Welcome to our Farmhouse Kitchen — where muddy boots are welcome, second helpings are guaranteed, and every recipe tells a story. Nestled in the heart of Kenya’s Great Rift Valley, our home isn’t just where we live — it’s where we grow, cook, and gather. From our chemical-free garden to our dreams of one day turning this valley into Kenya’s first organic haven — food here is rooted in love, laughter, and a lot of chaos.
This is food the way we love it — humble, hearty, and full of soul. Let’s cook!
Curly Kale
Ingredients:
- 1 handful of curly kale
- A glug of Olive oil
- 1 fat pinch of Sea salt
- 1 fat pinch of Sesame seeds
Steps to make:
- Tear the kale leaves into about quarters.
- Place them on an oven tray
- Drizzle olive oil all over the kale
- Sprinkle with a fat pinch of Maldon salt and a fat pinch of sesame seeds
- Roast for about 30 mins on low heat, until crispy. Don’t let it get brown.
- Be ready to make more, this one gets devoured quickly!
Fun Fact: Kale is packed with vitamins A, C, and K, and has more calcium than milk and more vitamin C than an orange.
