Organization is key, in everything, even more so in the kitchen. In French cooking technique, taught all over the world, Mise en Place means Basically Put in Place. You prepare your ingredients and put them in place before you turn on the cooker.
This also helps to prevent forgetting ingredients. The best ingredients are fresh and natural ones. In Kenya, we are so lucky we can get all these things easily and fresh.
I use garlic, ginger, hoho (green bell peppers), carrots, tomatoes, chilies, onion, dania/coriander stalks, white sweet potatoes. This is base for a delicious, stew/broth, be it meat or beans or veggies.