Ismaili Recipes - This blog contains our family recipes; mainly it is Ismaili (Khoja) cuisine, our family lived in Uganda for 3 generations so we have a marked East African(Swahili, Lugandi) Influence in our cooking AND in our language!! (Kutchi / Cutchi / Gujarati. In recent years with new additions to the family our cooking includes, English, Pakistani, Italian and Irish influences.
Wednesday 28 October 2015
Sunday 8 March 2015
Kabalagala / Ugandan Banana and Cassava Pancakes
These were sold by my grandfather in his duka (shop) in Bukandula in Uganda fro 2 cents a piece. My grandmother, mother and aunts used to make them out of sweet apple (menvu) bananas and cassava flour. They are original Nubian and were called kabalagara. They are still a very popular street food, in fact the area Kabalagala in Kampala is named after it.
Apple Bananas or Menvu
Ingredients
400 g (7) apple bananas; mashed
176 g cassava flour
oil for frying
Method
- Add the flour, a bit at a time to the bananas and mix using a fork until a soft dough forms
- Knead until it is not sticky
- Leave for 30 minutes
- Roll the dough to half an inch thick and cut circles using a cookie cutter.
- Deep fry, turning the pancakes until both sides are brown
makes about 20
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
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
- Heat the oil in a saucepan and add the onions. Cook until golden brown.
- Add the tomatoes, garlic, cumin, coriander and turmeric powders; mix well.
- Add the spring green, salt and pepper and mix.
- 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
- Roast the peanut at 180 Degrees C for 10 minutes, rub skin of if any, grind using coffee grinder and set aside.
- Heat the oil in a pan, add the onions and fry until brown, add the tomatoes and mix and cook for 7 minutes.
- 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
- Add the ground nuts and salt mix and simmer for 10 minutes
- 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
I served with chicken in groundnut sauce and rice
serves 4 as a side.
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
- Heat the oil in a saucepan, add the onions and fry until transparent.
- Add the sesame seeds and fry, add water when brown and simmer for 10 minutes.
- Add the tomatoes, mix and cook for 3 minutes, add the spices and cook for another 3 minutes
- 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
Serve with mashed sweet potato or rice.
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
- Place the washed spinach in a saucepan without any water and let it steam for about 10 minutes.
- Add the ground peanut, sesame paste and tomatoes, mix well.
- Add the water, salt and pepper and bring to boil. Simmer for 10 minutes.
Serve with mashed sweet potato or rice.
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