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Wadau wa rainbow-tz karibuni katika ulimwengu wa mapishi.Tutakuwa tunawawekea mapishi ya aina tofauti.Hapa tunaomba samahani kwani tutatumia zaidi kingereza ILA tutajitahidi katika siku zijazo kuweka na mapishi kwa kiswahili vilevile.Tunawakaribisha wale wote wanataka kushirikiana nasi katika kutuletea mapishi yao ili tuchanganye ujuzi.KARIBUNI SANA!

Lime and Honey Glazed Salmon with Warm Black Bean and Corn Salad


  • 1/2 English (seedless) cucumber
  • 2 small plum tomatoes
  • 1 shallot or 1/4 red onion, finely chopped, divided
  • 2 tablespoons Dijon mustard
  • 2 tablespoons sugar
  • 1/4 cup white wine vinegar
  • 1/2 cup extra virgin olive oil (EVOO), plus a drizzle
  • 1/4 cup fresh dill, finely chopped
  • Salt and freshly ground black pepper
  • 4 skinless salmon fillets (6 ounces each)
  • Seafood seasoning, such as Old Bay brand
On a cutting board, dice the cucumber into quarter-inch pieces – to peel or not to peel is up to you. Seed and dice the tomatoes into quarter-inch pieces. Combine the cucumber, tomatoes and half of the shallot or red onion in a bowl and reserve.
In a small bowl, whisk together the mustard, sugar and white wine vinegar and the remaining half of the shallots. Stream in the EVOO while continuing to whisk. Stir in the dill and season the dressing with salt and pepper, to taste.

Season the salmon with seafood seasoning and a little black pepper. Heat a nonstick skillet with a drizzle of EVOO over medium-high heat. Place the salmon rounded side down and cook until golden and a little crispy at the edges, 3-4 minutes. Flip and cook for 2 minutes more for a pink center, or 4 minutes for opaque fish.
Transfer the salmon to dinner or serving plates; top with the cucumber-tomato relish and cover with a liberal amount of dill dressing.



for the calamari

  • 250 ml groundnut oil (or as needed depending on size of pan)
  • 500 grams frozen squid (tubes and tentacles)
  • 2 tablespoons cornflour
  • 4 tablespoons semolina
  • 2 teaspoons Old Bay seasoning (or use 1 teaspoon salt & 1 teaspoon Paprika)

for the garlic mayonnaise

  • ½ clove garlic
  • 100 grams best-quality mayonnaise (preferably organic)


  1. Heat the oil in a smallish saucepan and, while it's left to warm up, cut the thawed squid into 1cm/half inch rings.
  2. Put the cornflour, semolina and seasoning into a plastic freezer bag.
  3. Add the squid rings and tentacles and then toss to coat.
  4. When the oil is hot enough, which is when it sizzles up fiercely when you drop in a small cube of bread, fry the squid in batches to get the most golden crunchiness. A couple of minutes per batch is all you should need.
  5. Grate or crush the garlic into the mayonnaise, stir to mix, and then serve alongside the fried squid.


3-4 chicken fillet
1 large red paprika
3-4 green chillies
½ tsp cinnamon powder
1 tsp salt
1tbls fresh ginger/garlic paste
1tsp corn starch(mixed in 3tbls water)
2tblsp Soya sauce
½ tsp white pepper
2tblsp fresh lemon juice
½ cup oil
MethodWash, dry and dice fillet, same with the paprika.
Sprinkle the Soya sauce on the fillet and let it for a while say 10 minutes.

Mix all the spices except the GG paste, in a bowl along with the oil u have to use and make a thick paste. This will seem like a yellowish paste ok.

Now fry the fillet pieces in 3tblsp oil till golden brown,
add the ginger/garlic paste and stir.

Now add the mixed spices with the oil and mix well, it will give u a very hot fragrance specially of the curry , turn the heat to a lower mark and keep mixing lightly as there is no gravy it, it might stick, no worries but add no water !!!
Now fold in the paprika and 2.3 green chillies,and mix once or twice and turn the heat off.
The paprika and chilli should stay crunchy so it needs only some steam.

