Firinda had never really been a common food in our home. And this is because it is a delicacy. It is until recently that we all fell in love with its loveliness. My grandmother told me of the history of this amazing soup. Firinda comes from the far western part of Uganda and was a special soup prepared only on weddings because of its laborious preparation. It requires soaking the beans till the skin is soft (preferably overnight) and then peeling them one by one. Now before you close this post altogether, just know that despite the hard work that comes with making this soup, you will not be disappointed later on. I have discovered that the peeling process is the most tiresome but relaxing as well (if that makes sense at all!) After the peeling, everything else is relatively easy.

Here is a short video on peeling:

What you will need:

2 C. Beans (pre-soaked and peeled)

3 Large tomatoes

1 Small onion

1/2 C Spring onions(chopped)

1 Clove of garlic

1/2 Tsp. Ground ginger powder

Salt

Cooking oil

Curry Powder

Black pepper

 Method

In a pot, combine the peeled beans with water and let them boil over medium heat for thirty minutes. While the beans are boiling, chop the tomatoes, onions, and garlic. Set aside. After the beans have boiled for thirty minutes, Remove from fire. In another pot, pour cooking oil and after one minute, add the salt, ginger and garlic. Keep stirring to keep from burning. Add onions and tomatoes. stir for three more minutes. Add the beans(with the water used for boiling them) and cover. Let them cook for another 20-30 minutes stirring occasionally till the beans are flaky(read: slightly disintegrating and tender). Remove from fire. Using either a wooden ladle, a pestle or potato masher(or anything that can mash really), mash the soup until it has a creamy consistency. Add the black pepper and sprinkle the chopped spring onions in the soup and serve.

The great thing about this firinda is that it is basically a clean canvas to work with. You can totally flavor it the way you desire. As much as peeling the beans is the most annoying part of preparing this soup, it is also what makes it unique. The best way to have fun with this is to call friends over so that you can have real conversations while at it or you could just watch a movie. But if you still think it is too much of a job, you could have a peeling party of about five Kilograms of beans (just kidding…less than that of course) so that you can store the rest in the refrigerator because you will want to eat it again. I personally find this method effective.

So, are you ready to try it now? Let me know how everything turns out in the comments below

🙂

Sophie

 

Growing up, a fried egg was always a treat (still is) because of its savory flavor and the fact that it can be cooked easily. We would come up with all sorts of combinations to make the egg yummier! Lately I have been using rosemary a lot and I thought; why not make a rosemary fried egg?

What you’ll need for this recipe:

• 3 medium eggs
• 1/2 C spring onions, finely chopped
• 1 clove of garlic, finely crushed and chopped
• ½ Tsp. fresh rosemary (dried works well too)
• ½ Tsp. salt
• A pinch of ground red pepper OR a drop of chilli oil
• 1 Tbsp oil
• ½ Tsp. Tropical Heat spice seasoning

Method

Mix all (except the oil) ingredients together and whisk till the mixture is foamy. On a hot pan, put the oil and wait 10 seconds then pour in the mixture gently. Cook the egg on low fire for five minutes or until it starts to turn a golden brown. Using a spatula, Flip the egg gently and let the other side cook for another five minutes or till it turns golden brown. Remove from fire and serve.

Try it and let me know how it turns out by commenting below.

Have a great Week!

🙂
Sophie