Its a new month and this one has come with a birthday. It is incredible what has happened over the course of four years! Never in my wildest dreams did I think I would accomplish all these amazing things. It is stuff dreams are made of and
sometimes frequently I pinch myself. I am grateful that all the struggles, failures and hard work bring us to here, in this moment. I would not have it any other way. I am also grateful for all the amazing people I have met along the way. I do not know what the future holds but with all that has happened I cant help but be excited for the next four years. With that said, expect a huge surprise (that I am working on day and night) at the end of the month, a brand new feature and much more soon. You can follow me on Instagram for behind the scenes and some random awesome food inspiration.
Now for a celebratory dish, I thought it would be a fun and great idea to for us to cook up something totally new and exciting. After all that is what AKIU is about. If you are not familiar with garden eggs (ntula), here is a link I found to help you out. They are common in central Uganda and are used to make soups and stews.
We have a
roughly 2 by 4 meters garden (sorry I have no concept of space) full of garden eggs. The thing with growing a lot of the same food is that there comes a time when you run out of creative ways to cook it. Now that I have discovered this new twist on garden eggs, I feel like I should cook them all like this so they are easier to eat. This dish is great for garden egg lovers and a fun surprise for the haters.
What you will need:
16 Green garden eggs (ntula)
½ C. Flour
¼ C. Parsley, finely chopped
1 Large egg
½ C. Water
2 Tbsp. Mukene powder
1 Tsp. Ginger
½ Tsp. Cinnamon
Oil for frying
- There are many varieties of garden eggs. I used the green bitter ones. If you do not like the bitter taste, use the white ones.
- To avoid cooking eggs that are damaged inside, look carefully for holes on the skin of eggs. Eggs without holes are not damaged.
- Char-grilling the garden eggs adds a smoky flavour.
- If you do not have mukene powder, use fish sauce.
- You can use any herb you have around. I had parsley so I used it.
- You may need more or less water depending on your desired consistency of the batter.
- If the eggs are overly charred, you can remove some of the charred pieces but leave the flesh.
- Wash and half the garden eggs. Char-grill them on a charcoal stove. Remove from fire. Set aside to cool.
- In a separate bowl, add flour, ginger, cinnamon, salt, pepper, and mukene powder. Mix well. Next add the parsley, egg and water and mix till a think fine batter forms.
- Place a pan of oil on fire and wait for it to get hot
- Cut off the stalks and then dip the egg halves in batter. Deep fry till they are golden brown.
- Serve as is or with your favourite soup, stew or dip.
If you try this recipe, share your creations with #AkitchenInUg