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

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Observations:

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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Method:

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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Serve.

 

 

 

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5 Star Dining at Chapter Two – Skyz Hotel 

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When you think of 5 Star Dining, it is very rare that Uganda will come to your mind. But with economic growth and technological advancements, Kampala is gradually changing the definition of luxury dining and accommodation. One of the major key players is Skyz Hotel. A hotel that’s relatively new on the scene but one  that has amassed great reviews already. Last week I was keen on finding out what was so amazing about this new place and honestly I was blown away.

Follow this link to read more in depth about the hotel and it’s offerings.

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Skyz Hotel lives up to its name by situating itself on the highest hill in Kampala. It also boasts of having one of the few 5 Star Restaurants in Kampala called Chapter Two, which provides quite the dining experience. Chapter Two has a bright airy and luxurious feel to it.  Because pictures do not do it any justice, you should go see the exquisite restaurant yourself.

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At Chapter Two,  they have a vibrant and colorful menu that made it hard for me to select what I wanted to eat (I wanted to sample everything!). You can order from a range of their perfectly crafted salads for a light but fulfilling meal or you can go all in for a full three course meal.

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For starters, I ordered Thai sweet chilli soy chicken. It came with a very colorful mango salad. The chicken was tender and juicy and was perfectly seasoned. The sweet chili sauce helped bring all the flavors together really well. The salad was the perfect  cool and sweetness with a hint of tang which complimented the chicken well.  For the main meal,  I ordered goat stew. It came with chapati and steaming hot rice.  The goat meat was tender and flavorful. All this was washed down with a refreshing fruit juice cocktail.

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I had the chance to sit down with the restaurant’s  Sous Chef, Patrick. He explained that the menu is specifically crafted to cater to the hotel’s international client base. Most of the dishes on the menu are fusion which makes it interesting and definitely worth a try. Patrick, who was really fun to talk to, was generous enough to give us an exclusive kitchen tour.

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Skyz Hotel has a fully functional kitchen with industrial grade equipment. The kitchen is divided into a hot kitchen; where all the hot food is prepared, a cold kitchen; where all cold food like salads are prepared and a pastry kitchen; where all the divine cakes and heavenly pastries are made. The kitchen has multiple cold rooms which are neatly sectioned to store meat, dairy, vegetables, fruits, and cooked food separately. All these the Sous Chef walked us through while explaining every big and small detail. The kitchen layout is functional enough to allow easy movement in and out. In addition to Patrick, all the  kitchen staff were really nice and warm which was a fantastic way to end the tour.

I had never stepped in a restaurant kitchen before so this was a pleasant dream come true.

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Visit Chapter Two to experience 5 Star dining at its finest.

They have Asian fusion night on Fridays  at 100,000 per person.

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They have brunch on Sundays at 70,000 per person.

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And since today is Valentine’s Day, there is a special offer. It will involve couple’s dinner and music from prominent Ugandan Musicians. It is at 300,000. This would be a great way to pamper your loved ones.

You can also choose to have dinner, music, bedroom and breakfast for $200USD.

Skyzhotel.com

Follow them on Twitter, Facebook and Instagram @SkyzHotel  to book yours.

Chapati and Beans 

Happy new Year dear readers! We are starting off the year with great comfort food.  
​If you live in East Africa, then you  most certainly have eaten the hearty tasty combination that is chapati and beans. We even have a slang term for it: Kikomando.  I cannot count the many times I have had kikomando for supper after long days of work with no desire to cook.  Guilty I know! 

But let’s be honest guys,  flaky soft chapatis doused in a rich creamy bean stew with possibly a side of velvety avocado is what dreams are made of. The definition of comfort food. I could go on and on but I am just going to let the pictures speak for themselves. 

Today I am sharing the recipe for the bean stew. Because I  figured it will require a separate blog post for the chapati. I am also seriously considering making a video of the chapati recipe.  Let me know in the comments below if a video is what you would prefer. 

After cooking beans for as long as I can remember, some of the basic rules to get the best bean stew are:

  1. Make sure the beans a preboiled  till soft and tender.  
  2. Don’t discard the water( stock?) used to boil the beans.  It will help thicken the stew.
  3. A slow simmer always produces the best stew with cream on top! 

What you will need

2 C. Beans, boiled and drained

2 C.  Bean stock (the water used to boil them)

2 Large tomatoes, diced

1 Large onion diced 

1 Clove of garlic, crushed 

Salt and pepper 

Palm oil (the orange kind) 

Method 

Place pan on high heat. Add the oil and onions. Let the onions fry till translucent. Add the tomatoes.  Let them cook till tender. Keep stirring to avoid burning. Add the beans, salt and pepper and keep stirring. Next add the bean stock.  And let it boil.  Once it has boiled,  reduce the fire and let the stew simmer down till almost all the water is reduced to half and has thickened well.  Remove from fire and serve with your delicious chapati. 

Have you ever tried this amazing combo?  

Also do you think I should do a recipe video for chapati?