Sautéed Garlic Wheat Pumpkin Bowl

Hello AKIU Family! It’s been long. A lot has been going on. I moved, sold off my kitchen stuff and now I’m starting off from the ground. In the midst of all the chaos, I have lost valuable things, broke a glass or two, and sold off my plates, cups and the largely talked about toaster! Tupperware has been the order of the day months! One of the crazy things that happened was eating out of a pumpkin. It actually worked for me because for a moment I did not have to worry about washing the plates! But all jokes aside, this meal is the definition of comfort with some spice thrown in there.

4

While in Fort portal about three months ago, I was gifted with this locally grown organic wheat. This wheat is so tasty. When we boiled the first batch, half of it was eaten out of the pan plain. It is that good.

8

The first thing that came to my mind (after eating the plain one) was a wheat stir-fry or a sauté. And that is what I ended up doing. This power pumpkin bowl is loaded with a lot of flavour, texture and nutrients that are really good for you. I recommend trying cooking and eating out of a pumpkin.

5

So here is what is going on in this massive bowl: A steamed/boiled-to-tenderness pumpkin bowl, filled with savoury garlicky sautéed organic wheat, topped with avocado slices and crowned with crunchy fried garlic chips and then sprinkled with roast pumpkin seeds and simsim (you didn’t think I would leave it out, did you?).

What you will need:

1 mature pumpkin

2 C Wheat, soaked overnight, boiled till soft and drained

1 Small Cabbage, diced

1 medium avocado, ripe

1 Large purple onion

1 chicken broth cube

Salt

Black pepper

Oil for frying

Pumpkin seeds

Roast simsim (sesame)

3 Garlic cloves, finely crushed and chopped

4 Garlic cloves for chips

7

Observations:

Use a mature pumpkin that has hardened skin. It will not fall apart even after the flesh is cooked.

 

Method:

  1. Cut pumpkin in half. Remove guts and seeds. Don’t throw away the seeds. In a pan larger than the pumpkin, place water and bring to a boil. Wash the pumpkin well and gently place the half you intend to use in the boiling water. Cover the pan and let the pumpkin boil till the flesh is soft when a fork is inserted in. Remove from fore and set aside to cool
  2. In a separate frying pan, heat oil. Add the crushed garlic. And let it brown a little. Add the cabbage and let it wilt a little. Next add the boiled wheat grains and stir till well combined. Add salt, black pepper and crush the broth cube in the pan. Keep some of the water used to boil the wheat and add spoon by spoon to keep the wheat from burning. Keep stirring till the cabbage is almost cooked but still crunchy. Remove from fire.
  3. For the pumpkin seeds, remove them from the guts and then wash they well. Place in a frying pan with about a teaspoon of water, some salt and black pepper. Keep stirring till they are fully dry, golden brown and have puffed up a little. It will take about 10-12 minutes.
  4. Peel the remaining 4 garlic chips without crushing them. Using a sharp knife, carefully slice them crosswise. On medium heat, place pan and add oil. Let the oil get extremely hot. Add the chips to the oil. Let them fry till they release an aroma and turn a golden brown but not fully burnt.

 

To assemble

Get the boiled half of the pumpkin. Make sure it is still warm to the touch. Fill it up with the fried wheat. Thinly slice the avocado and arrange some slices on top of the wheat. Add the roasted pumpkin chips and the garlic chips. Finally sprinkle with roasted simsim (sesame).

1

Serve hot, preferably with a group of friends or family on chilly day.

 

 

6

I cannot wait for when I get my hands on another good pumpkin and equally great wheat to make this again especially now that the weather is gloomy!

Till next week!

Have you eaten out of a food shelling before?

Advertisements

Brunch at Le Chateau

For me, food is closely associated with gatherings, friends, and family. Food plays a huge role in bringing people together and forging relationships. Although A Kitchen in Uganda emphasizes home cooking, once in a while, it’s wonderful to explore what is on the food scene around Uganda.Picture 1On Sunday the 30th of April, I had the privilege of attending Le Chateau’s Bottomless Brunch and Bubbly; a monthly event that brings people together for brunch. Le Chateau’s monthly bottomless brunch and bubbly is all about bringing people together, creating a great environment for them to let loose and let go and serving up a storm of a variety of unlimited food.I got Bella, a fellow creative and CEO of Enviri Za Nacho (EZN) to come and experience brunch with me.When Bella agreed to come along, I was thrilled because that meant I got to know more about the amazing woman behind EZN and of course share a meal with her.15Since the restaurant’s menu is based around Belgian and French cuisine, we had our fill of perfect buttery croissants and macaroons (the desserts are great!). There was an endless supply of drinks, cheese, fruit, dessert, an assortment of cold cuts and chips-exactly what you need on the lazy Sunday when you don’t want to do anything in the kitchen. BeFunky Collage 2Le chateau is situated along Ggaba Road in Nsambya; right next to the USA Embassy. The restaurant has a wonderful ambiance; a cross over between modern, lush greenery and traditional African-a photographers dream really! It threatened to rain that day but ended up showering a little which created the perfect mood for an epic brunch affair. Collage41314With an awesome personal attendant, an array of different foods, an endless supply of drinks, to say that we had a wonderful time is an understatement.  I will let the pictures speak for themselves. Yes, I know you like what you’re reading. And yes, it’s every end of the month. And oh, it’s family friendly too. Couldn’t get any better!

Next one is on the 28th  May 2017.  Thank me later.

🙂

 

 

Curry Termite Mushroom Soup

curryshroomsoup-AKIU-4

Happy December! I am sitting here wondering where 2016 went! Honestly as you grow older the years go by faster!

It is raining a lot and rainy season means mushroom foraging because the conditions are favourable for the fungi to grow. It is actually quite exciting to randomly find a mushroom while taking a walk. Two weeks ago we got a midnight call to go harvest termite mushrooms (which I have talked about here). Yes they are that rare and special.  I have childhood memories of picking these mushrooms. It was always a special treat to eat them because they appear randomly during the rainy season and if you can spot them you are a winner. Termite mushrooms are mostly used for soup. Now we Ugandans like using curry powder a lot. A LOT.  Flavouring this soup with curry was only natural. The curry adds to the distinct earthy flavor these mushrooms have. The dried version of these mushrooms is sold in most supermarkets but nothing beats fresh food! I realise I have been sharing quite a number of soups and stews lately. It is only because they are the order of the day.

curryshroomsoup-AKIU-5

 

Find recipe here

 

🙂

Sophie