Hello Friends! It’s been a minute. I have been up to so much lately and as you can tell form the blog title I have a surprise for you! Been working on compiling the blog’s best vegetarian offerings which you can now get as an e-book. I have always wanted to write a cookbook and I have said it multiple times. Putting together this e-book helped alight my goals and gave me a taste of what it feels to put a valuable product out there in world. I am now so excited to be sharing this token of love with you!
Get ‘My Vegetarian Kitchen: 34 Delicious and Wholesome Dishes from A Kitchen in Uganda’.
With most of A Kitchen in Uganda’s food stories vegetarian celebrations, there are so many exciting, memorable and valuable dishes that have been created on the blog for the past 5+ years. This book is a compilation of some of the best of those dishes. The purpose for this book is that you can always have these creations whether you have access to the blog or not.
Who is this book for?
Whether it is planning a big gathering, needing an instant dish to satiate your cravings or looking for an idea for your next potluck or food business idea, this book is for you.
This book is for the vegetarian and/or foodie who would love to explore the endless possibilities that come with using less mainstream local produce and ingredients.
This book is for the creative ‘thinking-out-of-the-box’ individual who wants to make their food journey a little more exciting and fulfilling at the same time with ingredients that are easily accessible.
This book for the Ugandan and anyone on the continent of Africa that has to battle with the government imposed social media taxes. My blog has thrived because of the unlimited access to the internet that I have enjoyed and I realize this is not the same story for everyone which is why I took the time to compile these recipes so that you can have them at the tip of your fingertips with or without the internet!
What is inside this 77 page book:
- 34 Delicious and Wholesome Dishes and Recipes from A Kitchen in Uganda
- 2 Menus
- Tips on How to Have a Successful Meal Gathering
- A Weekly Meal Plan Template
Go grab yourself a copy and start cooking!
Starting this blog, I was young and naive. All I knew is that I wanted to cook exciting, interesting and delicious food. Years later, I now understand the value of food, using local produce, using fresh produce and being creative. This salad was conceived after binge watching the amazing Fat Salt Acid Heat docu-series
. I was blown away by the beauty of how the most basic of ingredients yield some of the best flavors. When you think of beans
individually, a salad rarely comes to your mind. But when the same ingredients are transformed through different techniques, what you get is a beautiful vibrant salad that is so satisfying and complex in flavors. This is one of the main reasons I keep slaving away in the kitchen like a mad woman because the ecstasy of discovering something else a common produce can be is unmatched! I had a hard time naming this salad because it has dodo, masala potatoes, sweet and charred carrots, beans, green onions for a spicy kick, pumpkin seeds for a crunch and a sprinkle of cheese t
o marry all the flavors together. This would have made a really long title. Ha!
What you will need:
1 C. Beans, boiled and drained
1C. Potatoes, cut into wedges
1 C. Carrots, julienned
A handful of dodo(amaranth greens), steamed
1/4 C. Green onions, chopped
1/4 C. Nuts
1/4 C. Cheese, grated (optional)
Juice from half an orange
1 Tsp. Soy sauce
1 Tsp. Ground cumin
1 Tsp. curry powder
1/2 Tsp. chili flakes
- Using cheese is optional.
- Use salt carefully keeping in mind that all the individual salted components will be combined. With that said, I salted only the potatoes. Then sprinkled salt on the finished salad.
- You can use any type of beans. I used red beans.
- You can use any nuts available to you.
- I recommend a non-stick pan to avoid burning
- Place a pan on fire, Wait for it to get hot. Add about a teaspoon of oil.
- Add the potato wedges. Shallow fry the wedges till half way cooked. Make sure you keep stirring to avoid burning.
- After they reach the half-way cooked point, add the salt, cumin, curry powder and black pepper and mix well. Let them cook till tender.
- Remove the potatoes from fire and set aside.
- Using the same pan, add a half teaspoon of oil.
- Add the carrots to the oil. Add the juice of half an orange.
- Let the carrots shallow fry till the orange juice has reduced to a thick sauce and the carrots start to slightly char.
- Remove the carrots from the pan and set aside.
- Using the same pan still, add half a teaspoon of oil and saute the green onions.
- Add the soy sauce, and chili flakes to the frying onions.
- Fry the onions till they turn a bright green but still have a crunch.
- Remove the onions from fire
To assemble the salad
Layer the salad by starting with the boiled beans. Next add the potatoes. Next add the steamed dodo. Add the caramelized carrots on top. Next add the onions. Sprinkle your nuts/seeds on top. Finish off with grated cheese.
Share you creations using #AkitchenInUg
December is upon us! I feel like I say this every time a new month approaches. It is only because time is really flying by so fast and I cannot keep up! Can you believe that in less than 30 days we will be in 2019. I cannot believe it yet! The festivities are officially in full swing. Even I can feel it. I ended up making steamed cinnamon rolls(I don’t have an oven) in the middle of last week in my InstaStories. Follow me on Instagram (@akitcheninuganda) to see more of the behind the scenes and random musings. Anyhow in the spirit of the holidays, I present you with this pumpkin and egg fried rice. This fried rice is ideal for a quick meal fix or for brunch because it is honestly easy to put together. If you have some pumpkin in your kitchen, you have to try this.
What you will need:
2 C. Pumpkin, cubed
4 C. Cooked rice
2 Large Eggs
1 Large Green pepper, diced
1 Large onion, diced,
1 Tsp. Garlic, minced
1 Tsp. Ginger, minced
1 Tbsp. Soy sauce
1 Spring of thyme
1 Tbsp. Oil
- I used a young pumpkin with a tender cover. If your pumpkin has a hard cover, you will have to remove it.
- This is how I made my rice. If you have a variety of vegetables, you can add them for more texture and flavor.
- Aside from thyme, garlic, ginger and black pepper, I didn’t add any more spices. The rice is colored yellow from the pumpkin.
- Place pan on medium heat. Add Oil.
- Next add the cubed pumpkin and the sprig of thyme. Let the pumpkin shallow fry.
- While pumpkin is cooking, crack the eggs in a bowl and whisk them.
- Once the pumpkin has cooked through (this may take 5 – 7 minutes) remove it from the pan and set aside.
- Using the same pan and flavored oil, make scrambled eggs.
- Return the pumpkin to the pan with the scrambled eggs.
- Next add the onion, garlic, ginger and green pepper. Mix till an aroma is released. Add the soy sauce, salt and pepper and mix well.
- Next add the rice and mill till well incorporated.
- Serve hot.
What are your plans this December?
Use the #AkitchenInUg to share your creations.