Black Kebabs by Chef Maliha Islam Mohammed, H&S Chef Of The Month

H&S Chef Of The Month

Chef Maliha Islam Mohammed

Nationality: Kenyan

Interview With H&S Magazine

Who Is Maliha Islam Mohammed?

I am a self-taught chef, born and raised in Mombasa, Kenya. I am also a culinary instructor at Gourmet Academy, a food tour guide, a culinary judge, an outside caterer, and last but not least, a private chef.

 

Type Of Cuisine?

I love Swahili and Middle Eastern meets Indian fusion cuisines. I enjoy cooking these cuisines because they taste great, I love cooking with spices, and I appreciate understanding different cultures and gaining insight into the diversity of the culinary world around us.

 

What Inspired You To Become A Chef?

I started cooking early in my childhood and teenage years, as I am the firstborn in a family of six. My mum always made sure I knew how to cook, teaching me the basics when I was as young as 10. Then, 10 years ago, I entered a national cooking competition in Kenya and placed 3rd. This experience inspired me to pursue cooking professionally, rather than just as a home cook.

 

What Is The Biggest Challenge You Have Faced In The Culinary Industry?

My biggest challenge has been fitting in within a male-dominated field. Some male chefs look down on you, feel intimidated, or find it difficult to cook alongside a female. Additionally, there’s the issue of being overworked and underpaid. As a chef, you really have to work hard to be appreciated or acknowledged. Some chefs give up or end up doing random jobs. However, if you have a good network, you can stay in the industry for a long time. It’s challenging, but if you pursue it with relentless resilience, it will eventually become a walk in the park.

 

What’s Your Biggest Achievement In The Culinary Industry?

My greatest achievement in the culinary world was breaking the Guinness World Record in 2023 for the longest cooking marathon as an individual. I cooked for 150 hours non-stop. Although I wasn’t officially verified due to an error in my timekeeper’s statement, I still regard it as a significant accomplishment.

 

When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?

When it comes to cooking, what is more important to me is creativity. It’s about how you transform ingredients into a masterpiece, from the techniques used in knife cuts to the final plating. Ultimately, it all comes down to the chef’s creativity.

Recipe Of The Week: Black Kebabs

The Black Kebabs

Ingredients:

• ½ kg mince meat
• 1 Tbsp garlic and ginger paste
• 1 Tbsp garam masala
• 1 tsp cumin powder
• ½ tsp black pepper powder
• Juice of 1 lime
• 2 tsp salt
• 3 onions, finely diced
• a bunch of coriander, chopped
• 2 green chillies, chopped
• 2 eggs
• 1-1½ cups breadcrumbs

 

Preparation: The Black Kebabs

In a cooking pot, add the meat, garlic and ginger paste, spices, salt, and lime juice and stir over high heat till all the juices have completely dried up, then turn off heat. Once cooled, remove to a bowl then, add the remaining ingredients, eggs, onions, coriander, chillies, and breadcrumbs & mix well, then using your hands shape into kebabs, and refrigerate for an hour. Heat some oil in a pan and deep-fry your kebabs to a golden brown.

 

Plating

To serve, remove to a serving platter and arrange your black kebabs the way you desire & serve hot with a sauce or chutney of your choice!