Cherubet is a 100% all-natural brand of convenient foods that empowers individuals to choose a healthy lifestyle. The foods are mainly grains and cereals that are carefully selected, tested for quality and processed by boiling in treated water to attain a soft texture. The process is carried out under strict hygienic conditions using modern technology that ensures that homemade ‘just cooked’ freshness. The products are then packed and frozen before being distributed to outlets across the country (Kenya). There are no additives in our products and this is deliberate not only to give the consumer the opportunity to spice it to desired taste/preference but also to avoid health complications associated with preservatives and other additives. We delight in the ability to empower our customers to healthy living.
1. Prep all the ingredients (including bashing the Cherubet frozen githeri to separate them) and keep them close. 2. In a sufuria, heat some oil and add your red onion and the chili powder. Let them saute until they are soft. 3. Add the tomatoes, tomato paste, salt and the ginger and let this simmer for 5-7 minutes. Add 1/4 cup of hot water and mix this all up until it forms a thick sauce. This is the most important part of this githeri recipe since it will determine the thickness of the entire dish. Do not get too carried away while adding water as you will end up with watery githeri, neither should you not add any as you will end up with really dry, boiled looking githeri. Balance is key to get that perfect thick tomato base. 4. Add the Cherubet githeri to the tomatoes and mix them in. Add another 1/4 cup of hot water, mix and let this simmer for about 10-15 minutes on low heat. The simmering allows everything to come together and for the tomatoes to coat the beans. 5. Once it is done mix in some fresh coriander and remove from the heat immediately. 6. Serve with avocado and fresh coriander garnish. Link to Kaluhi's Kitchen food blog: http://www.kaluhiskitchen.com
1. Prep all your ingredients (including bashing up the packet of Cherubet Beans to separate then measure). Keep everything nearby. 2. In a sufuria, add your onion, green hoho and garlic and let this cook in your oil for about 3 minutes. Be careful not to burn your garlic as it will make the entire dish bitter. 3. Add the tomatoes, chili, spices tomato paste and let this simmer on medium low heat for about 5-7 minutes until everything comes together. You can always adjust the chili quantity according to your preference. 4. Before adding the spices, especially for a stew, I usually mix them in a bowl with a little bit of water so that they mix evenly and do not clump and form balls in the stew. There after, add your Cherubet Beans together with 1/4 cup of water. 5. After 4 minutes, add the coconut milk and the carrots and mix everything in. I add the carrots during the final phase of cooking so that they retain a bit of crunch. Allow this to cook for about 15-20 minutes on low heat so that everything comes together and the flavors marry. 6. Garnish with fresh coriander and serve. Link: http://www.kaluhiskitchen.com/coconut-milk-chili-bean-stew/
1. Prep all the ingredients (including bashing up the packet of Cherubet Frozen Njahi and measuring the 150 grams) 2. Put some vegetable oil in a sufuria and heat it up. Add your red onion, the green onion, and the ginger garlic paste. To this add some salt and black pepper for seasoning. 3. Add your diced tomatoes together with the green bell pepper. Let this simmer on low heat until they soften. Then add your tomato paste and 1/4 cup of water and let this simmer for 3-5 minutes. 4. After they have simmered, add the Cherubet Njahi and mix them in. Mix your royco all spice mix into a paste with some water, and mix this in. Let this simmer for about 5-10 minutes. Add water to this 1/4 cup at a time until you attain the thickness you want. Adding too much at a time will make this unappetizing- dilute and light. Link to original recipe: http://www.kaluhiskitchen.com/ginger-and-spring-onion-njahi-stew/ Photography Credit: Elise Bauer
1. Prep all your ingredients (including bashing the bag of Cherubet mbaazi and measuring out a cup). Set them aside nearby. 2. In a sufuria, add your red onion, garlic, finely chopped coriander stems and let this saute until softened and fragrant. 3. Add the tomatoes, thyme, tomato paste, royco and chili plus 1/4-1/2 cup of hot water and let this simmer for about 10 minutes. 4. Once that is done, add your boiled mbaazi plus another 1/2 a cup of hot water (or vegetable broth) and let it simmer for another 20 minutes on low heat so that all the flavors meld. If you fancy, you could also add some coconut milk to them at this point which will again be another way of adding more flavor. 5. Once done, garnish with your dhania and serve. Link: http://www.kaluhiskitchen.com/thyme-garlic-mbaazi/