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Sanel caterers, South. B, Nairobi (2026)

12/06/2017

The secret behind boiling an egg inside bananas

Ingredients.
1. 12 raw bananas.
2. 20 medium potatoes peeled and not diced ,leave them whole as they are.
3. ¼kg meat boiled and soup salted and kept aside.
4. 1glass minji, boiled in a pinch of baking powder to retain its green colour.
5. 3carrots cut into Julienne, or allumette ( kata tu straight wachana na hizi malugha)
6. 3tbsp tomato paste.
7. 2big tomatoes grated.
8. 1big onion diced. (Box box tu)
9. 3cloves garlic mashed.
10. 1big egg.
11. 1bunch dhania cut thinly.

° In a big sufuria put the egg and the bananas with their cloths on and cover them with water slightly above them ,salt the water to taste then bring to boil until the bananas are cooked. You will know they are cooked by pressing one or you will see the skin has changed to black colour, but I will prefer you lift one up and press if its soft its cooked, you know nikikuambia itachange black unaweza wacha ichemke hadi maji iishe ianze kuungua then you say chef said black colour heheheheh. Drain the water remove the egg, itoe maganda and keep it near the soup meat we will use it later.

° Undress the bananas when they are hot because it will be easy to do so , by the way we boiled it with its clothes to avoid that story of pakaa mikono mafuta , sijui dip kisu kwa jivu ndio ile gum ya ndizi isikupate and so many stories. But hiyo ya mafuta kwa mikono huwa ukweli lakini nani ako ready kuharibu mafuta ya kupika na hii economy? Mikono juu, so wewe chemsha hivyo na nguo zake then peel and keep aside.

° In the same sufuria boil the potatoes in fresh salty water and cook them till soft, as they boil take chilly sauce and approach the egg and meat soup where you kept them and eat the egg as you sip the soup kwani hii jikoni ni ya nani ? Si ni yako? Haya jibambe.

° After the potatoes are ready drain the water in a cup and keep aside usikunywe hii itatumika kwa soup to thicken it.
Now heat 6tbsp of oil and fry the onions together with the garlic to golden brown then add the boiled meat stir to brown the meat as well then add the tomatoes together with the tomato paste and let it simmer for 2mins as you stir. Introduced the boiled minji together with the Julienne carrots and stir add the potato soup that I asked you to keep aside usikunywe to make a soup but usiweke yote usitengeneze mto hapo , add it as you check soup thickness.

: taste to check salt level remember the potato soup had salt when we were boiling so be careful as you salt.

° Let the mixture simmer for 1min add the dhania stir then slowly add potatoes and stir slowly to incorporate it with the soup, again add the bananas slowly and stir again slowly na ninasema slowly nguvu mingi peleka mjengo Hehehe.
Let it simmer again add more potato soup if you love it with lots of soup.
.

23/06/2016

Baked Oregano Potatoes

16/05/2016

For outside catering, birthdays , cooperates, weddings etc just contact us.
Sanel caterers

26/08/2015

1kg exe flour.
200gms sugar.
4eggs.
1glass milk.
1½ tsp dry yeast.
1 glass warm water.

In a bowl mix flour, sugar and mix well then set aside.
Break eggs and bit them for 2mins.
Warm the milk, NOT BOILING, warming. Too hot will kill the yeast so keep it warm, and add the yeast don't stir just leave it like that for 8mins you will see it forming at the top.

Now add this milk and eggs to the flour and mix to make a dough , you will realize you need extra water now add a little of that warm water to the dough. The dough your supposed to make should resemble that of a pizza bread dough, sticky to your hands at first then mold it untill it leaves your hands and basin .
Cover it with a clean cloth then set aside for 30mins for it to double its size.

In the min time as you wait make tea and drink. Hehehehe hehehehe.

Cut the dough to two balls and roll it out to 2 centimeters in thickness , take a round object and cut your doughnuts as for me I used the lid of a jag to cut the big circle then used another small lid to cut the middle circle.
Arrange the circles on a dusted table and leave them to puff again for like 10mins.

Heat oil on medium heat ,cut a small piece of the dough and introduce it to the oil if it cooks slowly as it raises then that's the correct temperature. Note when you introduce it to oil it will start to raise turn it immediately then wait for the 1st side to brown then turn to brown the other side. Do this to all rings.

