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

Pumpkin leaves


It’s funny how when we grow up food that we hated as children tastes a whole lot different. I have stated in previous posts that I am just beginning to discover vegetables. My discovery begun in 2010 with spinach!! And I have since “discovered” many other vegetables especially the local ones. I never knew that pumpkin leaves could be fried till mid last year (YA! Go figure!!) and when I ate them I loved them and thought that it was the first time I ever had them in my life, imagine my surprise when I went to ask my mother why she never made them for us when we were growing up ad she said “wewe mwenye ata hukuwa unakula kitu yoyote ya green? I made them but you wouldn’t touch them” ( you who never ate any green thing). I served this with ugali and it was just too tasty. I’d like to thank my FB fans who told me how to make this dish HAPPY COOKING!!!

NB: sorry I don’t have the exact measurements

Pumpkin Leaves

Prep Time: 1 hour

Cook Time: 20 minutes

Total Time: 1 hour, 20 minutes


  1. Fresh pumpkin leaves
  2. Baking soda or magadi
  3. Onions, chopped
  4. Garlic, crushed
  5. Tomatoes, chopped
  6. chillies
  7. Dhania (coriander), chopped
  8. Cream/ milk (sour cream is the best)


Wash the pumpkin leaves then remove the rough part of the stalk by pulling it out all the way into the leaf.

Roughly chop the leaves and the stalk, place them in water, pour some baking soda and boil for about 20-40 mins depending on how old the leaves are. If its young leaves 20minutes is plenty. Once the leaves are soft. Remove and discard the water.

Put the onions in a pot with a little oil. Fry the onions till they are soft, add the garlic and cook for a further 2 mins. Add in the tomatoes, salt, pepper and chillies. Stir well. Reduce the heat and cover the pot. Let the tomatoes cook for about 5 minutes. Add the dhania and mix well.

Once the dhania has cooked for about 1 minute add the boiled pumpkin leaves, mix well and cover. Let this cook for 3-5mins then add the cream/milk. Bring to a boil and serve hot with Ugali or rice.




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Hi Foodies!!! It’s been a LONG minute, a month to be exact. I have really missed you my dear foodies. I know I kind of abandoned you, I have never left you unattended for this long but life happened, I got too busy with work and stuff but I’m back now and I promise never to leaveyou without fresh ideas for this long again. Hope you still love me 🙂

So this recipe was inspired during my December/ New Year’s holiday in Lamu. During my stay there I’d have breakfast in this local restaurant that served us viazi karai with beef mishikaki (skewered meat) or with mbaazi (pigeon peas cooked in coconut milk) and it was DELICIOUS.

Viazi Karai

I had never had viazi karai before that and I just had to come home and try them. I asked them how they made them and they gave me the basic ingredients I added a few extras and this is what I ended up with. its pretty easy, sort of like making bhajias just that you use normal flour, mix it up with some spice and end up with a batter. dip the potatoes then shallow fry. How easy is that?? and the best part…you most  probably have all the ingredients in your pantry already, so no need to rush to the supermarket.


It’s a delicious snack or part of a main meal. Hope you will love it as much as I did. HAPPY COOKING!!

Viazi Karai (Panfried Potatoes)

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 4-6


  1. 10 medium sized potatoes, cut into circular shapes
  2. 2 teaspoons garlic powder
  3. 2 cups all purpose flour
  4. 1 cup of water
  5. small bunch of dhania (Coriander)
  6. chillies (As desired)
  7. pinch of tumeric.
  8. salt and pepper to taste
  9. oil for frying.


Put some water in a pot and add the garlic powder, boil potatoes till tender. Take care not to over cook.

Mix flour, dhania, chillies, turmeric, salt and pepper then add the water a little at a time to make a thick paste.

Dip potatoes in the batter and fry in hot oil till golden. Serve with Kachumbari or roast meat.



Chicken Pilau

There meals that are so typically Kenyan. Meals that you will rarely miss at most gathering. You know those meals that ALL Kenyans think they can cook just by virtue of them being Kenyan. Sort of like the way you imagine all Italians should know how to make great pasta meals or pizza or that a Spaniard should have their paella skills locked down. Well pilau is one of those meals for Kenyans. Its always in every wedding or party but only thing is they do not really make pilau but some version of it where they put meat and some pilau masala and call it pilau, HAA!! What a shame.

Then there my relatives from central who made the term pilau Njeri famous. What we do is add everything we have then some pilau masala and call it Pilau. BIGGER HAAA!! I was never really in this league but in the league of those who just used pilau masala and came out with something sort of, kinda like pilau. That was until a few years ago when my gal Angie’s mum tried to teach me how to make it right. I never really got the measurements right but she did make a mean Pilau and she told me that she would sometimes add pilau masala for the color. Well the knowledge she passed on to me kinda faded away and I forgot all about cooking a good pilau till sometime last year when I discovered Fauzia and begun to try again.

I promise you this is the simplest pilau recipe you will ever come across. And it’s really tasty too each time I make it I have to stop myself from eating the whole sufuria.



Chicken Pilau

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 4-6


  1. 1 chicken cut up into pieces
  2. 1 teaspoon ginger
  3. 1 tablespoon garlic
  4. 1 teaspoon salt
  5. 1 teaspoon black pepper powder
  6. 500 grams of rice
  7. 3 onions, chopped
  8. 3 potatoes, peeled and cut into 4 pieces each
  9. ½ teaspoon turmeric powder
  10. ½ teaspoon cumin/coriander powder
  11. ½ teaspoon freshly ground roasted cumin powder
  12. 3 tablespoon butter
  13. 5 tablespoon oil
  14. 1 tablespoon garlic paste (extra)
  15. a bunch of coriander,chopped
  16. Spices
  17. 1 level tablespoon whole cumin
  18. ½ teaspoon whole pepper
  19. 2 sticks cinnamon
  20. 2 cloves
  21. 2 cardamom


Soak the rice in 4 cups of water for at least 30 minutes

Put the chicken with 1 tablespoon of garlic,1 teaspoon ginger, black pepper and salt. Add the water. Simmer on low heat for 15 minutes ONLY. The chicken will cook later

Put a big pot on heat. Once it is hot add the oil and butter. Once butter is melted add the spices in the spices coloumn. Stir and once they begin to splutter add onions and cook till they are translucent then add in the potatoes, turmeric and cumin/coriander powder. Stir and fru for a few minutes then add in the remaining garlic and the chopped coriander.

Add in the boiled chicken stir well then add the stock ( the ratio of stock:rice is 1.25:1, 1 and ¼ cups of stock for every cup of rice) and some salt. Let it simmer then taste for salt. It should be “too” salty for your liking so that it’s just right when the rice is cooked.

Drain rice and add to the pot, stir well then sprinkle with some coriander on top. Let it cook for about 2-3 minutes then reduce the heat to medium and cover with a lid. Once the water has reduced reduce the heat to very low. Let this cook for about ten minutes then switch off the heat.

Fluff rice with a fork and leave the lid on for about 3 minutes.