Beetroot Buns.

Where are my colourful food lovers at?

This one is for you.

My kids and I love the bright pink colour of these beetroot rolls or bun. They are delicious and easy to make. They are good enough on their own or with a soup or as a sandwich.

They are so colourful and tasty!

For this recipe, I used 3 cups of all purpose flour. Added about Half a cup of atta (whole wheat ) flour. One tbsp sugar, pinch of salt, one cup of warm water, 2 tbsp vegetable oil, 2 tsp yeast, 2 tbsp vegetable oil, one tsp of ground mixed spice (I like the savory flavour) and one grated beetroot.

Always activate your yeast with the sugar and warm water.

Add the yeast mixture to the flour mix and stir well with a wooden spoon till it comes together into a shaggy dough. Then place onto a floured countertop and knead with your hands till smooth and soft.

Oil the dough, cover and let rest till doubled in size. It takes one hour in a warm area. Or a switched off oven with the light on.

Punch air out of the dough once risen then shape into 12 rolls.

Place the rolls on a baking sheet lined with baking paper.

Cover and let the shaped buns rest for about 30- 45 minutes before baking for about 18 minutes in a 180°c oven.

I brushed them with a honey butter mix before putting in the oven and after taking them out.

For honey butter, melt 2 tbsp of unsalted butter then add in 1 tbsp honey and mix well. It makes rolls soft, gives a nice sheen, aroma and a bit of yummy stickiness.

You can top the buns with sesame seeds too if you want.

They have a wonderful aroma and look so pretty too.

So delicious!

Had ours with some pumpkin soup. And the rest were great for breakfast too.

Definitely worth a try.



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).


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?

Colourful Beetroot and Pea Pilau.

If you have been following me for a while, you know I love colourful food. This dish is one of my go to dishes when I want something colourful, tasty and healthy. It also features a lot in the kids’ lunch boxes.

Beetroot is an underrated superfood. It is low in sodium and fats, contains vitamin K and Calcium, is full of folates, is anti inflammatory and boosts energy levels which makes it great to add in a post workout smoothie. It helps lower blood pressure, is rich in fibre so great for digestion, and may aid in cancer prevention. Another great thing about beetroot is both the leaves and the root are edible. And, it can be consumed both raw or cooked. In a salad, in soup, a smoothie, in cakes and brownies, as a breakfast hash, as juice, there is so much to do with this amazing vegetable.

I have already posted other recipes I make with this lovely vegetable here in chapati, here as part of breakfast, here in another vegetable pilau recipe, and here in a smoothie bowl. Have a look.

I kept the pilau dish basic with only beetroot and green peas. Peas are another great source of fibre, rich in manganese and essential vitamins and minerals. This is one healthy meal so let’s get started.

As usual, soak your basmati rice for about 20 minutes. In a pan, heat oil and add a teaspoon of cumin seeds and a few curry leaves. Let them cook a while before adding sliced onions.
When the onion has browned, add 1 tbsp ginger garlic paste, mix well then add 1 tbsp of your ground pilau masala spice. Let the spice cook for a while then add crushed tomatoes.

NB: I used one cup of rice, half a cup of peas and one medium red beetroot. For the pilau spice I have already shared it on my vegetable pilau post here.

Once the tomatoes are fully cooked and the masala releases a nice aroma, add the peeled and grated beetroot and peas. Mix well and let cook a while.
Once they have cooked a bit, add the rice, mix well then add 2 cups of water. Cover and let simmer till the water is all dried and the rice is ready.
The aroma is amazing and look how colourful the dish is!
I had some leftover fried onions (birista) which I added on top for crunch and added flavour.
Final plate: Served the pilau with leftover chapati and toor dal curry. Delicious, colourful, healthy and filling, just how I like my food!

You can also garnish it with coriander leaves and serve with raita or kachumbari salad. Still tasty either way. Try it and enjoy.