Welcome to Our Food Stories: A community podcast by Ugandans for Ugandans sharing food stories from all over the country. Our Food Stories is a show, hosted by A Kitchen in Uganda, about our food and owning and telling our stories of it. It is about how food is not only fuel for the body but a means for most to build community, culture and even identity. As a way to preserve our indigenous foodways, each episode will have a unique guest who will talk about food stories passed down to them by generations past.
Ever wanted to know more about Ugandan food? Ever wanted to hear food stories of generations past and how some of your favorite foods came to be? I am so excited for you to finally listen to Our Food Stories! This podcast was born out of a need to dig deeper and learn more about the food that bonds us as a country. After many months of planning and reaching out to you, it is my greatest joy to finally share this podcast with the world.
The purpose of this podcast is to share food stories, educate, share knowledge and inspire foodies. This podcast is for story lovers and tellers, food historians, foodies, anthropologists and everyone in between. New episodes will be released every two weeks. You can binge listen to the first 3 episodes right now by clicking here.
Because this is a community podcast, any and everyone that is Ugandan and has an interesting food story to share can contribute to the podcast by sending an email to: email@example.com with the subject line: My Food Story so that we can share details on how to contribute. You can also send us a DM to @akitcheninuganda on Instagram to contribute to this podcast.
Connect with us on the socials using #ourfoodstoriesUg and let us know what you think of the podcast so far.
Easy to make moist and crumbly interior and golden crunchy exterior corn flour cookies. These corn flour cookies can be made in less than 60 minutes with ingredients readily available in your kitchen/ pantry.
If you have been following @akitcheninuganda on social media, then you know that last week I was a presenter at the Culinary Institute of America‘s 22nd Annual Worlds of Flavor Virtual Conference and Festival where I talked about Ugandan food. To watch the replay of my presentation, follow this link here.
Rememberthis cornbreadI shared a few months back? Well, I am back with its cousin in form of a cookie. This cookie feels like a warm hug on a cold day. Think of your favorite meal when it has rained non-stop and the weather is miserable and gloomy. Yes this cookie feels like that! And it doesn’t need any elaborate set of ingredients to make. The corn flour (maize flour) adds a warm rich and crumbly texture to the cookie. I made it twice in a span of 24 hours because it is that good.
Warm and Delicious Maize (Corn) Cookie Recipe
What you will need: 1 C. Corn flour/Maize Flour 2 C. Wheat flour 1 C. Powdered milk 1/2 C. Sugar 1/2 C. Butter /margarine 2 eggs 1 Tsp. Black pepper 1/2 Tsp. Allspice/Cloves
Handful of raisins (optional) 1/4 Tsp. Nutmeg 1 Tsp. Vanilla essence 2 Tsp. Lemon/lime juice 1/2 Tsp. Baking soda
I used yellow maize four. You can use white maize flour which works equally well.
You can easily double the ingredients to make more cookies.
I added raisins since they are what I had available. You can add chocolate chips as well.
When the cookies are done baking they will be soft. Wait for them to cool down and harden.
Sift all the dry ingredients in a bowl and set aside
In a separate bowl, beat (whisk) the sugar and butter till loose and fluffy
Add the eggs to the beaten sugar and butter and mix well.
Next add the vanilla and lemon juice and mix.
Gradually add the dry ingredients (i.e. the mixed flours) into the whipped butter and egg mixture while mixing. A firm dough should form when all the flour is used up.
Using a spoon/ ice cream scoop or your hands, form balls from the dough and place them on a greased baking tray.
Mandazi Pudding. Have a party and you couldn’t care for cake that much, grab some mandazi, milk, eggs, sugar and all the aromatics and all of a sudden you have this impressive beast of a dessert.
Mandazi: The ultimate east African snack. Although this snack has multiple variations in each county, region and household, you can be assured that the feelings Mandazi evoke are the same across worlds. If you want a quick snack for visitors, Mandazi come to the rescue. In need of a quick but filling breakfast, Mandazi and some ka chai will have you sorted out. In need of a quick lunch without the hustle of looking for a descent eatery, Mandazi has got your back. I cannot recall the number of times I have had a pack of Mandazi on me for emergency situations while running errands in Kampala. What I am trying to say is that Mandazi are versatile. And to be honest they are perfect on their own. So perfect that they don’t need to be enhanced.
Just imagine with me, if you will, what would happen when you take this trusty and unassuming snack and drown it in a bath of milk, eggs, oil or butter, sugar and all the warm spices and flavors, then bake it until it has soaked in all the milky goodness. Top it with thick and wickedly sweet condensed milk and sprinkle with some raisins. wouldn’t that be such a delicious treat? See, what happens now is that you have a completely different snack. I’m going to let the photos speak for themselves. Have a party and you don’t care for cake that much, grab some mandazi, milk, eggs sugar and all the aromatics and all of a sudden you have this impressive beast of a dessert. I made it for my sibling’s birthday and I didn’t miss cake at all.
Sweet Mandazi Pudding Recipe
What you will need:
1 can condensed milk
1 C. Water
1/4 C. Oil/ Butter
Handful of raisins
1/2 Tsp. Nutmeg
1/2 Tsp. Ginger, ground
1/2 Tsp. Cloves, ground
1/2 Tsp. Lemon zest
1 Tsp. Vanilla essence
1 Tbsp. Lemon/Lime juice
A pinch of salt
I didn’t add any sugar since the condensed milk is already heavily sweetened.
If you are using salted butter, you can omit the pinch of salt.
Letting the pudding rest after baking will allow it to cool down and for easy removal from the baking pan.
Break the mandazi into bite sized pieces and set aside.
In a clean bowl mix condensed milk, water, eggs, oil/butter, vanilla, lemon juice and salt till a thick milky syrup is formed. Stir in the nutmeg, ginger, cloves and lemon zest.
Soak the broken mandazi pieces and raisins in the milk bath for 10 – 15 minutes.
Transfer into a greased cake/bread pan and bake at 350 degrees F for 50 minutes.
Let the pudding rest for another 15 -20 minutes before serving