It always fascinates me how the world is so interconnected in so many ways. You will almost find a variation of a certain food in each region. Kachumbali which is an east African staple has roots in India and the south America with just a few modifications. I personally love kachumbali because it is easy to put together and it adds a refreshing flavor and texture to any meal you eat it with. The spiciness of the raw onion coupled with the freshness of raw tomatoes and a sprinkle of lemon/lime juice for a sour punch is just all you need to elevate your meal. Today I am sharing with you my version of kachumbali because I really enjoy making it and adding other delicious elements like mangoes and cucumbers. Now Imagine with me if you will, the cooling refreshing sensation that comes with biting into a cucumber, the sweet slightly tart juicy tomato and the prickly spiciness of raw onion coming together with a touch of lemon juice, salt and mild heat from black pepper into a bowl of deliciousness. The ultimate game changer to any meal. You think your posho and beans are bland, add a tablespoon of kachumbali and all of a sudden flavor is enhanced! You cannot handle the heat in your chicken curry, add a tablespoon of kachumbali to cool it down! You think your katogo is comfortable? Good for you but I love adding a tablespoon of kachumbali to awaken all the goodness. Need I say more?
Here is a video to guide you in making your own kachumbali
How do you make your kachumbali?
Make sure to tag me (#AkitchenInUg) in your creations.
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!
I have, for the longest time, wondered whether dessert or anything baked/fried can be made from maize flour alone with out adding any other flour like wheat. And my recipes with maize flour on its own have failed because maize flour does not have gluten to bind it when water is added. This little triumphant experiment started out as me wanting to make churros because they seem extremely easy to make and ended up into these sweet bagiya because I have no other name for them really. Also because the sweet aroma of lemon grass is irresistible. I borrowed the churro making method but instead used plain maize flour. These sweet bagiyas are a fun and useful way to utilize your maize flour and they make a great easy to make snack. I could not stop munching away at these.
What you will need:
1 C. Maize flour
1 C. Water
1 Tbsp. Butter/margarine
3 Tbsp. Sugar
A handful of lemon grass leaves
½ Tsp. Vanilla extract
A pinch of salt
Oil for frying
- If you are using a plastic, like I did, cut a small hole at the corner of the plastic and pipe your batter into the hot oil.
- If you are using a piping gun, select a nozzle with the tiniest hole and attach it to the gun.
- Wait for the mixture to cool down before adding the egg so that the egg does not cook.
- Make sure the heat is medium because maize flour burns easily.
- Do not over crowd the pan.
- Add water to a saucepan and add the lemon grass.
- On high heat, bring the water to a boil.
- In a bowl, add maize flour, sugar and salt and mix.
- Once the water has boiled and has released a sweet fragrant aroma, remove from fire and sieve the lemongrass leaves.
- Pour the hot water immediately into the flour mixture and mix until there is no flour visible.
- Add the vanilla and butter and mix well.
- Set the mixture aside to cool for about 10 minutes.
- After the ‘posho’ has cooled down, add the egg and mix till a clear batter is achieved.
- Place your batter in a plastic/Piping gun and pipe into hot oil.
- Fry the bagiya till golden brown.
- Remove the bagiya from the oil and drain.
Let them cool then snack away!