Tasty Tamarind Pork and Eggplant Fry.

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?

Stewed Beef with tamarind and apricot.

This is a thick and rich beef stew that’s sure to be a crowd pleaser when one is entertaining.

It goes well with many dishes and the leftovers can be great for a sandwich.

The addition of the dried fruits adds a bit of sweetness that blends in well with the other spices used.

You will need:-

1. Stewing Beef 1 kg cut in medium chunks.

2. One large onion, chopped. One bay leaf.

3. Ginger garlic paste, 1 tbsp

4. Mixed spice blend, 1 tbsp. Divide in half.

5. Honey, a tbsp.

6. Apricots dried 1 cup chopped

7. Tomatoes 3, blended

8. Tamarind paste 1 tbsp

12. Bell pepper, chopped

13. Hot water / stock 2 cups

Method.

Rub beef with some oil and half the mixed spice blend. Rub all over well.

Heat pan and add oil.

Sear beef set aside.

Add oil if needed. Then bay leaf, onions and cook till soft. Add garlic ginger.

Next ground spices mixed well.

These are spices I used to make a spices blend for this dish, as well as a pinch of ground cinnamon.

Add tomatoes and tamarind and bell peppers.

I used some tomato paste too.

Let them cook down well. Return the beef.

I used raisins and apricots; you can chop the apricots too if you wish.

Cook low and slow for an hour then add the dried fruit mix. And some honey.

Add more water if needed.

Cook for another 30 or so minutes, on low, until meat is tender and sauce thick.

The meat is really tender at this point with a lovely aroma.

Check seasoning and garnish with chopped coriander leaves.

Serve hot over rice and salad on the side.

It makes an excellent main when entertaining or as a family meal. We had ours with some rice, potatoes and salad.
This is my go to beef dish when serving many people. It goes well with other dishes.

Chickpea pilaf.

This is a delicious and flavour full one pot meal that’s tasty, healthy and easy to make.

Chickpeas are rich in nutrients; a great source of protein which is perfect if you don’t want to use meat in the dish. The greens used here (amaranth and spinach) are also great sources of vitamins and protein too.

Colourful and tasty.

I like one pot rice meals such as this as they come together so fast and one can put in what’s available to make a tasty meal.

You will need:-

  • 1 cup of rinsed and drained chickpeas.
  • One large onion, chopped.
  • Two tbsp coconut oil. Or ghee.
  • 1 tsp cumin seeds and one bay leaf.
  • One cup soaked basmati rice.
  • Ginger garlic paste. A tbsp will do.
  • 2tsp ground good quality pilau masala.
  • Salt and pepper to taste.
  • Greens of choice ( I bunch will do, chopped).
  • Chopped coriander.
  • 2 cups water or stock.

Method.

  • Heat your pan and add your coconut oil as well as cumin seeds and bay leaf.
  • Once they start sputtering, add onions, cook until starting to brown then add the ginger garlic paste. Mix well. Before adding the pilau masala.
  • Next go in the coriander stalks and the chickpeas, as well as salt and pepper, followed by the chopped greens. I used a mix of amaranth leaves and spinach I had leftover from a previous meal.
  • Add the rice and mix well. Then in goes your stock. Cover and simmer till all the water is drained and rice is cooked through.

Serve with a salad of your choice.

I had mine with a simple tomato cucumber and onion salad.

Perfect for a light dinner, quick lunch and a hit with the kids.

What’s not to love about this beautiful meal?

Tasty Chicken Liver.

This recipe was inspired by my SIL, Pesh who is not only a darling but one of the best cooks I know.

I love chicken liver, and now that I know where to get it in this town, I will be posting a few recipes featuring it in coming months.

Chicken liver is inexpensive and not liked by many, but for those who consume it, we know that it is rich in essential fatty acids, protein, vitamins and minerals, especially Vitamin B that is great for our cellular health.

It may not be visually appealing, but it is tasty and cooks fast, which is good when you want a quick healthy meal option. It is actually healthier than chicken breast, or so I’ve read.

Let us get started.

  • 500g chicken liver.
  • One bay leaf.
  • 1 tbsp soy sauce.
  • 2 onions, sliced.
  • Coriander, one small bunch, stalks and leaves separated.
  • Freshly squeezed juice of one lemon.
  • A teaspoon of minced garlic.
  • A teaspoon of dried mixed herbs.
  • One green pepper, chopped.
  • Salt and black pepper to taste.
  • One tablespoon of butter, and a tsp of olive oil.

Method.

Clean your livers and chop the bigger pieces into half, pat dry. Put in a bowl with the lemon juice, one bay leaf and the soy sauce. Set aside for 15 minutes as you prepare the other ingredients.

Heat your wide pan, and add the butter and olive oil. The oil is to prevent the butter from burning.

Add the onions and let cook with a pinch of salt till caramelised.

Add the liver (with the marinade) layered around the pan, ensuring each piece is touching the pan, cover and cook for 6 minutes.

Add your green pepper, coriander stalks and mixed herbs. Mix gently and check seasoning especially salt because of the soy sauce which tends to be quite salty.

Let cook for about 6-8 more minutes. Chicken liver cooks very fast and is mushy and gross when over cooked, so keep a close eye.

Garnish with the coriander leaves and serve hot once ready.

This is delicious!

We had ours with roasted potatoes and stir fried Chinese cabbage.

Tasty, filling and easy to make…what’s not to love about this recipe?

If you have never had chicken liver before, try this, it is finger licking good.

Love,

Wanjoro.

Simple Pineapple and Mint Salad.

Pineapple and mint always go well together. In juice, in a smoothie and now in this refreshing salad that is another great side dish to add to your recipe collection.

They are both rich in nutrients, aid digestion, boost immunity as they are both rich in anti oxidants that help fight inflammation, great for your skin and breath and make a very colourful plate.

All you will need for this simple and tasty salad are:-

  • Half a ripe pineapple.
  • Coloured capsicum, cut into thin strips. (I used red and yellow).
  • 2 tablespoon’s roughly chopped mint.
  • 1 lemon, juice it and grate the zest too.
  • 2 tbsp honey.

Method.

  1. Cut the pineapple into strips and add to a bowl. I obviously used Ugandan pineapples as they are the sweetest in the world.
  2. Cut the capsicum too and add to the bowl.
  3. In a small bowl, add the lemon juice and honey and mix well. You can also add any pineapple juices to that.
  4. Add the chopped mint and pour over the pineapple and capsicum strips.
  5. Add the lemon zest last before giving it a final mix.
  6. You can chill a bit before serving, to give the flavours time to blend in well together.

Colourful and Tasty.

The salad goes well on its own or as an accompaniment to grilled chicken.

Try it and let me know what you think.

Love,

Wanjoro.