Saladi ya ua, matango, pilipili mboga, nyanya na dressing (sosi) ya parsley


1.Chambua saladi, osha kisha chuja maji, kisha katakata na weka katikati ya sahani ya saladi.
2.Katakata nyanya zungushia pembeni ya saladi
3.Katakata tango zungushi pembeni ya nyanya.
4.Katakata pilipili boga (capsicum) weka katikati ya saladi.

Vipimo vya Sosi Ya Saladi ya Parsely (Parsely salad dressing)

Kitunguu thomu                                                    3  chembe

Parsley (aina ya kotmiri) kavu                               ¼ kikombe

Pilipili manga au nyekundu ya unga                       1 kijiko cha chai

Mafuta ya zaytuni (olive oil)                                   ¼ kikombe

Siki au ndimu                                                         3 vijiko vya supu

Chumvi                                                                  kiasi


1.Chuna (grate) au saga kitunguu thomu, kisha weka katika kibakuli.
2.Changanya na viungo vilobakia.
3.Wakati wa kula, mwagia juu ya saladi.


Ukikosa parsley kavu, tumia freshi.

Saladi Ya Viazi Na Mchanganyiko wa Mboga


Viazi (mbatata)                                            5 vitano

Ngegere, karoti                                             ½ kijiko cha kikombe

Maharage mabichi na mahindi mabichi           ½ kijiko cha kikombe

Mayonezi                                                     5 Vijiko vya supu                       

Pilipili manga                                                 ½ kijiko cha chai



  1. Menya viazi katakata vipande  kisha changanya na vitu vyote vichemshe na chumvi kiasi

  1. Viache vipowe kisha mimina ndani ya bakuli kubwa.

  1. Changanya mayonezi na pilipili manga tayari kuliwa na mkate au nyama ya kuchoma.
  1. Unaweza kuhifadhi kwenye friji kwa matumizi ya siku ya pili.

  • ANGEL HAIR---extra fine strands
  • BOW TIE---shaped like a bow
  • CANNELLONI---large tubes for stuffing
  • CONCHIGLIE---small shells
  • DITALINI---1/2 inch tubes
  • ELBOWS---curved tubes
  • FETTUCCINE---flat ribbons
  • FUSILLI--curlu spaghetti
  • LASAGNA---flat and very wide for layering; may have curly edges
  • LINGUINE---very thin, narrow ribbons
  • MANICOTTI---large tubes for stuffing
  • MEZZANI RIGATI---ridged tubes
  • PENNE---slant edged tubes
  • RAVOLI---meat or cheese filled; round or square
  • RIGATONI---large, ribbed tubes
  • ROTELLE---small twists
  • SHELLS---small, medium or large, for stuffing
  • SPAGHETTI---long, round strands
  • SPAGHETTINI---long, round, very thin strands
  • TORTELLINI---small, stuffed rounds
  • VERMICELLI---extra thin spaghetti
  • ZITI---tubes
Bow Ties, Farfalle (“Butterflies”) – Bow Ties brighten any meal with their interesting shape. Thick enough for a variety of sauces, or a perfect addition to a number of  salad or soup recipes.

Buctani - Thick Spaghetti shaped pasta that is hollow in the center, similar to a thin straw. Bucatini is the perfect choice for nearly any sauce, or it can be used to make casseroles or stir-fry dishes. Go beyond tomato sauce and see what your favorite becomes.

Campanelle (“Bells”) – Campanelle pasta resembles a small cone with a ruffled edge. Pair Campanelle pasta with meat, cream, vegetable or oil based sauces. Also, these shapes are great when used in pasta salads.

Cavatappi  (“Corkscrew”) - The tight spiral locks-in the flavor allowing the shape to pair with both simple and sophisticated sauces. Pair Cavatappi with meat, cream, vegetable or oil based sauces. Also, these shapes are great when used in pasta salads.

