Brunch at Le Chateau

For me, food is closely associated with gatherings, friends, and family. Food plays a huge role in bringing people together and forging relationships. Although A Kitchen in Uganda emphasizes home cooking, once in a while, it’s wonderful to explore what is on the food scene around Uganda.Picture 1On Sunday the 30th of April, I had the privilege of attending Le Chateau’s Bottomless Brunch and Bubbly; a monthly event that brings people together for brunch. Le Chateau’s monthly bottomless brunch and bubbly is all about bringing people together, creating a great environment for them to let loose and let go and serving up a storm of a variety of unlimited food.I got Bella, a fellow creative and CEO of Enviri Za Nacho (EZN) to come and experience brunch with me.When Bella agreed to come along, I was thrilled because that meant I got to know more about the amazing woman behind EZN and of course share a meal with her.15Since the restaurant’s menu is based around Belgian and French cuisine, we had our fill of perfect buttery croissants and macaroons (the desserts are great!). There was an endless supply of drinks, cheese, fruit, dessert, an assortment of cold cuts and chips-exactly what you need on the lazy Sunday when you don’t want to do anything in the kitchen. BeFunky Collage 2Le chateau is situated along Ggaba Road in Nsambya; right next to the USA Embassy. The restaurant has a wonderful ambiance; a cross over between modern, lush greenery and traditional African-a photographers dream really! It threatened to rain that day but ended up showering a little which created the perfect mood for an epic brunch affair. Collage41314With an awesome personal attendant, an array of different foods, an endless supply of drinks, to say that we had a wonderful time is an understatement.  I will let the pictures speak for themselves. Yes, I know you like what you’re reading. And yes, it’s every end of the month. And oh, it’s family friendly too. Couldn’t get any better!

Next one is on the 28th  May 2017.  Thank me later.

🙂

 

 

Green Banana (Matooke) Chips

Last week I took a quick trip to the west and was amazed by the endless banana farms we passed. Rolling fields of matooke in Bushenyi!! On the way back we brought with us a full bunch because they are cheaper in price and not to mention you can get the best matooke there. This recipe idea was conceived while I was knee-deep (not literally) in peeling matooke to prepare katogo. I did make the katogo but these chips went faster than the katogo.

Trust me this is restaurant level amazing! I cannot believe I never tried this before.  I am going to attempt describing the flavours that are at play here.  A base of crispy fried savory green banana chips topped with sweet mushy avocado, drizzled with slightly tangy ketchup, sprinkled with crunchy fresh purple onions and finally sprinkled with a generous amount of nutty roasted simsim seeds. There you have an epic meal/ snack easily.

What you will need:

Chips

4 Large green bananas, peeled and washed

1 C. Breadcrumbs

2 Tbsp. Salt

1 Tsp black pepper, ground

1 Tsp. Water

Oil for frying

 

Garnish

1 Small avocado

Ketchup

2 Small purple onions

Roasted simsim

 

Observations:

  1. Use firm green bananas that are not on the verge of ripening
  2. The bananas release a sticky fluid when rested at room temperature.
  3. Fry the chips on medium heat to avoid burning before they are fully cooked
  4. Fry the chips in small batches to keep them from getting soggy.
  5. Use a very ripe avocado

Method

Chips

  1. Drain the peeled washed bananas. Using a sharp knife, thinly slice the bananas into chips. Set aside for 10 minutes.
  2. In a large bowl, add the banana chips and the one teaspoon of water. Mix the chips till the water coats them all.
  3. In a small bowl, add the bread crumbs, salt and pepper and mix well. Using a fork, coat each banana chip with bread crumbs and set aside.
  4. Heat the oil on medium heat. Add the chips. Fry till golden brown and crispy.

To assemble

On a plate with a clean paper or paper towel, place the chips, scoop ripe avocado on top, add sliced onion rings, drizzle with ketchup and finally sprinkle with roasted simsim. Serve  warm

Let me know when you try these chips

🙂

Sophie

 

Cinnamon Spiced Mandazi

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It’s mandazi time! These mandazi were made in celebration of so many things. Last week, the UCE results came out and my little sister passed well. The passing alone called for celebration. And yesterday was my birthday! I am growing old people! So we thought making mandazi would be wonderful since we are avid mandazi eaters!

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When you think of Ugandan kitchen staples, flour is a major component. We Ugandans eat a lot of flour. A LOT!  And mandazi’s are almost found everywhere.  Almost everyone can make and have their own recipe for mandazi too.  So I thought it would be a good idea to share my recipe for mandazi with you. Just to prove how simple mandazi are to make, here is:

What you will need:

2 C. Baking flour

4 Tbsp. Sugar

1 C. Water

2 Tbsp. Butter/Margarine

1 Tbsp. Baking powder

1 Tbsp. Ground cinnamon

1 Tsp. Vanilla extract

A pinch of salt

Powdered sugar (optional)

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Observations:

  1. The water should be cold.
  2. Make sure your oil is not very hot because this will cause the mandazi to burn before cooking through
  3. Cinnamon adds a mildly spicy and fragrant flavour.
  4. If you are using less oil. Make sure to flip the mandazis occasionally so the dough is fully cooked through.

 

Method

  1. In a clean bowl, sift flour and baking powder. Add salt, cinnamon and sugar and mix well.
  2. Rub in the butter till the flour becomes coarse.
  3. Mix the vanilla in water and add water and mix till a firm dough forms and is no longer sticking to your hands.
  4. Set aside to rest for ten minutes.
  5. After ten minutes, flour your surface and roll out the dough to about 1 ½ -2 inch thickness.
  6. Cut out rectangular shapes from the dough.
  7. Place a pan of frying oil on medium to high heat. Let the oil heat through.
  8. Fry the rectangular shaped dough ie the mandazi until rised and golden brown. Makes 10+
  9. Dust the mandazi with powdered sugar.

Serve

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Do you like mandazi as well? Or better yet, have you made them since the year began? Let me know below.

🙂

Sophie