I am a big fan of pilau as there are so many ways you can mix it up and always end up with a tasty and filling dish. It provides one with so many ways to spice up one pot rice, works well for weekday dinner and leftovers are perfect for the kids’ school lunch boxes.
In this specific pilau I used some brown chickpeas also known as ‘kala Chana’ , some cashew nuts and a little chicken too and the result was an aromatic and palate pleasing dish.
Let’s get started.
Add the ginger garlic paste and mix well. Then add the pilau masala and mix well. Then add a few raw cashews. Mix and ensure the spices do not burn.
It is a very tasty and filling meal. The chickpeas provide nutrients, colour and an earthy flavour that is complemented well by the pilau spices, the tender chicken and the sweetness of the cashew nuts and caramelized onions.
Give it a try and let me know what you think of this dish.
If you know me, you know my love for this purple vegetable also known as aubergine. I like it’s color, flavor, texture and its versatility in different dishes. It also doesn’t hurt to know it’s good for you, being chock full of antioxidants, as well as other nutrients.
A major challenge for many people is how to get their family to eat it. Roasting it is great and also as a curry. In this simple weekday meal, I roasted then mashed it and added to a spicy beef mince curry simmering and it was a hit with the kids! Try it with your fussy eaters and let me know how it turns out.
Our ingredients are:-
So this curry powder has been in the Kenyan Market for as long as I can remember and it’s found in almost every Kenyan kitchen. I don’t think it’s ever rebranded. It’s always found with that distinctive green and yellow and red can that makes it easy to pick out anywhere. And the flavoring and aroma it lends to food is amazing. (Watch out for counterfeit ones though).
Back to the recipe. Clean, slice and sprinkle egg pant with salt and set aside.
In a large saucepan, add some coconut oil and cumin seeds, once they splutter add roughly chopped onion and let cook for a while.
Meanwhile, roast the eggplant at 180°C for about 20 minutes till soft. Let cool a bit then mash into a paste.
You can have this with rice, any bread of choice, pasta or even mashed potatoes. Enjoy!
Let me just appreciate my SIL Pesh first, who took the time to bring my instant pot to me in Kampala, it is a life saver and I am on a roll learning to cook all sorts of meals with it. I have no idea why I was not using it as much back home.
Today’s meal is an interesting mix and do not worry, it can be made on the stove top too. Arrow root is a favourite from back home and eggplants too, so why not make them into a delicious curry? Yummy and filling enough for a meatless Monday recipe. Let’s get started.
As I always say, this dish tastes as good as it looks, and if you do not believe me you will just have to try it to prove me wrong, right?
Auto correct kept changing ‘ugali’ to ‘ugly’. WTH?
Ugali is one of the region’s staple meals. It is easy to cook, uses only two ingredients (maize flour and water) and goes with just about anything. Ugali is more commonly known as posho here in Uganda. It is a hearty meal that can be made by just about anyone. Well, almost everyone.
I have a love hate relationship with ugali to be honest. I love eating it, cooking it, not so much. If I had to compete in ugali making I would fail miserably in the first round. I’d be like those guys whose ridiculous audition clips provide much needed humour in the final rounds of a competition.
Nevertheless, I make ugali at least once a week. If I had my way, we would have it more often but oh well. Let’s not push it. So Ugali, boil your water, add the flour bit by bit until it’s a stiff mash and mix well with a wooden spoon till it stiffens and ‘smells’ cooked, takes about 15 minutes, right? I am open to suggestions of how long ugali should be cooked btw *insert shrug*
I usually cover it and let it steam in between turning it well. How to tell its ready though? I do a taste test. Some people recommend taking a small piece and fling it to the wall to test for readiness. Like the old spaghetti test. I do not know if it works though. LOL.
The most common way to serve ugali is with greens (spinach, kale, traditional greens) and a nice protein option; beef, fish, chicken, eggs, goat meat etc.
This is still a work in progress for me. But I don’t let it stop me from enjoying eating it!
What are your tips for making your ugali stand out?