Hey AKIU Readers! This year has been a whirlwind…and that is to put it lightly. A lot has happened this year. A lot of food talk and then some more!
We began the year well with being featured on CNN African Voices. It was such a surreal moment. You can read more about it here! In October I got a chance to exhibit some of the best photographs from A Kitchen in Uganda at Acacia Mall with the generous help of 32o East. To every one that made it to the exhibition, thank you for supporting the amazing artists. I graduated with a bachelors in Business Administration in early November. This graduation meant a lot to me and the blog because I started this blog in my first year of university. On top of being on CNN African Voices, Our mini parfait made it to the list of vegetarian foods around the world and I had a mini interview all on CNN!
A the year comes to an end. I am taking these last two weeks off to cook for family (It never ends y’all) and reflect back on all that has happened both in my life and in the blog’s life. I will be back in Mid January to start the year with great content!
For holiday inspiration, visit the recipe index for all the recipes and food that has been cooked on the blog. I hope you find something to try! I cannot wait to slowly unfold what 2017 has in store! Stay tuned and keep reading this blog.
If you would like us to collaborate and create awesome stuff don’t hesitate to visit the Work with me page.
Remember to use the #AkitchenInUg to share creations you try from the blog. Also follow me on Instagram for more kitchen and food inspiration.
I think this year I have had the most jackfruit! Partly because we have generous neighbours and partly because we have a jackfuit tree in the backyard that is yielding the juiciest fruits. I cannot even begin to describe the joy that comes with harvesting from your own garden! A piece of this sweet fleshy fruit is enough to carry you through the day. Seriously! Because jackfruit packed with a lot of natural sugars (read: very sweet!) and has a sweet pungent fragrance, I have enjoyed baking with it on more than one occasion. Yes some moments have been fails but then some have been so good. And these scones fall in the latter category. Just so you know I have been making these scones from way back in 2012 and now I am finally sharing this recipe. it is a surprising texture and flavor altogether.
What you will need:
I C. Ripe Jackfruit, diced
2 C. Flour
¼ C. Butter/Margarine
¼ C. Milk
2 Tbsp. Sugar
½ Tbsp. Baking powder
- Combine flour, baking powder and sugar and mix well. Rub in the butter till the flour is like coarse breadcrumbs.
- Add the diced jack fruit. Pour in the milk little by little while kneading until a dough forms.
- Dust your working area and using your hands press the dough to half an inch thickness.
- Cut the dough into three equal parts and pile them on top of each other. Using a rolling-pin, roll out the dough again to half an inch thickness.
- Using a glass or cookie cutter cut out the scones.
- Bake till they turn golden brown.
Hope you do try these scones for the holidays.
Happy December! I am sitting here wondering where 2016 went! Honestly as you grow older the years go by faster!
It is raining a lot and rainy season means mushroom foraging because the conditions are favourable for the fungi to grow. It is actually quite exciting to randomly find a mushroom while taking a walk. Two weeks ago we got a midnight call to go harvest termite mushrooms (which I have talked about here). Yes they are that rare and special. I have childhood memories of picking these mushrooms. It was always a special treat to eat them because they appear randomly during the rainy season and if you can spot them you are a winner. Termite mushrooms are mostly used for soup. Now we Ugandans like using curry powder a lot. A LOT. Flavouring this soup with curry was only natural. The curry adds to the distinct earthy flavor these mushrooms have. The dried version of these mushrooms is sold in most supermarkets but nothing beats fresh food! I realise I have been sharing quite a number of soups and stews lately. It is only because they are the order of the day.
What you will need:
4 C. Termite mushrooms
1 C. Large carrot, grated
3 Large Tomatoes, diced
1 Large green pepper, diced
1 large onion, diced
1 Garlic clove, crushed and chopped
1 Tsp. Ginger, grated
1 Tbsp. Curry powder
Salt and pepper
1 tablespoon oil
- I did not put any measurements to the vegetable stock. Add as much or less as you want. More liquid wall make the soup watery.
- Wash mushrooms thoroughly but carefully. Drain mushrooms and set aside.
- Place saucepan on high heat and add oil. Add garlic and ginger in oil and let the release a fragrant aroma.
- Add onions and tomatoes and saute till the onions are translucent and the tomatoes are soft and tender.
- Add the mushrooms, green pepper carrots and the curry powder. Cover pan and let the mushrooms cook for about 5 minutes. Add vegetable stock (or any stock you have really!) and let the mushrooms simmer for 15-20 minutes. Season with salt and pepper
- Remove from fire.
- Serve with your favourite carbohydrates.
To my dear International readers, have you ever tasted these mushrooms? Let me know in the comments below.