Hidden in DJ Redbone, who feeds your soul with soothing mixes, is a great cook, likely to give you that happy tummy with her delicacies. She hosted us for a cookery session, where she prepared roast chicken and potatoes with vegetables.
The spinmistress, born Grace Kaburu, is on a strict diet ahead of her wedding in April, as she wants to dance a lot on her big day, which, she says, she can only do in a fit body. She begins by chopping the assorted vegetables that she had bought from a nearby market that morning.
“Vegetables should be cooked fresh,” says the deejay, who was one trio of the all-girl deejay group Sheriffs alongside DJ Pierra and Winnie Nkinda. She chops and mixes carrots, cauliflower, courgette, French beans and boiled peas. Redbone then blanches the veggies to prepare them for steaming. This, we learn will make them remain in their stiffness throughout the cooking.
“This will help reduce the steaming time,” she explains, while removing the vegetables from the hot water to cool them, so as to stop the cooking process. Next, she cuts two medium-sized red onions into thin rings and puts them on the fire in a medium-sized pot. She adds some olive oil, and when the onion turns golden brown, she mixes the vegetables in.
The bride-to-be stirs the mixture momentarily, adds salt and black pepper, then covers it for 10 minutes. As it cooks, she gets to preparing the potatoes. She has no time to waste, she is used to multitasking.
What after more than six years of having to deal with several fans’ requests at a go. She had slightly boiled the potatoes that had been mixed with powdered turmeric. On a baking pan, she brushes olive oil on them then sprinkles black pepper for further seasoning.
The potatoes will roast in the oven together with the chicken. Just as she finishes the pre-baking process, she removes the veggies from the fire. The end product, especially the chicken, was quite finger-licking, we had to borrow the recipe.
Pre-boiled chicken cut into pieces
Pepper medley, paprika, thyme and salt to taste
1 Preheat the oven to about 200°C.
2 In a bowl, season the chicken with olive oil, pepper medley, paprika, thyme and salt.
3 Wrap the chicken in aluminum foil and put in the oven.
4 Allow cooking for 15 minutes, then reduce the heat to 175°C.
5 Cook for a further five minutes and remove from the oven.
6 Serve with potatoes and vegetables.