Tag: eggplant

Stewed Mung beans with Eggplant.

On By WanjoroIn RecipesLeave a comment

Mung bean, green gram, moong, pojo or as we call it in Swahili, ‘Ndengu’, is a legume that is rich in nutrients, easy to cook and versatile as it blends in well with many flavour bases. In an onion, tomato gravy, sautéed with greens, in coconut milk, as a filling for savory pancakes or vegetarian samosas, it holds its own quite well. They are mostly sold as dry cereals, but one can sprout them too for added health benefits.

I like it uncomplicated, just simmered in an onion, tomato sauce with a bit of curry powder; I will definitely have a second helping. Ndengu also goes well with starchy sides such as chapati, rice and even ugali.

This time round I opted to add in roasted then mashed eggplant, it thickens the sauce and also adds a hint of smokiness in the dish.

Our ingredients are:-

  • 2 tbsp cooking oil
  • 1 tsp cumin seeds
  • 2-3 cups of already boiled legumes
  • 1 onion
  • 1 tbsp tomato paste
  • 2 tomatoes and 1 green pepper (capsicum) grated
  • 1 tsp ginger garlic paste
  • 1/2 tsp dhania jeera powder
  • 1 heaped tsp Kenyan curry powder
  • 1 large eggplant, roasted over open flame then mashed. You can also broil it for 20-30 minutes in the oven then peel and mash.
  • 2 tbsp cooking oil
  • 3 cups water or stock
  • Salt and pepper to taste.
  • 1/4 tsp ground turmeric, or if you have whole, cut a small piece and crush with the ginger and garlic.

Method.

Heat your pan, add oil and the cumin seeds, once they release their aroma and begin sizzling in the oil, add your finely chopped onion. Mix well and let cook till it is soft and translucent.

Add the crushed ginger, garlic and turmeric paste and let cook off the raw smell, before adding in the spices.

Lower the heat and let the ground spices cook well for them to release their oil, aroma and flavour. You can add a tablespoon of water so they do not burn, then add the tomato paste.

This will be followed by your grated tomato and capsicum mix.

Cover and let them cook down till it’s a bit dry and the oil starts leaving the sides of the pan.

Add in your mashed eggplant and some seasoning.

Once the eggplant in mixed in well, add the boiled ndengu / mung beans. Mix well before adding in the water or stock.

Simmer for 20-25 minutes on low till the stew is well flavoured, thick and cooked well enough.

Check your seasoning, garnish then serve.

I used the green part of some leftover spring onion to garnish.

A bowl of this is quite filling for a light lunch, for a heartier meal, you can have it with rice, ugali or chapati on the side.

We had it with some soft and delicious carrot and spring onion chapati.

Colourful, healthy, filling, easy to make and oh so tasty! Give it a try and let me know how you liked it.

Love,

Wanjoro.

Tasty Tamarind Pork and Eggplant Fry.

On By WanjoroIn RecipesLeave a comment

This is simple pork recipe that uses up easily available vegetables, and some tangy tamarind sauce ending up in a finger licking, tasty and colourful meal.

You will need:-

  • About 1 kg pork stew cut into chunks.
  • 1 tsp mustard seeds.
  • 2 sliced onions.
  • 1 tsp each minced ginger and minced garlic.
  • One bay leaf.
  • Mixed bell peppers.
  • 1 medium eggplant, cut in thick slices.
  • 2 tbsp tamarind paste.
  • 1 tbsp tomato paste.
  • Salt and pepper to taste.
  • 1 tsp mixed spices blend.
  • 1 tbsp cooking oil.
  • I small bunch of coriander, chopped.
I like salting the eggplant after slicing, as it reduces the bitterness. Just brush off the salt or rinse off then pat dry with a paper towel, before adding back to the pan.

First off, rub the meat with the mixed spice blend then brown it, set aside.

Next pan fry the eggplant and set aside too.

This is the mixed spice blend I used in this instance. I like it as it is blends in well with many dishes, both meat or vegetable, sweet or savoury.

To the same pan, you had browned the meat, mustard seeds, followed by the onion and bay leaf, and cook till onion its soft.

Add your minced ginger and garlic and mix well, before adding the tomato paste.

Add the Tamarind paste next.

Followed by the fried eggplant. You can also used roasted eggplant too.

Next goes in the pork. Mix well and let cook till pork is ready.

Last addition will be the assorted bell peppers, let them cook a while and switch off heat. Remember to add coriander for garnish.

Serve hot.

