H&S Chef Of The Month: Meet Chef Maliha Islam Mohammed

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 Masala

The Chicken Marinade

Ingredients:

• 1 whole chicken pieces (your sizes)
• Salt to taste
• ½ tsp black pepper powder
• 2 tsp ginger-garlic paste
• ½ tsp red chilli powder
• ¼ cup yogurt

The Chicken Masala

Ingredients:

• 4 Tbsp oil
• 5 cloves whole
• 2 green cardamoms whole
• 1-inch cinnamon stick
• 2 onions sliced
• 3 tomatoes blended
• ¼ tsp turmeric powder
• 1 tsp Kashmiri red chili powder
• 2 tsp coriander powder
• ½ tsp cumin powder
• ½ tsp garam masala
• A bunch of coriander leaves, roughly chopped

 

Preparation: The Chicken Marinade

In a mixing bowl, combine chicken with salt, pepper powder, ginger-garlic paste, spicy red chilli powder and yogurt. Cover and keep it aside for 1 hr or overnight in the fridge.

Preparation: The Chicken Masala

Heat oil in a big pan over medium heat, then add the cloves, green cardamoms and cinnamon & sauté for a few seconds. Next, add in the onions and sauté until onions are golden, then add the tomatoes & cook for 5 mins. Now add in the spices and cook, stirring continuously, for 2 minutes or until the masala starts to release oil, if the masala looks dry, add 1-2 Tbsp of water. Now add the marinated chicken & combine with the masala and cook it for 4–5 minutes, then cover & cook on low heat until the chicken is cooked and tender, stir it, in between occasionally, the chicken will release water and cook in its own juices. Once the oil separates from the sides, this is an indication that the masala is cooked well. Taste the masala and add salt, green chillies, and chopped coriander leaves & cook uncovered for 2 minutes on medium heat.

Plating

To serve, remove the chicken masala in a serving dish and serve hot with naan or rice!