Slow Food Cooks Alliance Kenya

SLow Food Cooks' Alliance Kenya doing what they do best during a Forum on Identified Issues in Agroecology Organized by Pelum Kenya and hosted by Slow Food Kenya.

“From My Kitchen to Yours Across Africa” Inaugural Joint Webinar!

Thank you to all the cooks, chefs, producers, consumers, and food enthusiasts who joined us for the inaugural joint webinar.
The session was truly insightful, inspiring, and eye-opening-a remarkable opportunity to connect and learn from two extraordinary chefs:

Chef Mahlao from Lesotho: Presented “The Power of Cooks to Effect Change in the Lives of Community Members and Our Food Systems,” emphasizing the transformative impact of cooks within their communities.

Chef Lucy from Kenya: Shared insights on “Plant the Future: Transition to Plant-Based Proteins,” along with an engaging and educational cooking demonstration.

Let’s keep this incredible journey going as we continue to learn, connect, and celebrate the vibrant diversity of African cuisine.

Ladies and Gentlemen, Cooks and Chefs,

Good afternoon!

The wait is finally over—the much-anticipated learning sessions are here! Mark your calendars for our inaugural joint webinar, taking place on 13th March at 3 PM East African Time.

Join us as we kick off this exciting journey with an inspiring session conducted by Chef Mahlao from Lesotho and Chef Lucy from Kenya. Together, they will share their culinary expertise and bring flavors from their kitchens.

Don’t miss out—register here: https://us02web.zoom.us/meeting/register/lH-JeEALTmi9G52EEhDT8g

Let’s learn, connect, and celebrate the diversity of African cuisine!

Happy world Pulses Day Cooks Alliance Family.

To beautifully Commemorate this crucial day, SF Cooks'Alliance Kenya prepared three cold salads using 3 different varieties of beans; butter bean, Chick peas and Dolicos beans.
The forth salad included the 3 Beans varieties combined and spiced up with Ripe Mango and Avocado cubes

All the four salads, were mixed together with some vegetables (tomatoes, white onion, cucumber, celery, green ,red n yellow bell peppers, persely).

The salads were Seasoned with white pepper, olive oil, vinegar, honey and salt and lime juice

We ended the day with Mathura (Meru recipe)making. A dish with the following ingredients; white sorghum, pigeon peas and potatoes which are boiled and mashed together and muthura is ready to eat with a side dish of your choice.

There’s so much more to explore with pulses. Take a moment to discover what’s around you—ask about their origins, how they’re cultivated, the diverse ways they’re cooked, and the unique flavors they bring to the table. Pulses are not just ingredients; they’re a gateway to healthier eating, sustainable living, and culinary creativity. Dive in, experiment, and let pulses inspire your next meal!

Happy International Chefs/Cooks day to Our Slow Food Cooks Alliance members!
Let's keep our commitment to protecting agricultural biodiversity and to safeguarding gastronomic knowledge and local cultures.
Wapishi wetu! Mashujaa wetu! Slow Food Kenya Slow Food Youth Network Kenya

Day 3 Terra Madre
Lucy Githieyah was teamed up with a Ghanaian chef where by they were supposed to come up with a vegetarian dish representing African diversity.
They served Pumpkin Chapati and Tigernuts kebabs with spicy tomato sauce aside.
It was a joyful moment! Food brings joy, conviviality and Love!
Long Live Terra Madre! Long Live Cooks Alliance! Long Live Slow Food! Slow Food Kenya

Day 2 Terra Madre 2024
Njeri Githieyah- Slow Food Kenya Cooks' Slow Food Cooks Alliance Kenya representative practically participated in the plant the future challenge where she focused on protein transition to Plant Based Proteins in response to impacts of factory farming to both health and environment.
Her presentation and demonstration focused on Green Grams (Ndengu) which is a typical all rounded legume in the country.

Day 1 Terra Madre 2024
Lucy Njeri Githieyah- A great chef and cook known to us, representing Slow Food Kenya and Slow Food Cooks Alliance Kenya in a meeting with Biovision Foundation team and Africa delegates talking of Cooks/chefs engagements with farmers who are practicing Agroecology,engagement with consumers, how we source our Raw materials and our relationships with earth markets . Long Live these connections!

Slow Food Kenya Cooks' Alliance well represented at Terra Madre 2024 in Turin, Italy