Recipe of the Month

Featured Chef: Razia Khan

Razia Khan was raised in Moi's Bridge between Eldoret and Kitale in the lush highlands of the Uasin Gishu plateau, Kenya, where her father, originally from Pakistan, ran a shop.

Her cooking is characterized by simple preparation and complex flavors.  In Pakistani tradition, she uses herbs extensively.  Her cupboard includes black, white and green cardamom, whole dried chiles, caraway seed, nutmeg, mustard seed, rye seed, black cumin, sesame seed, fenugreek, paprika, thyme, sage, aniseed, garam masala, coriander seeds and ground coriander, all kinds of grains and nuts, and homemade chutneys,  In her fridge she keeps frozen garlic, cilantro, mint....and the list goes on and on.

For tummy upsets, she boils mint and aniseed for a tea or broth.  Or combines a mixture of dried aniseed, cardamom and sesame seed in equal amounts after dinner.  Another simple remedy is to chew well a teaspoon of cumin seed.  This not only helps indigestion but also acts as a natural breath "mint."

Recipe: Chicken with Spinach and Yogurt

1 cup plain yogurt
2 cups finely chopped spinach (well rinsed and drained)
1 cup finely chopped fresh cilantro
1/2 cup finely chopped fresh mint
1 2-pound chicken cut into pieces
1/2 cup vegetable oil
1 medium onion, grated
2 medium tomatoes finely chopped
1 tsp crushed fresh garlic
1 tsp crushed fresh ginger
1 tsp ground red (cayenne) pepper
1 tsp ground cumin
1 tsp ground turmeric
1 tsp salt

Combine the yogurt, spinach, cilantro, and mint.  Coat the chicken well with the mixture and allow to marinate 1 hour.  Heat the oil, add the onion, and when brown, add the tomatoes, garlic, ginger, all the spices and salt.  Then add the chicken along with the green marinade.  Cook slowly and simmer stirring frequently until you can see oil and the chicken is tender.

Serve with rice and a green salad.  Serves 4 to 6. 

--from KARIBU: WELCOME TO THE COOKING OF KENYA, by Ann Gardner