Tasty Tamarind Pork and Eggplant Fry.

This is simple pork recipe that uses up easily available vegetables, and some tangy tamarind sauce ending up in a finger licking, tasty and colourful meal.

You will need:-

  • About 1 kg pork stew cut into chunks.
  • 1 tsp mustard seeds.
  • 2 sliced onions.
  • 1 tsp each minced ginger and minced garlic.
  • One bay leaf.
  • Mixed bell peppers.
  • 1 medium eggplant, cut in thick slices.
  • 2 tbsp tamarind paste.
  • 1 tbsp tomato paste.
  • Salt and pepper to taste.
  • 1 tsp mixed spices blend.
  • 1 tbsp cooking oil.
  • I small bunch of coriander, chopped.
I like salting the eggplant after slicing, as it reduces the bitterness. Just brush off the salt or rinse off then pat dry with a paper towel, before adding back to the pan.

First off, rub the meat with the mixed spice blend then brown it, set aside.

Next pan fry the eggplant and set aside too.

This is the mixed spice blend I used in this instance. I like it as it is blends in well with many dishes, both meat or vegetable, sweet or savoury.

To the same pan, you had browned the meat, mustard seeds, followed by the onion and bay leaf, and cook till onion its soft.

Add your minced ginger and garlic and mix well, before adding the tomato paste.

Add the Tamarind paste next.

Followed by the fried eggplant. You can also used roasted eggplant too.

Next goes in the pork. Mix well and let cook till pork is ready.

Last addition will be the assorted bell peppers, let them cook a while and switch off heat. Remember to add coriander for garnish.

Serve hot.

Look at how beautiful that plate is!
You can have it with some baked plantain, I mean, plantain goes well with almost everything.
And you can complete the meal with a crunch fresh salad on the side. This lettuce, tomato and onion one did just fine.

The pork is tender, flavourful and smells amazing. This is one meal that is sure to please your family.

This is definitely worth a try don’t you think?

Delicious Vegetable Stew.

My daughter calls this Pesh’s red stew, after her Aunty who introduced this lovely dish to me. I had it when back home and craved it when we got back to Kampala, had to text her to send me the recipe. I had to use what I had on hand, but it was delicious all the same.

It is tasty, colorful, healthy, filling, meat free, gluten free and easy to make. What’s not to love about it?

It is full of colorful and healthy garden vegetables. Beetroot, carrot, zucchini, eggplant and chickpeas simmered together in a tomato and onion sauce. It’s finger licking good!

Let’s get started.

Ingredients are:-

  • 1 tsp cooking oil.
  • 1 cup drained and rinsed chickpeas
  • 1 onion, chopped.
  • 1 carrot, chopped.
  • 1 beetroot, peeled and chopped.
  • I green, I yellow and 1 red capsicum, chopped.
  • I bunch of coriander. Stalks and leaves separated and chopped.
  • 2 tomatoes.
  • 1 tbsp ginger garlic paste.
  • 1 tsp, grated fresh turmeric.
  • Spices are a tsp of paprika, Kenyan curry powder salt and pepper to taste.
  • 1 cup water or stock.
  • 1 medium eggplant and 1 medium courgette, both chopped and soaked in salty water. (This helps remove the bitterness in the eggplant and helps them maintain their shape and natural flavour when cooked, just remember to rinse and drain before adding to the saucepan).

Method.

Heat your sauce pan of choice, add the oil, once hot add the onion and coriander stalks, cook till soft.

Next add your garlic and ginger paste as well as the fresh turmeric. Mix well and let cook till they stop smelling raw, then add your spices. Ensure the spices cook well and do not burn, the tomatoes go on and cook till soft.

The carrot and beetroot go next, followed by the eggplant and courgette. You can cover and let them cook for a while after adding some salt and pepper.

Once they are cooked for about 7 minutes, add the bell pepper then the drained chickpeas, with your vegetable stock or water.

Lower heat and simmer for 10-15 minutes.

When ready, garnish with coriander and serve hot with your starch of choice, though as with most meals, you can just have a bowl on its own.

We had ours with some roasted plantain and avocado slices, Yum!

Colourful, tasty, easy to make, healthy and doesn’t take too much time to cook; what’s not to love about this dish?

Coconut and Pumpkin Chapati.

Everyone has a go to chapati recipe. This is fast becoming one of mine.

If you have been following me for a while now, you know I am no food purist, especially when it comes to chapati. I am all about trying different ideas and flavours. Such as here.

I love pumpkin as it gives a nice flavour and colour, and I prefer it to butternut. I tried it with some coconut and omg! I am in love with the lovely flavour.

