Kenyan Culture at its Peak!!

This time of year, tomato salad is at its best!

In midsummer, with peak-season produce, there is nothing better. Use fresh mint, not dried.

Every season has its own peak flavors. Guess which one is the highlight of summer...

At its most basic, arrabbiata sauce is made up of tomatoes, garlic and chili. My version adds tomato paste for extra depth, anchovy for umami, and basil for freshness. I also leave the garlic in large chunks. Frying the cloves slowly in oil transforms them into deliciously sweet little flavour bombs.

A short puree cook, a long puree bake, delicious organic Roma Tomato paste, just tomato, flaked seasalt and olive oil. No other preservatives used, kept fresh for a year refrigerated in a sterilized mason jar. Ten pounds of fresh Roma tomatoes make one pound of paste. To start, make quarter pound batches with 2 1/2 pounds of fresh tomatoes till you have perfected the flavor.#2025newyear “ Replace Store bought foods with home made organics”

I love this paste. I ate some in a restaurant and had it with my falafels. So I asked how they made it.

I like the combination of avocado, tuna, and tomato, so I made a cute appetizer with the ingredients.Carving the inside of a tomato is actually quite easy. Just leave a decent amount of the flesh. You could season with salt and pepper, but Krazy Salt concentrates the flavor. Sprinkle the Krazy Salt generously. We usually drizzle some tabasco as well. Recipe by Ayanami Aya

I love homemade pasta, and adding color makes it even more appealing. I used simple tomato paste to give it that orange hue. I’ll definitely try other colors too...

This handy tip will save you from ever having to throw away leftover tomato paste AGAIN! Until my Aunt told me about this nifty trick I was always throwing it out before I needed to use it! Quote the Raven, "Never more!"

I use a cup of sun dried shrimp paste per year to flavor rice, vegetable and meat dishes and to give extra zest to soups and omelettes. This condiment is called Trassi or Terasi. I keep the paste in the freezer and use teaspoon size chunks. To make trassi at home, I tasted both Conimex brand trassi and Pantai brand trassi, I like Pantai best. The recipe here came closest to the Pantai flavor. My taste test method and recipe are detailed below. You will love your home made version.I air fryer dry the raw shrimp, sterilize, then puree and make the paste, then ferment the paste one week and then keep the fermented shrimp paste in the freezer.

I wanted to make a soup that would go well with summer dishes.Okra and tomato are at their peak in the summer!The soup will look nice if you add the beaten egg little by little. Recipe by Ayatan