Utamu Sharing. Sweetness.
December 2021 Edition 3 Vol. 1
Utamu / December 2021
01
ISSUE 3
Recipes Chicken Shawarma Cook time: 30 minutes / Prep time: 5 minutes
Cocounut Chicken Curry & Rice Cook time: 50 minutes / Prep time: 10 minutes
Mixed Fruit Truffle Prep time: 10 minutes
Virgin Punch Prep time: 10 minutes
Food Stories 02 Editor's Note 08 Fitness Deck - Strong Mamas = Strong Babies 12 Food & Vegetable Corner - African Horned Melon 19 Food History - Origin of Chips 22 Kenyan Delights - Nyama Choma 27 Kitchen Garden - Grocery Storage Guide 32 Kitchen Euipment - Blenders 38 Spice Shack - Cumin
contents
Utamu / December 2021
02
Dear Readers, Welcome to the 3rd edition of Utamu. 2021 has certainly been a challenging year for us all. For some of us we have taken on a greater role within our families; some of us have started new ventures; while some of us have simply gone on survival mode to see the year through.
ZAHRA
Whichever state you are in as we approach the end of this year, one thing is for sure - the stomach never sleeps. The festive season especially awakens the kukus in our bellies. So, what better way than to end the year by learning a few fabulous recipes for you to try at home? I hope this edition, as always, thrills your senses towards a wonderful and informative read. Best wishes from mine to yours, see you in the ’22!
Utamu / December 2021
"Nothing Brings People Together Like GOOD FOOD"
Click To Read Previous Editions
03
Foodie Speak
Utamu / December 2021
Chicken Shawarma
Originated from the Ottoman Empire (roughly modern-day Turkey) in the 18th or 19th century. Shawarma, also spelled shawurma or shawerma, means “turning” in Arabic.
Chicken Shawarma (1 serving) contains: 1g total carbs 1g net carbs 6g fat 20g protein 141 calories By Zahra Jalalkhan Photograph Credit - website httpsparenting.firstcry.com Source Data - https://www.carbmanager.com
04
Preparation Marinade Ingredients 1Kg Chicken (Boneless) 1tsp Garlic Paste 1Tbsp Ground Coriander 1 Tbsp Ground Cumin 1tsp Red Chili Powder 1Tbsp Ground Cardamom 2tsp Smoked Paprika 2tsp Salt Black Pepper (to taste) Juice of 1 lemon 3Tbsp Oil
Utamu / December 2021
05
Yoghurt Sauce Ingredients 1 Cup Greek Yoghurt (or regular yoghurt) 1 Clove Garlic Crushed 1tsp Cumin 1tsp Lemon Juice Salt & Pepper (to taste) Pita Bread Ingredients 1 Cup Warm Water 2tsp Yeast (active dry/instant) 2 ½ - 3 Cups All Purpose Flour 2tsp Salt 1-2 tsp Olive Oil (optional)
Photograph Credit - httpswallpaperaccess.com
Utamu / December 2021
06
Method (Pita Bread) Mix the water and the yeast in a small bowl and let it sit for about 5min for the yeast to dissolve. If using instant yeast you can avoid this step and move on to the next. Add 2 ½ cups of flour in your bowl, leave the remaining for kneading. Add the salt, oil if using, and mix it slightly then add in the yeast mixture. Stir until shaggy dough is formed. Sprinkle a little flour from the extra remaining onto your clean work surface. Plop the dough onto the work surface and knead it for about 5-7min. It should turn out to be smooth and elastic. Add more flour if needed to keep the dough from sticking to your hands/counter when kneading. Remember to use sparingly (little flour) as too much can make a tough dry dough. Alternatively, you could place all the ingredients In a stand mixer and mix on medium high for 5min or more until smooth and elastic dough is achieved. Transfer the dough to a clean and oiled bowl. Roll the dough ball around the bowl to get coated in the oil. Cover the bowl with a cling film or clean cooking cloth and let it rise until double in size 1-2hours. You can also refrigerate this dough at this point if you are doing it ahead of time and remove it when you are ready to cook them. They can be stored up to a week in the refrigerator. After dough has doubled in size, punch it down to remove excess air. Divide it into 8 equal portions. Roll each portion out into a thick disc and cover them lightly with a kitchen until ready to bake them. When ready, roll each disc with a rolling pin into an 8-9 inch circle and 1/4 inch thickness. Use flour when rolling to avoid any sticking. If the dough starts to spring back, set it aside to rest for a few minutes, then continue rolling. Repeat with the other pieces of dough. (Once you get into a rhythm, you can be cooking one pita while rolling the next one out.) You can either bake the pitas or cook them over a stovetop. If baking them, pre-heat the oven to 230c. Get a baking sheet and spread the pitas on the tray. Ensure you leave space in between each pita to avoid overcrowding. Bake them for 3min. The pita will start to puff up after a minute or two and is done when it has fully ballooned. Cover baked pitas with a clean dishtowel while cooking any remaining pitas. If you are using the stovetop, get a tava or skillet and heat it over medium high heat. Slightly oil the pan and wipe off any excess. Place a pita on top and cook for about 30 sec until you see bubbles forming. Flip and cook the other side for 1-2min until dark spots form on the underside. The pita should puff up at this time, if not use a clean kitchen towel and gently press onto it. Keep cooked pitas covered with a clean dishtowel while cooking any remaining pitas. Photograph Credit - website httpsparenting.firstcry.com
