​Toasted Pumpkin Seeds

I Just realised I last posted here last month and we are already past the middle of March! Where is time running to?  If you have noticed, I have been sharing a lot of warm hearty soups, stews and hot beverages. So here is a healthy snack to accompany your hot beverages or just something to snack on.  This is as simple as you can get. If you eat a lot of pumpkins, just save the seeds,  dry them and toast them after.   I always make these every time I have pumpkins. 

Want you will need:

Dried pumpkin seeds

About a tablespoon of water 



Black pepper 

Add all the ingredients in a heavy cast pan and mix till all the seeds are well coated. On medium heat, keep stirring the seeds till they are completely dry, have browned and are starting to pop. It will take around 20 minutes.  Remove from fire  and continue stirring till the seeds are fully cool and crunchy.  Serve.  

Let me know in the comments below how you make your pumpkin seeds.


Spicy Obuwowoolo Noodle Soup

I have a confession. There is this street food that women (because I haven’t seen a man selling them so far) sell that has stolen my heart. It’s similar to street muchomo and grilled sausages but this one’s flavor profile is so different and equally glorious! It’s the slow fried ( is that the right word?), almost confit, pieces of cow lungs in their own fat. Guys, cravings have made us walk near and far with a mission to experience the pure bliss that is eating these things.

I first came across them last year on one of my weekly Kalerwe Market trips. It was very early morning, before the sun came up, and I was in a hurry to shop so I can get back and prepare for a meeting. I passed by a girl frying something dark but smelling really delicious. Of course my adventurous self asked what it was in broken Luganda. I shamelessly bought some to try and ever since then, I have been hooked. One of my goal is to buy the actual lung and fry it myself.

If you want to have  an epic experience, at twilight, grab a couple of friends, buy as much as your stomach can handle (the lady selling will be so elated, she might give you the whole saucepan! ) then buy roasted maize and fried cassava as accompaniments. Eat everything while still hot as you agree among yourselves that this is, truly, what  really living is. REPEAT.

It was last week when I realized I have never done noodles on this blog even though instant noodles are a common food among bachelors and bachelorettes (hi!). So I decided to combine my love for spicy noodles and Obuwowoolo to create this beyond epic dish! To be honest with you, I was a bit skeptical how they would turn out at first try but the first slurp was so magical I knew I had to share this with you all.
This is basically a lazy way to have great noodle soup. Well, because of the instant noodles, street bought buwowoolo and pre-made chilli oil. If you have an egg lying around, you can boil it and add it to your soup. EPIC!

you will need:
Two packs of instant noodles
1 C. ( or more! No shame) of fried cow lungs
Two cups water
1 Tbsp. Soy sauce
1 Tsp. Chili oil
1/2 C. Cabbage, thinly sliced

Simsim for garnish


  • I didn’t use the flavor packs that come with the noodles. You can keep them for later use.

On medium heat, refry the fried lung meats. Add salt and the chilli oil. Reduce heat and let them cook on low fire while you prepare the broth.
Boil the water. Add the noodles. Stir till they become loose (about 3 minutes). Remove the noodles from fire. Drain them of the water. Do not discard the water. Put it back on fire and add salt, and soy sauce. Let it come to a boil.
In a bowl, add your noodles. Next add the sizzling hot meat. Add the sliced cabbage. Pour the broth over the noodles. Sprinkle with simsim.
Eat while hot.

This recipe makes two servings (or one! No shame).
Let me know below, have you tried these meats before?

Sweet Potato Yeast Donuts

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I have always liked loved dusted donuts. Donuts so generously dusted you would think they are glazed. Donuts so fluffy that they almost melt when teeth are sunk into them ( I know my teeth are definitely not happy right now but I’m going to ignore them). For the longest time, I had shied away from making yeasted donuts for fear of messing them up.  Because of this, I have hunted for a  donut fitting the criteria (should be yeasted, soft to the touch,  and dusted) all over Kampala in vain!  But then Black Panther came out last week and it got me wondering. What would the majestic peoples of Wakanda eat?  I’m imagining elaborate and equally glorious meals.  But until I watch the movie and see for myself, here is a soft-to-the-touch, yeasted,  and dusted donut with equal parts of sweet potato. I know you are wondering,  sweet potato donuts (but still they are white!)? The sweet potatoes add a chewy but still soft texture and a complex flavor. The donuts remain white because of the type of sweet potato I used.  I am going to wait for you to make these so we can go see Black Panther together. Deal?

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What you will need:

2 C.  Sweet potatoes, mashed

1 Tsp. Sugar

1 C. Water

2 C.  Flour

3 Tbsp. Sugar

Juice of 1 lemon

1/4 C. Oil

2 Tsp. Yeast

1/2 Tsp. Vanilla extract

Additional 1/2 C.  Flour

Lumonde donuts-AKIU


To make the mashed sweet potatoes: Peel the potatoes and wash them. Bring them to a boil till soft and tender. Drain the potatoes and mash them with a wooden spoon while still hot and soft.

The additional half cup of flour is to be used if the dough still feels sticky. Use it sparingly though because you do not want to have doughy donuts.

Make sure that the oil is not too hot.  The goal is to achieve a donut that is cooked through while still retaining that golden brown color.

If you have a larger pan (or a frier) you can fry more than one donut at once. I had a small pan so I fried them one by one.

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Add the lemon juice, vanilla and the 3 tablespoons of sugar in the mashed potatoes and mix well.  In a separate bowl,  add one cup of warm water and the 1 tsp of sugar. Stir till the sugar dissolves. Add the yeast and let it grow for about five minutes. Once the yeast has formed, add the mashed potatoes in the yeast mixture and mix well. Next add the oil and mix. Next add the flour spoon by spoon while stirring. Cover bowl and let the dough rise for an hour. After an hour,  punch and knead the dough for about 2 minutes. On a clean flat surface, use your hands to spread out the dough to about an inch in thickness.  Use a wide rimmed cup or glass to cut out the donuts and a small holed object (think a plastic water bottle) to cut out the donut holes. Repeat the process till all the dough is used up.  Let the donuts rise again for another 10 minutes before frying them.  Place a saucepan on medium heat. Add oil (enough to submerge the donuts) and let it heat up.

Fry the donuts till golden brown.  Drain donuts of excessive oil using a paper napkin.  Dust generously with powdered sugar. Let cool.

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