Oven Toaster Banana Muffins

My first baking escapades here on the blog started out in an oven toaster. Well, because it works wonders! And that is an understatement. Then I moved onto charcoal stove baking because I was challenging myself to make larger things like this Coconut cinnamon cake, this massive Chocolate donut and this Savoury soya cheese bread. So over two weeks ago, I was reminded again of how magical an oven toaster is because we learnt to make banana muffins from someone more experienced than we are. It was an affair of less than 5 people. It was a great time. I realise events with a small number of people with a common interest turn out more meaningful and  enriching for me. The restfulness of just working is magical. I also realise I keep saying this over and over again. The best part is we baked these muffins in an oven toaster! If you are looking to get into baking, I would recommend an oven toaster because it consumes less energy, and is so versatile (that is, your baking possibilities are endless. I have even made loaves!). So today I am sharing what we baked to show you how amazing an oven toaster can be.

What you will need:

1 ½ C. Flour

1 Tsp. Baking soda

1 Tsp. Baking powder

½ Tsp. Salt

3 Bananas, mashed

½ C. Sugar

¾ Tsp. Cinnamon

1 Large egg

1/3 C. Cooking oil

½ Tsp. Vanilla

¼ C. Brown sugar (Optional)

Observations:

  1. You can omit the brown sugar if you do not like overly sweet muffins.
  2. Make sure to scoop just one spoon into the paper muffin cups to avoid overflowing when they bake
  3. Place the muffins close to each other to keep the shape while baking in the toaster.

Method

  1. Peel the bananas and set aside.
  2. In a blender, combine the bananas, sugar, egg, oil and vanilla and blend till pureed.
  3. In a separate large bowl, Combine all the dry ingredients (flour, baking soda and powder, salt and cinnamon) and set aside.
  4. Pour the banana mixture in the dry ingredients while mixing till a fine batter forms.
  5. Using a spoon, scoop the batter into paper muffin cups.
  6. Place in toaster and bake for 8-10 minutes or until the muffins turn golden brown.

Tell me below, do you own an oven toaster? What do you usually make with it? Also you can easily double (or triple) this recipe to make muffins you can keep for a week (If they haven’t consumed already!).

 

🙂

Sophie

Sombe (Cassava Leaves) Soup

A lot of memories are associated with sombe for me. As a child it was a big chore to pound those green leaves. I always wondered why they were never eaten as they are because laziness I prefer uncut veggies sometimes. It still is a chore in a way but I understand more the process food has to go through to reach the table.

One thing I love about slow food is the whole process of conceiving the idea and then labouring to bring this idea to fruition. When you are immersed in the process of creating everything else will not matter. I like times when I get absorbed completely in making food and experiencing every little step . I like that sombe can give you that experience. From harvesting the cassava leaves, picking out the tender ones, pounding them, putting them on fire and watching as it cooks till it releases a great aroma.

If you have not tried sombe, you should because not only is it a great sauce to accompany foods like kalo, matooke, sweet potatoes (and anything else really!) but it is also great eaten on its own especially now that the rainy days are upon us.

This is not a detailed recipe but rather  my experience making sombe and I will give you a rough estimate based off of the knowledge that’s been passed down to me of what’s needed to recreate this amazing flavourful soup.

How to make sombe

  1. First off you need to locate a cassava garden or farm and then ask the owners to pluck some leaves off their plants. The key here is to get the top tender leaves with stalks that snap when you break them. Depending on the size and lushness of the plant get just enough but do not destroy the whole plant. That is pluck twice or thrice from one plant then move onto another.
  2. Once you have plucked a bunch you think is enough to make soup, remove the leaves one by one from their stalks and put in a mortar.
  3. Pound the cassava leaves. If you do not have a mortar, you can use a blender. It works well too.
  4. Place the pounded cassava leaves in a large pan (because you will be adding a lot more ingredients so you need enough space for them.) with enough water and salt. Put on fire.
  5. A good friend once told me that the secret to great sombe is garlic, onions and lots of green pepper. You will need a lot of green pepper, garlic (about 4 cloves or depending on the amount of sombe you are making.) , tomatoes onions.
  6. You can choose to grate the green pepper or finely dice it. I like to do the latter. Crush the garlic and then finely chop it. Chop the onions and tomatoes.
  7. While the sombe is boiling, add the vegetables one by one. There is no specific order as along as all the vegetables are added in.

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  1. Now because sombe is not sombe with out palm oil, you will need a generous amount of it. For this sombe, we put close to 1 ½ cups of palm oil. If you do not want it to be oily, you can reduce on the palm oil. All the while the sombe should be boiling. It should take 2 ½ hours or more to cook.
  2. Keep stirring to incorporate the flavours. Once all the vegetables are tender, let the sombe simmer for 30+ minutes or until the water has reduced and the palm oil has turned a dark-ish color.
  3. Remove from fire and allow to cool. Serve with your favourite accompaniment.

Now whenever we make sombe we make a big batch and then save the rest for the next day because it all cannot be eaten in one seating but also because the flavours intensify the longer it stays. Most people would prefer to cook it and then eat it the next day solely for that reason.

Sombe is mostly made with dried fish in. I did not however put it in this recipe. But if you do want to make one with fish, just add the fish. Make sure it does not have bones because they can get lost in the greens and then choke you.

Now that you know how to make sombe, let me know whether you will give it a try. Also what you would eat it with. We eat it with kalo (which we call bundu in our dialect) or sometimes on its own as warm soup.

Share this post with someone you know loves sombe or would like to give it a try.

Stay warm!

🙂

Sophie

our-growing-edge-badge

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Chrystal at The Smallwood Personage.

 

 

Mujaja Tea

Last week , as I was sitting glued to the computer for over 6 hours trying to finish editing a post that was supposed to go live the next day,  a sweet-smelling aroma wafted from the kitchen to where I was. And for a moment I could not make out what sweet-smelling plant that was. That’s when I realised that my cousin sister who had come earlier from school was coughing profusely and was advised to boil o’mujaja and ginger root then drink it to reduce the  incessant coughing. Then a though hit me. Why haven’t I ever made anything with mujaja at all?  Considering the fact that we take it as tea almost every day and it is right in front of our yard.

The following days, after that realisation, turned out to be really moody foggy and chilly. Days when you wish you could stay in bed longer and have warm breakfast in bed too! I made mujaja tea consecutively and I had to share with you my friends. Not only is mujaja medicinal but it also has a sweet-smelling aroma that is hard to beat. According to Google, the scientific name of Mujaja is Ocimum suave Willd. But I was thinking it is too  complicated of a name. Let us stick with Mujaja instead, shall we?

Now I don’t think mujaja is sold in markets (I am yet to find out) for it is a weed that grows among shrubs. This is no recipe in a way. I just wanted to share how I prepare it so the next time you come across it you will give it a try.

What you will need:

Mujaja Leaves

Water

Sugar

 

Method

  1. In a clean sauce pan, add water,  mujaja leave and sugar and bring to a boil.
  2. Remove from fire once the leaves start releasing a fragrant aroma and the color of the water has changed
  3. . Strain the leaves from the tea.

Serve hot as is or with milk and a favourite escort like these mini jam pies, sweet potato rolls, or this massive chocolate donut,. Or if you like your breakfast savoury like me, then you can take this tea with these carrot fried eggs, this dodo rolex, this massive beef rolex or this classic egg roll.

Let me know how you prepare it and also join our Facebook group to keep the conversation going.

Stay warm.

🙂

Sophie