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

1. Add the flour, a bit at a time to the bananas and mix using a fork until a soft dough forms
2. Knead until it is not sticky
3. Leave for 30 minutes
4. Roll the dough to half an inch thick and cut circles using a cookie cutter.
5. Deep fry, turning the pancakes until both sides are brown

makes about 20

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

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

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.

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.

My All time Fav: Katogo - Matoke and Beans

Link

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

Served here with Ugandan Tilapia in Groundnut Sauce

Ngege Z'ebinyeebwa 

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

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

Makai Paka / Corn on the cob in Coconut Sauce

This is an East African dish.  Makai = corn.

Ingredients
3 sweet corn on the cob; cut into 4 pieces each
salt to taste
1 400ml tin of coconut milk
1/2 tablespoon ground peanuts or almonds
2 cloves garlic; crushed
1-2 green chillies; minced
1/4 teaspoon turmeric
a little water is neccessary
juice of half a lemon
3 sprigs coriander; chopped fine

Method
1. Boil the corn in a water and salt, drain and place in a saucepan.
2. Add coconut milk, ground nuts, garlic, chillies and turmeric.
3. Bring to boil for 20 minutes, add the lemon juice
4. Garnish with coriander leaves

Mishkaki / East African Style BBQ Beef Shish Kebabs

1 lemon; juiced

1 tablespoon oil

1 kiwi; peeled and quartered (Kiwi contains enzymes that tenderise meat)

1 tomato; blanched and peeled and quartered

2 inch piece of ginger; roughly chopped

4 cloves garlic

1/2 cup fresh coriander

2-3 green chillies

1 teaspoon freshly ground cumin

1 level tablespoon paprika

½ teaspoon turmeric

2 teaspoons coriander and cumin powders

salt to taste

2 lb beef; cut into 2 inch chunks

1. Place all the ingredients except for the beef in a liquidizer and blend

2. Add to the meat, mix and marinate overnight in the Fridge.

3. Cook on an outdoor BBQ

4. Serve with nan bread

Nyama Choma / Grilled or BBQ Chops

I have had a lot of requests for this recipe.  I finally managed to find a good recipe from my cousin; Gulzar in Canada.  The special ingredient is kiwi, which contains meat tenderizing enzymes.

Nyama means meat and choma roast, it is usually made from beef short ribs.  I was not able to get any so I have used frenched lamb chops.  This would make it kondoo choma, just as goat meat would be mbuzi choma, or beef - ng'ombe choma

1 lemon; juiced

1 kiwi; peeled and sliced

2 inch piece of ginger; roughly chopped

4 cloves garlic

1/2 cup fresh coriander

2-3 green chillies

1 teaspoon freshly ground cumin

1 level tablespoon tandoori masala 

1 lb lamb chops; washed

salt to taste

Method

Place all the ingredients (except for the lamb) into a food processor and liquidize. 

Marinate the meat in this for minimum of 1 hour maximum of 3 hours, otherwise it will become too soft.

Broil in a hot grill for 10 minutes and turnover and cook for a further 8-10 minutes

I served it with roast vegetables and salad.

In retrospect the tandoori masala was too overpowering, next time I would half or omit it altogether.

Machi Bhat / Spicy Coconutty Salmon with Rice

Ingredients

STEP 1
1 lb salmon; cut in 2 inch chunks 

Marinade

Juice of 1/2 a lemon
4-5 garlic cloves; minced

2 inch ginger; grated

2-3 green chillies; minced

STEP 2

2 tablespoons oil

whole garam masala; 1 inch cinnamon, 3 cloves, 4 peppercorns, 1 tsp cumin seeds, 2 pods cardomom

3  medium onion chopped fine

4 small potatoes; peeled and cut into halves

4 large tomatoes; blanched, peeled and liquidised,
1 teaspoon tomato puree

1 tablespoon of fresh grated coconuts (frozen available in most Indian Grocery Stores

1/3 packet of creamed coconut (half cup coconut milk)
1 tbspn yogurt

2 teaspoon coriander and cumin powder

1/2 tspn tumeric

1/4 tspn garam masala

STEP 3
1 1/2 cup rice; washed and soaked for 30 minutes
lots of water


STEP 4
pinch of saffron; soaked in a tablespoon of hot water

1/2 table spoon oil

1 tspn cumin seeds

Step 1: Marinate the salmon in the lemon juice, garlic, ginger and green chilli mince and salt for at least 30 minutes;  set aside.

