It always fascinates me how the world is so interconnected in so many ways. You will almost find a variation of a certain food in each region. Kachumbali which is an east African staple has roots in India and the south America with just a few modifications. I personally love kachumbali because it is easy to put together and it adds a refreshing flavor and texture to any meal you eat it with. The spiciness of the raw onion coupled with the freshness of raw tomatoes and a sprinkle of lemon/lime juice for a sour punch is just all you need to elevate your meal. Today I am sharing with you my version of kachumbali because I really enjoy making it and adding other delicious elements like mangoes and cucumbers. Now Imagine with me if you will, the cooling refreshing sensation that comes with biting into a cucumber, the sweet slightly tart juicy tomato and the prickly spiciness of raw onion coming together with a touch of lemon juice, salt and mild heat from black pepper into a bowl of deliciousness. The ultimate game changer to any meal. You think your posho and beans are bland, add a tablespoon of kachumbali and all of a sudden flavor is enhanced! You cannot handle the heat in your chicken curry, add a tablespoon of kachumbali to cool it down! You think your katogo is comfortable? Good for you but I love adding a tablespoon of kachumbali to awaken all the goodness. Need I say more?
Here is a video to guide you in making your own kachumbali
How do you make your kachumbali?
Make sure to tag me (#AkitchenInUg) in your creations.
Hello Friends! It’s been a minute. I have been up to so much lately and as you can tell form the blog title I have a surprise for you! Been working on compiling the blog’s best vegetarian offerings which you can now get as an e-book. I have always wanted to write a cookbook and I have said it multiple times. Putting together this e-book helped alight my goals and gave me a taste of what it feels to put a valuable product out there in world. I am now so excited to be sharing this token of love with you!
Get ‘My Vegetarian Kitchen: 34 Delicious and Wholesome Dishes from A Kitchen in Uganda’.
With most of A Kitchen in Uganda’s food stories vegetarian celebrations, there are so many exciting, memorable and valuable dishes that have been created on the blog for the past 5+ years. This book is a compilation of some of the best of those dishes. The purpose for this book is that you can always have these creations whether you have access to the blog or not.
Who is this book for?
Whether it is planning a big gathering, needing an instant dish to satiate your cravings or looking for an idea for your next potluck or food business idea, this book is for you.
This book is for the vegetarian and/or foodie who would love to explore the endless possibilities that come with using less mainstream local produce and ingredients.
This book is for the creative ‘thinking-out-of-the-box’ individual who wants to make their food journey a little more exciting and fulfilling at the same time with ingredients that are easily accessible.
This book for the Ugandan and anyone on the continent of Africa that has to battle with the government imposed social media taxes. My blog has thrived because of the unlimited access to the internet that I have enjoyed and I realize this is not the same story for everyone which is why I took the time to compile these recipes so that you can have them at the tip of your fingertips with or without the internet!
What is inside this 77 page book:
- 34 Delicious and Wholesome Dishes and Recipes from A Kitchen in Uganda
- 2 Menus
- Tips on How to Have a Successful Meal Gathering
- A Weekly Meal Plan Template
Go grab yourself a copy and start cooking!
It has been a year since I moved to Jamaica and assimilating has not been a problem because most of the food/ environment and warmth of the people remind me of home. With that said, there are things that are completely different and make me marvel and wonder at how different and unique we all are. For example, I have had to stock my kitchen with loads of thyme, white onions and scotch bonnet, things I would not have done if I were in Uganda. This also means that I have had to change and adapt my meals to the produce that is readily available. One of the few dishes that we really enjoy making, aside from patties
, are dumplings
. Dumplings are basically flour, salt, oil and water kneaded and either boiled or fried. When fried they have the resemblance and taste of bofrot
or puff puff
and/ or mandazi
. We love them boiled. They are a life saver especially when you need a quick meal to get you through the day. I like making dumpling soup where I boil the dumplings with vegetables, some vegetable stock and a few spices. And just like that, a meal is ready!
Coupled with the love for pressure cooker beef (any pressure cooker lovers out there?), I boiled these dumplings in the aromatic broth to create this rich and satisfying soup. It is soo satisfying I tell you and requires a minimal effort. In a way it reminds me of Katogo
. Where you make a large pan of either cassava, matooke, irish potatoes or any tubers you have available with groundnut paste, beans or beef. The feeling of just waiting for that aromatic soup to get ready and then finally sipping the broth is incomparable! We like to make a generous amount and then eat it as a family. The speed at which it disappears is amazing which is why I had to take picture before the soup was devoured. Keep in mind that there are many ways to make dumplings and everyone has their own trusted recipe. The one I am sharing with you will help you achieve chewy soft dumplings every time you make them.
What you will need:
Beef, well cleaned
Scallions/ Green onions, chopped
Thyme/ coriander/ rosemary
Seasoning cube/ a drop of soy sauce
1 Scotch bonnet Pepper/ Chili (optional)
Black pepper, ground
2 C. Wheat Flour
2 Tbsp. Oil
1/2 Tsp. Salt
1 Tbsp. Sugar
1 C. Water
- I rarely use measurements when making dumplings. Just use your judgment to see how much you need to make.
- A ratio of 1 cup to 1 tablespoon of oil is what I use whenever I am making the dumplings.
- I used thyme. You can use whatever herbs you have available
- You don’t need to add oil to your beef broth. The natural fats in the beef will render the oil which will add more flavor to the beef
- It’s best to use meat mixed with bones so that the flavor is enriched. Also they are great for sucking later ha!
- I added a scotch bonnet pepper to the beef broth. If you don’t fancy spicy hot food, you can omit it and the chili.
- For tender meat that falls off the bone, pressure cook it for about an hour.
- Place all ingredients in a pressure cooker. Add water enough to cover the meat. It will be the broth/soup. Cover cooker and cook the beef on medium heat for about an hour or less depending on how tender you want your meat.
- While the beef is cooking make the dumplings. In clean bowl add flour, salt, sugar and oil. Mix well. Next gradually add the water as you mix to create a firm dough. Knead the dough for about 2 minutes or until smooth. Using your hands, create small palm sized disks with the dough.
- Check if the beef has been cooked to your liking by removing it from fire and unlocking the pressure cooker. Once cooked, put the beef broth/ soup back on fire and bring it to a boil. Add your flour dumplings into the beef broth and let them cook until they float on top of the soup. Your meal is ready.
- Serve with fresh scallions, roasted groundnuts ( true AKIU fashion!), shredded carrot or fermented cabbage.
Do you eat dumplings as well?
Tag #AkitchenInUg to share your creations.