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!
Herbs of choice and crushed garlic ( I use a tsp of mixed dried herbs and about 5 crushed cloves of garlic).
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.
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.
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.
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:-
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.
Meanwhile, roast the eggplant at 180°C for about 20 minutes till soft. Let cool a bit then mash into a paste.
You can have this with rice, any bread of choice, pasta or even mashed potatoes. Enjoy!
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:-
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.
Now I’m off to make some as I’m feeling a bit homesick.