Hand crafted bread made with flour, water, sugar, yeast, baking powder, and salt, served with a warm rich lentil bean soup slowly cooked with onions, tomatoes seasoned with garlic, cilantro, all-purpose seasoning, and salt.

Muufa / Maraq Digira (Bread w/ soup)

A delightful dish featuring tender tilapia served on a bed of fluffy rice and vibrant, sautéed vegetables.

Rice & Veggies w/ Tilapia

Rice and veggies with your choice of steak, fried chicken, goat meat, tilapia or sauteed chicken with a side salad and a drink.

Batulo's Special

Veggie mix contains: Onions, Corn, Green Beans and Peas seasoned with all-purpose seasoning, cilantro, cumin, and garlic. Rice contains: Basmati rice stir fried in onions seasoned with veggie bouillon, cilantro, cumin, garlic, slowly cooked in veggie broth and topped off with Sazon Goya.

Rice & Veggies

A hearty dish of fluffy rice and vibrant mixed vegetables topped with tender, flavorful goat meat for a satisfying meal.

Rice & Veggies w/ Goat Meat

A deep fried triangular shaped pastry stuffed with your choice of beef, chicken or veggie richly seasoned to satisfy your taste buds, locally known as meat pies.

Sambusa

Crispy chicken seasoned with garlic powder, Sazon, chicken bouillon, cilantro, chili pepper flakes, dipped in flour and deep fried in vegetable oil.

Fried Chicken

A hearty bowl of tender chicken served over a bed of fluffy rice and fresh, vibrant vegetables.

Rice & Veggies w/ Chicken

Savor a hearty bowl of tender steak served over a bed of fluffy rice and vibrant, sautéed vegetables.

Rice & Veggies w/ Steak

Chopped chicken breast sautéed in vegetable oil with freshly sliced onions, mints garlic and parsley seasoned with chicken bouillon, cilantro topped with Sazon.

Chicken

Onions, Bell Peppers, Corn, Green Beans, carrots and Peas seasoned with veggie bouillon, cilantro, cumin, and garlic.

Veggie mix

Basmati rice stir fried in onions seasoned with veggie bouillon, cilantro, cumin, garlic, slowly cooked in veggie broth and topped off with Sazon Goya.

Rice

Softly boiled potatoes dipped in a batter that consists of all-purpose flour mixed with water seasoned with all-purpose seasoning, cilantro, Sazon, garlic powder and paprika, then deep fried in vegetable oil.

Fried Potatoes

Chopped steak sautéed in vegetable oil with freshly sliced onions, mints garlic and parsley seasoned with chicken bouillon, cilantro topped with Sazon.

Steak

An African style fried dough that consists of flour, yeast, sugar, salt, water mixed to perfection fried in vegetable oil topped with a choice of powdered and cinnamon sugar.

Mandazi

Fresh chopped iceberg lettuce mixed with shredded carrots and red onions. Choice of dressing: Thousand Islands or Ranch.

Ansalata (Salad)

In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for about 10 minutes until frothy. Add flour, baking powder, and salt. Mix until a dough forms.

Mixing the Dough

Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.

Kneading

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

First Rise

Punch down the risen dough, then shape it into a loaf or round shape as desired.

Shaping the Bread

Place the shaped dough on a baking tray, cover, and let it rise for another 30 minutes.

Second Rise

Preheat the oven to 375°F (190°C). Bake the bread for 25-30 minutes or until golden brown and sounds hollow when tapped.

Baking

All-purpose flour

Warm water

Sugar

Yeast

Baking powder

Salt

In a medium saucepan, bring 2 cups of water to a boil. Add the brown rice and a pinch of salt. Reduce the heat to low, cover, and simmer for about 45 minutes or until the rice is tender and water is absorbed. Fluff with a fork and set aside.

Prepare the Rice

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant. Add the broccoli, carrot, and bell pepper. Sauté for about 5-7 minutes, or until the vegetables are tender-crisp. Season with salt and pepper to taste.

Sauté the Vegetables

In another skillet, heat the remaining olive oil over medium-high heat. Season the tilapia fillets with salt, black pepper, and paprika. Cook the fillets for 3-4 minutes on each side, or until they are golden brown and cooked through. Squeeze lemon juice over the fillets before removing from heat.

Cook the Tilapia

To serve, place a portion of the rice on each plate, top with sautéed vegetables, and then add a tilapia fillet on top. Garnish with chopped parsley and additional lemon juice if desired.

Combine and Serve

Tilapia fillets

Brown rice

Broccoli florets

Carrot, sliced

Bell pepper, diced

Olive oil

Garlic, minced

Lemon juice

Black pepper

Paprika

Fresh parsley, chopped

Rinse the rice under cold water until the water runs clear. In a pot, add the rice and 4 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for about 15-20 minutes until the rice is fluffy and water is absorbed.

