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: firstname.lastname@example.org 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.
Maleewa: Ugandan smoked bamboo shoots native to the Bugisu region in Uganda. A detailed video showing you how to prepare this delicacy as stew.
Maleewa. This lesser known but essential food is a staple in eastern Uganda among the Bugisu region. The bamboo trees that grow around Mountain Elgon are harvested when still tender. They are then smoked and dried for preservation. Maleewa is believed to aid in longevity and people who eat it live longer because of its nutritious value. Because of this belief, it is served to every special visitor as a sign of respect and love and on special occasion such as weddings. Maleewa is usually cooked with either groundnut paste or simsim (sesame) paste. Preparing maleewa is not hard although the process is detailed. In order to make it easier to understand the process of preparing maleewa for cooking, I made this video below.
What you will need:
Maleewa shoots (about 2-3)
Groundnut paste (about half a cup)
1 Tsp. Baking Soda/ Rock salt
1 Tsp. Curry powder
1/2 Tsp. Black pepper (optional)
Washing the maleewa till the water is clear removes the extra smokiness that may cause it to become bitter.
Do not discard the hard parts/nodes of the bamboo. Instead use them alongside other vegetables to make vegetable stock. They add a unique smoky flavor.
Depending on the size of the maleewa, one shoot can yield about a cup of chopped maleewa to cook with.
Since groundnut stew is sensitive, it is minimally flavored. I only used curry powder, salt and pepper. You can flavor it however you want.
Add water in a large bowl/ pot. Add the baking soda/ rock salt. submerge your dried smoked maleewa and let it soak for about 3 hours. It can soak over night as well.
After 3 hours, remove the maleewa from the soda water. Wash the maleewa gently until the water is clear. This can take up to 4 washes. Once the water is clear, drain the maleewa.
Cut the soft parts of the maleewa while skipping the hard nodes. Slice the maleewa however you want to and set a side.
Prepare your groundnut paste for cooking. Watch this video to see how it is made.
Once the groundnut stew starts to simmer, add the maleewa, curry powder, salt and black pepper and stir well. Let the stew simmer until it has reduced down to a thick richness.
Remove from fire and serve with your favorite starch.
Have you ever had maleewa before? If yes, what was your experience. Leave a comment below.
Tomato fried eggs. A thick layer of juicy eggs which has soaked all the delicious oil used to fry tomatoes leaving the bottom a rich and tender vegetable fry.
Let us talk fried eggs. Are you team crack and drop an egg in oil?
Team crack, whisk, drop veggies in whisked egg and fry?
Team crack whisk, pour egg in oil and sprinkle veggies on top?
Team fry veggies, crack and pour whisked egg on top?
Does it even matter how an egg is fried? I know that eggs are one of those
foods you can never go wrong with and provide a quick and easy meal in minutes. As much as I have tried most egg frying methods, I find the method of frying the vegetables first till they are tender and almost caramelized then pouring the whisked eggs on top keeps the eggs moist, juicy and delicious. What you get is a top thick layer of juicy eggs which has soaked all the delicious oil used to fry tomatoes leaving the bottom a rich and tender vegetable fry. This method works well with leftovers too. Do you have leftover fish, beef, chicken, stew, etc? You can re-purpose it by pouring whisked eggs on top and all of a sudden you have a repurposed stew/ fried egg dish ready to be served!
Tomato Fried Eggs Recipe
What you will need:
3 Large eggs
1 Large onion, chopped
3 Garlic cloves, chopped
1 Green pepper, chopped
4 tomatoes, chopped
1/2 Tsp. Coriander powder
1/2 Tsp. Curry powder
1/4 Tsp. Black Pepper
2 Tbsp, oil
Salt to taste
Green onion (optional) as garnish
Tomatoes tend to be a bit sour. To reduce the sourness, add a pinch or two of sugar.
I used a combination of black pepper, coriander and curry powders to flavor these eggs. You can use whatever spice you have available.
Place a clean pan on medium to high heat and add oil. Let the oil heat up.
Add garlic and onions to the oil and let them cook till soft and tender.
Add the tomatoes and green pepper and let them cook till soft and tender.
In a bowl, whisk your eggs well and set a side.
Add salt, black pepper, coriander and curry powders to your cooking tomatoes and mix well. Let them simmer for about 5 minutes.
Pour your whisked eggs evenly onto the cooking tomatoes. Reduce heat to low and cover your pan. Let the eggs cook in the team of the tomatoes for 5 minutes.
Remove from fire and sprinkle chopped green onions on top. Serve hot with your favorite starches.
Check out more egg recipes here, here and here. How do you like your fried eggs?