Last Sunday was VD. If you are not familiar with this acronym, it means Visitation Day which is a day selected in a school term for parents to visit their kids at school. All my life I have been on the other end of this phenomenon. You know, the one where I am the one cooking and preparing for those going to visit. So we decided to cook a storm, or something like it. The menu was beef stew, matooke Katogo, pasta, and cupcakes. We cooked and goofed
around a lot but mostly cooked. Now the beef stew came out so glorious I had to share it. The aroma is just to amazing. if ever you plan on making some beef stew, try this recipe.
What you will need:
1 ½ Kg. Beef steak, cubed
2 Large purple onions, diced
1 Tsp. Grated ginger
1 Large green pepper, diced
5 Large tomatoes, diced
2 Carrots, thinly sliced
2 C. Irish Potato wedges
For the marinade:
1/4 C. soda
1/4 C. Oil
3 Tbsp. Salt
1 Tbsp. Curry powder
Juice of ½ orange
½ Tsp. Cinnamon
- We marinated 1 ½ Kg beef steak in soda (Novida pineapple) just as an experiment. You can try whatever brand and flavor you have or like. Vinegar or lemon juice work well too.
- To have a tender steak, marinate the beef overnight.
- To balance the sourness of tomatoes, add about half a tablespoon of sugar in the stew before adding water.
- Place beef in a bowl. Add soda, oil, salt, curry powder, ginger, orange juice and cinnamon and mix well. Keep refrigerated for 6-8 hours or overnight.
- On high fire, place pan. Add the marinated beef and cover pan. Let the beef cook. At first it will release juices. You do not need to add any water or stock. It will cook in its juices until they dry out and the oils remain while releasing a wonderful aroma.
- Let the beef fry in the oils until crispy.
- Add the onions and green pepper and let them cook along with the meat.
- Add tomatoes and keep stirring. Once the tomatoes are soft and tender, add the carrots, potato wedges, and 2-4 cups of water (or stock). Cover pan. Let the stew simmer till the soup has reduced to half. By this time the meat will be cooked through and tender.
- Remove from fire and serve hot with your favourite staples like posho, matooke, sweet potatoes, rice or yams.
Guess what we ate this stew with?
Move over Irish and sweet potato chips. You have a new rival! YAM. The purple kind. The kind which melts in your mouth. The kind when cooked and served alongside groundnut stew or beef stew is one of the perfect meals you will ever have. Yes that Yam. While doing my research, I found out yam has a lot of names in different places. This kind of yam is popular in central Uganda although there are many other varieties and species in the country.
I don’t always eat out
because this homebody life but when I do, I always want to recreate meals I eat in restaurants at home. Now this epic snack meal has two major ingredients: Yams and Cheese because you can never go wrong with cheese and because yam is just a wonderful alternative to Irish and sweet potatoes. The sharp cheddar adds a savoury taste to the crunchy yam chips creating multiple layers of textures.
One of the things that make these chips so good is that they have a unique earthy (-ish) taste that is quite hard to describe. If you have eaten these yams you know what I mean. Now that these yam chips are just the perfect snack, I went bigger and melted Cheddar cheese from Paramount Dairies on them sprinkled some herbs and garnished with fresh from the garden sweet cherry tomatoes. This is the perfect snack! In fact it is the ultimate snack I tell you. Best advice is buy as much yam as you can, peel it and cut it into chips, freeze and whenever you feel like chips, get those yams out and get busy. You should absolutely make these chips
What you will need:
1 Kilo Yams
200 gm Cheddar cheese
Tomato ketchup (optional)
Parsley for garnish
- When you buy the yams, make sure they do not touch water. This is because they release a substance that when it comes in contact with your skin will cause itchiness.
- When peeling the yams, I recommend wearing gloves if you have them but a plastic will work well too. This is to avoid any form of itchiness. Again strictly stay away from any form of water.
- Peel the yams and set aside for about 10 minutes.
- When your hands are still covered wash the yams and pat dry with a towel.
- Cut the yams into chips
- Fry the chips till slightly golden brown
- Sprinkle salt on the fried chips
- Melt cheddar
- Slice the tomatoes
- Arrange chips on plate/tray.
- Pour melted cheddar
- Add the tomatoes
- Sprinkle with parsley
- Serve warm.
What are you waiting for? Make sure to use #AkitchenInUg to share your creations.
This post is made possible by Paramount Dairies. You can find Cheddar cheese and more cheese products in major supermarkets in Kampala. Thank you for supporting brands I believe in.
Did you read that lengthy roundup I did last week? A lot of cooking has surely happened in this space. It is finally the rainy season and that means lots of warm comfortable food to eat and drink. So today I thought it a good idea to talk about porridge. I grew up on porridge and I am sure most of you did too. When in nursery school, the best part of every day was being served porridge and bread at break time. And because the weather is continuing to get wet gloomy and soggy, I believe a bowl of porridge will come in handy for the next few months. So why not learn the basics of making porridge. Again this is a basic recipe and I hope that once we have nailed the basics, we can get experimental. I cannot wait already.
- I used whole maize flour. The kind that is not refined and has a creamy colour instead of white.
- Letting the porridge simmer on low fire brings out an even better taste
- I will give a rough estimate of how much you can make but porridge is usually not measured because it depends on how much you want to make.
- Since porridge is just plain, you can enhance the flavour by adding your favourite spice (think cinnamon or tea masala) or mix the maize flour with roasted soya flour.
- It is crucial to stir continuously after putting the maize in the water to avoid lumps.
- The salt helps balance the sweetness of the porridge.
What you will need:
1 C. Maize flour
4 C. Water
A pinch of salt
- Place pan on high heat and add the water. Let it boil.
- While waiting for the water to boil, mix the maize flour with about two cups of water until a thick and smooth runny batter is formed.
- After the water starts boiling, add the maize batter into the water and stir continuously for about 5 minutes. At this point the porridge will thicken and you may add more water till you achieve your desired consistency.
- Add the salt and sugar and stir well.
- Reduce the fire and let the porridge simmer for 20-30 minutes.
- Remove from fire. Serve with your favourite accompaniment.
Share with me how you make your porridge and what you would like it accompanied with.