Utamu / December 2021
07
Method (Shawarma Filling) Add the chicken to a bowl. In it, add all the marinade ingredients and massage the spices on the chicken to coat it evenly. Marinate it overnight or up to 24hours. Combine all the sauce ingredients in a bowl, cover and refrigerate to be used later when prepping the wraps. Heat a large heavy based pan or skillet on stove top on medium heat. You do not need any oil as the marinade already has some oil and chicken has fat too but if you are skeptical, you can add some to the skillet. Add the chicken in and cook each side for 3-5 min until nicely browned and slightly charred. (the second side takes less time).
Alternatively you could add the chicken to an oven proof dish and grill it in the oven until slightly charred. Once the chicken is done remove it from the grill or skillet and set it aside to cool.
To serve Shred the chicken up into bite size pieces add it into a bowl. Add in the yogurt sauce, shredded lettuce and tomato, mix it all up. Take a pita bread (recipe for home-made pita breads as given on previous page), cut the top part of the bread and open it up to form a pocket. Add the filling inside. You can fill it to the brim or ¾ way up. If you like it spicy you can add some chili flakes in the filling.
Serve warm and enjoy!
Photograph Credit - website httpsparenting.firstcry.com
Utamu / December 2021
08
Strong Mamas Strong Babies Pregnant and Unsure How to Work out In Each Trimester? Read on..
Fitness Deck Article Credit - Hannah Nathanson Photograph Credit - The-edge-clontarf.com
Utamu / December 2021
‘Will my baby fall out when I’m running?’ ‘Why am I so bendy?’ ‘If I walk too fast will I dislodge the baby?’ These questions might sound fanciful, but they’re queries that cross a lot of women’s minds when it comes to pregnancy workouts. Approaching exercise during pregnancy can be tricky because of all the information out there, a lot of which is contradictory. But working out when pregnant, no matter which trimester, doesn’t have to come from a place of fear or excessive restriction, especially if you’re someone who has always enjoyed exercise. The caveat to every question asked about pregnancy is: everybody’s different. But unless you’ve been given a specific instruction by your doctor, consultant or midwife to say, “You should not exercise”, then it’s safe. What Are The Benefits Of Exercising While Pregnant? A.
THE PHYSICAL BENEFITS OF PREGNANCY EXERCISE
Not only is it safe, but it’s actively encouraged. ‘Your body is going to be changing so much over the course of the pregnancy and you want to be putting it in the best possible position to accommodate those changes. Movement promotes healthy blood flow around the body and both you and your baby need that. B.
THE MENTAL BENEFITS OF EXERCISE DURING PREGNANCY
Working out when pregnant isn't just good for your body. Pregnancy comes with a lot of uncertainty and things that are out of your control. That could be really tough for people, especially if you were active before and you’re used to being in control of how your body feels and what it does. By keeping up exercise, you can maintain some sort of normality in your life: you’re still getting endorphins rushing through you, you’re doing something for you that you’re in control of.
Photograph Credit - website Ultimateperformance.com
09
Utamu / December 2021
Oh, and if you’re still wondering about whether the baby is OK when you’re out running or doing lunges, fear not. The baby is very safe in there. In the first 15 weeks it is in the pelvis, so it’s actually protected by bone at that stage. You’re not going to dislodge the baby by doing too many lunges. We often push ourselves when working out, maybe because we’re being competitive or we're in a class environment where we’re being encouraged to work 110 per cent. But pregnancy workouts are much more about working to 70 per cent of your capacity. One way to do this is to really start listening to your body. If your body doesn’t like something, it will tell you as many ways as it can. We’re very good at ignoring signs that our bodies give us. Pregnancy is when you have to learn when to listen. It’s worth constantly checking in with yourself: "Am I in control of this?" "Am I breathing properly?" Ask yourself those questions. Another way to achieve this is to let go of your ego. It can be hardest for people who love exercise and have always done so, but it’s not a time for personal bests. Rather, it’s a time for maintaining fitness, strengthening your body for what your next role is going to be – birth and then motherhood. Shifting your mindset when it comes to exercise in pregnancy can be one of the hardest things but, once you’ve got that it’s much easier to not worry about your time exercising. As long as you’re moving and feeling good that’s the most important thing. Exercises you should avoid when pregnant Before going into detail here, it’s important to remember that there’s more you can still do than things you can’t. There are, however, a couple of things that are definitely off the cards. A.
