Browse Recipes

Githeri (Kenyan Corn & Beans)- Vegetarian

Githeri (Kenyan Corn & Beans)

Githeri is one of the main staple foods in Kenya. It originates from the Kikuyu tribe of Central Kenya but is now very popular across the country. It is typically served as is or eaten with chapati.

Sukuma Wiki ( Sauteed Collard Greens) - Vegetarian

Sukuma Wiki (Sauteed Collard Greens)

Delicious braised vegetable that's easy to make and accompanies ugali.

Nyama Choma (Oven Roasted)

May very well be Kenya's national dish, Nyama Choma is "barbecued meat" in Swahili and it's the easiest thing to make. You can simply grill the meat or try this version right in your oven. Either way, between the easy, flavor profile from Flavor Noire's Nyama Choma seasoning, you are in for a treat. Surprisingly not spicy at all but taste if you want to be certain. Pair it with ugali and sukuma wiki.

Ugali ( Kenyan Corn Cake) – Vegetarian

Is a polenta-like dish served as an accompaniment to meat and vegetable dishes. To eat ugali, use your fingers to pull off small balls, making an indentation with your thumb to scoop up the Sukuma Wiki (Kenyan Braised Collard Greens) and Nyama Choma (Roasted Beef). The two additional recipes and videos are available at flavornoire.com

Horiatiki – Greek Salad

Greek salad or horiatiki salad is a salad in Greek cuisine. Greek salad is made with pieces of tomatoes, sliced cucumbers, onion, feta cheese, olives, typically seasoned with salt and oregano, and dressed with olive oil. 

Tzatziki Sauce

A Greek yogurt sauce flavored with cucumbers and fresh garlic. Tzatziki can be used as a spread for sandwiches or even a tasty dip for warm pita and fresh vegetables.

Lemon & Feta Trachanas

Trachanas (”Trah – hah – NAS”)is an ancient traditional Greek pasta consumed by the ancient Greeks. Trachanas is made from flour, milk, eggs and has a grainy and irregular shape. There are two types of Trachanas Sweet and Sour. The sweet is made with whole goat or sheep milk and the sour is made with yogurt or buttermilk.

Herb De Provence Spatchcock Chicken

Herb De Provence Spatchcock Chicken

Herb de Provence is a classic mixture of dried herbs coming from Provence, a region in the South East of France. To spatchcock or “butterlyfly” a chicken requires removing the backbone of the chicken and flattening it for optimum skin exposure while cooking. The results is a chicken that's ridiculously flavorful.

Naughty Ham & Cheese Crepes

Naughty Ham & Cheese Crepe

Crepe are somewhat similar to the American style pancake, only without the baking agent that makes them fluffy. Typically created by using a thin mixture of flour, eggs, milk, and butter. It's a versatile food that can be made to be savory or sweet. This naughty flavors of the world box crepe may bring out the naughty side of you. Let's get cooking!

Escargot

Garlic Butter Escargot

Escargots, or land snails, are considered a delicacy in France. Often eaten as hors d’oeuvres this small meal packs huge flavor. You can always view the recipe video online. Dive in!