Pikani

19/12/2023

Hello our fellow foodies. Happy holidays!
So which one are you...a or b?? 😋😋
(Credit - chef rumbie)

31/12/2021

May the new year bless you all with wealth, health, happiness and great food.

28/11/2021

Mushroom season is finally upon us.

What do you call this type of mushroom in your local language?

12/11/2021

Munkoyo or Chibwantu?

09/11/2021

07/11/2021

What memories do these bring back?

02/11/2021

Picky eaters list Zambian edition

List credit: Kasuba Sikamo

31/10/2021

What do you call this fruit in English?

10/09/2021

Non alcoholic Sangria punch

Ingredients
1 750 mL bottle of nonalcoholic red wine*
1 orange, sliced
1 lemon, sliced
1 lime, sliced
1/4 cup of simple syrup (zigolo)
1 cup orange juice, chilled
1 cup soda water, chilled*
Ice

Instructions

In a pitcher, combine the nonalcoholic wine, orange slices, lemon slices, lime slices, syrup (zigolo) and orange juice. Stir to combine and refrigerate for at least three hours.
Add ice and club soda to fill to the top.

*substitute with your favorite red wine and add rum or brandy for the boozy version.

Enjoy!

01/09/2021

The heat is upon us. What are your go to drinks and foods during this season? Pics and recipes are welcome

08/03/2021

Is your fridge this organized?

25/02/2021

All with a sweet tooth, gather here for homemade versions of chocolate bars 🍫😋

06/01/2021

Is this how you prepare yours?

20/11/2020

Chicken vimbombo & giblets, vinkubala, sashilad mushroom, chinese cabbage and impwa/eggplant. The recipes below yielded the exact quantities in the pic (There was nothing left mu ma mpoto 😬)

300g Chicken matumbo
300g chicken feet (about 8)
300g chicken gizzards (about 7) I found these pre packed in Food Lovers)
1 heaped cup chopped tomatoes (about 3 medium tomatoes)
1/2 cup chopped onion (about 1 medium onion)
1 garlic clove
1 chicken stock cube
4 tbsp oil

Clean chicken giblets by slicing the intestines lengthwise and washing thoroughly. Place chicken feet in a bowl, add hot water, let sit for about 40 seconds, drain and peel off the outer skin. Cut off nails, if you prefer. Remove excess fat from the gizzards and rinse thoroughly.
Add 500ml (2 cups) water to a pot, add the chicken, a clove of garlic and season with salt. Boil on medium heat until the water evaporates, add oil and a crushed stock cube. Fry for about 5 minutes, add onion and then tomato. Cover and cook for about 8 minutes. Add 250ml (1 cup) water, stir and cook covered for about another 15-20 minutes or until gravy cooks down to your preferred thickness.

2 cups vinkubala
1/2 cup oil
1/2 a medium onion, finely sliced (about 1/3 cup)
1 small tomato, finely chopped (1/4 cup)

Place vinkubala in a bowl, pick out any big foreign particles, rinse and place in a colander. Place the colander in a bowl and pour boiling water, let sit for a few minutes, drain and rinse thoroughly with running water. place the vinkubala back in the bowl, add hot water and let sit for about 20 minutes, place in a colander and let the water drain completely.
Heat oil in a deep pan, get it really hot, add the vinkubala, season with salt and then turn down the heat a little. Fry vinkubala to your preferred level of crunchiness. I took about 20 minutes to get to mine. Stir often. Add extra oil if necessary. When the vinkubala are cooked to your preference, remove from the pan and set aside. Add onions to the pan (remove excess oil if need be) and fry until translucent, add tomato and cook until soft, with very little liquid left (we don't want gravy). Add the vinkubala back to the pan, stir and cook for about another 5 minutes.