Serve with tea, or soft drinks.

22/08/2015

Carrots can be stressful to store, but all you
have to do to keep the carrots crisp and
fresh is to wash them and put them in a bowl of water
and store in the refrigerator! Whole
carrots stay nice and crunchy in their
cold water bath. If
the water starts to look cloudy, just swap
it out with fresh water as needed. Stored
this way, carrots last weeks in
fridge with no effects

21/08/2015

1. 15 potatoes peeled.
2. 3 eggs.
3. 4 green peppers.
4. 7 cloves cardamom grinded to powder by mortar and cover removed.
5. 1 piece ginger grated.
6. 1 stick Dhania choped.
7. ½ tsp salt.
8. 1tbsp tumeric powder.

Put ingredients 2 to 7 in a bowl and bit together with a fork till well incorporated and set aside.
Boil the potatoes in salty water and turmeric powder until cooked but very firm.
Drain water and deepfry to golden brown, coat the potatoes with the egg mix and deepfry again to golden brown.

Serve along kachumbari with cold coca-cola, milk shake, or cocktail.

17/08/2015

2tbsp vegetable oil
40g Castor sugar
100ml milk
4 eggs
250g Self Raising Flour
⅛tsp bicarbonate of soda
½tsp black food coloring

In a mixing bowl combine vigorously in one direction the eggs and sugar with a Metal
whisker for about 10 minutes till the solution turns white and fluffy, add in the flour and bicarbonate of soda and fold in slowly till will incorporated then add oil and milk then mix again till well incorporated.

Divide the batter into two equal jags and put in the black food coloring to one of the jags and mix well.
Take a baking tin or a sufuria with a flat bottom and oil it's inside

Never use a coved bottom sufuria

Preheat oven to 170°c

Pour in the batter in the tin circle on top of another circle as you see in the picture.
Start by pouring the black first at the center of the tin about 6 centimeters in circumference then pour the white right at the top of the black as you do so it will spread wide take the black and pour it on top of the white again , interchange like this untill all batter is finished in both jags.

Bake for 50minutes or untill when a toothpick inserted in the cake comes out clean

14/08/2015

Ingredients
1 kg meat
4 onions cut into rings
6 garlic cloves minced
5 tbsp oil
1 big piece ginger minced
2 tbsp soy sauce mushroom superior dark

Boil meat till tender and soft, drain stock and keep aside.
Fry onions, garlic and ginger till golden brown; Add the meat and fry also to golden brown, finally put in the soy sauce and stir for 2 minutes salt to taste and remember when salting that soy sauce has salt so be careful when salting. Taste before salting and adjust, serve with cold

14/08/2015

Ingredients
4 tomatoes diced
2Onions diced
1lemon cut into half
1dhania chopped and two sticks left for decoration
2 tbsp curry powder
1 green hoho diced
50 grms Coconut cream powder
4 tbsp oil
3cloves garlic chopped
1 medium fish washed, sliced at its sides. Then squeeze the lemon juice through the cuttings.

Fry onions, hoho, garlic and curry powder for two minutes stirring occasionally and pour in tomatoes. Stir till tomatoes mush to a porridge state, pour in ½ cup water and bring to boil.
Add in the coconut cream powder and stir till well combined, it should look whitish. Add the dhania and stir, salt to taste. Remove from fire and blend it and keep aside.

Boil water in a sufuria and salt it to taste , then boil the fish in it, it should take 12 minute to 15 like an egg.

When removing the fish avoid picking it up with a spoon it will break and fall off thus giving you a hard time when plating, instead cover the sufuria with a lid and pour out the water slowly while the fish still in the sufuria, when dry remove lid and slide the fish on a plate.

Heat the sauce in the blender coz by now it may have become cold and pour it on top of the fish letting the sauce drip slowly into the plate.
Ganish as desired and serve with Ugali.

14/08/2015

Pilau can be hard or easy to make depending on the type of rice, attitude and willingness to know . Today let's learn how to do it the simple way yet very delicious and mouth watering.

