hereby apologize for forgetting whose BRILLIANT idea it was to start the cooking club, the idea was Liz Chege. I am sorry that  forgot 🙂


Cooking Club; Class 2: Japanese: TERIYAKI CHICKEN

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4


  1. 2 chicken breasts
  2. 2 tablespoons of soy sauce ( Tomoko swears by Kikkoman brand)
  3. 1 tablespoon Mirin ( get from Nakumatt)
  4. 1 tablespoon Sake (get from Healthy U stores, there is one at Westgate and Yaya Malls)
  5. 1 tablespoon of brown sugar
  6. Freshly ground black pepper
  7. A little all-purpose flour
  8. 1 tablespoon of vegetable oil


Place the fillets in between two sheets of cling film and bang them with a meat mallet or rolling pin till thin.

Generously pepper the fillets with the black pepper.Place the peppered fillets in the flour and cover completely with a thin layer.

Mix the mirin, sake and brown sugar in a bowl.

Put about a tablespoon of oil in the pan.

Place the fillets in the pan, pour in the sauce and cook for about 5 mins on each side.

Cut up the cooked fillets and serve. HAPPY EATING!



sausage rolls

I love pastries. Only problem with them is how fattening they are but………………who cares as long as your mouth is happy you can go to the gym later right? RIGHT. Now on to the first problem…..it is so HARD to get a decent pastry in Nairobi! Most places you go to the pastries are too “bready” not soft enough, not buttery enough as in they just don’t melt in your mouth! Well because of this I’ve been thinking of learning how to make my own pasty for the longest time but I had two miserable solo attempts( I will post my failures soon) and I have decided to get some classes. Anyway before my attempts to make my own pastry I made this little sausage rolls using store bought puff pastry. They were a real hit. I tried them again last weekend when I had visitors over and they were the first items to run out. When I made them last weekend I did not have the store bought pastry and my attempts of making my own had failed so I used this dough recipe and they stilled turned out quite good. I would still go for the puff pastry but if you’re pressed for time or find the store bought one too expensive then try the easy recipe you will not be disappointed. HAPPY COOKING!!!



Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 20 small rolls


  1. 1 roll of store bought puff pastry (you can get this at the frozen section of the supermarkets)
  2. 400gms spiced sausages (pork, beef or chicken)
  3. ½ a medium onion
  4. 1 tablespoon of butter
  5. 1 tablespoon of garlic
  6. 2 tablespoons of breadcrumbs
  7. Small bunch of dhania (Coriander)
  8. 1 egg
  9. A little milk
  10. - See more at: http://africankaya.com/easy-sausage-rolls/#sthash.VvVDR4gA.dpuf


Preheat the oven to 200 degrees

Put the butter in a pan cook the onions till they are golden brown. Remove and set aside to cool

Skin sausages and put the meat in a large mixing bowl. Mash up the sausage meat with your hands. Add the onions, breadcrumbs, garlic and dhania to the sausage meat. Mix it all up with your hands

Roll out the pastry.

Shape the meat mixture into a long sausage and place it along the long edge of the rolled out pastry leaving some space at the end of the pastry.

Roll the pastry to enclose, cut of the long roll and seal the edge with a fork. Repeat this till all the meat is done. Cut the roll into smaller sized pieces of your choice.

Mix the egg and the milk

Place the rolls on a baking sheet seam side down. Brush with the egg misture.

Bake for 20-25minutes until golden and slightly puffy. Serve warm. HAPPY EATING!!!


I found this recipe at Fauzia’s Kitchen Fun last week when I was in a panic about making puff pastry. I had two failed attempts after which I decided to look for an easier option and ended up with this one. I expected it to be very bready but it actually wasn’t too bad so for one of those days your feeling to lazy to try and make your own puff or too lazy to rush to the supermarket to buy some or too broke to buy use this recipe it won’t disappoint. You can use this for pies and rolls. HAPPY COOKING!!



Prep Time: 20 minutes

Total Time: 20 minutes


  1. 1 and half cups white flour
  2. 1 teaspoon salt
  3. 4 tablespoons oil
  4. ½ teaspoon instant yeast
  5. ¼ teaspoon baking powder
  6. 1 cup milk+water mixed half and half


Sift the flour in a large bowl, add the salt, yeast and baking powder. Add the oil

Warm the water/milk mixture to as hot/warm as your hands can tolerate during kneading. The hotter the better as the dough will be softer but don’t make it boiling hot.

Add the milk mixture slowly into the flour as you knead the flour until u have a soft firm dough, not too sticky

Knead the dough well on a floured surface. Pound the dough as you turn in around so as to make the dough soft (almost like you would for chapattis or mandazi)

Set aside for about 30 mins for the dough to rise.

Use as needed for pies, rolls etc