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
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.
- 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.
- In a clean pot, add the cumin, curry powder, paprika and black pepper. Place pot on high heat for about 5 seconds. Add oil.
- 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.
- Add the blended tomatoes and let them cook till they have reduced and thickened.
- Add the dodo into the tomato mix. Let it cook for about 5 minutes.
- Using a ladle, create three wells in the shakshuka. Crack each of the eggs in each well.
- Cover the pan and let the skakshuka simmer on low fire until the eggs have cooked to your preference.
- 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?
Share your creations using the #AkitchenInUg on social media.