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.

Use #AkitchenInUg to share your creations.

Tomato Fried Eggs

Tomato fried eggs. A thick layer of juicy eggs which has soaked all the delicious oil used to fry tomatoes leaving the bottom a rich and tender vegetable fry. 

Let us talk fried eggs. Are you team crack and drop an egg in oil?

Team crack, whisk, drop veggies in whisked egg and fry?

Team crack whisk, pour egg in oil and sprinkle veggies on top?

Team fry veggies, crack and pour whisked egg on top?

Does it even matter how an egg is fried? I know that eggs are one of those

foods you can never go wrong with and provide a quick and easy meal in minutes. As much as I have tried most egg frying methods, I find the method of frying the vegetables first till they are tender and almost caramelized then pouring the whisked eggs on top keeps the eggs moist, juicy and delicious. What you get is a top thick layer of  juicy eggs which has soaked all the delicious oil used to fry tomatoes leaving the bottom a rich and tender vegetable fry.  This method works well with leftovers too. Do you have leftover fish, beef, chicken, stew, etc? You can re-purpose it by pouring whisked eggs on top and all of a sudden you have a repurposed stew/ fried egg dish ready to be served!

Tomato Basket - A Kitchen in Uganda-9

Tomato Fried Eggs Recipe

What you will need:

3 Large eggs

1 Large onion, chopped

3 Garlic cloves, chopped

1 Green pepper, chopped

4 tomatoes, chopped

1/2 Tsp. Coriander powder

1/2 Tsp. Curry powder

1/4 Tsp. Black Pepper

2 Tbsp, oil

Salt to taste

Green onion (optional) as garnish

Observation

  • Tomatoes tend to be a bit sour. To reduce the sourness, add a pinch or two of sugar.
  • I used a combination of black pepper, coriander and curry powders to flavor these eggs. You can use whatever spice you have available.

Method

  1. Place a clean pan on medium to high heat and add oil. Let the oil heat up.
  2. Add garlic and onions to the oil and let them cook till soft and tender.
  3. Add the tomatoes and green pepper and let them cook till soft and tender.
  4. In a bowl, whisk your eggs well and set a side.
  5. Add salt, black pepper, coriander and curry powders to your cooking tomatoes and mix well. Let them simmer for about 5 minutes.
  6. Pour your whisked eggs evenly onto the cooking tomatoes. Reduce heat to low and cover your pan. Let the eggs cook in the team of the tomatoes for 5 minutes.
  7. Remove from fire and  sprinkle chopped green onions on top. Serve hot with your favorite starches.

Check out more egg recipes here, here and here. How do you like your fried eggs?

Use #AkitchenInUg to share your creations.

3-Strand Braided Bread with Sweet Black Bean Filling Video

Tasty and soft 3-strand braided bread filled with sweet sticky and spiced black bean paste. Great on its own, for tea and as dessert. Includes a how-to video. 

Let’s face it, this pandemic has made us stock up on beans more than we would like to admit. And this is not to sound like an insensitive person because the fact that I am saying this or that you are agreeing with me means we are both privileged enough to even think it.

So what happens when you have too many beans and have had your fill of this incredible bean stew? You start to wonder what else beans can become. I am here to answer your question with this 3-Strand Braided Bread with Sweet Black Bean Filling that you won’t even recognize has beans as a filling until someone tells you. I told you. Imagine a soft loaf of bread filled with sweet paste except this is bean paste. Yes. It is as good as it looks in case you are wondering. You are welcome. because I wanted you to believe for yourself, I even created a video for it. 



Observations

  1. Black beans add a beautiful contrast but you can use any other type of dark/red beans. 

3-Strand Braided Bread with Black Bean Filling Video

What you will need:

Bread Dough

3 C. Flour

4 Tbsp. Sugar

1/2 Tsp. Salt

2 Tsp. Yeast

1 C. Milk, warm

1/4 C. Oil

Additional cup of flour for kneading

Filling

1 C. Black beans

1 C. Sugar

1/3 C. Condensed milk

1 Tbsp. Vanilla essence

1 Tbsp. Cinnamon

1 Tsp. Allspice

1 Tsp. Ground Cloves

1/2 Tsp. Nutmeg

1/2 Tsp. Salt

Method

Bread dough

  1. Combine all the dry ingredients (flour, sugar, salt and yeast) in a large bowl. In a separate small bowl, add the milk and oil and mix well.
  2. Slowly pour the milk oil mixture in the bowl of dry ingredients while mixing gradually.
  3. Mix till a dough is formed. Cover the dough with a damp towel and set aside to rise for 1 hour

Filling

  1. Soak the beans for 6 hours or overnight till they are soft. Boil the beans till they are tender. This can take about an hour in a regular pan or 25 minutes in a pressure cooker. 
  2. Once the beans are boiled, divide them into two equal parts. Keep the other part for stews. add half a cup of water into the remaining beans and let them simmer
  3. Add sugar, vanilla, cinnamon, ground cloves/ allspice, nutmeg and salt. Let the beans simmer till all the liquid has reduced. Keep stirring while mashing them. Add condensed milk and continue stirring while mashing the beans. 
  4. Remove the beans from fire and let them cool. Using either a glass or a wooden spoon, mash the beans until they turn into a thick rich paste. If you want it to be very smooth, you can use a blender or food processor. Set your paste aside. 

Braided Bread

  1. After the dough has risen for an hour, punch it down and knead it for about 5 minutes or until it is smooth and not sticky.  
  2. Divide the dough into 3 equal parts and roll out each part. Spread the filling on each rolled out part of the bread and roll it into a log. Braid these three ‘logs’ into a braided bread. Make sure to seal the edges so the filling doesn’t come out when baking.  Set on a greased baking tray and let it rise for another 20 minutes. 
  3. Bake at 350 degrees F 45 minutes. The bread will double in size and had a golden brown exterior. 
  4. Serve the bread when cool.  

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