2 heaped cups oyster mushrooms
1/2 heaped cup pounded groundnuts
1/4 & 1/8 tsp soda
1/2 medium tomato, chopped (about 1/4 cup)
1/2 small onion, chopped (about 1/8 cup)
Wash mushrooms and break apart or roughly chop into chunks. Place 3/4 cup water in a pot, add oyster mushrooms and season with salt. Boil for about 5 minutes and then add chopped tomatoes. Mix and let boil for a few minutes. Add groundnuts, let boil for 5 minutes, add soda and then mix well. Add onion and simmer for about 30 minutes or until the groundnut sauce and mushrooms are soft.

1 & 1/2 cups chopped aubergine/eggplant
1 & 1/2 cups chopped impwa
1/2 a medium onion, finely sliced
1 large tomato, chopped

Place chopped impwa and eggplants in a pan and add about 1/2 cup of water. Bring to the boil, cover and cook until water cooks down completely. Add about 2-3 tablespoons of oil to the pan. Fry for about 5 minutes, add onion and fry for a few more minutes. Season with salt. Add chopped tomatoes and cook covered on medium heat until soft.

2 heaped cups Chinese cabbage (washed and chopped)
1/8 cup chopped onion
1/4 cup chopped tomato
2 tbsp oil

Heat oil and add onion. Fry until translucent then add tomatoes and cook until soft. Season with salt. Add vegetables and cook until they are a little soft but not overcooked. Make sure to stir frequently.

28/08/2020

Goat 🐐

Give it a try this weekend?

Roasted goat leg with potatoes and mixed veggies.
Ingredients: Goat leg, oil, garlic, potatoes, mixed veggies (I would have liked carrots in this but I forgot to get some) Cajun seasoning (or anything of your preference) paprika, salt and meat marinade or BBQ sauce.

Wash the goat leg and pat dry. Give it a pound with a mallet or cooking stick. Season with salt. Rub the leg with oil, crushed garlic and any spice you like. Let it marinate for about an hour.

Wash potatoes and chop (I kept the skin on). Add a little oil, season with salt, paprika and a little of the spice you used on your goat leg.

Chop mixed vegetables and place in a seperate bowl. Drizzle with oil and season with salt.

Oil a pan/baking dish and place the goat leg in the centre. Place potatoes around the leg, throw in a couple of whole garlic gloves, cover with foil and bake at 180°C for 1:30 hrs. Remove the foil and set the oven to grill. Place the rest of the veggies on top of the potatoes and baste the goat leg with the meat marinade or BBQ sauce. Grill for about 5-7 minutes, turn the leg, baste it and grill for another 5-7 minutes.
Let the leg rest for a few minutes before carving. Enjoy!

24/08/2020

Part 2 of interview with Lubaya

Do you have a guilty food pleasure?
Red Velvet cake with Cream cheese frosting.

How do you see the food scene changing in Zambia?

There’s a lot of growth, brought on by exposure and experimentation especially by young chefs. They are willing to try new things, and introduce new cuisines, as well as refine what we currently eat and know in Zambia. Its wonderful – and can only be positive!

Farmers Market or Grocery store for fresh ingredients?

Both. It’s a question of Price and Value.

Any message for amateur cooks?

Be yourself. Don’t be pretentious in your cooking. Like with all things in life, practice makes perfect. The difference between an amateur and a professional is the amount of time and effort spent in repetitive practice. Invest the time, practice your skills and positive results will definitely follow.

23/08/2020

Part 1 of the interview with Lubaya

How do you describe your style of cooking?

I’d call it International Fusion – because my influences come from many different cuisines from all over the world. And also Contemporary Zambian – because I like to do modern takes on the traditional Zambian dishes we grew up eating.

How old were you when you started cooking and how did you learn?

I’d say my interest started around the age of 7, watching cooking programs on ZNBC, and the cook would address the ‘viewers.’ After the age of 10, my main influence was my mom, and I made a deliberate effort to be in the kitchen and watch/learn what she was doing. She’s a phenomenal cook, and I learned the appreciation of food from her.

What is your Signature dish?
It will have to be baked Cheesecake

Is there a secret ingredient that you love to cook with?
Aromat – Original seasoning.

Is there a chef you truly admire and why?

