MEAT! I am consumed by thoughts of meat! I am beginning to question my sanity at this point; who in their right mind gives up meat- including chicken- and alcohol… and chips for 40 days? I shall call for a tribunal to investigate my ability to make sound decisions, I haven’t pulled a gun on anyone yet, but at this rate who knows what I might do!
Nevertheless, the cross is mine to bear, what is it they say in Swahili “kila mtu na msalaba wake”? well with all the cross bearing, the only thing to do is make FAJITAS!
In Nairobi, you can find almost anything you desire to cook, from curry leaves to scallops, if you search hard enough you will find it! My great advice to you good people, is if you find an ingredient in a shop and it isn’t perishable, BUY IT! even if you don’t need it for that day, buy it! because the day you will be looking for said ingredient, the shop will be out of stock. Such was the case with my tortilla wraps…
For weeks I had been seeing these tortilla wraps in the supermarket, walking past them and thinking I should make fajitas one of these days. Until the day I wanted to make fajitas and Chandarana supermarket was redecorating and my fajitas were nowhere to be seen. And trying to ask for them was even worse, they had no idea what I was on about! So after a week of searching, I chanced upon them at Healthy U in Yaya Centre. *fajita dance*
Fajitas are one of the first things I started cooking back in London. I remember it being cold, and sitting down to eat my fajitas (with beef strips) and feeling a certain warmness I couldn’t possibly describe! For me fajitas are filled with nostalgia. I love that I could always experiment with the marinade, fillings, different types of meats, possibilities unending. Besides, anything that I can pile on guacamole is right by me!
SO here is the recipe for Vegetable Fajitas… You can add chicken or beef strips if you are eating meat (side-eye)
- 1 onion, sliced
- 3 peppers (any color), seeded and cut into strips
- 1 garlic clove, crushed
- 1 packet oyster mushrooms, sliced
- 6 tablespoons vegetable oil
- 2 tablespoons chili powder
- Salt and freshly ground black pepper
- 4-6 flour tortillas, warmed
In a large bowl, combine the onion, peppers, garlic and mushrooms. If you are using meat, add it here too. I would add a couple crushed tomatoes as well.
Mix the oil and chili powder in a cup, pour over the vegetable mixture, mix well and set aside.
Heat a cast-iron skillet or wok until very hot. Add the marinated vegetables, and stir-fry over high heat for 5-6 minutes, until the peppers and mushrooms are just tender. Season with salt and pepper. Spoon a little of the filling onto each tortilla and roll up. Garnish with fresh coriander, lime wedges, sour cream and guacamole.
- 1 avocado
- 1 shallot, roughly chopped. If you can’t find shallots, use a red onion
- 1 green chilli, seeded and roughly chopped
- Juice of 1 lime
Peel and seed you avocado, place it on a large chopping board and chop roughly. I find it easier to use the side of the knife to mash the avocado. Season with salt and pepper.
Add the rest of the ingredients and mix into the avocado. Squeeze of lime. Transfer to a bowl, cover and chill in the fridge until ready to serve.
With guacamole, you can add coriander and chopped tomatoes, a little cayenne pepper never hurt either. I learned a neat little trick; add a tablespoon or so of sour cream for a creamier guac!
Bon Appétit! *Julia Child voice*