Category: Ugandan Food

Sombe (Cassava Leaves) Soup

~ Sophie ~ 4 Comments

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A lot of memories are associated with sombe for me. As a child it was a big chore to pound those green leaves. I always wondered why they were never eaten as they are because laziness I prefer uncut veggies sometimes. It still is a chore in a way but I understand more the process food has to go through to reach the table.

 

One thing I love about slow food is the whole process of conceiving the idea and then labouring to bring this idea to fruition. When you are immersed in the process of creating everything else will not matter. I like times when I get absorbed completely in making food and experiencing every little step . I like that sombe can give you that experience. From harvesting the cassava leaves, picking out the tender ones, pounding them, putting them on fire and watching as it cooks till it releases a great aroma.

 

If you have not tried sombe, you should because not only is it a great sauce to accompany foods like kalo, matooke, sweet potatoes (and anything else really!) but it is also great eaten on its own especially now that the rainy days are upon us.

This is not a detailed recipe but rather  my experience making sombe and I will give you a rough estimate based off of the knowledge that’s been passed down to me of what’s needed to recreate this amazing flavourful soup.

 

Find recipe here

 

🙂

Sophie

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This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Chrystal at The Smallwood Personage.

 

 

Mujaja Tea

~ Sophie ~ 1 Comment

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Last week , as I was sitting glued to the computer for over 6 hours trying to finish editing a post that was supposed to go live the next day,  a sweet-smelling aroma wafted from the kitchen to where I was. And for a moment I could not make out what sweet-smelling plant that was. That’s when I realised that my cousin sister who had come earlier from school was coughing profusely and was advised to boil o’mujaja and ginger root then drink it to reduce the  incessant coughing. Then a though hit me. Why haven’t I ever made anything with mujaja at all?  Considering the fact that we take it as tea almost every day and it is right in front of our yard.

The following days, after that realisation, turned out to be really moody foggy and chilly. Days when you wish you could stay in bed longer and have warm breakfast in bed too! I made mujaja tea consecutively and I had to share with you my friends. Not only is mujaja medicinal but it also has a sweet-smelling aroma that is hard to beat. According to Google, the scientific name of Mujaja is Ocimum suave Willd. But I was thinking it is too  complicated of a name. Let us stick with Mujaja instead, shall we?

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Now I don’t think mujaja is sold in markets (I am yet to find out) for it is a weed that grows among shrubs. This is no recipe in a way. I just wanted to share how I prepare it so the next time you come across it you will give it a try.

Find Recipe here

 

🙂

Sophie

Pawpaw And Cream Mini Parfaits Topped With Passion Fruit

~ Sophie ~ 10 Comments

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Hey friends, Anyone recovering from last weekend? So, God willing, I maybe graduating this October! Ever since I started school I have been planning a fabulous party in my head. You know, with cool decorations, fun guests, and most importantly amazing food. Because food is at the heart of every party in my books! Don’t you think so too?I always talk about how easy the recipes here are to make ( they really are!) but these parfaits top the list of my quick, easy to make but absolute tasty treats. While I was making these mini parfaits, everyone who tasted them gave positive raves and then a light bulb moment hit. Wouldn’t it be awesome to serve these to guests at a party? Not only are they amazing sweets but they add a happy pop of colour. The secret ingredient is Paramount Fresh Cream because it binds all flavors and textures together. With Paramount Fresh Cream, the possibilities are endless! I had fun photographing these little parfaits too because of the rich colour and textures. How its done, you wonder? It is just layering crushed biscuits, simsim, cream, pawpaw (papaya) and repeat till you have delectable mini desserts instantly. Make these in less than 30 minutes and you will have impressed guests all throughout.

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What you will need:
500 Ml. Paramount Fresh Cream
500 Gm. Biscuits
1 Papaya
1/2 C. Roasted simsim (sesame seeds)
3 Passion fruits

 

Observations:

  1. The papaya has to be very ripe to be scoop-able.
  2. The cream is not sugared. If you prefer a sweeter dessert, add  sugar to the cream.
  3. Using clear drinking glasses will bring out the colours of the parfait.
  4. The parfait is best served chilled. To avoid sogginess, chill the individual ingredients, except the biscuits and simsim, before assembling them.
  5. You may need more biscuits depending on the size of your glasses.

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Method

  1. Cut the papaya into half. Using a spoon carefully remove the seeds. Scoop out the flesh and put in a bowl.
  2. Using a paper bag, crush the biscuits till they are like coarse breadcrumbs.
  3. Scoop out pulp from three passion fruits in a cup and set aside.
  4. To assemble: Place one spoonful of crushed biscuit into the glass. Top with simsim. Next add cream then top with Pawpaw. Top with biscuit, then cream and then pawpaw again. Sprinkle some simsim and garnish with a scoop of passion fruit. Repeat the process till all glasses are filled.
  5. Makes 12+ small glasses.

 

Its like having cake in a cup. These disappear in a flash. You will be lucky if you have some saved up.

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🙂

Sophie

PS: Use #AkitchenInUg to share your creations. Also I have created a Facebook group where we can share our daily creations. I invite you to join so we can get conversations centred around food started.

 

This post is made possible by Paramount Dairies. You can find Fresh Cream and more cream and cheese products in major supermarkets in Kampala.