Egg Noodles
Egg Noodles (Medium) -  (From “Nudel,” German meaning paste with egg) – This size of Egg Noodle can be baked, tossed in soups or salads, or topped with cream, tomato, cheese or meat sauces.
Farfalline – Farfalline is s small version of the bow tie or butterfly shaped pasta. This versatile shape can be used as the base of any dish. Bake it, stir it into soups, or create great salads and stir-fry dishes.

Fusilli (“Twisted Spaghetti”) – This long, spiraled shape can be topped with any sauce, broken in half and added to soups, or turned into a beautiful salad. Fusilli also bakes well in casseroles.

Gemili (“Twins”) - Add a touch of style to any dish with this distinctive shape. Gemeilli pairs nicely with meat, cream, seafood and vegetable sauces.

Lasagna Noodles
Lasagna (From “lasanum,” Latin for pot) – Create original Lasagna casseroles by using chopped vegetables, cheeses and any kind of sauce. You can also assemble your casserole and freeze it for later meal.

Macaroni  (“Dumpling”) – A highly versatile shape that can be topped with any sauce, baked, or put in soups, salads and stir-fry dishes.

Manicotti (“Small Muffs”) – Stuff Manicotti with a mixture of meat, cheese and vegetables, top with your favorite sauce, and bake.

Medium Shells, Conchiglie – (“Shells”) Shells make a great addition to soups or as the base of a wonderful salad. Try remaking your favorite Macaroni and Cheese using Shells, for a fun twist on a time-honored tradition.

Orzo (“Barley”) – This small, grain shaped pasta can be topped with any sauce, added to soups, or baked as a casserole. Perfect as a side dish as well as a main course.

Penne Rigate

Penne  (“Quills” or “Feathers”) – Penne compliment virtually every sauce and are exceptional when paired with a chunky sauce. Penne pairs nicely with chunky meat, chunky vegetable, cream, or oil based sauces. Also, these shapes are great for baking dishes.
Penne Rigate Penne Rigate are ridged and ideal to lock-in flavor.

Radiatori  (“Radiators”) – This ruffled, ridged shape adds elegance to any sauce. It also works well baked in casseroles, or used in salads and soups.

Ravioli - Ravioli are square round pillows of pasta that have a filling consisting of ingredients such as cheese, meats, vegetables and seasonings. Ravioli can be served with a red sauce or it can be served with butter, oil or cream.

Rigatoni  (“Large Grooved”)  - Rigatoni’s ridges and holes are perfect with any sauce, from cream or cheese to the chunkiest meat sauces.

Rotelle (“Little Wheels”) -The cartwheel is not a classic Italian shape, but due to the variety of color and entertaining shape they are crowd favorite. Because the spokes of the wheels are good for capturing flavor, these shapes are easy to pair. Rotelle pasta pairs nicely with meat, cream, seafood or vegetable sauces.

Rotini (“Spirals” or “Twists”) – Rotini’s twisted shape holds bits of meat, vegetables and cheese, so it works well with any sauce, or you can use it to create fun salads, baked casseroles, or stir-fry meals.

Tortellini – Tortellini is a ring-shaped pasta typically stuffed with meat, cheese or vegetables. Tortellini is commonly served in a broth or cream sauce.

Ziti (“Bridegrooms”) – A medium-sized, tubular pasta shape, Ziti is perfect for chunky sauces and meat dishes. It also makes wonderful salads, baked dishes and stir-fry meals.

Classic Chicken Paprika

Classic Chicken Paprika



  • Season chicken with 1/2 teaspoon of the paprika, sea salt and pepper.
  • Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 3 minutes per side or until browned. Remove chicken from skillet. Add onion to skillet; cook and stir 3 minutes or until softened.
  • Stir in tomatoes and remaining 2 teaspoons paprika. Bring to boil. Return chicken to skillet. Reduce heat to low; cover and simmer 8 to 10 minutes or until chicken is cooked through. Stir in cream until well blended. Serve over noodles and sprinkle with chopped parsley, if desired.


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