Tuesday, 8 April 2014

Tilapia in Groundnut / Peanut Sauce / Ngege Z'ebinyeebwa

Groundnuts (peanuts) are very much a part of Ugandan Cuisine.  They were introduced to Uganda  by early traders and travelers in 1862.  
Groundnut are a good source of protein and also contains vitamin E, niacin, falacin, calcium, phosphorus, magnesium, zinc, iron, riboflavin, thiamine and potassium.  


Ingredients
4 Tilapia Fillets
1 tablespoon plain flour
1/2 teaspoon turmeric
1/2 tsp. salt
1/2 tsp. black pepper
2 tablespoons oil
1 large onion; finely chopped
2 garlic cloves
2 large tomatoes; blanched, peeled and liquidised
1/2 cup roasted peanuts; ground in a coffee grinder (or half cup peanut butter)
2 cups stock or water
salt and pepper to taste

Method

  1. Mix the flour, turmeric, salt and pepper
  2. Wash and dry the fish, cut into pieces and coat with the flour mixture.
  3. Pan fry the fish in a  little oil and keep aside
  4. Heat rest of the oil and fry the onions until golden brown
  5. Add the tomatoes and the garlic, cook for about 7 minutes, until the tomatoes and onions have amalgamated.
  6. Add stock or water, bring to boil, add the peanuts, cool for 10 minutes, add the fish bring to boil and serve.
Serves 4

Irio / Kenyan Mashed Potatoes with Peas, Sweetcorn and Spinach

Irio is a traditional Kikuyu dish usually served with Nyama Choma


Ingredients
4 medium potatoes; peeled and quartered
1/2 cup peas
1/2 sweetcorn
1/2 cup finely chopped spinach
salt and pepper to taste

Method
  1. Boil the potatoes in 2 cups  water, when nearly done, add the peas and corn cook. I used frozen vegetables so it took about 5 minutes.  
  2. Drain most of the water add the spinach and could for 5-7 minutes, add salt and pepper and mash making sure that there is only a little water in the pan.
  3. Add some olive oil or butter.
Serves 4


Monday, 7 April 2014

Mkate Mayai / Baked Minced Beef with Egg Topping

This dish is made by many Ismaili families, it's name 'Mkate Mayai' literally means Egg Bread, however there is no bread in this dish.  It could be named mkate as the  the constancy of the minced meat base is little like meat loaf.  The spicy mince beef sauce is combined with egg white and topped with egg yolks at baked until the meaty sauce sets.



Ingredients
500 gm lean minced meat
1 tablespoon olive oil
Whole garam masala consisting of:
1 stick cinnamon, 3 cloves, 3 cardamom pods, 5 peppercorns,
1 heaped tsp. cumin seeds
1 large onion; finely chopped
3 garlic cloves; minced
1 tablespoon grated ginger
2 green chillies; minced
1 400gm tin of plum tomatoes; liquidised
1 tsp. tomato puree
1/2  tsp. turmeric 
1 tsp. ground coriander
1 tsp. ground cumin seeds
1/2 tspn ground garam masala
salt to taste
5 eggs; separated


  1. Heat the oven at 180 C.
  2. Heat the oil in a pan, and add the whole garam masala, as soon as they pop, add the onion and fry until golden brown.
  3. Add the minced beef, garlic, ginger and chillies, stir until all the meat is brown.
  4. Add the tomatoes and tomato puree, mix and cook for about 7 minutes.
  5. Add the turmeric, coriander and cumin powder, stir and cook for about minutes.
  6. Add the salt and garam masala and mixed.
  7. Place the meat sauce in a pie dish and mix in the egg white, place the egg yolks on top and bake in the oven 180 C for 20 minutes.
Serves 4


Wednesday, 26 February 2014

Hot and Sweet Lime and Ginger Pickle


Ingredients
10 yellow limes
200 gm ginger; peeled and sliced thinly 
1 lemon; juiced
2 tsp. salt
1 cup water
1 cup gur / brown sugar
2 tsp. cayenne pepper (or to taste)

Method
1. Place the limes in boiling hot water, slice thinly when cool.
2. Add the ginger, lemon juice and salt and leave overnight.
3 Add the water and bring to boil, simmer for at least 1 hour.
3. When the lime peel is soft, add the gur or sugar, and bring to a fast boil.
4. After 15 minutes check if it ready by placing a drop on a cold saucer in the fridge.
5. It is ready if it sets.
6. Take of the heat, dd the cayenne pepper and mix.
7. Let it cool and place in sterilised jars.
Makes 2 jars.


Thursday, 30 January 2014

Roasted Peppers and Courgette Soup


Ideal lunch for a winter's day


Ingredients
1 tablespoon olive oil
1 onion; chopped fine
2 cloves garlic; minced
1 inch ginger; grated
2 red peppers
2 courgettes; peeled and diced
1 400gm can white beans
600 mls stock (made from bouillon stock cube or powder)
roasted paprika powder for garnish

1. Heat oven to 180C, and roast the peppers for 30 minutes
2. Heat the oil in a saucepan and add the onions, cook until golden, add the garlic and ginger
3. Add the courgette and saute for about 5 minutes
4. Peel the roasted pepper, chop into small chunks and add to the saucepan
5. Add the beans and stock and bring to boil, simmer for 10 minutes.
6. Liquidise, I use a hand held wand.
Serve sprinkled with paprika.
serves 4
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