A Simple Bean Stew.

This is one of my favorite ways to have beans. If you can make this ahead of time, and let it sit a bit for the flavours to settle in well is even better.

It goes well with any flatbread, rice or savoury crepes.

You can also make it spicy and add chillies or cayenne if that’s your thing.

To make this delicious meal we will need:-

  1. 2 tbsp coconut oil. Your preferred oil will do too.
  2. 2 -3 cups already boiled red beans.
  3. 1 chopped onion.
  4. 1 tbsp ginger garlic paste.
  5. 4 tomatoes, blanched, peeled and pureed.
  6. 1 large carrot, grated.
  7. 1 bunch of coriander, stems and leaves separated.
  8. 1 chopped green bell pepper.
  9. Salt and pepper to taste.
  10. Spices- 1 tsp each paprika, curry powder, dhana jeera powder.
  11. 1 tsp mixed dried herbs.
  12. A small pinch of sugar (optional).
  13. 3 cups of water / vegetable stock.

The ingredients are simple, but healthy, flavourful and come together in a beautiful sauce that is finger licking good.

As usual, heat your sauce pan, add 2 tbsp of coconut oil. Add the onion and cook till soft.

Add the green pepper, coriander stems and ginger garlic paste. Add the spices and let them release their aroma and flavour, make sure they do not burn. You can add a tbsp of water as the spices cook.

Add the tomatoes and let them cook down till mushy. Salt and pepper can be added here too.
Add your carrots and broth. Cover and let them cook on medium low for about twenty – thirty minutes. The sauce will reduce and thicken. Do not rush the process. The beans will soften, absorb all the flavour and be a lovely colour too.

Once ready, add the chopped coriander leaves and let sit a while before serving.

This is a perfect make ahead dish as the longer it sits, the more time the flavours have to mix together well. So if you are into batch cooking, this simple bean stew is a great dish to make.

The beans slap really well on their own or with some rice too, and an avocado slice on the side. Mmmhhh. Yum!
Chapati Madondo aka Beans and Chapati are a perfect comfort food.

How do you like your beans?

One Bowl Banana Muffins.

These muffins are so sweet and fluffy. Perfect for tea time, snack time and the kid’s lunchboxes.

They do not take too much time to make, use what you have on hand and only one bowl from beginning to end. What’s not to to love about them.

Below is the recipe card.

Makes 12 muffins.

They rise so beautifully!

Try them and enjoy!

Love,

Wanjoro.

Sweet Potato Chocolate Bread.

This is a Choco version of my sweet potato bread whose recipe I’d already shared on the blog here.

There are a few other changes. The addition of yoghurt makes it more moist for longer. It is not too sweet and has just the right amount of chocolate goodness.

Looks, tastes and smells so good!

Below is the recipe card.

This bread is so good! So delicious and moist.

You can make a smooth purée if you do not want to see the sweet potato bits but I like how they look in this cake.

You can add some chocolate glaze for added decadence but trust me it good enough as it is.

This is definitely worth a try!

Baked Rice Balls.

Rice balls are a fave way to use up leftover rice in our house, and they make a perfect snack for the kids’ lunchboxes too.

Lunch box ready with tuna and cheese rice balls with a salad on the side.

Add in finely chopped vegetables, spices, herbs and cheese, they are quite versatile in terms of how you can flavour them up.

I like using short grained rice for the rice balls. It sticks together better than my beloved basmati, and the brand I use has a lovely aroma too. (I use Numa, which is a local Ugandan brand). I also prefer baking them rather than frying as its less to clean up and healthier too.

For the ingredients, I usually use:-

1. 2 cups of already cooked and chilled short grain rice.

2. 1 tsp dried mixed herbs.

3. 1/4tsp ground tumeric

4. 1 tsp paprika

5. Salt and pepper to taste.

6. 1 cup grated cheese (Cheddar, mozzarella or a mix of both).

7. 1 tbsp mayonnaise.

8. 1 egg.

9. 2 tbsp breadcrumbs.

10. 1/2 cup of drained and shredded tuna, or chopped sandwich ham or chicken.

