By the end of our session, you'll know how to use stewing and the rubbing‑in (dry‑heat) method, keep food safe, and apply these techniques with Kenyan ingredients. First, let's look at the two key cooking methods. Stewing means cooking food slowly in a little liquid, like a hearty lentil stew. The rubbing‑in method involves coating ingredients—often meat or vegetables—with spices and a bit of oil, then cooking them dry, like grilling sukuma wiki with a spice rub. Next, we'll talk about safe food‑handling practices. Always wash your hands, keep raw meat separate from vegetables, and make sure foods reach the right temperature—at least 75 °C for meats—to keep everyone healthy. Finally, we'll apply what we've learned to three worked examples using local ingredients: a beef stew with carrots, a spiced chicken rub for grilled nyama choma, and a vegetable ragout with ugali. As we go through each, watch how the methods and safety tips fit together. I'll be checking in with you as we move through each step.
Everyone, let's explore how we make a stew by stewing – cooking ingredients slowly in liquid at low heat. Stewing keeps food safe and full of vitamins because the gentle heat softens tough fibers and kills harmful germs. First, we gather our ingredients – for example, carrots, potatoes, and goat meat, just like the markets in Nairobi. Next, we add seasoning – a pinch of salt, some indigenous spices such as pilipili and fresh herbs. Then we pour in the liquid, usually water or a broth made from the meat, to cover everything. Finally, we let it simmer – low heat for a long time – until the flavors blend and the meat is tender. That's the whole stewing flow: ingredients, seasoning, liquid, then simmer. By the end, we have a nutritious, safe stew ready to eat.
Class, let's explore the baking process called the rubbing‑in method. This is a simple way to mix fat and flour by hand. First, we take butter—or any solid fat—and rub it into the flour until the mixture looks crumbly, like fine sand. Here we see the two main ingredients: fat and flour. The fat coats tiny flour particles, which later gives a tender crumb. Next, we 'rub in' the fat. Imagine using your fingertips to crush the butter into the flour—this creates little pockets that will trap steam during baking. After the crumbly mixture is ready, we add a liquid—usually water or milk—to bring the dough together. Finally, we bake the dough at the right temperature. The heat not only cooks the food but also kills any harmful microbes, making it safe to eat. To recap: we mix fat and flour, rub them in until crumbly, add liquid, and then bake. This method gives us a soft, tender texture in breads and pastries, and it keeps the food safe.
