I have been on a baking high lately and every chance get, I keep buying yeast just so I can smell the wonderful and pleasant aroma of yeast wafting through the kitchen when the bread dough is rising. Do you ever feel that way? Let us talk about this bread. It is made with ingredients that can be found easily. With a perfect combination of carrots, green pepper, spicy ginger, and mozzarella, this filling hearty bread is sure to frequent your baking routine. The best part: Mozzarella keeps the loaf moist and soft even after it has completely cooled off. Good news is you do not have to have an oven to bake. A charcoal stove can work and a pressure cooker too! This bread is probably one of the best I have ever made. With Paramount Dairies Mozzarella cheese, you can make this savoury, tasty filling soya bread because everything is better with cheese. Let me just stop talking so we can start baking.
What you will need:
4 C. Baking Flour, sifted
2 C. Soya flour, sifted
2 C. Carrot, grated
1 ½ C. Mozzarella, grated
½ C. Green pepper, finely chopped
1/8 C. Ginger, grated
1/8 C. Parsley, finely chopped
1C. Milk, warm
½ C. Oil
2 Large eggs
4 Tbsp. + 2 Tbsp. Sugar
4 Tsp. Yeast
3 Tsp. Salt
½ Tsp. Black pepper
- Have an extra 1/2 cup of flour at hand for dusting your working area.
- The grated carrot and ginger have liquid in them. Less milk is needed for the flour but have an extra 1/2 cup of milk at hand.
- Soya flour softens the texture of the bread. You can substitute chickpea flour If you do not eat soya.
- In a bowl, add milk and 4 tablespoons of sugar and mix till the sugar has dissolved. Add the yeast and cover bowl for 10 minutes. In a separate bowl, whisk the egg and oil together and set aside.
- In another bowl, combine the carrot, green pepper, ginger, black pepper, salt, sugar, cheese, parsley, wheat flour and soya flour. Mix all ingredients.
- After 10 minutes, pour the oil-egg mixture into the milk-yeast mixture and stir well. Gradually pour the yeast mixture into the bowl with the rest of the ingredients. Knead till a firm non sticky dough if formed.
- Cover dough with a wet towel and let it rise for 1 hour.
- Grease/ oil your baking pans with margarine and set aside. After 1 hour, punch dough down and knead for 10 seconds. Divide dough into two equal parts and place each dough into the baking pans. Let the dough sit for another 15-20 minutes.
- Light a charcoal stove. Get two large aluminium pans (They have to be large enough for the cake/bread pan to fit in). Put ash in one pan (about 2-3 inches of ash). Put the pan with ash on the stove and cover than pan with the second pan. This is the ‘preheat’ moment.
- After the dough has risen for 20 minutes, gently place the baking dish in the pan (the one with the ash in it) on the stove. Cover with the second pan. Let the doughnut bake for 30 minutes (don’t open the pan at this stage). After 30 minutes have passed, get hot charcoal from the stove and place it on top of the covering pan making sure they are in the centre of the pan. Bake for another 30 minutes or unit the bread turns slightly golden brown.
- Serve warm. Makes two loaves.
These loaves are great on their own because they have all the good stuff in them but you can serve them alongside your favourite beverage or soup.Use the #AkitcehnInUg to share your creations.
This post is made possible by Paramount Dairies. You can find Paramount mozzarella and other cheese products in major supermarkets in Kampala.
A lot of jack fruit has been
happening eaten lately. I am sure to find out if it is the season or if we just got lucky. One great thing though is that we are more than excited that we can finally harvest from our backyard tree after more than five years of waiting. So I got to work because work is involved in eating jack fruit. From cutting to removing the individual pieces and then removing seeds while making sure you are not sucked in by the sap -> Pure joy! I started out with Jack fruit scones (which I will be sharing soon in a project I am working on). Since there was still a lot of jack fruit left, an idea to make jam hit too and here we are. This jam is so good. The perfect pungent sticky sweetness with a slight spicy kick from the ginger and your mornings will never be the same! Did I mention it is as easy to make as 123? Because sometimes we need hustle free cooking in our lives. Make this jam and you are good to go for more than a week.
What you will need:
1 C. Fully ripe jack fruit
½ C. Sugar
1 C. Water
½ Tsp. Ginger powder
- Finely dice the jack fruit and set aside.
- In a clean pan, combine diced jack fruit with sugar, water and ginger powder. Bring the mixture to a boil.
- Once it has boiled, reduce the fire to medium and let the mixture simmer till the jack fruit is almost translucent and the water has reduced to half.
- Remove from fire and let the jam cool. Store in a jar and keep refrigerated for three weeks.
Now all we need is bread. Also you can double (or triple) the recipe and give the jam out as gifts to friends!
Have a great week
Its a new month and this one has come with a birthday. It is incredible what has happened over the course of four years! Never in my wildest dreams did I think I would accomplish all these amazing things. It is stuff dreams are made of and
sometimes frequently I pinch myself. I am grateful that all the struggles, failures and hard work bring us to here, in this moment. I would not have it any other way. I am also grateful for all the amazing people I have met along the way. I do not know what the future holds but with all that has happened I cant help but be excited for the next four years. With that said, expect a huge surprise (that I am working on day and night) at the end of the month, a brand new feature and much more soon. You can follow me on Instagram for behind the scenes and some random awesome food inspiration.
Now for a celebratory dish, I thought it would be a fun and great idea to for us to cook up something totally new and exciting. After all that is what AKIU is about. If you are not familiar with garden eggs (ntula), here is a link I found to help you out. They are common in central Uganda and are used to make soups and stews.
We have a
roughly 2 by 4 meters garden (sorry I have no concept of space) full of garden eggs. The thing with growing a lot of the same food is that there comes a time when you run out of creative ways to cook it. Now that I have discovered this new twist on garden eggs, I feel like I should cook them all like this so they are easier to eat. This dish is great for garden egg lovers and a fun surprise for the haters.
What you will need:
16 Green garden eggs (ntula)
½ C. Flour
¼ C. Parsley, finely chopped
1 Large egg
½ C. Water
2 Tbsp. Mukene powder
1 Tsp. Ginger
½ Tsp. Cinnamon
Oil for frying
- There are many varieties of garden eggs. I used the green bitter ones. If you do not like the bitter taste, use the white ones.
- To avoid cooking eggs that are damaged inside, look carefully for holes on the skin of eggs. Eggs without holes are not damaged.
- Char-grilling the garden eggs adds a smoky flavour.
- If you do not have mukene powder, use fish sauce.
- You can use any herb you have around. I had parsley so I used it.
- You may need more or less water depending on your desired consistency of the batter.
- If the eggs are overly charred, you can remove some of the charred pieces but leave the flesh.
- Wash and half the garden eggs. Char-grill them on a charcoal stove. Remove from fire. Set aside to cool.
- In a separate bowl, add flour, ginger, cinnamon, salt, pepper, and mukene powder. Mix well. Next add the parsley, egg and water and mix till a think fine batter forms.
- Place a pan of oil on fire and wait for it to get hot
- Cut off the stalks and then dip the egg halves in batter. Deep fry till they are golden brown.
- Serve as is or with your favourite soup, stew or dip.
If you try this recipe, share your creations with #AkitchenInUg