11. 1/2 cup mixed finely chopped veggies. ( I like adding onion, garlic, and bell peppers)

(Tip: if you opt to fry the balls instead of baking, you can roll them in some all purpose / besan flour/ rice flour then fry to get a crispy layer on top).

See the crispy cheese crust?

Method.

The rice balls are so easy to make.

1. Preheat your oven to 180°C.

2. Line a baking tray with some baking paper.

3. In a large bowl, combine all your preferred ingredients well. Roll them into balls and place them on the baking tray. I usually get about 18- 20 balls at a go.

These batch contained cheddar cheese with finely chopped vegetables, ready for the oven.

4. Spray lightly with some olive oil and bake for 20-25 minutes.

Serve them with a salad of choice and ketchup. They are so yummy.

My daughter loves hers with ketchup.

Easy to make, colourful, healthy, fuss free, filling and so tasty.

Definitely worth a try!

Porridge. A perfect comfort food.

Can I start today’s blog post with a riddle?

Question: What do you call couture porridge?

Yummy fancied up oats porridge.

Answer: Haute- meal.

I knew you’d get it, LOL!

Porridge is a popular breakfast option in many cultures around the world. It is also a good meal for weaning babies, convalescing adults and anyone struggling with a solid food diet.

Amaranth flour porridge with crunchy peanut butter, honey and garnished with unflavored yoghurt and moringa powder.

There are many ways and options for making porridge. In our culture, we like it fresh but also fermented . We call it “ucuru wa mukio. You can read more about it here.

I love fermented porridge, it is full of good bacteria, as well as nutrients. It is usually served on festive occasions and also to breastfeeding mothers, as it is believed to boost milk production. I remember when I got my first born, my grandmothers as well as my mother in law made me some. At one time I had three full jerrycans of fermented porridge. That’s almost 100 litres! I loved it.

I am yet to try making some fermented porridge for myself from scratch, but it is definitely on my to do list.

Porridge is a great breakfast option. It is usually rich in carbohydrates, making you fuller for longer, regulating your appetite as a result. It is rich in fibre, boosts immunity, and abundant in various minerals and vitamins too. For example, did you know finger millet is one of the richest plant sources of calcium, as compared to other cereals? Porridge is a great way to indulge in our whole grains and get all the amazing benefits in one go.

I prefer this local brand of porridge flour. They have amaranth, millet, and even bean options available.

My usual porridge options range from amaranth flour porridge, oatmeal, millet, rice, flour, pumpkin flour porridge and even green banana porridge which I have already shared here.

I have attached a video below of how I make my oatmeal sometimes.

This was a decadent, delicious bowl. Yum!

If using porridge flour, I usually boil 3 cups of water on the stove top. In a small bowl, I mix 6 tbsp of the porridge flour with another cup of cold water to get a thick, smooth paste. I then add the paste to the boiling water and stir with a wooden spoon till it thickens to my liking. I let it simmer on low for about 10 or so minutes then add some milk or peanut butter, if using. This makes enough porridge for 3-4 people.

Finger millet porridge, garnished with unflavored yoghurt, moringa, black seed powder, chia and sesame seeds.

I sweeten my porridge with honey though sugar also works well, but when using sugar I add it in while still on the stovetop so it can dissolve completely.

You can use ripe mashed banana to sweeten your porridge too, and some yogurt works well with oatmeal, in addition to your favorite toppings.

Porridge bowls are quite versatile so you can play around with your preferred flavours and toppings.

Other add ons once I pour some porridge into my bowl are chia seeds, baobab powder, black seed powder, desiccated coconut, chocolate flakes, moringa powder. Nuts and seeds work well too, as do chopped fresh fruit or dried fruit. Banana, raisins, passion pulp, mango cubes add yummy flavours, interesting texture and added colour and nutrients to your porridge bowl. Work with what you like and have on hand. 🤗

Creamy cardamom flavored oatmeal porridge. Garnished with sliced banana and chia seeds, sweetened with honey.

Porridge is a perfect comfort food to me, especially on cold, dull mornings, during the rainy season and anytime I feel I am missing home. A bowl of thick porridge works wonders in lifting my mood.

Millet porridge is another fave, topped with cream, peanut butter and some moringa powder.

Here are other delicious breakfast ideas worth checking out.

Do you like porridge, how do you make yours?