How to Make the Best Ugandan Daddies Video

Soft, crunchy and flaky homemade Ugandan daddies with minimal ingredients. The perfect Ugandan snack  that keeps well.

I shared my first post of daddies in 2018. Two years have gone by and within those two years, my knowledge and countless times experimenting in the kitchen have yielded the best daddies I have ever made!  They were so good I knew it was best to make a video to show their succulence (if this is ever a word). I will not talk much but instead let you dive into making the best daddies of your life! You are welcome!

What you will need

4 1/2 C. Flour

1 C. Sugar

1 C. Water

1/4 C. Margarine/ Butter

1/4. C. Milk, powdered

1 Tbsp. Vanilla essence

1 Tsp. Lemon/Orange zest

1/2 Tsp. Salt

1/4 Tsp. Nutmeg, grated

Oil for frying



  • Use a spoon to mix the daddy dough since it will be hot
  • Folding the dough 3 times creates layers in the daddies
  • Cooking the sugar helps it dissolve better in the dough and avoid sugar granules in the fried.
  • If you are using salted butter/ margarine, omit the salt.
  • Adding hot sugar/water mixture do the flour creates the flakiness of the daddies.
  • it is important to make sure the fire is low so that the daddies can gently and thoroughly fry.


  1. In a clean large bowl, mix flour, salt, nutmeg and lemon zest. Set aside.
  2. Place a clean saucepan on medium fire. Pour the  cup of water in the pan. Add the sugar, vanilla, margarine and powdered milk. Gradually mix while the mixture heats up and until all the sugar has dissolved.
  3. Let the mixture come to a gentle boil. After boiling for about a minute, remove the mixture from fire and immediately pour it (gradually) into the flour mixture while stirring to avoid lumps.
  4. Mix till a firm and smooth dough is formed.  You can use your hands to smoothen out the dough.
  5. Using a rolling pin, roll out the dough to about half a centimeter in thickness. Fold the dough and roll again again till about a centimeter in thickness. Fold in the third time and rolls to even it out.
  6. Wrap the dough in foil/ baking paper/ cling film and refrigerate it over night.
  7. Remove the dough from the fridge and slice it into 1 centimeter squares.
  8. Place a frying pan on medium-low heat. Add enough cooking oil to submerge the daddies. Let the oil heat up.
  9. Add the daddies, careful not to over load the pan. Let the daddies fry on low heat till  the layers start to show.
  10. Fry the daddies till they turn a vibrant golden brown.
  11. Remove from fire. Serve cool.

If you are patient (which is unlikely), keep them. They taste better the next day.


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9 Ways to Maximize your Food During the Corona Crisis

9 practical ways to maximize your food rations during a crisis like Corona, when food access is limited. This will help curb food waste and maintain a healthy diet.

These are tough, and scary times. A lot of things are going to change and it will take along time before normal as we all knew it will come. In the meantime, it it best to make do with that we have now. Here are 9 way I am maximizing my food and I know they will be of help to you.


Meal Prep – If you are a small family/household, meal planning is going to be a lifesaver so that you don’t spend all your time cooking (unless you want to). It will also help you with portion control.

Cook Once – I find cooking once during the day helps reduce the stress of thinking of what to cook next and also frees up time if you are working from home. This means that when preparing breakfast, make lunch and dinner as well so that when it time to eat the two latter meals, all of have to do is warm them.

Consume Perishables First – If you don’t have a fridge/ freezer, consuming your perishable food first will help curb food waste. If you have potatoes and rice, it is better to consume the potatoes first since they don’t last as long as rice.

Improvise (get creative) – Since we are being very mindful about what we can store, it is important to think outside the box and think of various ways you can create multiple meals from the same ingredients. Use this blog for inspiration and ideas on how to cook some of the common foods in different ways. Also Google is your friend.


Take advantage of your Backyard Garden – If you have a backyard garden, this is the time to hunt for all that dodo, yam leaves and pumpkin leaves you have been overlooking. If you can, forage for green vegetables and anything else that is edible. Did you know you can eat banana blossom (empumumpu/embalabala)?

