Green Banana Rolls.

Green bananas aka “matoke” as they are known here are available in Kampala in plenty. While many here prefer them steamed and mashed, there are many other meals one can make with them. You can make them into a porridge, like we did here. Bake them, deep fry them, make a yummy breakfast dish or even stew them.

This time round I steamed them whole, let them cool a bit, then peeled and mashed them into cigar like rolls. Next, I pan fried them in butter and a pinch of mixed herbs to get a delicious taste that one cannot believe is green bananas.

Let us get started. You will need:-

  • A small bunch of green bananas, about 9 pieces if small, or 5 large.
  • 1 tsp freshly ground mixed spice blend -I used one that had ground sea salt, pepper, sesame seeds, fennel, cloves, coriander, star anise, onion and ginger.
  • 1/2 cup of cornflour. This makes them crunchy on the outside but soft and fluffy inside.
  • 1/4 tsp of ground turmeric.
  • 1 tbsp vegetable oil.
  • 1 tsp dried mixed herbs.
  • 3 tbsp unsalted butter.

Method.

Wash the bananas and boil them whole for about 20 minutes, till soft. They will blacken a bit.

Drain and cool them. Peel and mash them together with the spices, cornflour and oil, then shape them into little cigar like rolls.

Heat your pan and add the butter, I like adding a bit of oil too so the butter doesn’t brown too fast.

Add the rolls in batches and pan fry till they are a golden brown colour on medium heat.

They smell and taste amazing. You can have them as a snack or with greens on the side, whatever tickles your fancy.

We had ours with sautéed greens and bacon. I will post the recipe for it soon too.

Colourful, delicious, filling and easy to make. Definitely worth a try.

Keep it here for this and more simple family friendly recipes using what is on hand, as well as titbits about our experiences as a family here in Kampala.

I would also like to thank you all for stopping by, sharing and subscribing to this blog, as well as those who take the time to try out my recipes and give me feedback. I really appreciate it. It means a lot to me.

Love and Light.

Wanjoro.

Chai Masala Pancakes.

Pancakes are one of my family’s favourites. For breakfast, for brunch, as a snack for school or for tea, I cannot stay too long without making them in our home. I usually flavour them depending on mood, what the kids want and what I have on hand.

These are simple pancakes to make, this time I used chai masala to flavour them. Just a little bit goes a long way.

They are so tasty and smell so good. OMG.

Ingredients:

  • 2 cups self raising flour.
  • 2 eggs.
  • 1 heaped tsp of good quality tea masala. You can use store bought or make your own.
  • 1 1/2 tbsp icing sugar. (you can use regular sugar too, or honey).
  • 2 tbsp coconut oil
  • 1 tsp almond essence, (you can use vanilla too).

Method.

Sift your flour into a bowl, add the tea masala, sugar and mix well.

Make a well in the centre and add the eggs and some water to make into a smooth batter.

Add the oil and almond essence next and after mixing let the batter sit a while.

Make your pancakes the regular way.

When you see the bubbles, it is time to flip.

They smell so good at this point, it is tempting to taste one. Go ahead, cut a piece. 🙂

Behold my leaning tower of pancakes. LOL.

Serve hot with a drizzle of honey and a pat of butter on top. Yum!

PS: I do not add oil when cooking as the batter already has oil mixed in.

Dig in and enjoy.

Tasty, filling and easy to make. Pancakes are never boring.

New recipe coming soon. A new twist on Matoke and greens.

Plantain Bread with Chocolate and Yoghurt.

It is no secret we love plantain in our household in all its forms.

I have shared another plantain bread recipe here on the blog, but this one is a bit different. It is sweeter and has some different additional ingredients, which makes it more moist, and do not blame me when it disappears in a blink.

Look at how beautiful that loaf is!

Ingredients are:

  • 2 overripe plantains, (that are more black than yellow).
  • 2 eggs.
  • 1/2 cup of good quality coconut oil (can be alternated with unsalted softened butter).
  • 2/3 cup sugar.
  • 11/2 cup whole wheat flour (atta). You can use ordinary flour 1 cup and 1/2 cup of the atta flour too.
  • 1/2 cup natural yoghurt.
  • 1 tsp baking soda.
  • 11/2 tsp baking powder.
  • 1 tsp ground cinnamon.
  • 1 tsp vanilla essence.
  • 1/2 cup grated dark chocolate.
  • 1 tbsp chia seeds.
  • 2 tbsp oats.
  • a small pinch of salt.

Method.

  • Preheat your oven to 180°C.
  • Grease your loaf pan.
  • In a large bowl, mash your plantain and add the eggs, sugar and oil. Mix well.
  • Next goes in the vanilla, chia seeds and natural yoghurt followed by the dry ingredients and cinnamon.
  • Mix well but gently till its a thickish batter.
  • Pour into your loaf pan.
  • Top with some sesame seeds and the chocolate. You can swirl in the chocolate a bit of you wish.
  • Bake for 35-45 minutes.

[PS. I use a temperamental gas oven, it took a little over 40 minutes to get it right. So, start checking at the 35 minute mark to be sure.]

The cake is moist, sweet and crumbly. This recipe is a keeper.

It tastes even better the next day, if it manages to last that long.

Beautiful, moist, delicious cake with an amazing aroma that will invite anyone around to your kitchen.

Definitely worth a try!

Curried Black Beans in Coconut Cream.

The title is a mouthful I know, but the title had to convey what the meal is about. Curried, rich, colourful and each spoonful is flavour filled and creamy and decadent and oh so tasty.

Black beans are a wonderful source of fibre, antioxidants and are said to be great in lowering blood sugar, among other numerous benefits.

To add to the meal’s colour, taste and flavor, I added bell peppers, grated carrots and celery.

Let’s get started. You shall need:-

  • I large onion, diced.
  • 1 stalk celery, chopped.
  • 1 tbsp ginger garlic paste, crushed with some grated turmeric and a few coriander seeds.
  • 1 large grated carrot.
  • Chopped assorted bell pepper (green, red and yellow)
  • I bunch of fresh coriander, separate the stalks, leaves and chop all finely.
  • 2 large tomatoes, chopped.
  • 1 tbsp coconut oil.
  • 1 tsp cumin seeds.
  • 2 tsp ground garam masala.
  • 1 tbsp tomato paste.
  • 1-1/2 cups of coconut cream
  • 2 cups already boiled black beans
  • 1 tsp paprika
  • 1 tbsp kasuri methi.
  • Salt and pepper to taste.

Method.

Heat your pan and add the coconut oil, then the cumin seeds and let them sputter.

Add the onion, chopped coriander stalks and celery.

Let cook till onion is translucent, then add the ginger, garlic, turmeric mix.

Next go in your tomato paste and let cook for a while before adding the tomatoes, some salt as well as the spices.

Cover and let cook till the tomatoes are soft, spices well incorporated, then add the carrots and bell peppers. Mix well.

Once the vegetables are cooked for a short while, add the black beans and mix well till they are well coated with the spicy vegetable mix. If too dry you can add just a splash or two of water. Check your seasoning too.

Lower heat then add the coconut cream. Cover and let it simmer through for about 10-15 minutes, then add the crushed dried fenugreek leaves (kasuri methi).

Let it cook on low for a few more minutes. Switch off heat and add the chopped coriander leaves for garnish.

This meal is hearty enough on it’s own, but if you want to you can have it with some avocado on the side, or with some tasty pumpkin and coconut chapati whose recipe I shared recently.

Dig in and enjoy.

PS: As with all curries, it will taste much better the next day. That is, if you are lucky enough to have leftovers.

Colourful, tasty, healthy and easy to make. What’s not to like about this dish?