Step 2. Heat half of the oil in a large saucepan, fry the whole masala; cumin, cloves, cinnamon, peppercorns, and cardomom, fry until they pop and splutter, add the chopped onions and fry until golden brown, add the potatoes, fry until the onions are dark brown

 Add the tomotoes mix and fry for a few minutes; add the cumin and coriander powders and tumeric powder and add the grated coconut and the coconut cream,  simmer for 15 minutes.

 Add the garlic, ginger and chilli, mix and fry for a few minutes.  Add the yogurt, mix and cook for a few minutes

Meanwhile, heat the other half of the oil in a frying pan and fry the fish until slightly brown.  Add the fish add the garam masala, stir carefully and set aside.

Step 3:   Wash the rice and soak in some water for at least 30 minutes. 

Switch on the oven at 150 degrees Centigrade.  Boil the rice in lots of  salted water for 15 minutes, drain.

Layer half the  rice in a pan add the fish sauce cover  with rest of the rice, 

Step 4:  Add the water / saffron mix on top.  Fry the cumin in a little oil, pour over the rice, place in the oven for 15 minutes and serve.

Jugu Cake / Twice Baked Peanut Bars

Jugu or njugu is peanut or groundnuts in Swahili. As a child I remember them as karanga which is also swahili. My best memory of these is when we used to get them fresh. Local farmers would sell them house to house shouting:
'karaaaaaaaaaaaaanga karaaaaaaaaaanga!!' Ma would buy them and we would get them boiled for our tea. So yummy. We used to eat them hot, just pop them in our mouths and pop them so all the juices and the nut is squirted into our mouths. They were sooo sweet and tender.

Jugu cake is a Tanzanian special; twice baked, like biscotti according to Aly Khan of Treat a Week Recipes, a fellow Ismaili blogger with a great site.
This recipe makes two plates for khana and spare.



Ingredients
3 Cups peanuts; grind roughly (reserve 1/2 cup)
5 cups flour
2 cups sugar
1 tspn baking powder
1/2 cup vegetable oil (I used corn oil)
2 eggs
2 cups milk

Method
1. Heat the oven to 175 Centrigrade.
2. Beat the eggs and milk in a large bowl and keep aside
3. Mix all the dry ingredients including the whole peanuts
4. Add the oil and mix with finger tips to make a bread crumbs like mixture
5. Add the egg and milk mixture slowly, mix, this will be quite sticky
6. Pour into a 12 inch by 12 inch tray
7. Bake for 30 minutes
8. Cut into diamond shapes and place on a oven tray
9. Heat the oven to 220 Centigrade
10 Bake again for 15 minutes

Kokothende / Kokotende

Kokotende (Kokothende) are originally from Zanzibar, these were smaller in size and were called "KOKWA ZA TENDE" (date'seeds), however Zanzibaris of Indian origin (Wahindi) used to pronounced it "KOKOTENDE". This information is from one of my anonymous readers (thank you)

Koeksisters (cake sisters) are similar Afrikaan version of them (any relationship?), the Anglo-Indian version are called kul kul or gul gul. All three have coconut in them, koeksisters on the outside, kul kuls have coconut milk in them and kokothende have grated or desicated coconut.

Ingredients
cup size = 250mls
2 cups plain flour
1/2 cup semolina
1/2 cup desicated coconut
1/2 tspn baking powder
1 tspn roughly ground cardomom seeds
1 tablespoon butter
1 cup warm water
oil for frying

Frosting
1 cup sugar
1/2 cup water
1/2 tspn cardomon powder

1. Shift the flour into a large bowl, add the semolina, coconut, baking powder and cardomom; mix well.
2. Add the butter, mix so that it looks like bread crumbs.
3. Add the warm water slowly to make a soft dough. You may in slightly more water.
4. Take a walnut size lump of dough and squeeze with fingers and palm of hand; make a fist (muthia), place on a tray. Makes about 30.
5. Heat the oil and fry the kokothende at medium heat, so that they cook through and are crispy.

Frosting
Place the sugar in a sauce pan with the water, bring to boil until the mixture becomes sticky. (20 minutes.) Dip the kokothende in the syrup and place on a tray.
The frosting will set when cool.