Choose your protein option. For steak, season with salt and pepper and grill or pan-sear to desired doneness. For fried chicken, deep-fry until golden brown. For goat meat, simmer until tender. For tilapia, pan-fry until cooked through. For sautéed chicken, cook in a skillet over medium heat until browned and fully cooked.

Cook the Protein

In a separate skillet, heat a tablespoon of olive oil over medium heat. Add the mixed vegetables and sauté for 5-7 minutes until tender. Season with salt and pepper.

In a bowl, combine lettuce, cherry tomatoes, and cucumber. Drizzle with olive oil and lemon juice. Season with salt and pepper, and toss to combine.

Prepare the Side Salad

Plate the rice and mixed vegetables, add your chosen protein on top, and serve with the side salad and your choice of drink.

Serve

Mixed Vegetables (carrots, peas, bell peppers)

Steak / Fried Chicken / Goat Meat / Tilapia / Sauteed Chicken

In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the minced garlic and cumin, cooking until fragrant.

Add the basmati rice to the pan and stir to coat the rice with the onion and garlic mixture. Cook for 2-3 minutes.

Dissolve the veggie bouillon cube in the vegetable broth and add it to the pan. Bring to a boil, then reduce heat to low and cover. Cook for 15-20 minutes or until the rice is tender and liquid is absorbed.

In another skillet, heat the remaining tablespoon of olive oil over medium heat. Add the corn, green beans, and peas. Season with all-purpose seasoning, cumin, and salt to taste.

Prepare the Veggies

Sauté the vegetables for 5-7 minutes until heated through and slightly tender.

Stir in chopped cilantro and continue to cook for another minute.

Once the rice is cooked, fluff it with a fork and mix in the cooked veggie mix. Adjust seasoning as needed and serve hot, garnished with additional cilantro if desired.

Combine & Serve

Basmati rice

Onion, chopped

Corn, frozen

Green beans, chopped

Peas, frozen

Cilantro, chopped

Cumin

Veggie bouillon cube

Vegetable broth

Sazon Goya seasoning

All-purpose seasoning

In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and ginger, sautéing until fragrant.

Prepare the Goat Meat

Add the goat meat to the pot and brown on all sides. Stir in the tomato paste, cumin, paprika, salt, and black pepper, coating the meat well.

Cook the Goat Meat

Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for about 1 hour, or until the goat meat is tender.

Add Broth and Simmer

While the goat meat is cooking, rinse the basmati rice under cold water until the water runs clear. In a separate pot, bring 4 cups of water to a boil. Add the rice and a pinch of salt, reduce heat, cover, and cook for about 15 minutes or until the rice is fluffy.

Once the goat meat is tender, add the diced carrots, chopped bell pepper, and green peas to the pot. Cook for an additional 10 minutes until the vegetables are tender.

Add Vegetables

Fluff the rice with a fork and serve on a plate. Top with the goat meat and vegetable mixture. Garnish with chopped cilantro before serving.

Goat meat, cut into cubes

Carrots, diced

Bell pepper, chopped

Green peas

Garlic cloves, minced

Ginger, minced

Tomato paste

In a large bowl, combine the flour and salt. Slowly add water and vegetable oil, mixing until a dough forms. Knead the dough for about 5 minutes until smooth. Cover with a cloth and let it rest for 30 minutes.

Prepare the Dough

In a skillet, heat a tablespoon of vegetable oil over medium heat. Add the chopped onions and garlic; sauté until translucent. Add the ground beef, cumin, coriander, salt, and pepper. Cook until the beef is browned. Remove from heat and let cool.

Prepare the Filling

Roll out the dough on a floured surface to about 1/8 inch thick. Cut into circles or squares. Place a spoonful of the filling in the center, fold over to create a triangle, and press the edges to seal. Use a fork to crimp the edges for extra sealing.

Assemble the Sambusas

Heat vegetable oil in a deep frying pan over medium-high heat. Once the oil is hot, carefully add the sambusas in batches, frying until golden brown on both sides (about 3-5 minutes each). Remove and drain on paper towels.

Fry the Sambusas

Water

Vegetable oil

In a large bowl, combine garlic powder, Sazon seasoning, chicken bouillon, chopped cilantro, chili pepper flakes, salt, and black pepper. Mix well. Add the chicken pieces to the bowl and coat them evenly with the seasoning mixture. Cover and let marinate for at least 30 minutes.

Prepare the Chicken

In a separate shallow dish, add the all-purpose flour. Season the flour with a pinch of salt and black pepper. Mix well.

Prepare the Flour Coating

In a large, deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Take each marinated chicken piece and dredge it in the seasoned flour, pressing gently to ensure the flour adheres well.

