Did you know that matooke (green bananas) make some really good porridge? Me neither…well until I made this porridge. A little bird once told me that banana porridge is a thing in Jamaica. I was skeptical because I have only eaten green bananas accompanied by something savory. This skepticism fueled my desire to try it out. Since I had no recipe whatsoever, other than bananas,milk, sugar and blend, I tried many times (3 to be exact) till I got a desired outcome. Nonetheless, I was blown away the first time I made it. Since the weather is acting up a lot these days, I thought it would be the best time to make this porridge and enjoy in this natural soothing rich creamy and complexly flavoured porridge.
What you will need:
3 Green bananas, peeled and washed
1 C. Water
1/2 C. Milk
A drop of vanilla essence
A pitch of salt
The consistency you desire will determine the amount of milk you will need
This recipe makes porridge for one person. It can be doubled or tripled to make more.
In this recipe used small matooke. If you have big ones, two will be enough.
Do not drain the remaining water after the bananas have boiled. Use it to mash them.
Place bananas in a clean pan, add water and put on fire. Sprinkle in the salt. Let the bananas boil till soft, tender and falling apart. This will take about 15 minutes. Remove bananas from fire and mash immediately while they are still very hot and soft. Mash the bananas till there are almost no lumps left. Add the milk and stir well to combine. Put back on fire and let the porridge simmer for about 5 minutes. Add the honey and vanilla and keep stirring. Remive from fire. Using a wire mesh sieve, sieve the pride to remove any remaining lumps (this is optional if you want smooth porridge. If you prefer it chunky, don’t sieve). Serve hot with your favorite toppings. Here I used simsim, gnuts, pumpkin seeds, some chocolate and drizzled with honey. Yum!
Let me know when you try this out.
Happy new month guys! For quite some time now, I have been trying to recreate a chips masala dish that we ate at some restaurant last year. The perfect blend of spices exploding in the mouth was just amazing. So through the process of my experiment, I came up with this one-pot cassava sauté. It is a wonderful combination of flavors (1:1 of beef and chicken masala spice) finished off with three eggs and an avocado. Now that is what I call a filling healthy breakfast. Also you can choose to call this a deconstructed katogo…sort of. So let’s get cooking.
What you will need
3 C. Cassava, peeled washed and cubed
1 large tomato, diced
1 Red onion, diced
1 Large green pepper, diced
1 Garlic clove, finely chopped
1 Tsp. Chicken masala spice
1 Tsp. Beef masala spice
1/2 Tsp. Ground piri piri (hot pepper)
1/2 C Water/stock (chicken stock, beef stock, vegetable stock)
1/2 Avocado, sliced
Thinly cube the cassava so that it cooks through.
I cooked this on a charcoal stove outside which makes this an ideal dish for an outdoor weekend brunch.
Place an pan/ grill/ frying pan on fire. Add the oil. Add the cassava. Let the cassava slowly fry in the oil till golden brown and crispy. Add the garlic and mix well. Next add the tomatoes, onions and keep stirring. Add a spoon of water/ stock occasionally to keep the cassava from burning at the bottom. Add the green pepper, masala spice, piri piri and salt and mix well. Check to see if the cassava is fully cooked through. Make three holes in the cassava and crack the eggs in. Cover pan and let the eggs cook for about 5 minutes ( or more if you don’t fancy runny eggs). Remove from fire. Garnish with parsley and a sliced avocado. Serve hot.
Let me know when you try it out.
Kampala restaurant week this year is phenomenal with great and talented chefs outdoing themselves to create culinary masterpieces. We were delighted to get a chance to sample Le Château’s Kampala Restaurant Week menu for dinner yesterday. Two hungry and inquisitive people, two signature dishes to tear apart.
Our beautiful night started with a refreshing juice cocktail. It was followed by a starter of freshly baked bread.
My dinner date had the iconic organic beef with assorted nuts and endives salad, pepper sauce served with sweet potato fries. I had the chicken fillet with plantain in peanut sauce served with fresh garden broccoli. First and fore most I would love to commend the chef for the innovativeness that he brought to both the dishes. I am a huge advocate for fusion cuisine and this was my comfort zone. Paring sweet plantain with well seasoned and cooked chicken and a glass of sweet white wine were pure bliss
The service, as always, was topnotch. Our waiter made sure we had what we needed.
There are still a few days remaining before the restaurant week is over. I highly recommend trying both signature dishes. You will be in for a delightful surprise. Visit this website to know more about Le Château and its offerings: http://www.lechateaukampala.com/
Also do not forget to vote for the restaurant on The Pearl Guide (thepearlguide.co.Ug).