Hello Friends! It’s been a minute. I have been up to so much lately and as you can tell form the blog title I have a surprise for you! Been working on compiling the blog’s best vegetarian offerings which you can now get as an e-book. I have always wanted to write a cookbook and I have said it multiple times. Putting together this e-book helped alight my goals and gave me a taste of what it feels to put a valuable product out there in world. I am now so excited to be sharing this token of love with you!
Get ‘My Vegetarian Kitchen: 34 Delicious and Wholesome Dishes from A Kitchen in Uganda’.
With most of A Kitchen in Uganda’s food stories vegetarian celebrations, there are so many exciting, memorable and valuable dishes that have been created on the blog for the past 5+ years. This book is a compilation of some of the best of those dishes. The purpose for this book is that you can always have these creations whether you have access to the blog or not.
Who is this book for?
Whether it is planning a big gathering, needing an instant dish to satiate your cravings or looking for an idea for your next potluck or food business idea, this book is for you.
This book is for the vegetarian and/or foodie who would love to explore the endless possibilities that come with using less mainstream local produce and ingredients.
This book is for the creative ‘thinking-out-of-the-box’ individual who wants to make their food journey a little more exciting and fulfilling at the same time with ingredients that are easily accessible.
This book for the Ugandan and anyone on the continent of Africa that has to battle with the government imposed social media taxes. My blog has thrived because of the unlimited access to the internet that I have enjoyed and I realize this is not the same story for everyone which is why I took the time to compile these recipes so that you can have them at the tip of your fingertips with or without the internet!
What is inside this 77 page book:
- 34 Delicious and Wholesome Dishes and Recipes from A Kitchen in Uganda
- 2 Menus
- Tips on How to Have a Successful Meal Gathering
- A Weekly Meal Plan Template
Go grab yourself a copy and start cooking!
You would think that by now, the excitement over mangoes would have died down, but no. It hasn’t. At least not yet. So to continue our mango series, today I am sharing with you these delectable mango crepes. It all happened after I binge-watched Tasty videos! Have you too fallen down the rabbit hole that is tasty videos? There was one video where they made purple dragon fruit crepes and assembled a gorgeously bright crepe cake. Since I have some mangoes, I decided to substitute them for what would have been dragon fruit. The rest, as they say, is history. These crepes are made with fresh mango puree, soft and buttery and are served with a scoop of mango ice-cream and a spoonful of coconut cream. Summer dessert couldn’t get any better.
What you will need:
1 C. Flour, sifted
1 C. Mango puree
1 C. Milk
1 Tbsp. Sugar
2 Tbsp. Margarine, melted
1/2 Tsp. Nutmeg
1/2 Tsp. Vanilla
Oil for frying
I used coconut milk in the crepes. You can use any milk that is readily available to you. Make sure the mangoes you are pureeing are fully ripe.
- Combine all ingredients in a blender and blend till smooth. Pour blended crepe batter in a bowl and set aside.
- Place nonstick pan on medium-low heat. Brush pan with oil and let the oil heat.
- Use a 1/3 cup to scoop up the batter and pour it in the pan.
- Let the crepe fry till the edges turn golden brown.
- Flip the crepe using a spatula and let the other side cook as well. It will take about 1 minute.
- Remove from fire.
- Repeat process till all batter is used up.
- Refrigerate the crepes till completely cool. Makes 8-9 crepes.
- To assemble, fold crepes and place on plate. dust with powdered sugar. Add a scoop of mango ice-cream. Sprinkle with coconut cream. Finish off with raisins.
PS: This recipe is adapted from Martha Stewart’s Simple Crepes recipe.
Ah Katogo! I cannot believe it took me this long to talk about it! Actually I have talked about katogo before here and here. It’s just that I have never talked about matooke (green banana) katogo and I know you are wondering why. Well, as much as it is a popular breakfast dish, it is always a treat in our household because a) I am yet to perfect that soft tooke wrapped in banana leaves and b) peeling these green bananas is an art in and of itself. So often times I find myself steering clear of matooke altogether. But once in a while the craving hits and point b) is ignored. Now this is the simplest way Katogo can be made. Peeling matooke and throwing them in a pan, adding diced tomatoes and onions and anything else that you think will help enhance the meal and letting it boil till the bananas are soft and tender. Easy! Once you learn how to make this classic katogo, you can then customize it to your liking.
What you will need:
15-20 Green bananas
10 Medium sized tomatoes
1 Large onion
2 Scallion stalks
1 Tsp. Oil + Additional 1/2 Tsp. Oil
Salt and pepper
- Applying oil to your hands before peeling the bananas prevents the sap from staining and sticking to your hands.
- The amount of water you add to the katogo will determine the consistency of your katogo. More water will make it soupy and vice versa.
- Sometimes a lot of tomatoes can make the food a little bit tart. If so, add a little bit of sugar to cut through the tartness.
- Apply the 1/2 teaspoon of oil on your hands and the knife you will be using. Peel the green bananas. Place the peeled bananas in water to avoid excessive oxidation.
- Dice the tomatoes and onions and set a side. Place a clean pan on fire and add the 1 teaspoon of oil. Add the onions and let them cook till translucent. Next add the tomatoes. Let the tomatoes cook till tender and paste-like.
- Add the bananas and enough water to almost submerge the bananas. Let the katogo boil till the bananas are almost tender. Add salt and pepper to taste.
- Once they start becoming tender, reduce the fire and let the katogo simmer. Remove from fire and let cool. Serve with ghee, a side of greens and tea.
Have you tried katogo before? What variation are your favorite?