CONTACT SPORTS
You want to avoid any activity where you’ve got a really high risk of falling, or a high risk of someone falling into you, so contact sports, skiing, horse riding etc. These are obviously risks that you decide to take yourself, there are no rules as such about them. Photograph Credit - website Hackensak Meridian Health
10
Utamu / December 2021
B.
11
OVERHEATING
Overheating is another thing to avoid. The baby can’t maintain their own temperature; they go off your temperature and are always a few degrees warmer than you. So, if you’re really hot, the baby is also going to be really hot: you want to make sure you’re not doing things like going into saunas, because that’s immediately overheating you and there’s no escape from that - there’s no air flow. C.
WATCH YOUR HEART RATE
It’s also important to be mindful of your heart rate, but there’s no need to obsess over numbers. In your first trimester your heart rate will be higher so you’ll find when you do something you found easy before – it will feel suddenly like tougher cardio. That’s just because your body is pumping more blood around and it’s busy, doing so much stuff. Don’t worry if you don’t have a heart rate monitor or a fitness tracker to tell you your exact rate: If you feel that you can’t catch your breath or that you couldn’t hold a conversation then that’s a sign to bring the level down a bit. How much exercise should I get during pregnancy? Taking a breather in the most literal sense is important during pregnancy. If you try and work out every day, each workout isn’t going to be great because you haven’t recovered and you’re tired, you’re not going to be performing where you want to be. Rest is important because your baby is taking all your energy. Can you continue running throughout pregnancy? If you're an experienced runner, then you can continue to run throughout your pregnancy. But bear in mind that during the first three months, you may feel low in energy, so ensure that you're getting enough rest and recovery. Aim for eight hours of sleep each night and don't worry too much about the pace, you're unlikely to run a new personal best. If you're a regular runner, you may need to adapt your running plan. Again, listening to your body is essential, which could mean slowing down your pace or walking for periods. You may also need to reevaluate your kit: Make sure you have running shoes that support your gait, you may even need to go up half a shoe size. (During pregnancy the hormone relaxin causes the ligaments in your feet to relax so your feet will widen slightly.) Photograph Credit - website httpswww.parents.com
Utamu / December 2021
12
African Horned Melon Also known as Kiwano Melons, these are a traditional, medicinal and culinary crop in Africa. To learn more, read on..
Fruit & Vegetable Corner Article Credit - website https://specialtyproduce.com/produce/ Horn_Melon_Kiwano_656.php Photograph Credit - Wallpaperflare.com
Utamu / December 2021
13
Description/Taste Kiwano melons are small to medium-sized fruits, averaging 10 to 20 centimeters in length, and have a uniform, oval shape with blunt, curved ends. The melon’s rind is thick, leathery, semi-shiny, plump, and firm, covered in small, raised spines that protrude from all angles. The rind also transitions from green to golden yellow-orange when ripe, overlaid with dark orange speckling, mottling, and spots. Underneath the surface, the flesh is comprised of many small cream-colored seeds suspended in an emerald green, jelly-like liquid. The seeds are somewhat hard and crunchy, and each seed is typically encased in a slippery layer of soft flesh. The green liquid flesh has a viscous, watery texture reminiscent of passion fruit. Kiwano melons are determined ripe when the skin exhibits bright yellow-orange hues. The rind, seeds, and flesh are edible, but the skin is often discarded due to its chewy, semitough, and neutral flavor. The flesh and seeds have a very mild, subtly sweet, and tangy taste with faint notes of cucumber, kiwi, banana, lime, and zucchini. Current Facts Kiwano melons are unique African melons belonging to the Cucurbitaceae family. The spiny melons form on traveling, low-growing vines that can climb along a trellis or spread across the ground, and the variety is one of the few melons that closely resembles a cucumber rather than a traditional melon. Each plant can produce over one hundred fruits per vine, often earning the melon a label as an aggressive, prolific species. Kiwano melons are known by many regional names, including Horn melon, African Horned melon, Horned cucumber, Spiked