Nayaral wari Matoke - Matoke in Spicy Coconut Sauces

Ingredients
1 table spn vegetable oil
1 small onion; chopped fine
1 peeled tomatoes; chopped finely
2 cloves garlic - minced
1 inch ginger - grated
2 chillis - minced
1/2 tspn tumeric
1 200g can coconut milk
1/2 cup water
4 - 5 matoke (green bananas from Uganda); peeled and cut in 2 inch chunks
salt to taste
fresh coriander for garnish

Method
Heat the oil in a pan, add the onions and fry until golden brown
Add the tomatoes, garlic, ginger and chillies, stir until for a few minutes until it looks smooth
Add the tumeric and the coconut milk and the water, bring to boil and add the bananas
Simmer for 30 minutes or until the bananas are cooked

I served with lamb pilau and sambharo (cabbage and carrot salad)

Thursday Evening Meal

Mayai Dungri jo Shak / Spicy Scrambled Eggs


We served it with a tomato salad and chapati

Kuku Paka / Chicken in Coconut Sauce

I recently had a request for Kuku Paka, it definately remains a favourite with the East African Asians.

Ingredients

• 1 chicken; skinned cut in quarters
• 3-4 Garlic cloves; minced
• 2 inch Ginger; minced
• 3-4 Green chillies; crushed
• 1 tablespoon Lemon juice
• Salt to taste
• 1 tablespoon oil
• Medium onion; chopped fine
• 6 medium potatoes; peeled, and cut into quarters
• 2 Tomatoes; blanched; peeled and chopped fine
• ½ tspn turmeric
• 400 mls of warm water
• 1 400 gm tin of Coconut
• Chopped Coriander for garnish

Method

1. Cut the chicken quarters into small pieces; (breast into 4, leg into 3) and place in a bowl.
2. Add the garlic, ginger, chillies, salt and lemon juice, mix and marinate overnight or for at least 2 hours.
3. Heat the oil, and fry the onions until golden, add the chicken and mix and cook for 10 minutes so that the chicken is sealed and then add the tomatoes, and mix.
4. Add the potatoes and mix cook for another 5 minutes. add turmeric, cook for a few minutes.
5. Add the water and cook for 15 minutes.
6. Add the coconut mix and let it simmer for 10 minutes
7. Garnish with the coriander

Serve with rice or makate mimina

Traditionally boiled eggs are also included in this dish, if you want to you can include 4-6 boiled, shelled eggs, to be added at point 6. (when you add coconut). Makai Paka is similar, with sweetcorn instead of chicken and potatoes

Spicy Mashed Matoke (Green Bananas)

Served with chickpeas and tomato and red pepper salsa.



4 - 5 matoke (green bananas from Uganda)
1 200g can peeled tomatoes; liquidised
2 cloves garlic - minced
1 inch ginger - grated
2 chillis - minced
1 table spn vegetable oil
1 tspn mustard seeds
1/2 tspn cumin seeds
1/2 tspn tumeric
2 teaspoons coriander/cumin mix
salt to taste
fresh coriander for garnish



Method
1. Peel the green bananas, slice that into 1 inch chunks and place in water and boil with some salt.
2. Heat oil in a pan, add the mustard and cumin seeds, as soon as they start to splutter, add onions and fry until golden brown
3. Then add the tomatoes, garlic, ginger and the minced chillis, stir and fry for a few minutes.
4. Add the cumin, coriander and tumeric, fry for a few minutes. Add the bananas (reserve the water) and mash using a wooden spoon.
5. Add the reserved banana water (2 cups) and mix so that it blends in with the bananas.
5. Garnish with coriander and serve. I served it with chick peas and tomato and red pepper salsa.

Machi Paka with Broccoli / Salmon and Broccoli in a Spicy Coconut Sauce

Saturday supper; to continue my Golden Jubilee Series I made Machi Paka or fish stewed in coconut sauce.  This is an East African Ismaili dish.  I added Broccoli to it to remind us of MHI and to make us all smile :)

Ingredients

1 tablespoon oil

1 leek or 1 medium onion; chopped

4 small potatoes; peeled and cut into halves

2-3 garlic cloves; minced

1 inch ginger; grated

2-3 green chillies; minced

1 large tomato; blanched; peeled and liquidised

1/4 tspn tumeric

1 tin coconut milk 

1 head of broccoli; cut in bite size pieces

1 lb of Salmon fillet of any firm fish; cut into 2 inch chunks

3-4 sprigs coriander for garnish; chopped fine

1.  Heat the oil in saucepan, add the leeks, and fry until soft, add the potatoes and continue frying

2. Add the garlic, ginger and chillies, stir and cook for a minute.  Add the tomatoes, mix and cook for a few minutes, add the tumeric.

3. Add the coconut, bring to boil, simmer, until the potatoes are cooked.

4. Add the broccoli, cook for 5-10 minutes, so that the broccoli is still slightly firm.

5. Add the fish, cook for a further 7-8 minutes, add the coriander and serve.

I served with basmati rice.