MEET THE FOOD BLOGGER: Kaluhi Adagala of Kaluhi’s Kitchen

What inspired you to blog about food and cooking?

Each time I posted a picture of a meal I had prepared on social media, people would ask for the recipe. So I decided to create a dedicated food blog. That is how www.kaluhiskitchen.com was born.

What do you like about being a food blogger?

I enjoy enriching lives, challenging people and inspiring them to be more adventurous in the kitchen.

Which part of blogging excites you most, the recipe development, writing the recipe or the feedback from readers?

Above all else, feedback from my readers and knowing that I made a difference in someone’s life excites me most and gives me a lot of motivation to keep going. I also value the relationship I have with my readers so I like to keep things light and easy to relate with.

If you could have any five people over for dinner, who would they be?

My ultimate cooking role model: South African celebrity chef and TV host Siba Mtongana, Taylor Swift – a warm, fun grounded human being, Caroline Mutoko – I’d love to pick her brains, fashion blogger Sharon Mundia and maybe raid her closet afterwards and Heather Lindsey, a Christian author who has a major influence on my life as a Christian.

Which are your five must-have ingredients?

Garlic to take flavour up a notch, salt and black pepper to bring out taste of the food, lemon especially for meats to awaken their juices and coriander for garnish.

Which food blogger inspires you?

I have always admired Aika-Grace of pendolamama.com and Jess Gatwiri of leotunapika.com. Outside Kenya, I love food52.com; they have impeccable photography that allows the food to shine. I try to do the same with my food photos.

What do you think food blogging will look like in 5 years?

Kenya is developing a really strong food culture. In the next five years, I foresee Kenyans who are more enthusiastic about trying new and exciting things in the kitchen. I foresee more food blogs that show the beauty of our cuisine and hopefully bust the skewed belief that Kenyan food is boring. I also believe by then large brands will realise bloggers have an intimate relationship with their readers and engage them more in reaching out to the public.                                                

PAN-FRIED FISH FILLET WITH UKWAJU SAUCE

Ingredients

1 large tilapia fillet

1 lemon, squeezed

1 tbsp soy sauce

4 cloves garlic

1 tbsp white pepper

½ tsp salt

Vegetable oil

For the sauce

1 large tomato, grated

1 small onion, finely diced

4 tbsp honey

3 ukwaju (tamarind) seeds

METHOD

Fish:

Put the fish in a bowl. Add minced garlic, lemon juice, soy sauce, salt and white pepper, rubbing them on the fish. Cover with cling film and marinate in the fridge for 40 minutes.

Lightly grease a non-stick pan and fry the fish lightly. Allow four minutes on each side for a nice golden brown char.

Sauce:

Lightly sauté the onions until they are soft. Add grated tomatoes, lemon juice, honey and ukwaju and mix. Add ¼ cup of water, turn down the heat and cover and simmer for 5-7 minutes. After it has thickened plate your meal.

Put the sauce on the plate first. Cut the fish into uniform pieces then place them on top of the sauce. Garnish with fresh coriander then serve with mashed potatoes, ugali, rice,  or your favourite starch.

Cooking tip: If you do not have ukwaju, use lemon instead, but reduce the honey by two tablespoons.

– KALUHI ADAGALA