Looks, smells and tastes lovely.

So what will you need?

  • 2 cups of all purpose flour.
  • 1 cup of whole wheat (atta flour).
  • Besan flour – 1 cup. ( this is optional, I like mixing it in with my chapati though)
  • 1 small cup steamed and mashed pumpkin.(Tip: add some cinnamon when steaming and thank me later).
  • 1 tbsp desiccated coconut.
  • 1 tbsp coconut oil.
  • 1 can of coconut milk.
  • Salt to taste.

Method.

Mix your flours in a large mixing bowl, and add the desiccated coconut. and oil. Mix till crumbly.

Add the pumpkin purée then half the coconut milk.

Begin to knead well, add any liquid if needed, but knead for about 20 minutes as we do to ordinary chapati dough, till it is smooth, soft and elastic.

Cover with a damp cloth and let rest for half an hour.

After, roll out and cook the normal way we make chapati, you can use ghee or coconut oil.

This is the coconut oil I used, other times I use the parachute brand.

The chapatis’ aroma is heavenly to say the least.

Serve it up with your favorite curry or stew.

I had mine with a spinach, aubergine and chickpea curry I have already shared here.

As well as with a black bean curry recipe coming soon.

They are great to have with tea too. Or a rolex.

What would you have yours with?

Stewed Beef with tamarind and apricot.

This is a thick and rich beef stew that’s sure to be a crowd pleaser when one is entertaining.

It goes well with many dishes and the leftovers can be great for a sandwich.

The addition of the dried fruits adds a bit of sweetness that blends in well with the other spices used.

You will need:-

1. Stewing Beef 1 kg cut in medium chunks.

2. One large onion, chopped. One bay leaf.

3. Ginger garlic paste, 1 tbsp

4. Mixed spice blend, 1 tbsp. Divide in half.

5. Honey, a tbsp.

6. Apricots dried 1 cup chopped

7. Tomatoes 3, blended

8. Tamarind paste 1 tbsp

12. Bell pepper, chopped

13. Hot water / stock 2 cups

Method.

Rub beef with some oil and half the mixed spice blend. Rub all over well.

Heat pan and add oil.

Sear beef set aside.

Add oil if needed. Then bay leaf, onions and cook till soft. Add garlic ginger.

Next ground spices mixed well.

These are spices I used to make a spices blend for this dish, as well as a pinch of ground cinnamon.

Add tomatoes and tamarind and bell peppers.

I used some tomato paste too.

Let them cook down well. Return the beef.

I used raisins and apricots; you can chop the apricots too if you wish.

Cook low and slow for an hour then add the dried fruit mix. And some honey.

Add more water if needed.

Cook for another 30 or so minutes, on low, until meat is tender and sauce thick.

The meat is really tender at this point with a lovely aroma.

Check seasoning and garnish with chopped coriander leaves.

Serve hot over rice and salad on the side.

It makes an excellent main when entertaining or as a family meal. We had ours with some rice, potatoes and salad.
This is my go to beef dish when serving many people. It goes well with other dishes.

Chickpea pilaf.

This is a delicious and flavour full one pot meal that’s tasty, healthy and easy to make.

Chickpeas are rich in nutrients; a great source of protein which is perfect if you don’t want to use meat in the dish. The greens used here (amaranth and spinach) are also great sources of vitamins and protein too.

Colourful and tasty.

I like one pot rice meals such as this as they come together so fast and one can put in what’s available to make a tasty meal.

You will need:-

  • 1 cup of rinsed and drained chickpeas.
  • One large onion, chopped.
  • Two tbsp coconut oil. Or ghee.
  • 1 tsp cumin seeds and one bay leaf.
  • One cup soaked basmati rice.
  • Ginger garlic paste. A tbsp will do.
  • 2tsp ground good quality pilau masala.
  • Salt and pepper to taste.
  • Greens of choice ( I bunch will do, chopped).
  • Chopped coriander.
  • 2 cups water or stock.

Method.

  • Heat your pan and add your coconut oil as well as cumin seeds and bay leaf.
  • Once they start sputtering, add onions, cook until starting to brown then add the ginger garlic paste. Mix well. Before adding the pilau masala.
  • Next go in the coriander stalks and the chickpeas, as well as salt and pepper, followed by the chopped greens. I used a mix of amaranth leaves and spinach I had leftover from a previous meal.
  • Add the rice and mix well. Then in goes your stock. Cover and simmer till all the water is drained and rice is cooked through.

Serve with a salad of your choice.

I had mine with a simple tomato cucumber and onion salad.

Perfect for a light dinner, quick lunch and a hit with the kids.

What’s not to love about this beautiful meal?