I think you stole my kitchen

Watermelon… I love the smell of it; so fresh, almost like a cucumber. I am not a huge fan of watermelon on its own, but if it’s juiced up, bring me a glass!  First, let me share a couple of its benefits. It contains around 92% of water with vitamins C, A and B6. It keeps you hydrated; studies have suggested that watermelon lowers the risk some cancers, reduce inflammation and is great for your skin and hair. This sounds great.  Sometimes you may have a watermelon and not know what to do with the whole thing. With this simple recipe, it can be easily stored in the fridge and drank daily before work/school/any activity. Let’s get started…. SERVINGS: 2-3 people INGREDIENTS ¼ watermelon (cubed with seeds) ½ small lemon/lime  1 large orange (peeled) 400ml Sprite 2 TBSP castor sugar (optional) Fresh mint leaves for garnish (optional) METHOD Prepare all ingredients. Blend watermelon and orange. Add sugar and squeeze lemon/lime juice (make seeds d...

For some reason kapenta is generally not liked by most people (especially the young generation a.k.a generation X). So many people claim to be allergic even when they haven’t tasted it. Could it be its smell, taste or appearance? Well, I can’t blame most people; it generally has a strong chocking smell when being prepared (you can literally smell it miles away) and it is not so great in the presentation department. The few times I have eaten it, it’s been bitter with a strong after taste. Kapenta comprises of two species called Stolothrissa tanganicae and Limnothrissa miodon. These are basically sardines that come in different sizes and shapes. With that being said, I have been on a short quest to learn how to prepare it well. I believe we have the power to make food taste and look good if we try to. There’s one person’s kapenta I can eat and that’s my mom’s. My mom prepares it pretty well, and no, I am not being biased. It has a nice sweet taste which I later discovered comes from...