Leo’s Banana Bread.

My son loves bananas. If there is one fruit that this household can never get enough of, it is this.

He likes helping me out a lot in the kitchen too and has a keen interest in how food comes together. I was therefore not too surprised when he asked to be taught how to bake banana bread.

He can fry up a mean egg. Helps in shopping (safely), stirring and cleaning up; he is my little sous chef and I am always happy to have the extra help.

So here is his banana bread Version. We used self raising flour, grated chocolate, coconut oil and love. Lots of love to make this heavenly coconut scented banana and chocolate loaf.

It is moist, fluffy, aromatic and so delish!

To make it you will need:-

  • 11/2 cups self raising flour.
  • 1/3 cup coconut oil.
  • 1-1/2 cups of really ripe mashed banana.
  • 2/3 cup brown sugar.
  • 2 eggs.
  • 1/4 cup unflavoured yoghurt.
  • 1 tsp vanilla extract.
  • 1tsp ground cinnamon.
  • 1/4 cup chopped dark chocolate.

Method.

1.Mix the bananas, oil, egg, sugar and yoghurt together. Add in the vanilla and ground cinammon, then the flour. Fold in the chocolate last.

2. Pour into a greased or parchment lined loaf pan and bake in a preheated oven at 180 degrees Celsius for 35-40 minutes.

3. Let cool in pan for 10 minutes, remove onto a rack to cool, and let rest 30 minutes before slicing.

The cake is moist, aromatic and so delicious, but not too sweet.

Perfect on its own, with some tea or hot chocolate, with some custard or vanilla ice cream.

It keeps well in a covered dish for a couple of days on the countertop, that is if you still have some leftover, which I doubt will happen.

Mmmh! looking at this image makes me crave it!

Sautéed Sukuma Wiki with Bacon.

Sukuma wiki aka collard greens are quite popular in East Africa. It is mostly had with ugali (steamed cornmeal) and fried with onions, tomatoes and spices of choice. It is also a great side dish for meat dishes.

As it is easily available and cheap, it can get boring fast, so one has to look for ways to spice it up. Like we did here with bacon.

You can also mix it up with Swiss chard, cowpea leaves or amaranth greens.

This is quick side dish that is easy to make and so delicious. If one can get younger, tender sukuma greens it is even better as they cook fast and are tastier than the big leafed mature ones.

For this recipe we will need:-

  • 3-4 strips of bacon. I used collar bacon, it is very flavourful, not too fatty and does not dry out when cooked. Making it perfect for this dish.
  • 1 chopped onion.
  • 3 garlic cloves, chopped.
  • 1 large tomato and 1 green bell pepper (grated).
  • 1 tbsp cooking oil.
  • A small pinch of sugar (optional).
  • 1/2 tsp paprika.
  • Salt and pepper to taste.
  • 1 bunch of tender sukuma wiki (collard greens).
  • Freshly squeezed juice of half a lemon.

Let’s get started.

Chop your bacon up and add to a heated pan for it to render its fat.

It is not very fatty and doesn’t get too crispy. Cook for about 4-6 minutes on medium heat then set aside.

Add oil to the same pan, followed by the onion and garlic.

Once softened, add the grated tomato and bell pepper mix, as well as the paprika, and sugar, if using. Cover and let cook down till its a thick sauce.

Do not forget your seasoning.

Once tomatoes have cooked down, add the greens and increase heat. Let them cook for about 8 minutes till tender. They will shrink down fast, so keep that in mind when seasoning.

Once greens are cooked, add in the bacon you had set aside and mix it in well.

Last goes the squeeze of lemon and turn off the heat.

Let it rest a short while before serving, so the flavours can meld in well.

(You can add in cayenne or hot pepper if no kids will eat it).

This is a great side dish for ugali, mashed potatoes or chapati.

We had ours with these green banana cutlets whose recipe I shared last week here.

It is tasty, easy to make, colourful and smells so good!

Please try it and let me know how it turned out.

Love,

Wanjoro.

Green Banana Cutlets.

Green bananas aka “matoke” as they are known here are available in Kampala in plenty. While many here prefer them steamed and mashed, there are many other meals one can make with them. You can make them into a porridge, like we did here. Bake them, deep fry them, make a yummy breakfast dish or even stew them.

This time round I steamed them whole, let them cool a bit, then peeled and mashed them into cigar like rolls. Next, I pan fried them in butter and a pinch of mixed herbs to get a delicious taste that one cannot believe is green bananas.

Let us get started. You will need:-

  • A small bunch of green bananas, about 9 pieces if small, or 5 large.
  • 1 tsp freshly ground mixed spice blend -I used one that had ground sea salt, pepper, sesame seeds, fennel, cloves, coriander, star anise, onion and ginger.
  • 1/2 cup of cornflour. This makes them crunchy on the outside but soft and fluffy inside.
  • 1/4 tsp of ground turmeric.
  • 1 tbsp vegetable oil.
  • 1 tsp dried mixed herbs.
  • 3 tbsp unsalted butter.

Method.

Wash the bananas and boil them whole for about 20 minutes, till soft. They will blacken a bit.

Drain and cool them. Peel and mash them together with the spices, cornflour and oil, then shape them into little cigar like rolls.

Heat your pan and add the butter, I like adding a bit of oil too so the butter doesn’t brown too fast.

Add the rolls in batches and pan fry till they are a golden brown colour on medium heat.

They smell and taste amazing. You can have them as a snack or with greens on the side, whatever tickles your fancy.

We had ours with sautéed greens and bacon. I will post the recipe for it soon too.

Colourful, delicious, filling and easy to make. Definitely worth a try.

Keep it here for this and more simple family friendly recipes using what is on hand, as well as titbits about our experiences as a family here in Kampala.

I would also like to thank you all for stopping by, sharing and subscribing to this blog, as well as those who take the time to try out my recipes and give me feedback. I really appreciate it. It means a lot to me.

Love and Light.

Wanjoro.

New recipe coming soon. A new twist on Matoke and greens.

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?