Hello! or more appropriately Salams!
Hope you are all doing well and hungry to share my experiences in cooking some delicacies and hopefully, you will contribute your ‘khoja’ recipes too.
Let me explain what my blog is about after I tell you about my motivation to write this blog.
I am of Indian descent, born and brought up in East Africa. My parents and grandparents were also born in the region. I speak Gujrati and Kutchi, both of which are Indian dialects. Some interesting Kiswahili – which is a widely spoken African language and obviously English too.
I am of the Muslim faith (hence the upcoming heavily meat based recipes), specifically, I am Khoja Shia Ithna-asheri. So if you know what I’m talking about, Hola! If not, doesn’t matter, keep reading..seriously..keep reading.
I moved to North America in my teens and have been moving about here for the last couple years. As fate would have it, I have finally settled in a very beautiful city.
So since I moved from E. Africa, I regret not writing down the recipes for the foods I ate growing up. Sometimes, I don’t even remember the names of the dishes, but I remember their look or how they tasted. Now that I cook on a daily basis I ambitiously buy ingredients at the stores and google fails me when I ask it, “Muthia recipe.” Like seriously, I want the “Coconut-Muthia!” Like my mummy made it! To make matters interesting, when I do get a hold of aunty/sister/granny/mummy dearest, their ingredients keep changing (yes they do!) and then of course their recipes come as ” just a little salt, and some more or less of lemon, etc.” so you get the point, no specific measurements. They are all great cooks, no doubt, but that doesn’t help me when I’m thousands of miles away from them. So when I do come across a recipe, with measurements I am ecstatic.
So basically this blog is a tried and tested recipe book, if you are like me, a newbie cook and are looking for some traditional daily fare, you are in the right place. Sure, there are a gazillion recipes for biryanis and kormas, but seriously I don’t have the time or appetite to eat those on a daily basis.
If you are a seasoned cook, you are in the right place too, since I’d love your contribution to the recipe collection.
In terms of recipes, I am targeting those that are from East Africa and I guess have an Indian flair to them. Traditional Indian cooking is different from what I’m used-to (hing? asafoetida? never used those!). So in the end, I am hoping this blog becomes a collection for our traditional recipes to be accessible for all and when the newbie cook does indeed ‘Google’ any dish name-in our not so original Gujrati- you will have a recipe.
Not to say that the east-african-indian recipes are those that I will only share. I will also bore you with my attempts to conquer other yummy foods.
If you would like to contribute a recipe, please do so in by arranging the recipe in the following format:
- Name of the dish
- Any other names it goes by (e.g. Kuku paka, a.k.a kuku wa kupaka, chicken naryal waru etc.)
- The source of your recipe (if you don’t want to be identified, that is ok, but don’t plagiarize!)
- Number of servings the dish makes
- Ingredients and quantities
- Any special gadgets needed (e.g. vitumbua pan)
- Images of the dish in progress and final product (optional, but it’s really helpful if you provide the pics)
Send the recipe to contact information found in the aptly named ‘Contact’ page.
Tags: Khoja Shia-Ithnasheri Recipes