Cook and Eat what You Can – It is time to reduce our portions. After all we are working from home and so less energy is used. There is nothing more wasteful than having to throw away food because it was too much to be finished.

Leftovers are your Best Friend – Yes left overs are going to take you a long way. Make sure that they are kept in appropriate temperatures to avoid food poisoning. You can reheat them the next day and add more ingredients to create a completely new meal.

Stock up on Dried and Smoked Foods – In an attempt to have a balanced diet, sock up on long lasting protein such as groundnut paste, smoked/dried fish and meat and delicacies like malewa. They will take you a long way.

Eat more Vegetables and Fruits – If you can get your hands on fresh vegetables and fruits consume them to boost your immune system.


Stay Safe!

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Rich and Spicy Dodo (Green Amaranth) Shakshuka

Rich tomato base shakshuka with nutrient packed Dodo  (amaranth/callaloo) and a bit of heat from scotch bonnets. Perfect for a low-carb meal. This shakshuka uses dodo, a vegetable that is readily available in most Ugandan backyards.
As a person who lives in Jamaica, one recurring question is:  Is the food the same in ‘Africa’. And in response I have to teach a crash course on how Africa is a massive continent and how we East Africans do not know much about West African food and vice versa. To be honest I have learned more about Nigerian and Ghanaian food while here, which makes sense since West Africa shares the Atlantic Ocean with Jamaica  and we all know what happened during the transatlantic slave trade.  Being here has also put into perspective how massive and diverse our continent is and it’s mind boggling to think that each and every ethnicity has its own way of life.
I normally  shy away from foods of other ethnicities because I do not want to do then an injustice  which is why it took me so long to get on the shakshuka bandwagon. Morocco  is a world of its own that I know nothing about aside from the basic geographic location. And it’s not Morocco but each and every African country. With that said, making shakshuka is my attempt to peek inside this vibrant and colorful nation and it’s uniqueness in flavor and texture.
In this dish, I use dodo ( amaranth) because it is a a super vegetable (it inspired the writing of this Vegetarian e-Book ) with its availability, versatility and ability to withstand harsh conditions. So if you have some dodo growing in the backyard, pluck those leave and make this shakshuka. It will change the way you view dodo.
What you will need:
4 Handfuls of Dodo, chopped and washed
6 Medium Tomatoes
1 C. Water
1 Large onion, finely chopped
5 garlic cloves, crushed and chopped
1 Large green pepper, finely chopped
1/2 Scotch bonnet (or any hot spice you prefer)
1 Tsp. Cumin, ground
1 Tbsp. Curry powder
1/2 Tsp. Smoked paprika
1/2 Tsp. Black pepper
3 eggs
2 Tbsp. Oil
  • Let the pureed tomatoes cook till all the water has reduced and it has a rich and thick consistency.
  • I prefer my eggs fully cooked so I let the shakshuka simmer a little longer.
  1. Roughly dice the tomatoes and place them in the blender along with the scotch bonnet/ spice of choice. Add the 1 cup of water and blend till pureed.  Set aside.
  2. In a clean pot, add the cumin, curry powder, paprika and black pepper. Place pot on high heat for about 5 seconds. Add oil.
  3. Reduce the heat and add the garlic and onions. Le them cook till they are translucent. Next add the green pepper and and salt and stir well.
  4. Add the blended tomatoes and let them cook till they have reduced and thickened.
  5. Add the dodo into the tomato mix. Let it cook for about 5 minutes.
  6. Using a ladle, create three wells in the  shakshuka. Crack each of the eggs in each well.
  7. Cover the pan and let the skakshuka simmer on low fire until the eggs have cooked to your preference.
  8. Remove from fire. Serve hot.

This particular one was served with chapati. You can also eat it on its own, with bread, fried plantain, yam, cassava or any carbohydrate of choice.

Have you made shakshuka before?

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