I realize this is probably the first chicken recipe on this blog. You see, growing up, we ate more vegetable based meals than meat. And somehow this has followed me into adulthood where most of my recipe creations gravitate towards vegetable dishes. So in an effort to challenge myself to try making more meat dishes, I present you with this quick and easy chicken dish that you will love. It doesn’t involve any elaborate procedure but is a life saver when you need a quick meal. The ginger adds a sweet spicy flavor while the soy balances it out with salty savoury goodness and the tomato paste ass a hint of sour.  Thank God for prepackaged and dressed chicken from Yo Kuku!, preparing dinner will require minimum effort.

What you will need:

1/2 Kg. Yo Kuku! Chicken drumsticks

1 Garlic clove, minced

1 Tbsp. Ginger, minced

11/2 Tbsp. Tomato paste

1 Medium onion, sliced

1 Green pepper, diced

1Tbsp. Coriander, minced

2 Tbsp. Soy sauce

Juice of half a lemon

1 Tsp. Honey

Salt

Chili oil (optional)

Observations:

1. Make sure the chicken is fully thawed.

Method

• In a pan, add the chicken.
• Add the rest of the ingredients, except the tomato paste, onions and green pepper. Mix well.
• Place pan on medium heat and cover. Let the chicken cook till all the liquids are almost reduced.
• Add the tomato paste, onions and green pepper. Stir well till the chicken is fully coated with the thick sauce.
• Reduce fire and let the chicken slowly cook till browned and the onions are caramelized. About 20 minutes.
• Garnish with more coriander and serve hot with your favorite carbohydrate.

Any favorite chicken recipes?

This post is made possible by Yo kuku!

You can find Yo Kuku! chicken in a supermarket near you or at these Kuku Shops:

Bukoto, Near Kabira Country Club
Bugolobi, Middle East Next to Nakumatt
Kisaasi, Opposite Victorious Beauty Parlour
Mbarara, High Street Opposite Star Time

 

Did you know that matooke (green bananas) make some really good porridge? Me neither…well until I made this porridge. A little bird once told me that banana porridge is a thing in Jamaica. I was skeptical because I have only eaten green bananas accompanied by something savory.  This skepticism fueled my desire to try it out. Since I had no recipe whatsoever, other than bananas,milk, sugar and blend, I tried many times (3 to be exact) till I got a desired outcome. Nonetheless,  I was blown away the first time I made it. Since the weather is acting up a lot these days, I thought it would be the best time to make this porridge and enjoy in this natural soothing rich creamy and complexly flavoured porridge. 

What you will need:

3 Green bananas, peeled and washed

1 C. Water

1/2 C. Milk

2Tbsp. Honey

A drop of vanilla essence

A pitch of salt

Observations

The consistency you desire will determine the amount of milk you will need

This recipe makes porridge for one person. It can be doubled or tripled to make more. 

In this recipe used small matooke. If you have big ones, two will be enough.

Do not drain the remaining water after the bananas have boiled. Use it to mash them.

Method

Place bananas in a clean pan, add water and put on fire. Sprinkle in the salt. Let the bananas boil till soft, tender and falling apart. This will take about 15 minutes. Remove bananas from fire and mash immediately while they are still very hot and soft. Mash the bananas till there are almost no lumps left. Add the milk and stir well to combine. Put back on fire and let the porridge simmer for about 5 minutes. Add the honey and vanilla and keep stirring.  Remive from fire. Using a wire mesh sieve, sieve the pride to remove any remaining lumps (this is optional if you want smooth porridge. If you prefer it chunky, don’t sieve). Serve hot with your favorite toppings. Here I used simsim, gnuts, pumpkin seeds, some chocolate and drizzled with honey. Yum! 

Let me know when you try this out. 

Happy new month guys! For quite some time now, I have been trying to recreate a chips masala dish that we ate at some restaurant last year. The perfect blend of spices exploding in the mouth was just amazing. So through the process of my experiment, I came up with this one-pot cassava sauté. It is a wonderful combination of flavors (1:1 of beef and chicken masala spice) finished off with three eggs and an  avocado. Now that is what I call a filling healthy breakfast. Also you can choose to call this a deconstructed katogo…sort of. So let’s get cooking.
What you will need:

3 C. Cassava, peeled washed and cubed

3 eggs

1 large tomato, diced

1 Red onion, diced

1 Large green pepper, diced

1 Garlic clove, finely chopped

1 Tsp. Chicken masala spice

1 Tsp. Beef masala spice

1/2 Tsp. Ground piri piri (hot pepper)

1/2 C Water/stock (chicken stock, beef stock, vegetable stock)

Salt

1Tbsp. Oil.

1/2 Avocado, sliced

Observations:

Thinly cube the cassava so that it cooks through.

I cooked this on a charcoal stove outside which makes this an ideal dish for an outdoor weekend brunch.

Method

Place an pan/ grill/ frying pan on fire. Add the oil. Add the cassava. Let the cassava slowly fry in the oil till golden brown and crispy. Add the garlic and mix well. Next add the tomatoes, onions and keep stirring. Add a spoon of water/ stock occasionally to keep the cassava from burning at the bottom. Add the green pepper, masala spice, piri piri and salt and mix well. Check to see if the cassava is fully cooked through. Make three holes in the cassava and crack the eggs in. Cover pan and let the eggs cook for about 5 minutes ( or more if you don’t fancy runny eggs). Remove from fire. Garnish with parsley and a sliced avocado. Serve hot.

Let me know when you try it out.