Melon, Blowfish fruit, Jelly melon, and Hedged gourd. The melons are also known under marketing names such as Melano, Fruto del Paraiso, and Cuke-a-saurus. Kiwano melons are a traditional medicinal and culinary crop in Africa. Nutritional Value Kiwano melons are a good source of magnesium to regulate muscle and nerve function, vitamin C to strengthen the immune system, and iron to develop the protein hemoglobin for oxygen transport in the bloodstream. The melons also provide potassium to balance fluid levels, phosphorus to protect bones and teeth, and other amounts of zinc, vitamin B6, copper, and calcium. In addition to the vitamins and minerals, Kiwano melon seeds contain linoleic and oleic acid, also known as omega-9 and omega-6 fatty acids, that help lower cholesterol and stimulate hair growth. Photograph Credit - website Mashed.com
Utamu / December 2021
14
Applications Kiwano melons have a subtly sweet, vegetal, and tangy flavor suited for sweet and savory preparations. The rind, seeds, and flesh are edible, but many consumers choose to discard the flesh as it can be tough and slightly flavorless. Kiwano melons should be washed, the spines trimmed, and sliced in half. The flesh can be scooped, squeezed, or muddled from the rind and consumed straight out of hand or drizzled over yogurt, ice cream, green salads, and fruit bowls. It can also be poured over roasted meats, sushi, and tacos, blended into smoothies, or eaten with a sprinkle of salt, sugar, lemon, or lime juice. It is important to note that the seeds are edible and can be eaten, but they can also be discarded depending on preference. Kiwano melon flesh and can be pressed through a fine-mesh sieve to separate the liquid from the seeds, and the juice can be used to flavor salad dressings, sauces, salsas, dips, syrups, and dessert fillings. The liquid can also be incorporated into cocktails, fruit punches, and sparkling beverages. Kiwano melon rinds are a favorite natural serving bowl and are often hollowed and filled with drinks, soups, jelly, or dips. Kiwano melons pair well with fruits such as coconut, strawberry, banana, and passion fruit, mint, honey, vanilla, seafood such as shrimp, fish, and scallops, and poultry. Whole, unwashed Kiwano melons should be stored at room temperature, where the melons may last for weeks to months, depending on the degree of ripeness. Once mature, the melons should be consumed within a couple of days to ensure quality flavor and texture.
Photograph Credit - website httpsthemom100.com
Utamu / December 2021
Cocounut Chicken Curry & Rice
Originating from the Indian subcontinent this dish contains the 'coconut' element common in Swahili cuisines.
Coconut Chicken Curry & Rice (1 pot) contains: 49.8g total carbs 45g net carbs 12g fat 24g protein 392 calories By Zahra Jalalkhan Photograph Credit - website httpseatsmarter.com Source Data - https://www.carbmanager.com
15
Preparation
Utamu / December 2021
16
Curry Ingredients (continued)
Curry Ingredients
2tsp tomato puree ¼ tsp turmeric powder 1kg Chicken (clean and cut into ¼ tsp Chili powder 1tsp lemon juice medium pieces) Salt to taste 2 Cups Light Cocounut milk 1cup Heavy Cocounut milk Cocounut Rice 2-3 Green Chilies (slit or left Ingredients whole with stem removed) 3 cups Basmati rice (washed and 2 Medium Sized Tomatoes soaked for 30 min) grated ½ cup heavy coconut milk 1 Medium Sized Onion Diced 3 ½ cup light coconut milk 2-3TBsp Oil 2tsp salt 1tsp Garlic Paste Fried sliced onions and mint (optional)
Photograph Credit - httpswww.yummly.com
Utamu / December 2021
17
Method (Curry) Heat the oil in a pot. Then add in the chopped onions followed by the whole green chilies. Fry them until golden brown. Add in the garlic and ginger paste. Fry for another 30seconds then add in the tomatoes. Cook for 2-3 min until the tomato splits with the oil.
Stir in the tomato paste followed by chicken pieces. Add in the spices and lemon juice. Cook on medium heat stirring occasionally for 2-3 min.
Then slowly add in the light coconut milk stirring continuously. Let it simmer until the chicken is tender and done. Then stir in the thick coconut cream continuously until the gravy thickens. Adjust salt and spice level to your preference at this point. Turn off the heat.
Serve with accompaniments of your choice - recommend a bed of rice to soak up all the beautiful sauce
Tip When making coconut sauce it is VERY IMPORTANT to keep stirring the sauce whilst it is cooking to maintain a smooth consistency. Leaving it unattended even for a few seconds on the heat could end up with the sauce breaking/separating.
