MEET THE FOOD BLOGGER: In the kitchen with Miss Mandi

How did you become a food blogger?

I started out by sharing my cookery, which I call throwdowns, on social media. The venture gained momentum and I decided to take it seriously.  I recently did a project called 100 Days of Kenyan Throwdowns where I shared Kenyan dishes with my own

twist.

What local dish do you enjoy eating most?

Half of my family is from the coast so any coastal dish is a favourite. I love the food my people make!

When entertaining which are your go-to dishes?

Plantain wrapped with bacon are a great starter, lasagna, jerk wings or potato gratin.

Who is your inspiration and why?

Food blogger, Thekitchenista. Mukasechic from Ghana is also amazing! I derive inspiration from anything from white walls, art and peoples’ decor.

Which celebrity would you like to cook for?

Michael B Jordan, Kofi Annan or Martha Karua. I saw Ms Karua talk about pies a while back on Twitter.

How should parents teach their children to cook?

Start with the basics. Teach them to serve themselves cereal or to make a sandwich then add more skills as they get older.

What is your preferred source of information for culinary skills?

Social media and YouTube.

What is the secret to cooking a great been stew?

Your stew needs to be perfect before you add the beans.

What is an unusual hobby or interest you enjoy?

I love adventure and the outdoors: road trips, hikes, boat rides – you name it.

What are your three favourite restaurants in the world?

Montanas in Toronto, Canada have amazing steaks, Mama Ashanti in Nairobi is finger-licking good and Markham Station in Toronto, Canada have amazing breakfast after a night out.

What tips would you give our readers?

Having a stocked pantry makes life so much easier.

Which five ingredients are never missing from your kitchen?

Fresh garlic, eggs, all-purpose flour, rice and spices.

– TRICIA WANJALA

Dry fried liver

INGREDIENTS

500 g liver, chopped

3 tbsp coconut oil

1 large onion, finely diced

1 tbsp crushed ginger

2 medium tomatoes, chopped

2 whole cloves of garlic, peeled and chopped

1 tsp tomato paste

1 tsp paprika powder

½ tsp garlic powder

1 tsp black pepper

2 beef bouillon cubes

Bell peppers (capsicum) seeded and cubed.

3 tbsp coriander (dhania), finely chopped, plus some for garnishing

¾ cup beef stock or water

METHOD

1. Heat oil in a pan and add one finely chopped garlic clove. Stir in liver and sear for three minutes. Set aside.

2. Heat the remaining oil, add onions and cook for five minutes.

3. Add tomatoes, capsicum, garlic and ginger, then add beef cubes and stir vigorously. Mix tomato paste with stock and add it to the mixture.

6. Taste and season accordingly. Add chopped dhania. Remove from fire and garnish with a few sprigs of dhania. Serve hot with pancakes.

– MANDI SARRO