It’s a Pancake Affair.

How do you like your pancakes? Fluffy American style, or Kenyan style like our grandmas made them? You know the ones that were so yellow due to the yolks of her beloved chicken and you can never recreate no matter how hard you try?

Pancakes have always featured as part of our breakfast, brunch and even kids’ snacks. My Mum used to make amazing drop scones for us that I always fail in recreating. So I decided to do my own pancake thing; make amazing pancakes my way that my kids will always remember me by.

I try to never make pancakes the same way each time, always tweaking recipes and using different flours, flavourings, spices etc.

These Maizemeal pancakes I made recently are delicious, quick to cook and are wheat free! Yes, you heard me right. Craving pancakes as you do your wheat free challenge? Try this out.

What do you need?

  • 3 cups maize flour; use really fine flour
  • 2 cups chickpea or gram flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1 tsp almond essence
  • pinch of salt
  • 2 eggs
  • 1.5 tsp ground cardamom
  • 1 tsp chia seeds
  • 3 cups buttermilk
  • 2 overripe bananas
  • 1/3 cup of sunflower oil.
  • NB: Used standard measuring cups and spoons; the ones for baking 🙂


  • In a large bowl whisk all your dry ingredients. In another bowl, add your mashed bananas, beaten eggs, and buttermilk. Add the wet to the dry and mix well. If batter is too thick you can add some water. Let the batter sit for 20 – 30 minutes.
Your batter should look something like this.
  • Heat your non stick pan and add a bit of oil. Then add ladleful of batter to the pan. They cook really quick so heat should be on medium low so they don’t burn. Let bubbles form then flip carefully to let the other side cook too .
If you don’t want to see banana chunks you can blend your batter instead.
This one almost split. just lift them carefully as they are more fragile than usual pancakes.
Here is the final stack, the besan flour gives a lovely yellow colour. The maize flour gives a nice texture and the ends are crispy.

I like serving them rolled like this. These ones were served with a plum compote on the top.

I was pleasantly surprised at the taste too, though I should have reduced the sugar as the bananas I used were really sweet. These pancakes were a hit and I will be sure to add them to my pancake staples list!

Flashback Friday.

Kampala and Uganda as a whole is not short of places to visit and have fun for both kids and adults.

Since we cannot move much at this time, here is a flashback Friday post of some of the places we have been so far. Not many but worth a visit.

For breakfast and brunch options, there are many restaurants to choose from and the best thing is food is not expensive here. The portions are also hearty at some places (Cafe Javas to be specific). I have never been able to finish a complete meal and they have great food and service.

Holy Crêpe is another great option for breakfast and brunch. Though portions are not as generous as CJ’s. It’s a nice option when you want to have a quiet chat with a friend or enjoy your coffee in a laid back environment.

Caffeserrie found at Acacia Mall is another place with great vibes and the food is also delicious and fresh. I really wish I had a photo of their blueberry cheese cake it is yummy!

Lunch options are endless, from the roadside kiosks called “Kafunda” to little hole in the wall joints that offer both traditional Uganda food as well as fast food options. Spectrum Restaurant is a must try in Kampala! From Matoke, Fish Luwombo, Chicken tikka curry, meatballs stew, beans and peas, traditional green vegetables, their roasted pork and goat; their buffet options are sight to behold and partake. Wear loose fitting clothes when you go there; your tummy will be grateful.

The Copper Chimney Restaurant is another great place to enjoy your naan bread and curry in a beautiful atmosphere – that is if you are lucky to be sitted facing the cricket pavilion, with a lovely breeze to boot. If you’re with the kids order the mixed grill meats platter and butter naan and let them enjoy! I’m getting hungry thinking about this!

Pizza and cocktails on your mind? Caffe Roma is the place. Don’t want to cook? Caffe Roma will come to your rescue. Their chicken pollo is one of their best selling pizza and worth a try with generous toppings.

Want to swim then take a walk and have a meal facing Lake Victoria? The Munyonyo Commonwealth resort is a must visit.

Take a stroll around the grounds and enjoy the sunset over the lake.
You can enjoy traditional dances from across Uganda performed at Munyonyo on some Sundays.

You can also take a drive to Entebbe and visit the Entebbe zoo. They also have a play area for kids and a small restaurant you can order meals from. The zoo also has a botanical garden and it was interesting to learn of trees and plants that can heal or help with easing epilepsy symptoms, dysentery, malaria, even STIS and fibroids and many more. They also sell seedlings of the herbs and some of the indigenous trees.

Don’t forget to say hey to the Chimps at the zoo; if you’re lucky you may find them trying to NOT share pineapples with each other which is quite a sight.

Craving some charcoal grilled fish or more pizza as you enjoy the lakeside breeze? You must try Goretti’s Beachside Pizzeria. But please note, you must book ahead and they do not accept card payments; cash is king. It is a must visit when in Entebbe. Period.