Photograph Credit - iStock photo
Utamu / December 2021
18
Method (Cocounut Rice) Drain the soaked rice and set it aside. Pour the light coconut milk in a deep pan. Add in the salt and bring the liquid to a boil. Add in the rice. Simmer on medium heat giving it an occasional stir.
Once the moisture reduces and the rice is more than half way cooked, reduce the heat to low and pour in the heavy coconut milk. Give it a quick final stir then cover the pot with a lid. Lower the heat to a very small flame and let it simmer for about 15min to ensure the rice is completely done.
Once the rice is cooked open up the lid and use a fork to fluff up the rice. You can garnish the rice with some fried onions and mint to give it a good fragrance and taste.
Serve warm and enjoy!
Photograph Credit - iStock photo
Utamu / December 2021
19
The Origin Of Chips Every fast food franchise serves them or at least the places that are worth their weight in salt. Read on...
Food History Article Credit - website https://www.brighthubeducation.com/socialstudies-help/123009-the-history-of-the-french-fry/ Photograph Credit - Bestwallpaper.com
Utamu / December 2021
20
Every fast food franchise serves them or at least the places that are worth their weight in salt. Sizzling hot with greasy goodness, topped with several shakes of salt, gives us the artery clogging goodness that is chips. Strips of spuds dropped into a ton of grease. They turn golden brown in front of our eyes as our mouths begin to water. Burgers are great, though the fries are what make the meal. Chips go with hot dogs, hamburgers, fish and all sorts of sandwiches. A big fat juicy steak tastes even better with a huge mound of chips on. Children go to fast food joints after school just to order and snack on these golden treats. Birds of all types are even found at fast food joint parking lots, sucking up as many of the salty strips as possible. They come in thin strips, big, fat, juicy steak fry shapes, crisscross-cut style, and even curled. They have been combined with ketchup, ranch dressing and mustard. Garlic, reduced to powder, is sprinkled over an order of chips, served as “garlic chips”. Chips are, of course, fried. Never in history has culinary craftsmanship been so tasty. Have you ever wondered where it is these fantastic chips came from? Who is the inventor of these delicious culinary treats? Who is it we have to thank for the best food ever invented and the five extra kilos on our hips? The Belgians? As we delve into the answer of the person responsible for the chips, we find several answers. The Belgian’s claim it was they who invented them. A couple of pictures from 1891, portraying the french fry, (the other name for chips), stand from this era along with an unpublished document by the famous Belgian historian, Jo Gerard, shows proof that the fries were invented in the region of the Meuse in 1680. The French? The French also claim to be the inventors of the fry, which makes sense as far as the name goes. However, the “french fry” has nothing to do with France. The French claim the fry originated in the city of Paris, full of romance, beautiful people, lights, wonders and the french fry. Somewhere in the middle of the 19th century lies the inventor of the french fry. Apparently, nobody claimed the invention, nor did anyone take note of who invented the fry. The search for proof is still an ongoing project, however. Photograph Credit - website Bestwallpaper.com
Utamu / December 2021
21
The Americans? Now, the Americans can’t be left behind in such a great invention! Another story claims the Americans gave the french fry its name. French fries, in the USA, were created and named after the “potato, fried in the French manner”. Thomas Jefferson ate the wonderful dish during his travels. He brought the frying method back to the colonies in the late 1700s. Serving them to a few guests he had over for a dinner at Monticello, they became popular and soon caught on as a dish most people loved. When considering the story of the American tale of fries, it seems that if Jefferson brought them over to the U.S., they were already invented. The story of the invention of the fries seems a bit odd, since he wasn’t the one inventing them at all, but merely an admirer of this French-fried food. Sour Tales of Woe Various other claims exist around this wonderful food. In English, “to french” means “to cut into lengthwise pieces”, such as “french-cut style green beans”. Logically, the term “french fries” is short for “frenched and fried potatoes”. The English refer to the treat as “chips”, which is similar meaning to the term for “a chipped piece of wood”. With all of the tales of how the chips were invented, the history is rather confusing as to who made what and where. Americans seem to have simply loved the spuds and brought them back, as all tales show. The French as the inventors of the fried food makes sense, due to the name, the type of cut and historical background. Belgium still claims to be the inventors of the french fry / chips and they have to be given the credit for a couple of photographs and documentation. Although these do exist, it seems that they were from around 1891, where the French document and claim an earlier introduction to the potato.
