Introducing Our Food Stories Podcast

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: contact@akitcheninuganda.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.

Listen to the podcast on:

Apple Podcasts

Google Podcasts

Spotify

Stitcher

Anchor

Castbox

Afripods

YouTube

Subscribe to the podcast and stay tuned for more stories coming your way. Don’t forget to leave us a review on Apple podcasts!

Let’s Make Bagiya + How to Video

Make Bagiya. An easy to make Indian inspired Ugandan snack made of gram and wheat flours and flavorful aromatics. Best served with a hot cup of chai masala.

This post has been a year+ in the making! Bagiya is the most searched keyword on this blog and has been for a while! So I got my experimental cap on and tried (with so many fails) till I got a recipe that I know you will love because there is something about childhood snacks that evoke all the feels. Isn’t it funny though that some of the foods we take for granted we sometimes don’t even know how to make?! But hopefully that changes with this bagiya. Yes I even have a video to show you the process first hand. PS: If you love these photos, grab my ebook where I share how I achieve photos like these.

What you will need:

1 C. Gram flour

1/2 C. Wheat (white) flour

1 to 2 C. Water

1 Tbsp. Garam masala/ curry powder

1 Tbsp. Onion and garlic paste

1/2 Tsp. Black pepper

1/2 Tsp. Salt

Oil for frying

Roasted groundnuts

Observations:

In experimenting with the three flours (cassava, rice and wheat), I noticed that wheat flour retains flavor well and has a perfect crunch.

The ratio of 2:1 will guide you in making even larger batches of the bagiya if you wish to.

Be mindful of the frying oil temperature (it should be between medium to medium high) and adjust accordingly to avoid burning the bagiya.

I used a heavy duty cake piping bag to pipe out the bagiya paste into the oil. If you can, use a potato masher to pipe the bagiya paste into the hot oil especially if you would prefer smaller sized bagiya.

Method

Add all dry ingredients in a bowl and mix well. Next add the onion garlic paste and mix well.

Add water gradually to the flour mixture, while mixing ensuring you have a paste-like texture.

Add a frying pot with enough oil to deep fry on meduim high heat and let the oil heat up.

Carefully put the bagiya paste into the cake piping bag and cut out a hole at the bottom depending on the size you want your bagiya to be.

Pipe the bagiya into the hot oil.

Fry till golden brown.

Remove from fire and drain.

Serve cool with roasted groundnuts and a cup of hot chai masala

Let me know in the comments below if you will make bagiya and suggest what else I should cook.

Sweet Mandazi Pudding

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.

BUT.

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:
12-14 mandazi
1 can condensed milk
1 C. Water
2 eggs
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

Observations

  1. I didn’t add any sugar since the condensed milk is already heavily sweetened.
  2. If you are using salted butter, you can omit the pinch of salt.
  3. Letting the pudding rest after baking will allow it to cool down and for easy removal from the baking pan.

Method

  1. Break the mandazi into bite sized pieces and set aside.
  2. 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.
  3. Soak the broken mandazi pieces  and raisins in the milk bath for 10 – 15 minutes.
  4. Transfer into a greased cake/bread pan and bake at 350 degrees F for 50 minutes.
  5. Let the pudding rest for another 15 -20 minutes before serving
  6. Serve with a scoop of vanilla ice-cream

Use #AkitchenInUg to share your creations.