Can you finish that? Goretti’s makes the drive to Entebbe worth it.
You cannot access the beach from Goretti’s this is as close as you can get but still awesome!
This is Garuga Beach between Entebbe and Kampala. A hidden resort that is a great picnic site too.

I am now missing all this…

Say Cheese!

One of the things I love about Kampala is easily accessible food and ingredient choices that are healthy, delicious and easy on the pocket.

Butter, cheese and ghee are much cheaper here than back home and the cheese I have had so far is definitely better in terms of quality and taste.

One of my favourites is goat cheese by Kyaninga Dairy. You can read more about them here. I like the Mpanga and Toro options. Creamy, delicious, decadent goodness right here my mouth is watering right now.

This creamy goodness right here has me drooling…

You can have it as a spread, in a salad, on its own as a decadent treat. Or make some great pizza with it as we did one time. I used this recipe and do not forget that glaze, the flavours work so well together!

This was just before the pizza was ready, I made it in a double sided pan and let me say it tasted much better than it looks!

I also like Sanatos Cheese options. Especially their gouda and cheddar options.

You can actually taste the black pepper in this one. And they also have a plain cheddar one too.

I like this on pasta dishes, or mashed a bit with the potatoes when making shepherd’s pie.

What’s your favorite cheese?

Let’s Talk Kitchens.

Random right?

It is one of my favourite rooms though; maybe cause it is where I do what I do best – eat and cook, but it is also funnily enough, one of the places I can gather my thoughts. Some people do so in the shower, or in the garden, or in the bedroom, but not me. Kitchen it is.


Unpopular opinion- I also prefer open kitchens to closed.

Yeah, Yeah, I heard that collective gasp of dismay from Kenyans. This is always a thorny topic in building and construction groups. One out of ten posts will most probably be about how open kitchens are not African –as if. We really refuse to remember how a lot of the traditional cooking was done outside or if inside, all gathered at the hearth? Another disadvantage a lot of people give is how nobody wants to taste if the salt is enough in the food in front of the guests  read eat pieces of meat from the pot unseen. Or how y’all don’t want the aromas of the cooking food wafting through the house. Omena is that you?

I get it though.  Closed kitchens do have their advantages. Woe unto you if you live in a kitchen done in Kikuyu goth style, painted in what we call “landlord cream.”


You really don’t want to subject your guests to the visual torture.

However I like the accessibility an open kitchen offers.  I get to interact with the kids as they do their homework, I can keep an eye on what they are watching or doing and can converse with friends comfortably as I prepare a meal.

The Kampala kitchen is closed though, and aged in terms of design but it makes up for that in loads of space. This kitchen is big enough to host a small party in, exercise in, have the kids play in and best of all dance in. ( I know I’m not the only one in the world who makes weekend pancakes as I do the electric shuffle to New Edition songs).

And during these Corona lockdown times, it has come in pretty handy as my staffroom cum office.

Of dream kitchens, I saw these photos of a kitchen in Australia and fell in love with it. Look at all that storage space, the size of the island, you can fit a whole person in those cabinets.

I like visiting different websites, show houses and showrooms just to see the varieties of kitchens available and also get updated ideas on how to get a kitchen design that suits my needs.  From the type and height of the cabinets, to the type of flooring and lighting, the colours and how the appliances will all fit in seamlessly, it is an endless list of things to be considered to have the perfect kitchen.

And maybe, ok not maybe, WHEN, I build my dream home, I will have a spice kitchen at the back; for the culture.

Comfort Food

Food makes me happy. I love preparing it, cooking and of course the eating part.

Potatoes in all their different forms are one of my favourite comfort foods. Be they boiled, fried, baked, mashed, whole or in wedges, I just love them!

I like shepherd’s pie as it is easy to whip up, delicious and filling, hence a favourite with the kids and adults. And the best part is the recipe is not cast in stone; you can play around with the filling and spices as you wish.

The Irish potatoes here are a bit different, waxy in nature therefore don’t fluff as much when mashed. But they are still a yummy treat. The filling was beef mince, peas, carrots and a handful of corn.

Peel and cube potatoes. boil with some salt and minced garlic
Mash the potatoes with some butter a bit of cheddar cheese and black pepper.
Fry your mince in olive oil with some onions, garlic, mixed vegetables and mixed herbs. Add also some tomato paste, Worcestershire sauce and remember salt and pepper to taste. 
Once cooked, put the mince mixture in an oven proof dish and spread evenly.
Add the potato mash mixture on top of the mince and also spread evenly. you can make fork tracks like I did or leave it plain.
Bake in a preheated oven for about 30 min, at 200 degrees Celsius
Let rest for about 20 minutes before serving 
Had mine with some simple buttered cabbage that will not overtake the shepherd’s pie flavours. Enjoy!