Category: fusion

Breakfast Flatbread

~ Sophie ~ 1 Comment

Guys! The Saveur Magazine Blogger Awards happened last week. A Kitchen in Uganda did not win any award but I have been so blessed by all the inspiration and people I have connected with because of this. I am so grateful for the support that you have shown this blog and for each and every vote that you cast. If anything this experience has fueled me to work harder, inspire more people and dream bigger. Thank you.

Now onto this flatbread. If you live in an African household, you know that there is not really a foolproof recipe for most foods. You also know that the lines between chapati and flatbread are blurred. Almost anything that resembles a chapati can pass for one. And that is okay because what matters is the taste. This flatbread (I refuse to call them chapati for aforementioned reasons) are not naan either because I was not ready to commit to the time it takes to make both (naan and chapati). The bread however borrows techniques from both flat breads and are really tasty which is why I am going to attempt to write a recipe down for you so that you can try them yourselves. They can either be eaten as a snack, with a soup or stew or as brunch with this awesome combo of creamy avocado and a refreshing tart salad . You can even add a fried egg to the mix! You will be blown away at how simple and yet delicious they are. Not only can these flat breads pass for breakfast but they could make even dinner!

What you will need:

3 C. Wheat flour

1 C. Whole flour

1 C. Maize flour

1/2 C. Milk powder

1/4 C Oil

4 Tbsp. Sugar

1 Tbsp. Baking powder

1 Tbsp. Garlic, minced

1 Tbsp. Ginger, grated

1 Tsp. Salt

1/4 Tsp. Nutmeg

Lukewarm water

Method

  1. In a bowl, combine all ingredients except the water. Gradually add the water while you mix the dough till it is firm. cover dough and set aside for half an hour.
  2. After 30 minutes, knead the dough till it is smooth and non-sticky.
  3. Divide the dough into 10 equal parts. Roll each piece into a ball then roll each ball into a flatbread.
  4. Place  a non stick pan/ tava on high heat. .Let it get hot. Carefully place your rolled flatbread on the pan. Cover the pan and reduce the heat to low.
  5. Let the flatbread cook for about two minute before turning it to the other side. Once the flatbread has inflated slightly, flip it to the other side and let it cook for another two minutes.
  6. Remove from fire. Repeat process till all the flat breads are cooked.
  7. Serve warm.

To assemble the breakfast flatbread:

  1. Mash your avocadoes. Add some minced garlic,onions, lemon juice, salt and pepper. Set aside
  2. Thinly slice cucumbers and tomatoes. Grate a carrot. Mix everything in a bowl.
  3. Spread the mashed avocado on the flat bread. Next add the cucumber salad.
  4. you can add anything else you like
  5. Serve.

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Use the #AkitchenInUg to share your creations.

Pressure Cooker Jerk Goat Leg

~ Sophie ~ Leave a comment

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

Salt

A sprig of thyme

Observation:

  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.

Method

  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!

5 Star Dining at Chapter Two – Skyz Hotel 

~ Sophie ~ Leave a comment

Chapter Two Review-AKIU-8

When you think of 5 Star Dining, it is very rare that Uganda will come to your mind. But with economic growth and technological advancements, Kampala is gradually changing the definition of luxury dining and accommodation. One of the major key players is Skyz Hotel. A hotel that’s relatively new on the scene but one  that has amassed great reviews already. Last week I was keen on finding out what was so amazing about this new place and honestly I was blown away.

Follow this link to read more in depth about the hotel and it’s offerings.

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Skyz Hotel lives up to its name by situating itself on the highest hill in Kampala. It also boasts of having one of the few 5 Star Restaurants in Kampala called Chapter Two, which provides quite the dining experience. Chapter Two has a bright airy and luxurious feel to it.  Because pictures do not do it any justice, you should go see the exquisite restaurant yourself.

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At Chapter Two,  they have a vibrant and colorful menu that made it hard for me to select what I wanted to eat (I wanted to sample everything!). You can order from a range of their perfectly crafted salads for a light but fulfilling meal or you can go all in for a full three course meal.

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For starters, I ordered Thai sweet chilli soy chicken. It came with a very colorful mango salad. The chicken was tender and juicy and was perfectly seasoned. The sweet chili sauce helped bring all the flavors together really well. The salad was the perfect  cool and sweetness with a hint of tang which complimented the chicken well.  For the main meal,  I ordered goat stew. It came with chapati and steaming hot rice.  The goat meat was tender and flavorful. All this was washed down with a refreshing fruit juice cocktail.

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I had the chance to sit down with the restaurant’s  Sous Chef, Patrick. He explained that the menu is specifically crafted to cater to the hotel’s international client base. Most of the dishes on the menu are fusion which makes it interesting and definitely worth a try. Patrick, who was really fun to talk to, was generous enough to give us an exclusive kitchen tour.

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Skyz Hotel has a fully functional kitchen with industrial grade equipment. The kitchen is divided into a hot kitchen; where all the hot food is prepared, a cold kitchen; where all cold food like salads are prepared and a pastry kitchen; where all the divine cakes and heavenly pastries are made. The kitchen has multiple cold rooms which are neatly sectioned to store meat, dairy, vegetables, fruits, and cooked food separately. All these the Sous Chef walked us through while explaining every big and small detail. The kitchen layout is functional enough to allow easy movement in and out. In addition to Patrick, all the  kitchen staff were really nice and warm which was a fantastic way to end the tour.

I had never stepped in a restaurant kitchen before so this was a pleasant dream come true.

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Visit Chapter Two to experience 5 Star dining at its finest.

They have Asian fusion night on Fridays  at 100,000 per person.

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They have brunch on Sundays at 70,000 per person.

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And since today is Valentine’s Day, there is a special offer. It will involve couple’s dinner and music from prominent Ugandan Musicians. It is at 300,000. This would be a great way to pamper your loved ones.

You can also choose to have dinner, music, bedroom and breakfast for $200USD.

Skyzhotel.com

Follow them on Twitter, Facebook and Instagram @SkyzHotel  to book yours.