1. 1 kg pishori rice (let it be pure pishori not that am advertising the rice but its the best, when it combines with the spices its aroma is supper heaven)
2. ½ kg meat boiled and soup drained
3. 2 big onions cut into rings
4. 50 grams tropical heat pilau masala (again here pick tropical heat brand, Why? When tropical heat is heated in oil it leaves no debris on the rice after cooking and it gives your pilau that dark brown colour at the end so pick tropical heat for best results)
5. 6cloves garlic and 2pieces ginger peeled and mushed together. (Remember when mushing them add salt to the mortar it will be faster and you will have all its juices in one place)
6. 2 tbsp tomato paste
7. ¼ cup oil
8. Aluminum kitchen foil

Heat oil in a sufuria and fry onions, and the mush of garlic ginger to golden brown. Once browned put in the meat and fry the meat as well to golden brown making sure you stir occasionally, when browning meat onions stop browning any further so don't worry that the onions will go to black. Once meat has browned put the pilau masala and stir for 30 seconds then introduce tomato paste and stir for 10 seconds.

Put water and bring to boil, but how much of it? Well pishori cooks at a ratio of 2:1 if you have one glass rice then you will use two glass water, if its two glass rice then you get four glass water like that like that ,So put water according to your rice measurement.

Salt to taste once water has boiled, and put in washed rice pouring it in a circular motion, now here is the degree part DONT stir rice once it's in the water because you will interfere with the bubbles leading your rice to burn, so pour cover and let cook.

Let it cook up to a point you will see like the water is almost drying up but it hasn't now remove from fire and put it down, reduce heat to low, take the aluminum foil and cut 60 centimeters then fold the foil to a square then place the square foil on top of the fire, will it not burn? No it won't. Take the sufuria with pilau and place it on top of that foil, this foil will act as an oven to dry your pilau to countable one one rice grain. Let it dry till there is no more water in it and the rice has full puffed (kufura). Remove from heat and change your pilau from the sufuria to a hot pot, this process is very important and not to be ignored because by changing your able to mix meat and rice equally normally when we cook pilau most meat remain at the bottom of the sufuria, so by so doing we are balancing.
Serve with hot kachumbari by this I mean kachumbari with pepper (pilipili) and not boiled kachumbari ahahah yah.

Hope you have learnt something next time you make Pilau let it be professional and take the credit

05/08/2015

Kenya offer's the best kebabs in the world, the way we turn around recipes I love it I made this for you to learn what you see in Restaurants enjoy.

½ kg mince meat
5 onions diced
1hoho diced
3cloves garlic minced by a greater
1piece ginger minced by a greater
½kg Flour
4 eggs
5 green chilies
2bunch dhania chopped

1. In a sufuria cook the meat till the water in it dries up, don't add water just let it cook with its own juices turning occasionally , once cooked keep aside.
2. In another sufuria heat 3tbsp oil and fry onions, garlic, and ginger till translucent then add meat, dhania and chillies stir and salt to taste. Set aside to cool.
3. In a bowl pour the meat , flour but not all of it, break the eggs and only use the York and set aside the white.

(But how will I separate the two? Well break the egg and pour it on your fingers attached but with small gaps to let the white run through then you will be left with the york.)

4. Add salt ¼ tsp on top of the flour and york, mix using one hand to make a dough out of it, this dough should resemble the chapati one , add flour if not yet attained but don't make it hard. After that your hands will be very sticky wash them and dry them with a hand towel , dust your hands with flour and make egg size balls from the dough till all dough is done.
5. On a board dust and roll this egg balls one by one to a rod shaped sticks about 30centimeters in length and set aside.
6. In a pan heat oil for deep frying and fry 3 at a time till golden brown in colour remove and keep aside, Now take the egg white that you set aside add one egg to it and salt it.
7. Take the rods and roll them in the egg and deepfry them again for the egg to brown as well, do this to all rods, once through roll them again in the egg mix one by one and deepfry them for the second time till egg coat is golden brown.

(Why are coating them for the second time? Well we are doing this to get a thick coat of egg)

Once golden brown remove them as you place them on a serviette to remove excess oil

Decorate and serve with lemon wedges like samosa.

A cup of very hot tea with them will bring that Godly smile in you.

31/07/2015

Samosa make order any time

Sanel caterers

12/06/2017

23/06/2016

16/05/2016

26/08/2015

22/08/2015

21/08/2015

17/08/2015

14/08/2015

14/08/2015

14/08/2015

05/08/2015

31/07/2015

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