A Simple Bean Stew.

This is one of my favorite ways to have beans. If you can make this ahead of time and let it sit a bit for the flavours to settle in well is even better.

It goes well with any flatbread, rice or savoury crepes.

You can also make it spicy and add chillies or cayenne if that’s your thing.

To make this delicious meal we will need:-

  1. 2 tbsp coconut oil. Your preferred oil will do too.
  2. 2 -3 cups already boiled red beans.
  3. 1 chopped onion.
  4. 1 tbsp ginger garlic paste.
  5. 4 tomatoes, blanched, peeled and pureed.
  6. 1 large carrot, grated.
  7. 1 bunch of corianders, stems and leaves separated.
  8. 1 chopped green bell pepper.
  9. Salt and pepper to taste.
  10. Spices- 1 tsp each paprika, curry powder, chana jeera powder.
  11. 1 tsp mixed dried herbs.
  12. A small pinch of sugar (optional).
  13. 3 cups of water / vegetable stock.

The ingredients are simple, but healthy, flavourful and come together in a beautiful sauce that is finger licking good.

As usual, heat your sauce pan, add 2 tbsp of coconut oil. Add the onion and cook till soft.

Add the green pepper, coriander stems and ginger garlic paste. Add the spices and let them release their aroma and flavour, make sure they do not burn. You can add a tbsp of water as the spices cook.

Add the tomatoes and let them cook down till mushy. Salt and pepper can be added here too.
Add your carrots and broth. Cover and let them cook on medium low for about twenty – thirty minutes. The sauce will reduce and thicken. Do not rush the process. The beans will soften, absorb all the flavour and be a lovely colour too.

Once down, add the chopped coriander leaves and let sit a while before serving.

This is a perfect make ahead dish as the longer it sits, the more time the flavours have to mix together well. So if you are into batch cooking, this simple bean stew is a great dish to make.

This beans slap really well on their own or with some rice too, and an avocado slice on the side. Mmmhhh. Yum!
Chapati Madondo aka Beans and Chapati are a perfect comfort food.

How do you like your beans?

Kashata. Coconut Candy.

Kashata is a tasty treat that I loved while growing up. Originating from Kenya’s coastal area, this sweet has made its way inland and is a beloved treat to many.

Kashata is either made with coconut or peanut. This here is kashata ya nazi. Nazi is Swahili for coconut and njugu is Swahili for peanut.

I prefer the coconut version to the peanut one.

Dessicated coconut, sugar, cardamom and food color are all you need, plus a bit of patience.

You can use any food color you prefer.

They are so good, don’t blame me if you cannot get enough of them!

Below is the recipe card.

One Bowl Banana Muffins.

These muffins are so sweet and fluffy. Perfect for tea time, snack time and the kid’s lunchboxes.

They do not take too much time to make, use what you have on hand and only one bowl from beginning to end. What’s not to to love about them.

Below is the recipe card.

Makes 12 muffins.

They rise so beautifully!

Try them and enjoy!

Love,

Wanjoro.

Sweet Potato Chocolate Bread.

This is a Choco version of my sweet potato bread whose recipe I’d already shared on the blog here.

There are a few other changes. The addition of yoghurt makes it more moist for longer. It is not too sweet and has just the right amount of chocolate goodness.

Looks, tastes and smells so good!

Below is the recipe card.

This bread is so good! So delicious and moist.

You can make a smooth purée if you do not want to see the sweet potato bits but I like how they look in this cake.

You can add some chocolate glaze for added decadence but trust me it good enough as it is.

This is definitely worth a try!

Baked Rice Balls.

Rice balls are a fave way to use up leftover rice in our house, and they make a perfect snack for the kids’ lunchboxes too.

Lunch box ready with tuna and cheese rice balls with a salad on the side.

Add in finely chopped vegetables, spices, herbs and cheese, they are quite versatile in terms of how you can flavour them up.

I like using short grained rice for the rice balls. It sticks together better than my beloved basmati, and the brand I use has a lovely aroma too. (I use Numa, which is a local Ugandan brand). I also prefer baking them rather than frying as its less to clean up and healthier too.

For the ingredients, I usually use:-

1. 2 cups of already cooked and chilled short grain rice.

2. 1 tsp dried mixed herbs.

3. 1/4tsp ground tumeric

4. 1 tsp paprika

5. Salt and pepper to taste.

6. 1 cup grated cheese (Cheddar, mozzarella or a mix of both).

7. 1 tbsp mayonnaise.

8. 1 egg.

9. 2 tbsp breadcrumbs.

10. 1/2 cup of drained and shredded tuna, or chopped sandwich ham or chicken.

11. 1/2 cup mixed finely chopped veggies. ( I like adding onion, garlic, and bell peppers)

(Tip: if you opt to fry the balls instead of baking, you can roll them in some all purpose / besan flour/ rice flour then fry to get a crispy layer on top).

See the crispy cheese crust?

Method.

The rice balls are so easy to make.

1. Preheat your oven to 180°C.

2. Line a baking tray with some baking paper.

3. In a large bowl, combine all your preferred ingredients well. Roll them into balls and place them on the baking tray. I usually get about 18- 20 balls at a go.

These batch contained cheddar cheese with finely chopped vegetables, ready for the oven.

4. Spray lightly with some olive oil and bake for 20-25 minutes.

Serve them with a salad of choice and ketchup. They are so yummy.

My daughter loves hers with ketchup.

Easy to make, colourful, healthy, fuss free, filling and so tasty.

Definitely worth a try!