Menu – Week 2

  • Sunday
    Flour tortillas for tacos
    Kachumbari or pico de gallo
    Grated cheese
    Slow cooked beef or pork

  • Monday
    Cook a sauce for the leftover beef or pork
    Steamed French/green beans or salad

  • Tuesday
    Githeri/Nyoyo (vegetarian chili)
    Avocados and fresh ginger black tea

  • Wednesday
    Pasta with carrots and courgettes
    • While the pasta boils, fry onions and sliced carrots, and courgettes in butter. Add herbs of your choice. Toss the pasta in the vegetables and a little pasta water.

  • Thursday
    Sauteed greens
    • Shred kale or spinach (chard). Fry diced onions and a teaspoon of cumin seeds in some oil. Cook the shredded greens until wilted. Add a dash of pepper flakes to the greens. Serve.

  • Saturday
    Leftovers or takeout

Pantry Staples

  • Flour – ugali and wheat
  • Oil
  • Rice
  • Beans
  • Onions
  • Tomatoes
  • Garlic
  • Ginger
  • Lemon
  • Potatoes
  • Eggs
  • Whole cumin seeds
  • Pepper flakes

Shopping List

  • Dhania (Cilantro)
  • Avocados
  • Cheese
  • Beef or pork
  • French beans
  • Maize
  • Pasta
  • Carrots
  • Courgettes
  • Greens: spinach, kale, managu etc.
  • Fish
  • Cured meats for pizza (optional)

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