Spicy Chicken Wings and Avocado Salad.

This is another really simple but really tasty wings recipe. As always with a lot of my chicken dishes, the secret is in the marinade, and this one here is a must try.

You will need:-

  • About 500g chicken wings
  • 1 heaped tbsp jamaican jerk seasoning.
  • 1 tbsp balsamic drizzle. (Simmer equal parts balsamic vinegar and honey till thick enough to cover the back of a spoon. Cool, cover and store in the fridge to use as needed).
  • Salt and freshly ground black pepper.

Method.

Mix all the marinade ingredients in a bowl.

Clean your wings and rub/pour the marinade all over. Let marinate overnight.

Heat your pan, add the wings, skin down.

Once seared brown, flip and cook for 25 – 30 minutes till the wings are completely cooked. Lower heat and keep turning so they do not burn.

For the salad, you will need:-

  • 1 ripe but firm avocado.
  • Juice of one lemon.
  • 1 small chopped onion.
  • 2 chopped firm tomatoes.
  • 1 tbsp chopped coriander leaves.
  • 1 green pepper chopped.
  • a pinch of salt
  • 1 teaspoon chaat masala.

Method.

  • Mix all the vegetables except the avocado in a bowl.
  • Mix the lemon juice and the chaat masala and salt.
  • Peel and cube the avocado and add the the vegetables, then pour the lemon dressing. Fold in well and pour some more lemon on top. Cover and refrigerate till ready to serve.
Avocados are always in plenty here in Kampala, and tasty too, you will include them in almost all your meals.
Final plate: Spicy wings, fried potatoes and salad.

The chicken is really spicy thanks to the jerk seasoning but not overpowering due to the underlying sweetness of the balsamic drizzle. The wings are well cooked, skin is crispy and the inside is still moist and full of flavour. The deep fried potatoes are crunchy on the outside, and go well with the tangy salad.

Perfect for that night you want to indulge a bit. So go on and give this a try. The taste, colours and aroma are all worth the effort.

Tasty Homemade Pizza.

It has not been to my pockets’ and tummy’s advantage ending up living right behind one of Kampala’s best pizza spots. These guys serve up amazing clay oven baked pizza and other Italian dishes that are too good to be passed up.

I have therefore decided to be making pizza at home instead. It’s obviously not as great as the next door one – but it is cheaper, the kids help out and those leftovers in the refrigerator come in handy as toppings. Win! Win!

I make the pizza dough from scratch using various recipes. I have two favourites already; one is the Wolfgang Puck pizza dough method from Food wishes blog here. And the other is by Nyaranyango on Instagram. Here is her pizza dough recipe:-

  1. 11/3 cups warm water
  2. 2 1/2 tsp instant yeast
  3. 1 tbsp sugar ( I use honey)
  4. 2 tablespoons oil ( I use olive oil)
  5. 3/4 tsp salt
  6. 3 1/2 cups all purpose flour
  7. Herbs of choice and crushed garlic ( I use a tsp of mixed dried herbs and about 5 crushed cloves of garlic).
I use a mixture of dried herbs; basil, oregano, parsley and sage.
Combine all the dry ingredients and add oil, Then add warm water, mix then knead till smooth and elastic, and let rest so it rises.

For the pizza sauce, I use this recipe from Becca’s Kitchen on IG. I like how straightforward, simple and tasty it is. I prefer using honey to sugar and not blending it up, letting it remain a bit chunky.

For the cheese topping, use what you like. My preferences are aged gouda, mozzarella or any cheese from Kyaninga Dairy , however I usually go with what I have at the moment.

Some of the cheese I use.

No pizza stone? That is ok. You can use your baking sheet with some corn flour or semolina sprinkled on it so the dough does not stick to the sheet.

This dough recipe is enough for four mini pizzas, two medium or one large one. I usually make two medium pizzas from this; one vegetarian and the other with meat.

The pizza sauce quantities are also enough for two medium pizzas or one really large one.
Some of our frequent toppings are grilled eggplant with balsamic caramelised onion, sausage with mixed peppers and tomatoes, bacon and caramelised garlic. Get creative with what you have on hand.
This was leftover beef shank which I shredded and mixed with the pizza sauce, the veggie option was courgette, basil and cheddar cheese which is amazingly tasty!
These favourites are one vegetarian pizza with garlic pureed pumpkin leaves, grilled eggplant with mozzarella slices and a balsamic drizzle. And the meat option was leftover meatloaf (crumbled up with the pizza sauce), with sweetcorn, onion, cheddar and mozzarella. So delicious!
Leftover grilled pork and onions….
…..Shredded cheddar and mozzarella come together to create the delicious creation below…
Yummy pork and onion pizza.

Once I add the toppings of choice and the cheese, I bake them for about 15- 20 minutes at 190°C. The time may differ due to different reasons; your oven settings, how thick your pizza base is and your toppings, even what rack you place it on.

As my son would say, its “easy peasy” pizza. Plenty enough for a filling weekend dinner and next day snack, and you can make it as delicious, decadent, cheesy or healthy as you wish.

What are your favorite homemade pizza toppings?