So we’ve been dying to make Lasagna but time has not been on our side, neither have the ingredients. I had bought the mince for that purpose but since we didn’t have the rest of the needed ingredients as per the recipes, Mr. Chef himself, a.k.a the fiancé, decided that to warm up, we should do Macaroni, Cheese & Minced beef. Great idea. So we just went kienyeji (local) on it, no recipes, no instructions, just our common cooking knowledge but the outcome was too delish – I overate and carried it for lunch *slurp*.
This is a shout out to one Njeri Kimz for asking me to put up the recipe on my blog. I didn’t even know she reads it or someone would be interested in checking out one here. So I was fan-struck (opposite of star-struck) for a moment. Thanks love. Here goes the “recipe” from the quack chef (me).
- Minced Beef
- 1tbs Paprika
- 1tbs Royco
- 1tbs Butter
- ½tbs Cayenne Pepper
- Spices – Mixed Spices, Black Pepper – you can go all out depending on your palate.
- Soy Sauce
- 1 Green Pepper
- 1 Tomato
- 1 Onions
- We first prepare the Macaroni and Minced Beef separately.
- Fill the sufuria with cold water – reasonably of course, depending on the amount you’re cooking.
- Add some salt, cayenne pepper and butter to taste.
- Pour in the macaroni into the sufuria and let it cook for about 7mins.
- Cook in medium heat.
- Taste to know whether it’s ready. If not, give a few more minutes – macaroni doesn’t take too long to get ready.
- Drain the water from the sufuria with the macaroni.
- Pour a little cold water to make sure it doesn’t stick and then drain it again.
- In my case, it was frozen so I first defrosted it.
- Then I dry fried it since it already has some oil of its own.
- Add some water so that the meat doesn’t stick to the sufuria and it also helps the meat to cook.
- Add some soy sauce and some spices to give it flavor.
- Let it cook for say 20mins. I’m guessing the time, but that’s about it.
- Chop up the onions, green pepper and tomatoes and throw them into the sufuria
- Let them simmer as the mince continues cooking.
- Add some little water mixed with Royco to make some thick soup, so that the mince is not entirely dry.
- Cook in medium to low heat.
Macaroni, Cheese and Minced Beef.
- Pre-heat the oven for at least 10mins at 150o or 200o
- Empty the Macaroni from the sufuria into a baking dish.
- Grate some Cheese on it.
- Mix it up with a wooden spoons or whatever works for you.
- Remember the mince, pour it in there too.
- Mix it up with the Macaroni and Cheese.
- Then grate some more cheese on it.
- Place it in the oven for about 10-15mins and let the cheese melt, while the Macaroni and Mince warms and cheesed up (see what I did there).
Serve hot, accompanied with a chilled drink (preferably ribena), because your tummy will be making star jumps with the first bite. The chilled drink will cool your taste buds and tummy down.
Keep warm lovely reader. In Kenya, the weather has gone rogue. Our sunny August has turned out rainy – global warming perhaps, don’t know how yours is wherever you are, but I hope it’s better and warmer!
Signing Off ~~~*Kawi*