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?

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.

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!

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.

Love,

Wanjoro.

Green Banana (Matoke) Fritters.

Green bananas, aka matooke or green fig are popular in the region, and inexpensive as they are available all year round. They are mostly served stewed or steamed and mashed, but can also be fried or baked.

I have shared several green banana recipes here on the blog already, from the usual stew, to a curry, baked or fried as French fries or cutlets, and even as porridge.

I love fritters. They are a great way to use up various vegetables you have on hand and are easy to whip up, need just a few pantry staples, and do not take too much time to make. In this recipe, green bananas are the star of this vegan friendly and gluten free meal, that is inspired by Indian pakoda aka fritters.

They work well as an appetizer or snack (tea time or after school), though they can be quite filling if you are unable to have just a few, like my household and I. 😋

For this recipe you will need:-

1. A small bunch of medium sized green bananas. If they are big, 2-3 fingers will do for a family of 4-5. (As a snack).

2. 1 small onion.

3. 3 large cloves of garlic.

4. 1 cup chickpea flour; also known here as besan/ gram / bhajia flour.

5. 1/2 cup cornflour. Can be substituted with rice flour.

6. Salt and freshly ground black pepper.

7. Spices -a small pinch each of turmeric, paprika, ground coriander.

8. Herbs- I use parsley or mixed herbs.

9. 1 tsp baking soda.

10. Cooking oil to fry in. Half a litre will do.

Method.

1. Wash the green bananas, peel them and soak them in a bowl of water to avoid them blackening. (Tip: Peeling bananas under running water will ensure your hands and knife do not get the sticky stains that usually bother one when peeling them).

2. Heat your oil on medium.

3. In a large bowl, add the flours, salt, pepper and spices and whisk till well combined.

4. Grate your onion and garlic directly into the flour, and add in the parsley.

5. Grate the bananas into the mixture too, and using your hands, mix gently to combine everything.

6. You do not need to add water to the mixture as the vegetables will release their water as you mix.

7. Add the baking soda last and give it one last mix. Remember to be gentle.

8. Use a spoon to scoop the mixture into the hot oil, and fry for about five minutes or until golden brown.

9. Remove and drain on a plate lined with paper towel.

10. Serve hot with your condiment of choice. They are tasty enough on their own or with a hot cup of spiced tea. Yum!

Crispy and crunchy on the outside, soft and fluffy on the inside, they are so flavourful both in and out.

How do you like your green bananas?