Guys! Is anyone experiencing the heat wave? It’s sweltering that the thought on having hot lunches doesn’t sound appealing anymore! The showers are cold, blankets are packed (tossed to the side really!) and sandals and toes are out! This weekend I had to make a big bowl of fusili pasta, carrot and cucumber salad with a chilled jug of orange juice for lunch just to help us cool down. Any chance I get to pour cold water on my face I take it gleefully! One of the few ways I have been cooling down is by making large batches of this refreshing fragrant sorrel (hibiscus) juice. It is a life saver, a good base for cocktails and mocktails and all the frozen treats you can think of.
Isn’t it amazing that the simple process of drying flowers can yield so much flavor and color?! I had so much fun experimenting with and making this juice. The great part about this drink is that it is versatile. When cold, you can freeze it up and have it as a sorbet, granita, ice candy etc. When hot it makes really great tea which is perfect for the rainy weather when it comes!
Find the video for making this simple but very satisfying juice below.
Have you tried making your own hibiscus/ sorrel drink? How are you coping with the heat?
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!
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
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!)