Photograph Credit - website httprestrofive.getepay
Utamu / December 2021
22
Nyama Choma Nyama Choma, means “barbecued or roasted meat,” and Swahili barbecues usually consist of goat, beef, or chicken. Read on...
Kenyan Delights Article Credit - website https://somethingcomplicated.com/2020/11/10/ nyama-choma-%F0%9F%98%8B/ Photograph Credit - iStock Photo
Utamu / December 2021
23
Traditionally, Nyama Choma uses goat meat, but any other animal species such as sheep, cattle, sheep or even goats can be used to prepare this dish. Nyama Choma, means “barbecued or roasted meat,” and Swahili barbecues usually consist of goat, beef, or chicken. Traditionally, Nyama Choma uses goat meat, but any other animal species aforementioned can be used to prepare this dish. In rural areas it is usually reserved for a gathering or celebration, and usually the focus is on goats. Nyama Choma is often grilled in the middle of the day, so it can be served at gatherings or celebrations, as is usually the case at the end of a long day. Nyama choma is a healthy meal that can be enjoyed in many ways, as long as it is taken in moderation. You can’t go wrong with the people at BBQ Pit, who understand that the food is not only delicious when you look at a good Nyama Choma joint, but also when you take to the place and the way you experience it. Kenyans take meat seriously, so if you ask five Nairobians where they serve the best Nyama Choma for, you get five different answers. Nyama choma is often served straight with just salt or with kachumbari (combination of chopped tomatoes, onions and cilantro, sometimes avocado) or pili pili (chili). Nyama choma is also the kind of food that is prepared for special occasions when you have guests. It is usually a meal in which men typically gather to chat and merry while they wait for the meat to be cooked, a process that often takes an hour or even longer until the meat is fully cooked.
Photograph Credit - website httpswww.stylus.com
Utamu / December 2021
Mixed Fruit Truffle Originating from British cuisine, this is a common layered dessert. Truffle is also knon as Trifle has been around since the 16th Century.
Mixed Fruit Truffle (1 serving) contains: 17.2g total carbs 17g net carbs 1.7g fat 1.3g protein 90 calories By Zahra Jalalkhan Photograph Credit - website httpschefshamy.com Source Data - https://www.carbmanager.com
24
Preparation
Utamu / December 2021
25
Truffle Ingredients 2-3 Tbsp Vanilla Custard Powder 500ml Whole Milk 3TBsp Sugar 1 Packet of Strawberry Jelly (set and cut into cubes) I Can of Mixed Fruit Cocktail 250gms Chocolate Cake (store bought or homemade) 200ml Whipped Cream (whisked with 1Tbsp sugar, 1tsp vanilla essence to stiff peaks)
Photograph Credit - httpswww.yummly.com
Utamu / December 2021
26
Method Mix the custard powder with 2Tbsp of milk in a cup. Set it aside. Pour the remaining in a pot, add in the sugar and bring it almost to a boil, then lower the heat. Add in the custard mixture and stir the mixture until it thickens ( 2-3min). Turn off the heat and allow it to cool. It will thicken more on cooling. If the custard pudding forms some lumps as it is cooling pass it through a sieve.
Take a big glass bowl, should be clear to show the beautiful layers of each component. Take the chocolate cake and slice it up. (I use chocolate as it’s always been a preference, you could opt for a vanilla sponge if that is your thing.) I mean you do you. This dessert can be tweaked to your liking. Arrange some of the cake slices in the bottom of your bowl, forming a layer. Drain the fruit cocktail and reserve some of the syrup from the can. Drizzle some syrup on the cake slices. Top up with some fruits, followed by a layer of custard pudding. Repeat the process until you reach ¾ way up the bowl. Fill the whipped cream in a piping bag fitted with a star Nozzle tip or 1M, Pipe a border all around the bowl. If you do not have a nozzle tip or a piping bag, you can spoon the whipped cream and drop dollops on top.
Chill until ready to serve.
Photograph Credit - iStock photo
Utamu / December 2021
27
Storage Guide Wondering how to store your fruits and vegetables to keep them fresh? Read on...
Kitchen Garden Article Credit - website HalfYourPlate.ca Photograph Credit - httpswallpaperaccess.com
Utamu / December 2021
Countertop Ripen at room temperature, before placing in the fridge:
AVOCADOS
BANANAS
ORANGES
PEARS
KIWIS
PEACHES
MANGOES
MELONS
TOMATOES
This maximizes their flavour and sweetness. Just keep a watchful eye on them so they don’t over-ripen! TIP To speed up the ripening process, place the fruit in a paper bag with a ripe banana. Check on the fruit every day to ensure the best possible ripeness.
