Snapshot: Healthy Antioxidant Cooking

26 October 2011


Now that I’m spending some time in Nairobi, I’m enjoying the pleasures of cooking again. This is a stir-fry I made using eggplant, broccoli and beetroot, which gives it the strong, red color. There’s lots of anti-oxidants in there so I try to keep the frying time to a minimum. Along with that, there’re onions, ginger, garlic, green chillies, cumin, dark soy sauce and cilantro with day-old rice. [Shot in October 2011, with a Canon SD940 at f/2.8 and ISO-400]