Offal Noodle Soup

Towards the end of last year, I shared an offal stew recipe. Offal stew/soup is one of those dishes that bring back a choke-full of memories. The broth is complex and saturated with flavor not to mention the tender meat cuts (some people prefer them a little bit hard so they can chew to their hearts desire!)! When coming up with the idea for this noodle soup, I was inspired by the lung noodle soup I shared here earlier this year. I wanted to use that complex yet robust flavor of the offals as a vehicle for the noodles. Every time I get a chance to cook offals I most certainly will make noodles out of it because this is a dish that you will want to come back to over and over again. And yes it is quite easy to put together.  The recipe for the offal stew is here. I am sharing the assembling process.

What you will need:

Offal stew/ Soup

2 C. Rice noodles

1 Carrot, thinly sliced

A bunch of green onions, thinly julienned

1 boiled egg

Hot sauce/ chili oil

Black pepper

 

Observations:

  1. In Africa, particularly Uganda, stew and soup are interchangeable.
  2. I linked to goat offal stew but you can use cow offals as well.
  3. I like my yolks fully boiled. If you would like yours a bit runny, check out this guide.
  4. This recipe serves four, or two or one depending on who you are.
  5. Serve the noodle soup hot before the offal fat starts to solidify.
  6. I used rice noodles. You can use any noodles you have available. Yes even instant noodles. Just follow the cooking directions on the packaging.

 

Method

Place a pan on high heat. Add water and let it come to a boil. Add your noodles and let them cook for about three minutes. Remove the noodles from the water after 3 minutes and add them to your offal soup. Next add the cut vegetables. Mix well.  Dish. Cut the boiled egg in half  and add to your noodle soup. Finally finish with a sprinkle/drop of hot sauce/ chili oil and a pinch of black pepper. Serve!

Use #AkitchenInUg to share your creations.

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Sweet and Spicy Vegetarian Meatballs

Before we dive deep into these sweet and spicy vegetarian meatballs, I have some great news to share. I have opened up a photography print shop on Society6! I have always wanted to make my photographs available to you and now I am excited that you can purchase prints of some of my iconic work. Here is the link to the shop. If you decide to purchase a print from the shop, the sales from it will go towards helping this blog stay up and running so that I can keep bringing you great food stories, recipes and photography.  Tag #AkitchenInUg to share your prints.

As someone who eats beans regularly, eating them the same way can sometimes get boring. Don’t get me wrong, nothing beats a great bean soup/stew. But because I am restless, I sometimes wonder what else I can make into beans. In Asia, beans are sweetened and added to desserts (hello moon cakes!) which I think is so awesome. But I don’t think my family is ready to take that sweet leap yet. I have made several variations of bean stews like this Githeri, palm oil beans,  fresh bean pasta, katogo and these bean burger patties. These meatballs are inspired by the bean burger patties though with a sweet and spicy twist.

The best thing about these meatballs is that you can flavor and spice them as you desire. I had a fresh bottle of sweet and spicy sauce so I made mine sweet and spicy. You can try flavors like Adobo, BBQ or eat them as they are. Also I made a short video to accompany this recipe. Go and have a quick look and then come back and make them.

What you will need:

2 C. Beans. Boiled and drained

1/3 C. Flour

1/3 C. Bread crumbs

2 Tbsp. Green onions, finely chopped

2 Tbsp. Tomato paste

1 Small onion, finely chopped

1 Tsp. Ginger, minced

1 Tsp. Garlic, minced

1 Tsp. Soy sauce

1 Egg

1 Tsp. Sugar

Salt

Black pepper

Sweet and spicy sauce

1/ 4 C. Sweet and spicy sauce

1 Tsp. Soy sauce

 

Method

  1. Mash the beans.
  2. Add the rest of the ingredients except the sweet and spicy sauce and soy sauce. Mix all ingredients well.
  3. Let the mixture sit for a while so that the breadcrumbs can absorb any excess liquid.
  4. Mold the mixture into balls using a spoon and fork.
  5. Fry the meatballs till golden brown. Remove from fire and drain of excess oil.
  6. In a separate pan, pour the sweet and spicy sauce. Add the soy sauce and bring to a slow simmer on medium heat. Add the meatballs and toss them till they are all fully coated with the sauce.
  7. Serve warm.

Tag #AkitchenInUg to share your creations with me.

 

 

Posho (Ugali) Video

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:

  1. 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.
  2. Make sure the water has reached boiling point before adding the flour. this will quicken the cooking process.
  3. Mingling vigorously and continuously will ensure that you don’t have lumps in your posho
  4. 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.
  5. 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.