34 Food Photography Lessons Learned: An eBook

34 Food Photography Lessons: An easy guide with 34 practical lessons to apply to, and improve your food photography learned from operating A Kitchen in Uganda.

I am so excited to finally launch this eBook and share with you what I have been working on for the past 4 months. In this book I share everything from collecting inspiration, planning for your shots, composition, the camera and lens I use, whether you should have a professional camera to start out in food photography, using color to bring character to your shots, mistakes that cost me a lot of money and so much more.

Get your eBook copy here

I also talk about everything I have learned from being a food blogger for the past few years, how focusing on photography helped propel my blog to an even larger audience. This is not only me being vulnerable with you but sharing lessons that I know when applied will help you with your food photography journey especially if you are starting out.

Get your eBook copy here

My photos never used to look like this. Not at all. I thought internet photos were only for people in Bulaaya ūüėÄ !! In fact to show you what I mean, here are my earlier shots which you can find from some of my earlier blogposts.


And now to see the exponential growth that has happened over the years, view my photography portfolio here (tap open):

Can you believe the growth! I cannot either! But it is amazing what constant practice can achieve. In this eBook I share with you all the tricks I have learned that have helped me achieve photos like these.

What is inside the eBook?

34 food photography lessons divided into 4 parts:

Part 1: General lessons

Part 2: Photography tips that improved my photos

Part 3: Tips on sharing your work

Part 4: Words of wisdom

An exclusive (only to you when you purchase the eBook) video demonstration of my photography process

A 12 month photography challenge

Photoshoot checklist

Additional resources to help you get the most out of your photography

View the table of contents below

For an investment of $15: Get your eBook copy here

Want to purchase with Mobile Money? 

Send a message with subject title “34 Lessons” to this email address to reserve your copy: contact@akitcheninuganda.com

Let me know in the comments below what you would like me to talk more about regarding food photography.

Make Spicy Chips Masala + 9 Year Blogging Anniversary

Spicy and vibrant Chips Masala made out of chips/ fries and a spicy tomato masala base that is sure to tantalize your taste buds.

WordPress notified me this week that I signed up for a blog 9 years ago! 9 years is a long time and I cannot believe I am here still writing in this space. Clearly there has been a lot of memories, stories, experiences, trials but most of all growth. Tremendous growth. In fact you are going to be seeing that in the follow up posts where I want to shift my focus to incorporate more storytelling and research. I always feel like I am just scratching the surface when it comes to Ugandan food and culture. This storytelling and research will include a mix of written, photo and video essays. So watch out for those by subscribe to my YouTube Channel. I am also going to be sharing a few lessons I have learned for the past 9 years regarding food photography in a follow up post. So watch out for that as well. I am so excited for what these next months have in store. For now let us get into this tantalizing dish of chips masala.

It has been gloomy and rainy here a lot and I have found myself craving the comfort of potatoes but with the spicy kick of masala, hence chips masala. And because I could go on and on about how this dish makes me feel, I do not want to waste any more of your time so here is the recipe and an accompanying video.

Chips Masala Recipe

What you will need:

4 Large potatoes,

2 Medium tomatoes, chopped

2 Small onions, thinly sliced

4 Garlic cloves, minced

2 Green chilies, chopped,

1 Tsp. Tomato paste

Juice of  half a lemon/ lime

1/2 Tsp. Cumin seeds

1 Tbsp. Curry mix (cumin, coriander, turmeric, cloves, paprika)

1/2 Tsp. Smoked paprika

1/2 Tsp. Black pepper

Salt

A pinch of sugar

Oil for frying

Observations

When you combine, tomatoes, tomato paste and lemon juice, they tend to be sour. Use the pinch (or more) of sugar to cut through the sourness.

I opted to not peel my potatoes and thoroughly washed them instead.

You can see a variation of this recipe using sweet potatoes here.

If you want your chips masala to be more soupy, add water or stock accordingly

You don’t have to use all 4 garlic cloves especielly if you are not a fan of garlic

Method

Wash and slice your potatoes into thin chips. Place the chips in water and let them soak for about 20 minutes.

Chop, slice and mince your tomatoes, onions and garlic respectively.

After 30 minutes, drain the water from the chips well.

Place a pan with oil enough to fry the chips on high heat and let it heat up.

Fry the chips till golden brown. Remove from fire and set aside.

Place a separate pan on fire and let it heat up. Add the cumin seeds into the pan and let them toast for about 10 seconds. Add about 2 tablespoons of oil into the pan.

Add garlic and onions to the pan and let them cook till soft.

Next add the tomatoes and let them cook till soft. Keep stirring to avoid burning

Add the tomato paste into the tomamto mixture and mix well.

Next add your chilies, spices, salt and sugar and mix well.

Add the lemon juice and mix well.
Laslty add the fried chips into the tomato mixture and mix (for about 5 minutes) well till they are all well coated.

Remove from fire and serve hot

Let me know in the comments below if you have tried chips masala. Use #AkitchenInUg to share your creations.

Coriander Garlic Ginger Paste

Instant flavor boosting garlic ginger paste with coriander and green chilies. Great for adding flavor to any savory dish you make. Keeps well refrigerated. 

Flavoring and spicing food is something I eagerly look forward to because as someone who grew up with two options of Harambe Kanzali (curry powder) and Royco to add to most of the food, tasting and savoring foods with acquired tastes and flavors is intriguing. Yes there are staple condiments such as tomatoes and onions and the occasional garlic, that will feature in almost any dish but we Ugandans are known to spice our foods sparingly. Ginger, to me, was something I associated with sweet foods such as tea, candied ginger, and ginger cookies.¬† It isn’t until recently (not more than 10 years honestly), that I started to fully embrace it in savory foods. In fact I have also started adding black pepper to my milk tea as it adds a spicy peppery punch. But that is a story for another day.¬†

After realizing that ginger ground with garlic and added as a base to stews created an amazing fragrant flavor, I got to work. Adding my own twist to it, I added coriander  and green chilies hence the green color. And because I like efficiency so much, I made it in bulk and to be honest, it reduces prep time. So if you would love to try your hand at making bulk ginger garlic paste, here is the recipe:

What you will need: 

1 C.  Garlic
1 C. Ginger
1 C. Cooking oil
1/4 C. Green chilies (optional)
Handful of fresh coriander leaves

Method

  • Blend everything till pureed.
  • Transfer the paste into a clean sealable container. Refrigerate for up to 2 months (the oil helps preserve the paste).¬†
  • Use a teaspoon every time you cook for an instant flavor boost.

Have you used or made garlic ginger paste? Let me know in the comments below. 

Use #AkitchenInUg to share your creations.