Chicken Doughnuts 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: Chicken Doughnuts

The Chicken Mince

Ingredients:

• ½ kg chicken mince
• 1 tsp curry powder
• ½ tsp turmeric powder
• 1 Tbsp garlic & ginger paste
• Salt to taste
• 1 Tbsp Oil

The Chicken Doughnut Dough

Ingredients:

• 2 potatoes, (boiled, peeled and mashed)
• 1 onion, diced
• 3 green chillies, chopped
• Bunch of fresh coriander leaves, chopped
• ¼ cup flour
• 1 Tbsp gram flour
• ½ tsp baking powder
• 1 egg
• 1 tsp black pepper powder
• Salt to taste

The Chicken Doughnuts

Ingredients:

• ½ cup bread crumbs
• 1 egg
• Oil for deep-frying

 

Preparation: The Chicken Mince

Heat a tablespoon of oil in a pan and cook the chicken mince with the spices, garlic & ginger paste and salt until no water remains in the pan. Remove from the heat.

Preparation: The Chicken Doughnut Dough

In a bowl, combine the mashed potato, chopped onion, green chillies & coriander leaves along with the cooked chicken, black pepper powder, and little salt, making sure everything is mixed and combined well. Now to this add
the flour, gram flour, 1 egg, baking powder and knead in to a soft dough.

Preparation: The Chicken Doughnuts

Heat oil over medium low, in a deep pan, (make sure that the oil is not too hot, or else the doughnut will not get cooked inside properly) & beat an egg in a bowl and keep aside. Whilst the oil is getting hot, shape the dough into even sized balls one by one, then press lightly to flatten the ball, and make a hole at the centre, with your finger, to get the shape of a doughnut. Coat each doughnut in the egg, then coat with the bread crumbs and set aside. Now fry the doughnuts in the oil in small batches, until each side is golden.

Plating

To serve, plate the doughnuts on a tray or a serving dish and serve hot with a chutney of your choice!