Photograph Credit - iStock photo
28
Utamu / December 2021
Fridge Store fruits and veggies separately in a fridge, as some fruits release ethylene gas that can spoil vegetables. A crisper drawer will keep the right moisture to maintain freshness for longer.
APPLES
ASPARAGUS
BERRIES
BEANS
Store the following fruits and veggies in the fridge, as soon as you bring them home:
CHERRIES
BEETS
GRAPES
BROCCOLI
LEMONS / LIMES
BRUSSELS
Tip CABBAGE, CARROTS, CAULIFLOWER, CELERY, CORN stored inside husks, CUCUMBERS, EGGPLANT, DELICATE HERBS (CILANTRO, PARSLEY, MINT) in a glass of water, covered loosely with a plastic bag, HARDIER HERBS (OREGANO, ROSEMARY, THYME) rolled in a damp paper towel, LEAFY GREENS in a dishtowel in a sealed container in crisper, MUSHROOMS in a paper bag, PEAS, PEPPERS, ZUCCHINIS
Photograph Credit - website httpswww.epicurious.com
29
Utamu / December 2021
PANTRY Store the following in a cool, dry, and dark place: A crisper drawer will keep the right moisture to maintain freshness for longer.
GARLIC
ONIONS in a mesh bag
Store the following fruits and veggies in the fridge, as soon as you bring them home:
POTATOES in a paper bag
SWEET POTATOES
WINTER SQUASH
Tip Keep onions away from other vegetables, as onions release a gas which could spoil other produce.
Photograph Credit - website httpswww.creativeclosetorganizers.com
30
Utamu / December 2021
31
Freezer Freezing fruits & vegetables at home is a fast and convenient way to preserve them for future use.
Frozen pieces of Mango
Frozen Grapes
Frozen Broccoli (cut and placed in a bag)
Photograph Credit - website httpswww.lancasterfarming.com
Frozen Onion, Celery, Carrot in a bag
Vegetable broth made out of vegetable scarps
Utamu / December 2021
32
No Time To Chew? Blend! Blenders are so ubiquitous that people sometimes forget that there are different features that make each make and model unique. Read on...
Kitchen Equipment Article Credit - Pat Crocker Photograph Credit - httpswww.ubuy
Utamu / December 2021
33
Blenders are so ubiquitous that people sometimes forget that there are different features that make each make and model unique. If you plan to make smoothies daily, you’ll want to keep the blender on top of the counter, so height, size, and appearance will be a consideration in addition to the features outlined here. Container material and size - Blender containers are made from: Plastic: The least expensive blender containers are made from plastic. The advantages of plastic are that it’s lightweight and chip-proof. Glass: Glass is durable and won’t discolor or absorb odors from herbs or vegetables the way plastic can. Stainless steel: Stainless steel is the most expensive and the most durable. It keeps frozen mixtures cold longer. On the downside, you can’t see the mixture inside until you take the lid off. Motor size As with juicers, the power of the motor is important for blending hard and fibrous vegetables. The average kitchen blender boasts between 300 and 600 watts of power, with the high-performance blenders weighing in at an average, whopping1,300 watts. Opt for the most powerful motor you can afford when choosing a blender — the higher the wattage, the more versatile your machine will be. A lower-wattage machine won’t be able to handle thick, frozen cocktails; sorbets; and granitas.
Photograph Credit - website httpswww.homesandgardens.com
Utamu / December 2021
Drive socket and blades Look for stainless steel drive socket, blades, and blade drive shaft because plastic wears out quickly. The drive socket should be easy and inexpensive to replace because it may be stripped if something blocks the blades from turning. This protects the motor from overworking. Pulsing button If you plan to make iced drinks, sorbets, or granitas, a pulsing button is essential. The ice falls into the blades when paused and is ground up again when the blades begin to spin. Without the pulsing button on your blender, you will have to stop and mix up the ice before starting the motor again. Variable speeds Being able to start the blender at a slow speed and gradually increase it to high puts less stress on the motor. The ability to reduce from a high speed to a very low speed allows you to add ingredients at the end of blending that you don’t want to be liquidized or puréed into the rest of the mixture. Ice crusher This function is similar to the pulsing button. It automatically stops and restarts the blades so that ice can be easily chopped and integrated evenly into a blended mixture.
Photograph Credit - website https://www.eatthis.com/blender-mistakes/
34
Utamu / December 2021
Virgin Punch Originating from British cuisine, this is a common layered dessert. Truffle is also knon as Trifle has been around since the 16th Century.
