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!
You would think that by now, the excitement over mangoes would have died down, but no. It hasn’t. At least not yet. So to continue our mango series, today I am sharing with you these delectable mango crepes. It all happened after I binge-watched Tasty videos! Have you too fallen down the rabbit hole that is tasty videos? There was one video where they made purple dragon fruit crepes and assembled a gorgeously bright crepe cake. Since I have some mangoes, I decided to substitute them for what would have been dragon fruit. The rest, as they say, is history. These crepes are made with fresh mango puree, soft and buttery and are served with a scoop of mango ice-cream and a spoonful of coconut cream. Summer dessert couldn’t get any better.
What you will need:
1 C. Flour, sifted
1 C. Mango puree
1 C. Milk
1 Tbsp. Sugar
2 Tbsp. Margarine, melted
1/2 Tsp. Nutmeg
1/2 Tsp. Vanilla
Oil for frying
I used coconut milk in the crepes. You can use any milk that is readily available to you. Make sure the mangoes you are pureeing are fully ripe.
- Combine all ingredients in a blender and blend till smooth. Pour blended crepe batter in a bowl and set aside.
- Place nonstick pan on medium-low heat. Brush pan with oil and let the oil heat.
- Use a 1/3 cup to scoop up the batter and pour it in the pan.
- Let the crepe fry till the edges turn golden brown.
- Flip the crepe using a spatula and let the other side cook as well. It will take about 1 minute.
- Remove from fire.
- Repeat process till all batter is used up.
- Refrigerate the crepes till completely cool. Makes 8-9 crepes.
- To assemble, fold crepes and place on plate. dust with powdered sugar. Add a scoop of mango ice-cream. Sprinkle with coconut cream. Finish off with raisins.
PS: This recipe is adapted from Martha Stewart’s Simple Crepes recipe.
I have always
liked loved dusted donuts. Donuts so generously dusted you would think they are glazed. Donuts so fluffy that they almost melt when teeth are sunk into them ( I know my teeth are definitely not happy right now but I’m going to ignore them). For the longest time, I had shied away from making yeasted donuts for fear of messing them up. Because of this, I have hunted for a donut fitting the criteria (should be yeasted, soft to the touch, and dusted) all over Kampala in vain! But then Black Panther came out last week and it got me wondering. What would the majestic peoples of Wakanda eat? I’m imagining elaborate and equally glorious meals. But until I watch the movie and see for myself, here is a soft-to-the-touch, yeasted, and dusted donut with equal parts of sweet potato. I know you are wondering, sweet potato donuts (but still they are white!)? The sweet potatoes add a chewy but still soft texture and a complex flavor. The donuts remain white because of the type of sweet potato I used. I am going to wait for you to make these so we can go see Black Panther together. Deal?
What you will need:
2 C. Sweet potatoes, mashed
1 Tsp. Sugar
1 C. Water
2 C. Flour
3 Tbsp. Sugar
Juice of 1 lemon
1/4 C. Oil
2 Tsp. Yeast
1/2 Tsp. Vanilla extract
Additional 1/2 C. Flour
To make the mashed sweet potatoes: Peel the potatoes and wash them. Bring them to a boil till soft and tender. Drain the potatoes and mash them with a wooden spoon while still hot and soft.
The additional half cup of flour is to be used if the dough still feels sticky. Use it sparingly though because you do not want to have doughy donuts.
Make sure that the oil is not too hot. The goal is to achieve a donut that is cooked through while still retaining that golden brown color.
If you have a larger pan (or a frier) you can fry more than one donut at once. I had a small pan so I fried them one by one.
Add the lemon juice, vanilla and the 3 tablespoons of sugar in the mashed potatoes and mix well. In a separate bowl, add one cup of warm water and the 1 tsp of sugar. Stir till the sugar dissolves. Add the yeast and let it grow for about five minutes. Once the yeast has formed, add the mashed potatoes in the yeast mixture and mix well. Next add the oil and mix. Next add the flour spoon by spoon while stirring. Cover bowl and let the dough rise for an hour. After an hour, punch and knead the dough for about 2 minutes. On a clean flat surface, use your hands to spread out the dough to about an inch in thickness. Use a wide rimmed cup or glass to cut out the donuts and a small holed object (think a plastic water bottle) to cut out the donut holes. Repeat the process till all the dough is used up. Let the donuts rise again for another 10 minutes before frying them. Place a saucepan on medium heat. Add oil (enough to submerge the donuts) and let it heat up.
Fry the donuts till golden brown. Drain donuts of excessive oil using a paper napkin. Dust generously with powdered sugar. Let cool.