Red Cabbage Slaw.

Here is another simple side side recipe that goes well with grilled meats, wraps, plantain, roast potatoes and many more dishes.

I love red cabbage because of its colour, obviously, given my love for colourful food. But also because of its numerous health benefits. It has vitamins C, K, A, B6. Minerals such as iron, potassium, calcium, zinc among others. It is colourful hence heavy on antioxidants that help protect our cells, helps fight inflammations and contains fibre too. Cabbage often gets a bad rap but once you know how to prepare it and the health benefits, it will make a worthy addition to your meals.

Red aka purple cabbage is great for your gut health.

The best thing about red cabbage is you can have it cooked as I did here as a stir fry, you can include it in your vegetable manchurian or raw like in this salad.

To get started, you will need:-

  • Half a red cabbage, shredded or sliced thinly.
  • 2 grated carrots.
  • 1 sliced onion.
  • Dressing is 1 tablespoon low fat mayo, 1 tablespoon mustard, 1 tablespoon honey, 1 tsp mixed herbs and some lemon juice, salt and pepper to taste.

To begin, slice your onion and soak in warm salted water to reduce bitterness.

Red cabbage “bleeds” a lot and it may colour all the other vegetables. I read that sprinkling some vinegar helps so decided to try it in this recipe and it kinda worked.
In a bowl, mix the salad dressing ingredients and taste to ensure it is seasoned well and to your liking.
Add the carrot to the shredded cabbage.
Rinse and squeeze the onions dry and add to the bowl, then add the dressing and mix well.
Colourful, refreshing and tasty!
Had mine with some grilled plantain and baked chicken.

I like the crunch of the cabbage against the tang of the mustard and lemon coupled with the sweetness of the carrots and honey in the dressing. The dressing is just enough to coat the vegetables well without overpowering it. The sweetness of the plantains and the lemon marinade in the chicken match the salad well, a perfect burst of flavour in each bite. The kids love it and so do I.

How do you prepare your red cabbage? Please share any red cabbage recipes I can try out.



Creamy Dal and Pumpkin Curry.

This is a delicious, creamy curry that is filling and easy to make, which makes it ideal for a simple weeknight family dinner.

I used urad dal (split black gram) for this recipe but any other lentil will do.

Split black gram is a great source of minerals and fibre, as well as vitamins, fats and carbohydrates which make it an ideal meatless Monday option. It is rich in protein, vitamin B, folate, magnesium, potassium, iron and calcium.

First off, soak your lentils overnight then boil with a pinch of turmeric till tender. Drain and set aside.

For the curry we will need:-

  1. 2 cups of boiled split black gram
  2. 2 cups cubed pumpkin
  3. 1 large chopped onion
  4. 1 tbsp ginger garlic paste
  5. 2 tbsp ghee
  6. 1 tsp cumin seeds
  7. 1 tsp black mustard seeds
  8. Curry leaves (optional)
  9. 2 grated tomatoes
  10. Spices: turmeric, paprika, coriander powder, mixed spices, garam masala
  11. A pinch of kasuri methi (dried fenugreek leaves)
  12. Salt and pepper to taste
  13. 1 cup fresh cream, can be substituted with coconut cream
  14. Coriander leaves for garnish

Heat your pan, add the ghee, followed by the mustard and cumin seeds. Once they release their aroma and start to sputter, add the onion and cook till soft.

Once the onion is soft, add the ginger and garlic paste and let them cook. Add the ground spices and mix well. Let the spices cook a bit. You can add a splash of water so they do not burn.
Next add your tomatoes and mix well. Let the cook down till oil leaves the sides.
Add your pumpkin and the already boiled dal. Mix well, add seasoning and a cup of water. Let them simmer on low for about twenty minutes.

When almost ready, add your crushed fenugreek leaves and a cup of cream. You can use coconut cream if you wish. Mix in and garnish with coriander leaves.

The aroma and colours of this dish are so lovely.

This delicious curry goes down well with rice, chapati, naan, any flatbread will do.

I had mine with jeera rice and a courgette and sweet potato fry. The sweetness of the sweet potatoes and pumpkin balance well with the creamy flavourful spices in the curry.

Try it and enjoy!

Tasty Egg Curry.

Egg curry is one of those tasty recipes that come to the rescue on a busy weeknight, or when you do not feel like cooking much. It is also cheap to make, as you use what you already have there with you. Eggs, spices of choice, onions, tomatoes. That’s all.


