Minced Beef Jumbo Rolex

One word: Epic. Is what was in my mind while conceptualising this Rolex. I am already in celebratory mode because the Rolex Festival is a few days away. So I thought what not a better way than to make this epic rolex and then eat it all in one sitting because it is possible! I am so excited to see the many innovations that will come to fruition that day. If you can, I urge you to attend.

Imagine juicy ground beef, a healthy dose of vegetables and the right amount of egg and this epic rolex in born. It has a good balance of cooked and raw, sweet and salty with a hint of spice and did I mention the jumbo size? You should make this ASAP.

epic rolex collage 1

What you will need:
3 Large chapatis
500 gm. Minced beef
6 Eggs
A handful of steamed amaranth (dodo)
2 Small carrots
½ Avocado, thinly sliced
1 large green pepper
2 Large onions
½ Tsp. Ginger, grated
¼ C. Parsley, finely chopped
1 Large tomato, finely chopped

Black pepper
Oil for frying

1. Finely chop one onion, one carrot and half a green pepper and set aside. Heat about a tablespoon of oil in a pan on high fire. Add the ginger and the onions. Let the onions become translucent then add the minced beef. Stir well and cover.
2. After 10 minutes, remove the cover and stir. Add tomatoes and stir. Let the meat cook till the tomatoes are tender. Add the green pepper, carrot, salt and black pepper and cover the pan. Keep stirring occasionally till the meat has cooked fully and all the liquid has evaporated. Remove beef from fire and set side.
3. Thinly slice the remaining onion and green pepper and set aside. Using a peeler or grater, shave the carrot and set aside.
4. In a separate bowl, whisk two eggs. Fry on medium heat till almost golden brown. Repeat the process until you have three large fried eggs.
5. To assemble the rolex, place one chapati on a plate or board. Place an egg on top. Add minced meat. Next add steamed amaranth, shaved carrot, green pepper, onion, and then avocado. Gently roll the chapati from one end to the other while pressing down to make sure it is firm.
6. Cut into half or into rolls and serve warm with a lemon wedge. Makes 3 large rolexes.

Easy to make and packed with savoury flavor. Let me stop here so you can go make yourself this epic rolex and eat it with a favourite drink or beverage. Also let me know how you prepare yours.





Creamy St. Marcellin Maize Amaranth Pineapple Salad

Christmas is a day away. The festivities are in full swing. You can just feel the mood in the air.  With all the scrumptious, heavy, deep, and rich meals circulating around the dining table, I thought it would be a good idea to share a salad less heavy but rich in nutrients and flavour. Also if you have been noticing our current weather, then you know that it has been raining for the longest time. Because of the rains, maize has been planted and some lucky plants have yielded good fresh cobs. And, because you can never go wrong with cheese, I created this salad with Paramount Dairies’ St. Marcellin cheese because of its creamy texture and full flavours. But first, let me explain the flavours and textures happening in this salad right here. If you’ve had roasted maize, you know of its sweet taste that, coupled with the raw snappy dodo (amaranth), creamy full flavoured St. Marcellin cheese plus avocadoes, brings the dish together. A surprising twist of diced pineapple adds a sweet tangy taste. A hint of pickled green olives add a savoury and tart taste. This salad is perfectly seasoned with green onions, coriander and finished with some salt. It’s the perfect balance of the sweet, salty and tangy flavours that will compliment your festive dishes. Not forgetting what a great way this would be to add healthy raw vegetables on the festive menu.

 What you will need:

3 C. Roasted tender maize

3 C. Pineapple, thinly diced

2 C. Avocado, diced

1 C. St. Marcellin Cheese

Two handfuls of fresh, tender amaranth leaves or Leafy tender vegetable of your choice

2 tomatoes, peeled and thinly sliced

¼ C. Green Onion, finely chopped

¼ C. Green olives, pitted and finely chopped

¼ C. Coriander, finely chopped



  1. Prepare all the ingredients ahead of time and chill them for about 10 minutes before mixing them.
  2. For a spicy salad, add a pinch of black pepper.
  3. I used young dodo leaves (amaranth) for the salad but you can substitute it with any other leafy tender vegetable of your choice.
  4. For a more creamy cheesy taste, add more St. Marcellin



In a large bowl, add the maize kernels, the amaranth, the pineapple tidbits, the avocado, and the tomato slices.  Crumble in the St. Marcellin .  Add the olives, the green onions and the coriander.  Toss the salad with wooden spoons till all the ingredients are evenly mixed. Sprinkle with salt.  Serve chilled

Wishing you all happy holidays and blessings throughout the remaining days of the year!




You can find  St. Marcellin Cheese in major supermarkets in Kampala


Garlic Dodo(amaranth) Stir-fry

Another dodo dish! I feel like I have overdone myself with dodo this year because I am learning to warm up towards this miracle vegetable/weed (not the illegal kind of course). As a child, I despised the taste but now that I realize the health benefits of eating dodo, I am preparing it in every which way. And there are more dishes coming as long as it rains and just because of the versatility (did I mention preparing it in every which way?). Slightly browned garlic in a little oil releases an aroma that enhances the flavor of dodo. The stir-frying method locks in all the flavors and moisture while at the same time not overly cooking the vegetable till its grey (because that will remove all the vitamins we are after). So I urge you to try this dodo. You will be amazed.