Kienyeji chicken recipe by Chef Mary Mwikali Kingoo

How did you become a chef?

As a child, I used to help my mother in the kitchen. I have worked for the Mercury Group and Java House restaurants.

What would you be doing if you were not a chef?

I would be a food consultant.

Who is your inspiration?

My mother. She was well known in our neighbourhood for being the best cook.

Which celebrity would you like to cook a meal for?

British celebrity chef Gordon Ramsey. I have prepared meals for well-known politicians (and their families), including the Kibaki, Moi and Kenyatta families.

What do you love to eat at home?

Ugali with kunde.

What is your most popular dish with your audience?

Buffalo wings served with blue cheese dip.

Your words to live by for success?

Always humble yourself.

What is an unusual hobby or interest you enjoy?

Boat riding.

What is the worst thing you have ever tasted?

Raw calamari.

Which are your three favourite restaurants in the world?

Ritz Carlton, UK, Radisson Blu in Upper Hill, Nairobi and Atlantis Dubai.

What tips would you give our readers?

Use what you have; do not prepare what you do not know.

What is one dish that appears simple but is very difficult to get right?

Fried egg - sunny side up.

Which five ingredients are never missing from your kitchen?

Salt, garlic, onions, tomatoes and corn oil.

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COOKING: Kienyeji chicken

Ingredients:

Whole kienyeji chicken

1 onion, finely chopped

½ garlic, finely chopped

4 tomatoes

Fair amount of corn oil

A pinch of salt

1 bunch coriander

Method:

• Cut the chicken into pieces, boil for 30 minutes and keep the stock. Fry onion and garlic in corn oil until golden brown.

• Add your boiled chicken and stir for a while. 

• Add chopped tomatoes and bring everything to simmer until tomatoes are perfectly cooked.

• Add the stock, season with salt, add the chopped coriander and serve with rice, mukimo or your favourite starch.

- MARY KINGOO