Dredge the Chicken

Carefully place the coated chicken pieces into the hot oil, ensuring not to overcrowd the skillet. Fry for about 10-12 minutes per side, or until golden brown and cooked through. Use a meat thermometer to check that the internal temperature reaches 165°F (75°C).

Fry the Chicken

Once cooked, remove the chicken from the oil and place on a wire rack or paper towel-lined plate to drain excess oil. Serve hot.

Drain and Serve

Chicken pieces (legs, thighs, or breasts)

Garlic powder

Sazon seasoning

Chicken bouillon

Cilantro (fresh, chopped)

Chili pepper flakes

Vegetable oil (for frying)

In a pot, bring 2 cups of water to a boil. Add the uncooked rice and a pinch of salt. Cover and reduce heat to low, cooking for 15 minutes or until rice is tender and water is absorbed. Remove from heat and let it sit covered for another 5 minutes.

Cook the Rice

In a large skillet, heat olive oil over medium-high heat. Add the diced chicken and season with salt and pepper. Cook for about 5-7 minutes, until the chicken is no longer pink. Remove chicken from the skillet and set aside.

Sauté the Chicken

In the same skillet, add minced garlic and ginger, and sauté for 1 minute until fragrant. Add diced bell pepper, shredded carrot, and frozen peas. Sauté for another 5 minutes until vegetables are tender.

Cook the Veggies

Return the cooked chicken to the skillet with the vegetables. Add the cooked rice and soy sauce. Stir well to combine and heat through for about 3-5 minutes. Adjust seasoning with salt and pepper if needed.

Combine Ingredients

Garnish with chopped green onions before serving. Enjoy your Rice & Veggies with Chicken!

Chicken breast, diced

Rice, uncooked

Carrot, shredded

Frozen peas

Soy sauce

Pepper

Green onions, chopped

Season the steak with salt and black pepper. Heat 1 tablespoon of olive oil in a pan over medium-high heat. Cook the steak for about 4-5 minutes on each side for medium-rare, or until your desired doneness. Remove from the pan and let it rest.

Prepare the Steak

In a pot, combine 1 cup of brown rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 45 minutes or until the rice is tender and water is absorbed.

In the same pan used for the steak, add 1 tablespoon of olive oil. Add minced garlic and sauté for 30 seconds. Then add bell pepper, zucchini, and carrot. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.

Slice the rested steak and serve it over a bed of brown rice, topped with the sautéed vegetables. Drizzle with soy sauce to taste.

Bell pepper (sliced)

Zucchini (sliced)

Carrot (sliced)

Garlic (minced)

Chop the chicken breast into bite-sized pieces and set aside.

In a large skillet, heat the vegetable oil over medium heat. Add the sliced onion and sauté until it becomes translucent, about 3-4 minutes.

Sauté the Onions

Add the minced garlic and chopped chicken to the skillet. Cook until the chicken is no longer pink, about 5-7 minutes.

Add Garlic and Chicken

Stir in the chopped mint, parsley, chicken bouillon, and cilantro. Cook for an additional 2-3 minutes until everything is well combined.

Season the Chicken

Sprinkle the Sazon seasoning over the chicken mixture and stir well. Cook for another minute to allow the flavors to meld.

Add Sazon

Remove from heat and serve hot. Enjoy your sautéed chicken with rice or a side salad.

Chicken breast

Onion

Garlic

Fresh mint

Fresh parsley

Fresh cilantro

In a large skillet, heat olive oil over medium heat. Add the diced onion and chopped bell pepper. Sauté for about 3-4 minutes until they start to soften.

Stir in the corn, green beans, carrots, and peas. Cook for an additional 5-7 minutes, stirring occasionally, until all vegetables are tender.

Add the Remaining Vegetables

Add veggie bouillon, cumin, minced garlic, salt, and pepper. Mix well and cook for another 2 minutes, allowing the flavors to meld.

Season the Mixture

Remove from heat and stir in the chopped cilantro. Serve warm as a side dish or over rice.

Finish and Serve

Onion, diced

Bell Pepper, chopped

Green Beans, chopped

Veggie Bouillon

Cumin, ground

Olive Oil

Rinse the basmati rice under cold water until the water runs clear. Dice the onion and chop the cilantro.

Muufa / Maraq Digira (bread W/ Soup)

Rice & Veggies W/ Tilapia

Batulo's Special

Rice & Veggies

Rice & Veggies W/ Goat Meat

Sambusa

Fried Chicken

Rice & Veggies W/ Chicken

Rice & Veggies W/ Steak

Chicken

Veggie Mix

Rice

Fried Potatoes

Steak

Mandazi

Ansalata (salad)