Simple Pineapple and Mint Salad.

Pineapple and mint always go well together. In juice, in a smoothie and now in this refreshing salad that is another great side dish to add to your recipe collection.

They are both rich in nutrients, aid digestion, boost immunity as they are both rich in anti oxidants that help fight inflammation, great for your skin and breath and make a very colourful plate.

All you will need for this simple and tasty salad are:-

  • Half a ripe pineapple.
  • Coloured capsicum, cut into thin strips. (I used red and yellow).
  • 2 tablespoon’s roughly chopped mint.
  • 1 lemon, juice it and grate the zest too.
  • 2 tbsp honey.

Method.

  1. Cut the pineapple into strips and add to a bowl. I obviously used Ugandan pineapples as they are the sweetest in the world.
  2. Cut the capsicum too and add to the bowl.
  3. In a small bowl, add the lemon juice and honey and mix well. You can also add any pineapple juices to that.
  4. Add the chopped mint and pour over the pineapple and capsicum strips.
  5. Add the lemon zest last before giving it a final mix.
  6. You can chill a bit before serving, to give the flavours time to blend in well together.

Colourful and Tasty.

The salad goes well on its own or as an accompaniment to grilled chicken.

Try it and let me know what you think.

Love,

Wanjoro.

Red Cabbage and Peas.

Purple/ red cabbage is a great vegetable to add to your meal plan. It is rich in antioxidants, fiber, vitamins and minerals.

You can have it raw in a salad. Like we did here. Or sautéed with green peas that’s a lovely side dish for your rice and kids’ lunchboxes.

This lovely vegetable dish has the following ingredients:-

Half a red cabbage, sliced, two grated carrots, one sliced green pepper, 1 chopped onion, 1 cup of green peas, 1 tbsp ginger garlic paste. Spices used are 1 tsp each of black mustard seeds, cumin seeds and Kenyan curry powder. Salt and pepper to taste.

Method.

Heat your wide based pan and add 2 tbsp of coconut oil. As well as the cumin seeds and mustard seeds. Once they start sputtering, add the onion and let fry till translucent, before adding the crushed ginger garlic and mix well.
Add the curry powder and mix well, before adding the carrot and green pepper, salt and pepper. Let cook for about 3 minutes. Then add your cabbage. Mix well and let cook for another 3 minutes.
Add the peas and mix in well. Let cook till they are ready which is 5 or less minutes. Then switch off heat.
Squeeze some lemon juice and serve hot.

You can have the dish as it is for a light lunch. Or pair it up with rice or flaky chapati for a healthy vegetarian dinner meal.

It’s also perfect with some carrot rice. 😋

Healthy, tasty, colorful and filling. It will be a hit with you and the kids. Definitely worth a try.

Eggplant Thursday: Borani Banjan

Borani Banjan is a traditional Afghan recipe that has eggplants layered in a tomato sauce and topped with a garlic yoghurt sauce and dried mint. It is so simple to make but the flavours are complex and blend so wonderfully together to make what has become one of my top favorite ways to make eggplant. It is SO good, if you love eggplant as much as I do, you have to make it.

I have shared this dish before here, but felt that it. deserves its own post. Share the goodness right?

I like the recipe from Mazar Cuisine and it is always the one I use when making this dish, though I sometimes roast the eggplant in the oven instead of frying.

