Posho (Ugali) Chips Video

Today October 9 is Uganda’s Independence day! To all my fellow country men reading this blog, Happy Independence Day!

Do you like posho? How often do you eat it? I have slowly grown to love posho because of its versatility. I have been brainstorming the past few days what I should post for this special day. I had multiple ideas in my mind but it seemed fitting to share this method of making posho chips (fries if you may) that I have been using for ages!  Yes I am a hardcore carbs lover! This is one of the many ways you can salvage left over posho. I know we East Africans, especially Ugandans, have a love-hate relationship with posho but if you look at it in a different light, you will realize it has a ton of endless possibilities. Now because the method is so simple, I decided to make it into a short video which you can watch below.


  1. For this recipe, I have no specific measurements because you can make it without any specific measuring. Use your instincts depending on how much you wan to make.
  2. I used yellow maize to make my posho. This recipe works great with white posho as well.
  3. It is best to use overnight posho. It will have hardened and firmed well.
  4. Make sure the oil is enough to submerge the chips so that you don’t have to worry about turning them.
  5. Salt the egg mixture and breadcrumbs accordingly.

What you will need: 


Wheat flour

Bread crumbs


Salt and pepper

Oil for frying


  1. Cut the posho into thin chips/sticks.
  2. Coat the chips with flour.
  3. Whisk eggs. Add salt and pepper to the eggs and mix well.
  4. Coat the posho chips with egg mixture.
  5. Next add salt and pepper to the breadcrumbs and mix well. Roll the chips in the bread crumbs.
  6. Fry the chips till golden brown.
  7. Serve warm with either ketchup or guacamole.

See! I told you it was easy to make! I cannot wait to see you make this. Don’t forget to tag me #AkitchenInUg when you do so I can share with other readers.


Failed Kitchen Experiments: A Photo Essay

​​Earlier this week I  was asked a question about failed kitchen experiments.

I took to Instagram to find out if you also have those occasional kitchen fails that make you question everything. A lot of you were really candid and shared with us all some of your most embarrassing and sad kitchen fails. I decided to share some of my most embarrassing and downright sad kitchen escapades that have never seen the light of day…well at least  until now. You may be wondering why I am doing this. I particularly wanted to bring this topic up because just like,  any other well curated blogs and Instagram pages, food blogs sometimes make others think that bloggers are living the perfect life. There is so much more going on behind the scenes that we do not show.  Of each post that I share,  about 4 or 5 recipes are complete disasters that I have to keep refining over and over again till I am certain they can be sharable. But if anything, I have learnt to  take it as a challenge. If something doesn’t work,  it does not mean that we should give up. Instead this should be the fuel we use to push ourselves to become better versions of ourselves (or whatever it is that we are trying to achieve). I do not want this post to dishearten you. Instead I want you to know that we are all  human.  Mistakes are part of being human. Also mistakes do not mean the end,  instead they are stepping stones to greater victories. In this case better food ha!

This cake! It was supposed to be a banana cake with caramel filing and buttercream frosting. Because I wanted to save money, I purchased cheaper margarine to use for the butter cream. It came with a cost because the butter cream ended up being too runny (can you see the runny icing? Such a mess!). The more icing sugar I added, the more runny it became. On the contrary, the cake was delicious but I was so disappointed I shed a tear!
This was supposed to be fried chicken with cherry tomato sauce.The chicken was so dry and the cherry tomatoes ended up being too tart. TOO TART!
Here I was attempting to make oven toaster pull apart bread. Instead of using baking powder though, I used yeast. the result was nothing like a pull apart bread. The yeast ate up all the sugar and the oven toaster dried up the bread. Even though it tasted great, i was sad because I did not achieve the image I had in my head.
Avocado pasta. I wanted to create a light pasta sauce made entirely out of avocadoes.  This one came out thick heavy and without flavor. I am still working on it.
These Petit Fours were originally supposed to be a Swiss roll.When it was time to roll the cake, it decided to shatter into pieces. To salvage what was left of the cake, we cut it into small squares and drizzled chocolate sauce on them. They never made it to the blog!
Ah man! Where do I start with this one?  The chapatis, as you can see, were a fail, the veggies a fail but because I refused to give up, I still stubbornly rolled them up and shot them just as a reminder!
Here I was trying to make a cocktail of pasionfruit juice and stoney tangawizi. The flavors never worked at all and the passion fruit juice was ridiculously watered down! Yes I questioned my life that day!
I was attempting onion jam. I accidentally put too much salt and oil. It ended up being a salty onion confit. GAG!
Yes! I butchered luwombo too! Like I said earlier, I questioned everything! The luwombo itself wasn’t that bad! It was actually really flavorful with the lemon grass but I hated how the pictures turned out that I never posted it.
Phew! That was a lot!
Now I want to know, have you had any kitchen fails and how you combat that into positivity. Leave a comment below

Pressure Cooker Jerk Goat Leg

Hello friends. I am sure I am not the only one who thinks September is galloping by! Don’t you? I rarely write about meat here. This is because I grew up on a mostly vegetarian diet. Meat was and still is an occasional thing. But when I decide to indulge, I go all the way (if it isn’t already obvious in this post!). I have been slowly observing the Jerk Spice through taste (which is exciting because my mind gets to observe the individual flavors) and found out the most fundamental spices are allspice, cinnamon, nutmeg, cloves and heat from scotch bonnet peppers. In Uganda, goat meat is famous for muchomo and I have had some of the best goat muchomo in the middle of the Kampala hustle and bustle. The memory still lingers. I wanted to recreate that feeling of eating goat meat falling off the bones but with the interesting and spicy kick of jerk spice. I first made stove-top jerk goat ribs about two weeks ago and to say that I am obsessed with it is an understatement. This jerk goat is so delectable that I keep wishing I could make it everyday!

What you will need:

1 Kg. Goat leg

1 Large onion, diced

6 Garlic Cloves

1 Tbsp. Allspice, ground

1 Tsp. Nutmeg, ground

1 Tsp. Cinnamon, ground

1 Tsp. Black pepper

1/2 C. Ketchup

1 Tbsp. Dark Soy Sauce

1 Tbsp. Lemon juice

Hot sauce


A sprig of thyme


  1. I cook the meat in a pressure cooker with herbs, onions and salt to tenderize it.
  2. The stock used to cook the meat can be kept and used in other foods like stews and soups.
  3. I like pressure cooking the meat whole and then cutting it after it is soft and tender.
  4. The duration you pressure cook your meat determines how tender it will turn out. I wanted mine really falling-off-the -bone soft.
  5. When the meat is done cooking its oil will float on top. I used that oil to fry the meat.
  6. I substituted scotch bonnet for hot sauce.


  1. Place the meat in a pressure cooker. Add enough water. Add salt, thyme, onions, three crushed garlic cloves and lemon juice. Pressure cook for about 45 minutes.
  2. After the meat is pressure cooked, cut it into bite-sized chunks.
  3. Place a pan on high heat. Add about a tablespoon of oil. Grate the remaining 3 cloves of garlic. Add the garlic in the oil. let it brown a little.
  4. Add the remaining condiments and spices and stir till well mixed.
  5. Add the meat and stir well till its coated with the sauce.
  6. Get about half a cup of the stock and add it to the cooking meat. Let the meat simmer in the stock until it reduces to a rick dark thick sticky sauce. Serve hot because it’s finger licking good (KFC come at me!)

Hope you get to try this!