  1. 10 hard boiled eggs.
  2. 2 large sliced onions.
  3. Crushed garlic.
  4. 2 large tomatoes sliced, and a tbsp of tomato paste.
  5. Spices : 1 tsp each of black mustard seed and cumin seeds, curry powder, a pinch of turmeric and garam masala.
  6. Salt and pepper to taste, and a pinch of sugar.
  7. A cup of water.
  8. 1 tbsp cooking oil.
  9. Coriander leaves to garnish.
Heat your oil in a pan and add the cumin and mustard seeds.
Add in the onions, let cook till a bit browned the add the garlic and mix well.
Add in your spices, then the tomatoes and tomato paste, and a pinch of sugar. Let them cook down for a while on medium low heat. The tomatoes will release their juices and the oil will start leaving the sides of the pot.
Using a fork, pierce your eggs all round, gently though. Add your eggs, and the cup of water if the sauce is too thick and looks like it will burn.

Let the eggs cook for a few minutes till they are heated through.

Once ready, add the coriander leaves and serve with your sides of choice.
Served it with some celery rice and grilled plantain.

The beauty of this dish is you can spice and add on to it what you want. You can add coconut milk or even tamarind, chillies, it is all up to your choice of flavours.

Try it and enjoy a simple meal that is colourful, tasty and nutritious too.

Tasty Ugandan Rolex.

This Ugandan dish is the country’s most famous street food. A simple omelette wrapped in a chapati; it is tasty, filling and can be had any time of the day. This wildly popular food is not named after the “Rolex” watch, but a funny play of the phrase “rolled eggs”.

It is not hard to make, and the best part of making it for yourself is you can choose the vegetables and spices just the way you like them.

Disclaimer: The street vendors make it slightly differently, this is my abridged version.

Ingredients : Salt and pepper, eggs, shredded vegetables ( I used onion, coriander, tomato, green capsicum, carrot and cabbage), and some already cooked chapati.
Beat your eggs in a bowl together with the vegetables and pinch of salt and pepper.
Add oil in a pan, fry the egg mixture, let cook on one side and flip.
Place a warm chapati on top and press as the egg cooks on the other side.
Once cooked, flip them on a plate.
Roll them up, and voila, you have your rolled eggs, aka Rolex.
You can serve immediately, or wrap them up then put in a hotpot for later.
You can serve them hot on their own with your drink of choice, or with some sweet potato fries like I did here.

This is a basic rolex recipe that one can switch up as per your preferences.

It is so delicious and filling, half a roll is more than enough for me.

Definitely worth a try!

Quick and Easy Celery Rice.

This is a perfect dish for those weekdays you want something that is easy and quick to make, healthy and obviously tasty too. It is also great for the kids to carry for lunch to school.

Celery is rich in antioxidants which makes it easier for the body to fight inflammation, maintain blood pressure and It is low in calories and high in fibre, vitamins and minerals. I also like its versatility. The stalks are great raw, in a juice, in soup, in stews and the leaves can be used to garnish the soups or blended up and added to the dish. Even drinks; do you prefer a Bloody Mary to a Fiery Mule or a Bloody Caesar? They all use celery.

It has also been purported to boost some male pheromones but hey, lets just focus on the food here...

Did you know celery is one of the amazing vegetables that still retains its nutrients when cooked? Which makes it amazing to add on to stews, soups and rice like we have done here.

For this simple celery rice, you will need:-

  • 1 cup of basmati rice ( cleaned, soaked and drained)
  • I small bunch of celery (cleaned and stalks chopped, Set the leaves aside)
  • 1 tsp fennel seeds
  • 2 tbsp already deep fried onions (birista)
  • I tsp ghee
  • Salt and pepper to taste.
Blend the celery leaves with a bit of water till smooth. Set aside.
Heat your pan, add the ghee. Once hot, add the chopped celery stalks.
Add in the paste and mix well. Add your salt and pepper.
Add in the drained rice and mix in well ensuring all the grains are covered well by the ghee and celery mix.
Add in 2 cups of water, bring to the boil, then cover and let simmer till all the water is absorbed and the rice is cooked.
Once ready, add the fried onions and mix in well before serving.

Each spoonful of this rice is a delight. It has the right colour, flavour, texture and nutritional benefit to hold up on its own as a main dish. It is perfect for a packed lunch for the kids on its own ,or with a salad on the side.

What would you prefer to have this dish with?

Also check out my two celery recipes already up on the blog. Here is a simple celery soup to delight your taste buds, and another heartier and delicious version of celery and arrowroot soup here.

Try them out, share your feedback, share with your friends and do not forget to subscribe so you do not miss out on other awesome dishes.