Quite a few actually – Ina Garten, Ree Drummond, Michael Symon, Jamie Oliver are a few. All of these are accomplished chefs who are on TV and have authored books. Those are things I would like to do one day, as well. But more than anything, their personalities and relatable natures are what draws me in.

22/08/2020

Meet Lubaya, a food blogger and cook

20/07/2020

Part 3 of the interview with the Bearded Chef

Your favorite restaurant? Local and and abroad?

Local I love to go to Twapandula but international I have a few favourites. Gauchos stands out as a steak restaurant and Fazenda due to the Brazilian cooking style

Farmers market or grocery store for fresh ingredients?

Definitely farmers market

Favorite cooking tips?

Keep it simple and never use more than 3 spices

Other than cooking, what else are you passionate about?

Fashion and Lifestyle. Confidence has a lot to do with how you look 😊

19/07/2020

Part 2 of the interview with the Bearded Chef

Favorite dessert?

None. But I do have some chocolate cake once in a while

What's your cooking style?

Mostly italian but I can mix and match.


Who is your inspiration in the culinary world?

I'll start with locals, I have my team, Culinary Collective Zambia (Chef Kat, Womz Nomz, Kate in your kitchen, Sweeterman, Charchu). They are a diverse team and we learn a lot from each other. But out there I would say I learn a few tips and tricks from mostly street chefs and a bit of sarcasm from Gordon Ramsay

How did the name bearded chef come up?

I wanted to name myself after my government name but I thought my beard is a brand and unique so we put it on the band wagon as bearded chef and it represents my motherland Zambia hence Bearded Chef Zambia.

What can we catch you doing or where can we find you on the weekends?

Cooking, hanging out at a BBQ or maybe studying

18/07/2020

Part 1 of the interview with the Bearded Chef

Tell us about how you became a chef?

Grew up with my grandparents most of my life who allowed to me to experiment in the kitchen. They always had us chatting them up while the cooked so most of my cooking style is like that of a grandma 😅. But over the years, I independently developed a love for the kitchen and having an ultra sensitive tummy helped me in wanting to make meals out of minimal or simple ingredients.

How old were you when you started cooking and how did you learn?

I think I started at about 14 with the basics, fry an egg, add tomatoes etc. Luckily the grandparents have always been on hand calling you close when making special meals e.g. dry fish, visashi, game meat

What do you love most about being a chef and getting to cook every day?

Just the freedom to express my craft. The kitchen is really my happy place.

Favorite dish you’ve ever made?

Tagliatelle and prawns for western and my special Vimbombo and beans combination for Africa

Last cooked?

Probably at the time you are reading this I just cooked or cooking

18/07/2020

Pikani is pleased to introduce you to the Bearded Chef. Stay glued to the page for more on the interview with him

15/06/2020

Easy hot chocolate

Ingredients
2 tablespoons (25g) granulated sugar
1 tablespoon (7g) cocoa powder
1 tablespoon water
1 cup milk (any percentage)

14/06/2020

Here's something to try for afternoon tea

BANANA BREAD....perfect for Easter Sunday Breakfast!!

Ingredients

2 eggs, beaten
1/3 cup buttermilk
1/2 cup vegetable oil
1 cup mashed (very) ripe bananas
1 1/2 cups white sugar
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans (optional)

Ingredients

1. Preheat oven to 325 degrees F (165 degrees C). Grease the loaf pan
2. Blend together the eggs, buttermilk, oil and bananas.
3. Sift together the sugar, flour, baking soda and salt. Add to banana mixture and stir in pecans if using. Mix well.
4. Pour into prepared loaf pan and bake 1 hour and 20 minutes or until a cake tester inserted in the center comes out clean.

14/06/2020

The cold is here and we all get snacky. Bringing back posts on snacking options and do share your go to food in this season

04/06/2020

with toba mutwe. Who remembers making these?

25/05/2020

They grow in Zambia, would you eat them?

18/05/2020

Ethiopian Doro wat with injera. Spicy chicken and egg with a spongy bread. Have you tried it?

16/05/2020

A little food humor

10/05/2020

From Pikani with love