Omunanansi (Pineapple Juice) Video

Fermented Pineapple Juice that uses pineapple peelings. Can be served as both a hot and cold beverage. Excellent at providing relief for colds when served with lemon juice, ginger, cinnamon and honey. 

This pineapple juice has been a family tradition for as long as I can remember and I have wanted to write about it for the longest time but somehow circumstances could not allow. 5 years later and I finally post it with a video! I remember as a child that whenever we had pineapples, we would make huge pots of boiled pineapple peelings and have juice to last days. It is really simple. You cut the pineapple and eat it then boil the peelings on low heat for an hour or so. Strain the juice, add a sweetener and let the juice rest over night and drink it the next day. If the weather is cold or chilly then you can drink it as a hot beverage.  What makes this juice special is the fermentation process that takes place when you allow the juice to rest overnight. This completely transforms the flavor and adds a bite, for a lack of a better word really, to the juice. 
Some people go as far as to add other fragrant ingredients like lemon grass, cinnamon, cloves, etc. You can spice it however you wish.
So today I am sharing this video of this simple pineapple juice in hopes that the next time you have a pineapple, you can try it.


What you will need:
1 Large ripe pineapple
Water
Sugar

Observations.

  1. This juice works well with over ripe pineapples especially if they are too ripe to eat.
  2. Before cutting the pineapple, make sure it is thoroughly cleaned.
  3. You can use the peelings as manure/ compost for your vegetable garden. 

Method

  1. Peel the pineapple and eat.
  2. Gather all pineapple peelings and place them in a clean pan. Add water.
  3. Bring the pineapple juice to a gentle boil over medium heat. Let the pineapple juice boil for about 30 minutes.
  4. Remove from fire and let it cool down completely.
  5. Sieve the juice from the peelings.
  6. Add about two more cups of water and use your hands to juice the remaining peelings. Sieve and add to the rest of the juice.
  7. Discard the peelings.
  8. Sweeten your juice and let it rest over night in room temperature. 
  9. Serve cold with ice cubes or hot as a beverage immediately after cooking.

Do you enjoy this type of pineapple juice? 

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4 Ingredient Avocado Ice Pops

Hassle-free and easy to make 4 ingredient avocado icepops/posicles. Best served as fun treats to cool down.

How convenient is it that it is sweltering and it is also avocado season where I am. This means having frozen treats for days. I have shared multiple avocado recipes here, here here and here in the past but never this one. You need to try it. It is as easy as putting all the ingredients in a blender, blending and pouring the mixture in your mold of choice then freezing. Hassle-free!

 

What you will need:

4 Medium-sized avocados

1 C. Sweetened Condensed Milk

1 Tsp. Vanilla essence

2 Tbsp. Lemon Juice/Vinegar

Observations

  1. You can substitute condensed milk for coconut condensed milk to make the recipe vegan.
  2. Since the condensed milk is already sweetened, I am not adding any sugar. If you prefer your ice pops on a much sweeter side, adjust accordingly.
  3. You can use ice pop molds or plastic cups as molds if you do not have this plastic.
  4. You can also freeze the blended mixture in ice cube trays and use it to make smoothies.
  5.   If your blender needs liquid to work, add half a cup of water into the blender before adding the rest of the ingredients. 

Method

  1. Peel the  ripe avocados and cut them into chunks.
  2. Add the avocados in the blender.
  3. Add the milk, vanilla and lemon juice and blend till smooth.
  4. Pour the pureed avocado mixture in your mold of choice.
  5. Freeze overnight before serving

 

Have you tried eating avocado as a sweet?

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How to Cook Maleewa (Smoked Bamboo Shoots) video

Maleewa: Ugandan smoked bamboo shoots native to the Bugisu  region in Uganda. A detailed video showing you how to prepare this delicacy as stew.

Maleewa. This lesser known but essential food is a staple in eastern Uganda among the Bugisu region. The bamboo trees that grow around Mountain Elgon are harvested when still tender. They are then smoked and dried for preservation.  Maleewa is believed to aid in longevity and people who eat it live longer because of its nutritious value. Because of this belief, it is served  to every special visitor as a sign of respect and love and on special occasion such as weddings. Maleewa is usually cooked with either groundnut paste or simsim (sesame) paste. Preparing maleewa is not hard although the process is detailed. In order to make it easier to understand the process of preparing maleewa for cooking,  I made this video below.

 

What you will need: 

Maleewa shoots (about 2-3)

Groundnut paste (about half a cup)

1 Tsp. Baking Soda/ Rock salt

Salt

1 Tsp. Curry powder

1/2 Tsp. Black pepper (optional)

Observations

  1. Washing the maleewa till the water is clear removes the extra smokiness that may cause it to become bitter.
  2. Do not discard the hard parts/nodes of the bamboo. Instead use them alongside other vegetables to make vegetable stock. They add a unique smoky flavor.
  3. Depending on the size of the maleewa, one shoot can yield about a cup of chopped maleewa to cook with.
  4. Since groundnut stew is sensitive, it is minimally flavored. I only used curry powder, salt and pepper. You can flavor it however you want.

Method

  1. Add water in a large bowl/ pot. Add the baking soda/ rock salt. submerge your dried smoked maleewa and let it soak for about 3 hours. It can soak over night as well.
  2. After 3 hours, remove the maleewa from the soda water. Wash the maleewa gently until the water is clear. This can take up to 4 washes. Once the water is clear, drain the maleewa.
  3. Cut the soft parts of the maleewa while skipping the hard nodes. Slice the maleewa however you want to and set a side.
  4. Prepare your groundnut paste for cooking. Watch this video to see how it is made.
  5. Once the groundnut stew starts to simmer,  add the maleewa, curry powder, salt and black pepper and stir well. Let the stew simmer until it has reduced down to a thick richness.
  6. Remove from fire and serve with your favorite starch.

Have you ever had maleewa before? If yes, what was your experience.   Leave a comment below.

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