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 Tsp. Sugar
Sweet and spicy sauce
1/ 4 C. Sweet and spicy sauce
1 Tsp. Soy sauce
- Mash the beans.
- Add the rest of the ingredients except the sweet and spicy sauce and soy sauce. Mix all ingredients well.
- Let the mixture sit for a while so that the breadcrumbs can absorb any excess liquid.
- Mold the mixture into balls using a spoon and fork.
- Fry the meatballs till golden brown. Remove from fire and drain of excess oil.
- 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.
- Serve warm.
Tag #AkitchenInUg to share your creations with me.
Guys! The Saveur Magazine Blogger Awards happened last week. A Kitchen in Uganda did not win any award but I have been so blessed by all the inspiration and people I have connected with because of this. I am so grateful for the support that you have shown this blog and for each and every vote that you cast. If anything this experience has fueled me to work harder, inspire more people and dream bigger. Thank you.
Now onto this flatbread. If you live in an African household, you know that there is not really a foolproof recipe for most foods. You also know that the lines between chapati and flatbread are blurred. Almost anything that resembles a chapati can pass for one. And that is okay because what matters is the taste. This flatbread (I refuse to call them chapati for aforementioned reasons) are not naan either because I was not ready to commit to the time it takes to make both (naan and chapati). The bread however borrows techniques from both flat breads and are really tasty which is why I am going to attempt to write a recipe down for you so that you can try them yourselves. They can either be eaten as a snack, with a soup or stew or as brunch with this awesome combo of creamy avocado and a refreshing tart salad . You can even add a fried egg to the mix! You will be blown away at how simple and yet delicious they are. Not only can these flat breads pass for breakfast but they could make even dinner!
What you will need:
3 C. Wheat flour
1 C. Whole flour
1 C. Maize flour
1/2 C. Milk powder
1/4 C Oil
4 Tbsp. Sugar
1 Tbsp. Baking powder
1 Tbsp. Garlic, minced
1 Tbsp. Ginger, grated
1 Tsp. Salt
1/4 Tsp. Nutmeg
- In a bowl, combine all ingredients except the water. Gradually add the water while you mix the dough till it is firm. cover dough and set aside for half an hour.
- After 30 minutes, knead the dough till it is smooth and non-sticky.
- Divide the dough into 10 equal parts. Roll each piece into a ball then roll each ball into a flatbread.
- Place a non stick pan/ tava on high heat. .Let it get hot. Carefully place your rolled flatbread on the pan. Cover the pan and reduce the heat to low.
- Let the flatbread cook for about two minute before turning it to the other side. Once the flatbread has inflated slightly, flip it to the other side and let it cook for another two minutes.
- Remove from fire. Repeat process till all the flat breads are cooked.
- Serve warm.
To assemble the breakfast flatbread:
- Mash your avocadoes. Add some minced garlic,onions, lemon juice, salt and pepper. Set aside
- Thinly slice cucumbers and tomatoes. Grate a carrot. Mix everything in a bowl.
- Spread the mashed avocado on the flat bread. Next add the cucumber salad.
- you can add anything else you like
Use the #AkitchenInUg to share your creations.
Today October 9 is Uganda’s Independence day! To all my fellow country men reading this blog, Happy Independence Day!
Do you like posho? How often do you eat it? I have slowly grown to love posho because of its versatility. I have been brainstorming the past few days what I should post for this special day. I had multiple ideas in my mind but it seemed fitting to share this method of making posho chips (fries if you may) that I have been using for ages! Yes I am a hardcore carbs lover! This is one of the many ways you can salvage left over posho. I know we East Africans, especially Ugandans, have a love-hate relationship with posho but if you look at it in a different light, you will realize it has a ton of endless possibilities. Now because the method is so simple, I decided to make it into a short video which you can watch below.
- For this recipe, I have no specific measurements because you can make it without any specific measuring. Use your instincts depending on how much you wan to make.
- I used yellow maize to make my posho. This recipe works great with white posho as well.
- It is best to use overnight posho. It will have hardened and firmed well.
- Make sure the oil is enough to submerge the chips so that you don’t have to worry about turning them.
- Salt the egg mixture and breadcrumbs accordingly.
What you will need:
Salt and pepper
Oil for frying
- Cut the posho into thin chips/sticks.
- Coat the chips with flour.
- Whisk eggs. Add salt and pepper to the eggs and mix well.
- Coat the posho chips with egg mixture.
- Next add salt and pepper to the breadcrumbs and mix well. Roll the chips in the bread crumbs.
- Fry the chips till golden brown.
- Serve warm with either ketchup or guacamole.
See! I told you it was easy to make! I cannot wait to see you make this. Don’t forget to tag me #AkitchenInUg when you do so I can share with other readers.