Come in.
You can make this.

Everyone’s Mummy made the best ribs – my Mummy was no exception. Hers had a little tweak to it – an extra step – well worth your extra efforts

Quick, easy, tasty – That’s would I would use to describe Mummy’s cooking. A classic (usually on Thurdays) would be Bateta jo sak (potato curry) [You’ll notice a similarity to the chic-pea curry – it’s all with the same base]

Mummy had many prize-worthy appetizers in her repertoire – with everyone's favourite kabobs being one of the best (of the best!) This one takes it bit more work, and bit more time; but you'll be rewarded for your efforts!

As much of a rock star as Mummy was in the kitchen; sometime she just didn't have the time to make a traditional savoury tomato based chutney from scratch. In times like these, the express chutney was her go-to

Mummy used to have staples on certain days of the week – Mondays was always Dhal (daar) jo saak (lentil curry) . Her twist was to use red/yellow mixed-daar vs. the usual yellow.

Funny how food has a way to jog the memory, this one brought back instant memories of times past. Chundo jo saak (ground beef curry)

Mummy made quick (and tasty!) cooking an art. We would gather at the table only a few minutes after she was at the stove. One of her quickest recipes was this go-to item: Chana Bateta (chic pea and potato curry)

There were always happy memories when family would visit. Keeping true to tradition, mummy would whip up some quick snacks for our guests. One go-to item was Bateta Wara (spiced mashed potatoes fritters)

Another fond memory I have is a staple in any East-African home: Chicken Saak. There are countless happy memories of sitting around the table with my family with a pot of chicken saak and rice or maanis (rotlis).

As I continue my journey down memory lane , my first stop is at Kabab jo Saak. Trying to remember how my parents mixed the masala to form the meatballs aka kababs, I think I came pretty close.

Bold, smoky and beautifully charred, this easy family tandoori chicken gets its creaminess from a spoonful of mayo instead of yogurt.

This fragrant beef pilau, also called akni, was a Friday staple growing up and still tastes best with a bright bowl of kachumbari alongside.