Non-alcoholic Beverages (1 serving) contains: 53g total carbs 53g net carbs 0g fat 0g protein 190 calories By Zahra Jalalkhan Photograph Credit - website httpsunsplash.comsphotosdrink Source Data - https://www.carbmanager.com
35
Utamu / December 2021
Preparation
36
Punch Ingredients 500ml Orange Juice 500ml Mango Juice 500ml Apple Juice Juice from half a lemon 400ml Sparkling lemonade 250gms Mandarin/ Orange Slices A Pinch of Black Pepper (optional)
Photograph Credit - httpsunsplash.comsphotosdrink
Utamu / December 2021
37
Method Mix all the ingredients in a large bowl or jug and add in ice cubes.
Serve chilled.
Photograph Credit - httpswww.pinterest.com
Utamu / December 2021
38
Cumin A member of the parsley family, cumin, or Cuminum Cyminum, is a small plant that is native to the Middle East, Nile Valley, India, and the Mediterranean. Read on...
Spice Shack Article Credit - Jessica Gavin Photograph Credit - website httpsannapurnai.com
Utamu / December 2021
A member of the parsley family, cumin, or Cuminum Cyminum, is a small plant that is native to the Middle East, Nile Valley, India, and the Mediterranean. Its seeds are primarily used in Latin American, Tex-Mex, Indian, and Middle Eastern cuisine. Taste profile Because of its distinctive, earthy, warming aroma, cumin is used in numerous spice blends such as garam masala, curry powders and chilli powder. It can be also used in pickling blends, like a few of its plant cousins: dill, caraway, and parsley. How it’s grown, harvested and processed Because cumin is a small plant that needs warm, arid going conditions, without too much moisture to thrive, it grows best in Mediterranean climates. Once it blooms clusters of little purple flowers, the stems are picked and allowed to dry, then the seeds are harvested. The seeds resemble caraway seeds, but are yellow-brown in color and ridged. Types and uses Although there are several types of cumin seeds, the most common variety by far is green cumin. Black cumin, (Bunium Bulbocastanum) another variety, is much less common and is rarely used outside of Indian and Pakistani cuisine. While black variety is left whole and almost never ground, green cumin is plentiful either whole or in powdered form. Both of these varieties of seed are used dried or made into essential oils for use in traditional medicine. Buying and storing Cumin is widely available in grocery stores, but specialty grocery stores and spice stores often carry the freshest selection, so try those places first. Cumin stores the longest when left in the whole form. Whenever possible, buy whole cumin seeds instead of cumin powder since the powder loses its flavor more quickly. Photograph Credit - istock photo
39
Utamu / December 2021
How to cook with it Perhaps the most important way to bring out cumin’s unique flavor is to lightly roast the seeds in a dry cast iron skillet or pan before adding to recipes. The heat releases the oils in the seeds and makes a huge difference in your cooking. Health benefits of cumin Cumin may aid in digestion. Not only is it rich in dietary fiber, but it contains thymol, one of the components which stimulates the production of digestive enzymes, to help your body digest foods efficiently. This spice may boost the immune system. Foods that contain vitamin C can act as immune system supporters and can also reduce inflammation, fight free radicals, and regulate blood pressure. Cumin may also help balance blood sugar levels. Current research suggests that one of the components, cuminaldehyde, may be useful as a lead compound and a new agent for antidiabetic therapeutics. Black cumin oil is being studied for its high levels of linoleic acid, undoubtedly one of the most important polyunsaturated fatty acids in our food. Linoleic acid is known for reducing the risk of heart vascular diseases. Because it’s a newer source of edible oil, however, please seek medical advice before incorporating it into your daily regimen.
Photograph Credit - website httpswww.turkeydalal.com
40
Utamu / December 2021
41
DISCLAIMER This publication mentions views and opinions expressed and makes it known that they are those of the authors and do not necessarily reflect the official policy or position of any other author, agency, organization, employer or company. None of the authors, contributors, administrators or anyone else connected with Utamu Magazine, in any way whatsoever, can be responsible for your use of the information contained in or linked from these pages. The author assumes no responsibility or liability for any errors or omissions in the content of this publication. This publication may contain copyrighted material the use of which has not always been specifically authorized by the copyright owner without wilful desire to cause any malice, disrepute or disregard to their individual published works at any given time.
Utamu Magazine Is Certified As A Literary Works Copyright By The Kenya Copyright Board Under Registration Number RZ24189 Editorial Team: Zahra Jalalkhan & Others E-mail: utamumagazine@gmail.com Facebook: Utamu Magazine Instagram: Utamu Magazine Tel: +254710303371
