Wednesday, 11 February 2015

Sukuma Wiki / Braised Spring Greens

Sukuma wiki literally means push the week in Swahilli, in other words stretch the week.  By end of the week when there is nothing in the larder, cassava leaves, pumpkin leaves or any green leaves were picked, shreded and braised with a tomato or two  Leftover meat or beans were also included.  Kale, collards or spring greens can be used.


Ingredients

4 cups chopped spring greens
1 tablespoon oil
1 onion; finely chopped fine
2 tomatoes; blanched, peeled and chopped fine
1 clove garlic' minced
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1/4 teaspoon turmeric powder
salt and pepper to taste

Method


  1. Heat the oil in a saucepan and add the onions.  Cook until golden brown.
  2. Add the tomatoes, garlic, cumin, coriander and turmeric powders; mix well.
  3. Add the spring green, salt and pepper and mix.
  4. Lower the heat and braise for about 10-15 minutes.
Serves 2


Tuesday, 10 February 2015

Ugandan Chicken and Groundnut Stew / Chicken in Peanut Sauce



Ingredients
1 cup blanched peanuts (available in Indian Grocery stores)
1 Chicken; skinned and cut into 8-10 pieces
1 tablespoon oil
1 onion chopped fine
2 tomatoes; blanched, peeled and liquidised
2 cloves garlic; minced
1green chilli minced
1 teaspoon cumin powder
2 teaspoon coriander powder
1/2 teaspoon turmeric powder
1 cup chicken/vegetable stock or water
Salt to taste
2 stalks coriander, chopped fine

Method

  1. Roast the peanut at 180 Degrees C for 10 minutes, rub skin of if any, grind using coffee grinder and set aside.
  2. Heat the oil in a pan, add the onions and fry until brown, add the tomatoes and mix and cook for 7 minutes.
  3. Add the garlic, cumin, coriander and turmeric powders mix and cook for 3 minute. Add the chicken, stir and cook for 5 minutes, add the stock and bring to boil.  Simmer for 15 minutes
  4. Add the ground nuts  and salt mix and simmer for 10 minutes
  5. Garnish with coriander
Serve with Rice
Serves 4 people

Saturday, 7 February 2015

Ugandan Spinach with Sesame Seeds

Sesame seeds or simsim, as they are called in Uganda add a wonderful nutty taste to spinach.






Ingredients
4 cups chopped spinach
1 tablespoon oil
1 onion; chopped fine
2 heaped tablespoons sesame seeds
1/2 cup water
2 tomatoes; peeled and chopped fine
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
salt and black pepper to taste

Method
  1. Heat the oil in a saucepan, add the onions and fry until transparent.
  2. Add the sesame seeds and fry, add water when brown and simmer for 10 minutes.
  3. Add the tomatoes, mix and cook for 3 minutes, add the spices and cook for another 3 minutes
  4. Add the spinach, cook until wilted and serve.



I served with chicken in groundnut sauce and rice

serves 4 as a side.

Monday, 2 February 2015

Spinach in Groundnut and Simsim Sauce / Peanut and Sesame Sauce

Greens cooked in odii (groundnut paste) is typical of Acholi (Nilotic people, Uganda) dish.  Usually "Malakwang" (Hibiscus cannabinus) leaves are used for this dish.  These are slightly slippery and sour when cooked.  As these are not readily available in the UK, kale or spinach can be used. Okra can be added to give the slippery texture.


Ingredients
5 cups spinach; chopped finely
1 cup roasted blanched peanuts; ground
1 tablespoon sesame paster (tahini)
2 large tomatoes; chopped fine
3 cups water
salt and pepper


  1. Place the washed spinach in a saucepan without any water and let it steam for about 10 minutes.
  2. Add the ground peanut, sesame paste and tomatoes, mix well.
  3. Add the water, salt and pepper and bring to boil.  Simmer for 10 minutes.


Serve with mashed sweet potato or rice.


Monday, 1 December 2014

Topra Pak / Coconut Squares


Ingredients
8oz Butter
1 lb descicated coconut
8 oz whole milk powder (available in Indian grocery stores)
small (170-200ml) can evaporated milk
1 cup sugar
1/4 teaspoon ground cardamom
1/4 teaspoon freshly grated nutmeg
few drops pink colouring (optional)
2 tablespoons sliced almonds and pistachio nuts

Method
1. Heat the butter, add the coconut, milk powder and sugar.
2. Mix thoroughly add the cardamom, nutmeg, evaporated milk and colour.
3. Decrease the heat and cook, constantly stirring or else it will stick.
3. As soon as mixture leaves the sides of the pan and butter can be seen, remove from heat/
4. Place and spread the mixture on a 10X10 inch tray, smooth the top using a greased spoon.
5. Garnish with the nuts and leave until completely cooled (4 hours).
6. Cut into square or diamond shapes using a greased knife and remove carefully

Enjoy

Wednesday, 12 November 2014

Chachi's Kitchen Cookbook!


In 2006, I started the blog. Now, Chachi's Kitchen has a cookbook! It is dedicated to traditional Khoja recipes from Kutch, and contains 40 tried-and-tested family recipes, along with some mouth-watering photos. 

The cookbook will be available to buy from Monday 17 November. Watch this space for updates, or follow on Facebook: 

Page copy protected against web site content infringement by Copyscape UNLESS OTHERWISE NOTED, ALL RECIPES ARE THE ORIGINAL CREATION OF CHACHI'S KITCHEN. ALL PHOTOS BY CHACHI'S KITCHEN. PLEASE DO NOT POST OR PUBLISH WITHOUT CITING. CONTACT ME IF YOU HAVE ANY QUESTIONS: CHACHISKITCHEN (AT) GMAIL (DOT) COM.