Hello friends. I am sure I am not the only one who thinks September is galloping by! Don’t you? I rarely write about meat here. This is because I grew up on a mostly vegetarian diet. Meat was and still is an occasional thing. But when I decide to indulge, I go all the way (if it isn’t already obvious in this post!). I have been slowly observing the Jerk Spice through taste (which is exciting because my mind gets to observe the individual flavors) and found out the most fundamental spices are allspice, cinnamon, nutmeg, cloves and heat from scotch bonnet peppers. In Uganda, goat meat is famous for muchomo and I have had some of the best goat muchomo in the middle of the Kampala hustle and bustle. The memory still lingers. I wanted to recreate that feeling of eating goat meat falling off the bones but with the interesting and spicy kick of jerk spice. I first made stove-top jerk goat ribs about two weeks ago and to say that I am obsessed with it is an understatement. This jerk goat is so delectable that I keep wishing I could make it everyday!
What you will need:
1 Kg. Goat leg
1 Large onion, diced
6 Garlic Cloves
1 Tbsp. Allspice, ground
1 Tsp. Nutmeg, ground
1 Tsp. Cinnamon, ground
1 Tsp. Black pepper
1/2 C. Ketchup
1 Tbsp. Dark Soy Sauce
1 Tbsp. Lemon juice
A sprig of thyme
- I cook the meat in a pressure cooker with herbs, onions and salt to tenderize it.
- The stock used to cook the meat can be kept and used in other foods like stews and soups.
- I like pressure cooking the meat whole and then cutting it after it is soft and tender.
- The duration you pressure cook your meat determines how tender it will turn out. I wanted mine really falling-off-the -bone soft.
- When the meat is done cooking its oil will float on top. I used that oil to fry the meat.
- I substituted scotch bonnet for hot sauce.
- Place the meat in a pressure cooker. Add enough water. Add salt, thyme, onions, three crushed garlic cloves and lemon juice. Pressure cook for about 45 minutes.
- After the meat is pressure cooked, cut it into bite-sized chunks.
- Place a pan on high heat. Add about a tablespoon of oil. Grate the remaining 3 cloves of garlic. Add the garlic in the oil. let it brown a little.
- Add the remaining condiments and spices and stir till well mixed.
- Add the meat and stir well till its coated with the sauce.
- Get about half a cup of the stock and add it to the cooking meat. Let the meat simmer in the stock until it reduces to a rick dark thick sticky sauce. Serve hot because it’s finger licking good (KFC come at me!)
Hope you get to try this!
It is time for us to talk about posho because as much as we try to deny it, it is a huge part of us as Ugandans. If you have passed through the Ugandan educational system, then you have probably had your fair share of posho (and beans) and then some! But to be honest, I have come to love posho so much that I make it on a weekly basis and I am seriously thinking of many other ways we can celebrate this high energy food. An E-Book perhaps?
I realized that sometimes it hard to put some processes into words so I have made a small video to demonstrate the basic procedure of making posho. While doing my research, I also realized that there are many ways to make posho. For example in Kenya, they prefer it a little bit harder than in Uganda while in Southern Africa (Zambia and Zimbabwe), it is preferred a little softer, almost like a thick porridge.
Now with the above in mind here are some observations:
- For this video, I used yellow maize flour. Id you have white maize flour, the results will be the same. Yellow flour tastes a little different from white. This is not significant and is only noticeable if you have been eating white flour for quite some time.
- Make sure the water has reached boiling point before adding the flour. this will quicken the cooking process.
- Mingling vigorously and continuously will ensure that you don’t have lumps in your posho
- The mingling duration will range from 15-20 minutes. You can occasionally stop in-between mingling and cover the pan to let the steam inside cook the posho then continue.
- Once you are sure the posho is ready ( and doesn’t taste raw and “flourly”), you can cover the pan and reduce the fire completely so that it can cook in its own steam
Now that we have broken down the process, here is the video.
How do you make posho or its equivalent? Let me know below. Also what do you like to eat it with? I personally find it better with protein sauces and soups.
Happy New Month!
April started well this side with a killer Instagram April Fools prank! A lot of people thought it was real (let me know in the comments below if you fell for it too.) I feel like 2018 is going to be the year where I get to try to fulfill a lot of things on my to-do list. For example these rolls. I have always wondered what would happen if the wildly popular cinnamon rolls were steamed . Well I have the results to show you today!
Firstly, if you have had steamed buns before, just know that they texture will be similar but on a sweeter side. The bread is fully fluffed by the steam and is soft and tender to the touch. I am sure if you do make them, it will not be the last time you do!
What you will need:
3 C. Baking flour
1 C. Whole wheat flour
¼ C +2 Tbsp. Sugar
1 Tsp. Vanilla Extract
1 C. Milk (warm enough for the yeast to rise)
¼ C. Oil
2 ½ Tsp. Active dry yeast
A pinch of salt
¼ C. Ground Cinnamon
¼ C. Sugar
- I used a rice cooker steamer to steam these buns. You can use a regular pan by using the matooke steaming method ( adding enough banana stalks and leaves at the bottom of the pan so that what you are steaming does not touch water.)
- For non stick paper (baking paper works really well!), I used banana leaves because I love the flavor they add to the buns
Stir sugar in the milk. Add yeast and set aside for 5 minutes. Sift the flour in a bowl. Add the 2 tablespoons of sugar and salt and mix well. In a separate bowl, whisk eggs, oil and vanilla extract till it becomes thick. Once the yeast has become frothy, pour the egg-oil mixture in the yeasted milk and stir well. Pour the mixture in the flour and mix using a fork. Knead with your hands till dough is formed. Cover the bowl and set aside in a warm place for 60 minutes.
Mix the sugar and cinnamon together and set aside.
Once the 60 minutes are up and the dough has doubled in size, punch it and knead it some more for thirty seconds. Roll out the dough to about ½ an inch in thickness. Generously sprinkle the cinnamon sugar on the dough. Roll the dough into a think bun. Arrange the buns on a banana leaf and set aside and let the rolls rise for another 15-20 minutes.
Heat enough water in the steamer. once the water come to a boil, Add the buns. I had to steam one by one because the steamer is small. Let the bus team for 10-15 minutes or until they are springy to the touch. Makes 8 Large buns.
Serve hot with your beverage of choice.
PS: I am giving away a free printable of some of my best Ugandan recipes. Find it in the blog’s side bar.