Look at how beautiful that plate is!
You can have it with some baked plantain, I mean, plantain goes well with almost everything.
And you can complete the meal with a crunch fresh salad on the side. This lettuce, tomato and onion one did just fine.

The pork is tender, flavourful and smells amazing. This is one meal that is sure to please your family.

This is definitely worth a try don’t you think?

Tasty Homemade Pizza.

On By WanjoroIn Recipes, Things I love about Kampala1 Comment

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?

Yummy Minced Beef And Eggplant.

On By WanjoroIn Recipes2 Comments

If you know me, you know my love for this purple vegetable also known as aubergine. I like it’s color, flavor, texture and its versatility in different dishes. It also doesn’t hurt to know it’s good for you, being chock full of antioxidants, as well as other nutrients.

A major challenge for many people is how to get their family to eat it. Roasting it is great and also as a curry. In this simple weekday meal, I roasted then mashed it and added to a spicy beef mince curry simmering and it was a hit with the kids! Try it with your fussy eaters and let me know how it turns out.

Our ingredients are:-

500g beef mince, two ripe tomatoes, two medium eggplants, garlic ginger paste, crushed coriander seeds, and Kenyan curry powder.

So this curry powder has been in the Kenyan Market for as long as I can remember and it’s found in almost every Kenyan kitchen. I don’t think it’s ever rebranded. It’s always found with that distinctive green and yellow and red can that makes it easy to pick out anywhere. And the flavoring and aroma it lends to food is amazing. (Watch out for counterfeit ones though).

Back to the recipe. Clean, slice and sprinkle egg pant with salt and set aside.

In a large saucepan, add some coconut oil and cumin seeds, once they splutter add roughly chopped onion and let cook for a while.

Once the onions are softened, add the mince and let it cook till brown and dry, before adding the ginger garlic paste and spices.
Once the spices are cooked, add your grated tomato, cover and let the sauce cook.

Meanwhile, roast the eggplant at 180°C for about 20 minutes till soft. Let cool a bit then mash into a paste.

Add the pureed eggplant and blanched peas to the beef mince mixture. Cover and let cook for 20 minutes on medium low heat. Check your seasoning, Squeeze juice of half a lemon , garnish and serve.
Final plate garnished with coriander leaves.

You can have this with rice, any bread of choice, pasta or even mashed potatoes. Enjoy!

Weekend Cuisine: Mother’s Mix N Mash.

On By WanjoroIn Memories, Recipes, Things I love about Kampala2 Comments

This is one of those dishes you don’t know how to really name in English. It’s not quite mashed potatoes. Mashed tubers? Mashed yams? None come close to describing it.

I have already shared several ‘Mūkimo’ recipes here and this is another one.I call this specific dish ‘Mūkimo wa Mami’ meaning Mum’s Mūkimo,in my mother tongue, Mum in this case being my Mother in law.

She loves making this dish served with some sautéed vegetables or a stew on the side. (Now I’m missing home 😭😭). My Mother in law is an awesome cook and I can’t match her cooking prowess; to be honest this is the only one of her recipes I have dared to attempt as the rest are just better and tastier when she makes them herself.

Can you even be a better cook than your Mama? Nope!

This dish is also one of my best comfort foods. We grow arrowroots, potatoes and green bananas back home and there is nothing as satisfying as eating what you have grown and harvested yourself.

We may not be home at the moment but easy access to fresh groceries in Kampala has seen me making this dish quite a few times to remind us of home. Let’s get started:-

We will need arrowroots, pumpkin, green bananas and potatoes.
Peel, clean and chop your vegetables.
In a deep saucepan, add some oil, then sauté some green onion and grated ginger.
Add the potatoes. I added them first as this kind I had takes longer to cook. If you have the floury potatoes you can add them together with the rest of the vegetables. Don’t forget to season with salt and pepper.
Add the rest and add some vegetable broth or water to cover. Cover and cook till ready then mash same way we do the Mūkimo. You can use a potato masher or a Mwiko ( which I heard CarreFour refers to as ‘exotic wooden cooking stick’ 🤣
You can make the mash as smooth as you want or a bit chunky, it’s up to you.

The meal does not need spices as the pumpkin offers sweetness, the arrowroot has its own earthy flavour and the green banana and Irish potatoes hold their own flavour quite well too.

Serve it with your meat or sauce of choice. Here we had with with some fried eggplant and pork. Yummy!!

Now I’m off to make some as I’m feeling a bit homesick.

Try it and let me know how it turned out.