This dish is a basic easy to make but oh so tasty lentil pilau. It is also known as mujadara in some parts of the world.
It is a vegetarian and gluten free meal that works well for an quick evening meal and kid’s lunch box the next day. It is so simple to put together, tasty and inexpensive, perfect for a weeknight meal and since it is one pot, not much cleaning up after. Yay!
3 large onions, sliced.
2 tbsp of birista. These are fried onions like the ones we use for biriani. I usually make a lot then freeze and use in various dishes or as a snack.
1 cup basmati rice.
2 cups parboiled brown lentils (masoor dal).
salt and pepper to taste.
1 tbsp cooking oil.
1 small bunch of coriander.
Sort then boil your lentils until ready but still firm.
Next, slice your onions and heat your oil in a large saucepan that will be big enough for your dish.
I use basmati rice and use a 1:2 ratio at all times; 1 cup of rice will require 2 cups of water, cover and let simmer till all the water is absorbed and the rice is tender but not mushy.
Garnish with chopped coriander leaves and 1 tbsp of the birista and fold carefully before serving.
You can now serve it as it is on its own, or with a yogurt sauce on the side, or with a salad or any other accompaniment you wish.
However you serve it, do not forget to garnish with the rest of the fried onions. The crunch goes so well with the sweetness of the caramelised onions and the lentils and rice will have absorbed the flavours too.
I love the differences in flavour of the onions that are nothing you would expect. The caramelized onions are sweet having released their sugars, and soft. And the fried ones are crispy with a deeper flavour, nothing like the tanginess we associate with red onion.
This is a simple but very tasty meal that is filling and healthy too. It is one of my favorite rice dishes to make and the kids love it too.
I’ve been on a roll with green banana (matoke) recipes in recent days.
We grow green bananas back home too but they don’t taste as good as the ones here in Uganda. Wait, have I become biased? Just maybe.
I already have several green banana aka matoke recipes here on the blog so this is another tasty addition you can add to your breakfast recipe line up. This porridge is easy to make, delicious, healthy and filling.
Tip: Please ensure your bananas are still green and firm. We’re making porridge, not a smoothie 🤪
I’m really bad with quantities when it comes to porridge but this was enough for 4 hearty bowls.
Peel 3 large green bananas. Chop / slice them and put them in your blender.
Add a cup of coconut milk/ cream as well as a cinnamon stick to enhance flavour. Let it simmer for 15 – 20 minutes. Add water if it’s too thick and remember to keep a close eye and stir so it doesn’t stick to the bottom.
When it’s ready, ladle into your bowl and garnish.
I garnished with chia, honey and a small dollop of peanut butter. It was so tasty the kids asked for seconds.
This is a hearty veggie laden and nutrient rich soup that’s bound to be a favorite once you try it.
It’s also very colorful which is right up my alley. What’s not to love about bright vitamin A rich pumpkin with its earthy flavors, carrots with their sweetness and colour, celery for its depth of flavor and onion and garlic for the culture? It’s filling enough for dinner, and delicious enough for second helpings.
My daughter loves pumpkin soup a bit too much, so I always have to think of different ways to spice it up a bit instead of the same ol’ way.
Ingredients are:- One pumpkin wedge (about three cups chopped).That is the one with green skin and orange flesh, NOT butternut. Nope. One big stalk of celery chopped, I chopped onion, four garlic cloves, one tsp coriander seeds, salt to taste, two chopped carrots, one large chopped potato, 1tablespoon sunflower oil and two teaspoons of good quality curry powder. Let’s get started:-
I didn’t use flavoured stock as I didn’t want to overpower the curried flavour, and the sweetness of the pumpkin and the carrots. As always, low and slow does it. If you can make this ahead and let it sit a while to deepen the flavours go ahead; the taste is worth it!
Chick peas are a great addition to this nutrient rich soup as it adds it more vitamins, minerals, fibre and a crispy yummy flavour to the soup. I pan roasted them with some olive oil, paprika and garlic powder, till they were crunchy. So delicious and I may have just snacked on half the pan while still roasting them. Shhhh… don’t tell the kids. LOL.
This soup went down well with a delicious loaf whose recipe is coming soon, you better keep it locked right here.
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This is a Ugandan staple. Green bananas grow in abundance here and are well loved by the populace. Matooke or matoke as it’s called by Ugandans is the traditional staple for the Buganda kingdom. You can search for videos on YouTube to see how they make perfectly steamed matoke and use the whole banana while at it. I find it so amazing.
If you visit someone from Baganda, you will definitely be served matooke and groundnut sauce alongside other dishes, but the steamed bananas and the purplish tasty sauce made of ground up peanuts HAS to feature.
This is one filling and healthy meal that brings out the real authentic flavour of the green bananas and the groundnuts. It has no added oil or spices, though you may add some if you so wish.
Side note: I’ve noticed peanuts are called groundnuts here. And ground nut sauce (gnut) is not the same as peanut butter/ sauce. Peanut butter is made from already roasted groundnuts, but the gnut sauce is from raw unpeeled groundnuts.
You can choose to grind the nuts yourself or buy the paste then cook it. The cooked sauce is then referred to as ‘Binyebwa’.
Tip: To avoid the sticky sap that comes from peeling green bananas, peeling them under running water really helps. No blackened hands and knife. 🤗
For the binyebwa aka groundnut sauce, I only added salt as I like it as it is with no added spices.
If it’s too thick for your liking, you can add hot water. Also remember to season it. And let it cook completely. You will know it’s cooked when oil forms on top and it really darkens in color.
Once ready, serve the matoke with the sauce as it is or with any preferred accompaniment.
I served with baked garden vegetables, (courgette, eggplant, tomato, onions and garlic).
A tasty and filling veggie laden meal that’s perfect for meatless Monday don’t you think?