Pumpkin and Egg Fried Rice

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

Salt

Black pepper

1 Tbsp. Oil

 

Observations:

  1. I used a young pumpkin with a tender cover. If your pumpkin has a hard cover, you will have to remove it.
  2. This is how I made my rice. If you have a variety of vegetables, you can add them for more texture and flavor.
  3. Aside from thyme, garlic, ginger and black pepper, I didn’t add any more spices. The rice is colored yellow from the pumpkin.

 

Method

  1. Place pan on medium heat. Add Oil.
  2. Next add the cubed pumpkin and the sprig of thyme. Let the pumpkin shallow fry.
  3. While pumpkin is cooking, crack the eggs in a bowl and whisk them.
  4. Once the pumpkin has cooked through (this may take 5 – 7 minutes) remove it from the pan and set aside.
  5. Using the same pan and flavored oil, make scrambled eggs.
  6. Return the pumpkin to the pan with the scrambled eggs.
  7. 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.
  8. Next add the rice and mill till well incorporated.
  9. Serve hot.

What are your plans this December?

Use the #AkitchenInUg to share your creations.

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Sweet and Spicy Vegetarian Meatballs

Before we dive deep into these sweet and spicy vegetarian meatballs, I have some great news to share. I have opened up a photography print shop on Society6! I have always wanted to make my photographs available to you and now I am excited that you can purchase prints of some of my iconic work. Here is the link to the shop. If you decide to purchase a print from the shop, the sales from it will go towards helping this blog stay up and running so that I can keep bringing you great food stories, recipes and photography.  Tag #AkitchenInUg to share your prints.

As someone who eats beans regularly, eating them the same way can sometimes get boring. Don’t get me wrong, nothing beats a great bean soup/stew. But because I am restless, I sometimes wonder what else I can make into beans. In Asia, beans are sweetened and added to desserts (hello moon cakes!) which I think is so awesome. But I don’t think my family is ready to take that sweet leap yet. I have made several variations of bean stews like this Githeri, palm oil beans,  fresh bean pasta, katogo and these bean burger patties. These meatballs are inspired by the bean burger patties though with a sweet and spicy twist.

The best thing about these meatballs is that you can flavor and spice them as you desire. I had a fresh bottle of sweet and spicy sauce so I made mine sweet and spicy. You can try flavors like Adobo, BBQ or eat them as they are. Also I made a short video to accompany this recipe. Go and have a quick look and then come back and make them.

What you will need:

2 C. Beans. Boiled and drained

1/3 C. Flour

1/3 C. Bread crumbs

2 Tbsp. Green onions, finely chopped

2 Tbsp. Tomato paste

1 Small onion, finely chopped

1 Tsp. Ginger, minced

1 Tsp. Garlic, minced

1 Tsp. Soy sauce

1 Egg

1 Tsp. Sugar

Salt

Black pepper

Sweet and spicy sauce

1/ 4 C. Sweet and spicy sauce

1 Tsp. Soy sauce

 

Method

  1. Mash the beans.
  2. Add the rest of the ingredients except the sweet and spicy sauce and soy sauce. Mix all ingredients well.
  3. Let the mixture sit for a while so that the breadcrumbs can absorb any excess liquid.
  4. Mold the mixture into balls using a spoon and fork.
  5. Fry the meatballs till golden brown. Remove from fire and drain of excess oil.
  6. In a separate pan, pour the sweet and spicy sauce. Add the soy sauce and bring to a slow simmer on medium heat. Add the meatballs and toss them till they are all fully coated with the sauce.
  7. Serve warm.

Tag #AkitchenInUg to share your creations with me.

 

 

Breakfast Flatbread

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.

flatbread fail-2

Use the #AkitchenInUg to share your creations.