Our ingredients are:-

  • 4 purple eggplants, thickly sliced and soaked in salty water to remove bitterness.
  • 4 sliced tomatoes.
  • 1 heaped teaspoon of tomato paste.
  • Spices: 1 teaspoon each of paprika, ground coriander, ground turmeric and 1/2 teaspoon of ground red chilli.
  • Salt and pepper to taste.
  • 4 minced garlic cloves. (I used local garlic that has stronger flavour than imported one).
  • 1 level tbsp of dried mint.
  • I cup natural yoghurt.
  • Cooking oil.
After soaking the eggplant in salted water, rinse and pat dry with a paper towel. Toss with olive oil and roast in a 180°C oven for 20 – 25 minutes.
As the eggplant roasts you can get started on the tomato sauce.
In a heated saucepan, add 2 tbsp of cooking oil, and add half the minced garlic.
Once it releases its aroma, add the ground spices, the turmeric, paprika, chilli and coriander and mix well. Let the spices cook a while before adding the tomato paste and mix well. ( I added a green pepper I had on hand though its not included in the original recipe).
Add your sliced tomatoes and some salt, lower heat and cover. Let it cook till the tomatoes break down completely.
Meanwhile, add the yoghurt to a bowl, the rest of the minced garlic, the dried mint and some salt and pepper.
Mix well and set aside (I put mine in the fridge as it was a hot day, but if its cool you can leave it out on the counter till ready to use).
The tomatoes will have broken down completely into a lovely red rich and thick sauce.
Add the roasted eggplant to the tomato sauce and mix gently. If too dry you can add a splash of water. Cover and simmer for about 8-10 minutes for the eggplant to absorb the flavour and the sauce. Remember to check your seasoning too.
The eggplant really holds its shape well and is full of flavour with a bit of heat but not too much.
To serve, plate the eggplant then add the garlic yoghurt on top. Garnish with freshly ground black pepper and a bit of dried mint.
This might just become my favorite eggplant recipe!
I had mine with a simple flatbread made with self raising flour, yoghurt and some herbs.

The best way to have this is with a decent flatbread that is great for scooping up the sauce and balances out the flavours too.

This is a must try dish!

Marbled Choco – Orange Pancakes.

If you have been following this blog for a while now, you know I love my pancakes. I do not think one can run out of ideas on how to flavour them and what to enjoy them with.

Like this Choco orange flavoured ones, made even more decadent with a chocolatey cream cheese sauce and some sprinkles to top! Yum!

These are special occasion pancakes, they would be perfect for a Mother’s Day breakfast, or a special one’s birthday. If my Mum was close to where I live, I would make this for her as it’s her birthday today. So this is for the woman who I watched make pancakes and learnt from her. I love you Mummy!

Look at these beauts!

I like using self raising flour for my pancakes, preferably the Exe brand that is available in Kenya and Uganda. It has never failed me.

We will need:-

  1. 2 cups sifted self raising flour.
  2. 1/2 cup caster sugar.
  3. 2 eggs.
  4. 1 3/4 cups of natural yoghurt.
  5. 1/3 cup vegetable oil
  6. 1/4 tsp of ground nutmeg.
  7. 1/3 cup of freshly squeezed orange juice.
  8. 1 tsp vanilla.
  9. 2 tbsp dark cocoa powder.
  10. 2 tbsp milk.

Method.

1.Mix the flour and the sugar well, make a well in the middle and add the eggs, yoghurt, nutmeg, oil and vanilla. Add the orange juice last. Mix well but do don’t overdo it.

2. In a bowl, mix the cocoa with the milk into a thick paste, and add 1/3 of the pancake batter, mix well.

3. Let both batters rest for about 15- 20 minutes.

4. Heat your non stick pan, ensure it is clean and dry before spooning the batter alternately. I used a 1/2 measuring cup for the white batter and a tablespoon for the chocolate. You can swirl the pan, or leave it as is.

5. Cook like normal pancake, flipping when bubbles begin to form at the top. I do not add oil when cooking as I had put some in the batter.

On to the cream cheese sauce. You will need 1/2 cup of softened cream cheese, 1/4 cup of icing sugar, 1/4 cup of milk, 1 tsp of vanilla and a tablespoon of dark cocoa powder. Mix well together (you can use a food processor).

I served by rolling the pancakes and drizzling the cream cheese sauce on top, and added some chocolate sprinkles. How’s that for decadence?

Perfect for weekend breakfast or as a brunch dish, or Pajama parties. Win!

The pancakes are so delicious, orange and chocolate are truly a winning combination. And the cheese sauce, oh that’s the crown to top it all off.

Try this and let me know what you think.

Love,

Wanjoro.