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.





Char-grilled Garden Egg Fritters + 4 Years Blogging

Its a new month and this one has come with a birthday. It is incredible  what has happened over the course of four years! Never in my wildest dreams did I think I would accomplish all these amazing things. It is stuff dreams are made of and sometimes frequently I pinch myself.  I am grateful that all the struggles, failures and hard work bring us to here, in this moment. I would not have it any other way.  I am also grateful for all the amazing people I have met along the way.  I do not know what the future holds but with all that has happened I cant help but be excited for the next four years. With that said, expect a huge surprise (that I am working on day and night) at the end of the month, a brand new feature and much more soon. You can follow me on Instagram for behind the scenes and some random awesome food inspiration.

Now for a celebratory dish, I thought it would be a fun and great idea to  for us to cook up something totally new and exciting. After all that is what AKIU is about. If you are not familiar with garden eggs (ntula), here is a link I found to help you out. They are common in central Uganda and are used to make soups and stews.

We have a roughly 2 by 4 meters garden (sorry I have no concept of space) full of garden eggs. The thing with growing a lot of the same food is that there comes a time when you run out of creative ways to cook it. Now that I have discovered this new twist on garden eggs, I feel like I should cook them all like this so they are easier to eat. This dish is great for garden egg lovers and a fun surprise for the haters.

What you will need:

16 Green garden eggs (ntula)

½ C. Flour

¼ C. Parsley, finely chopped

1 Large egg

½ C. Water

2 Tbsp. Mukene powder

1 Tsp. Ginger

½ Tsp. Cinnamon



Oil for frying



  1. There are many varieties of garden eggs. I used the green bitter ones. If you do not like the bitter taste, use the white ones.
  2. To avoid cooking eggs that are damaged inside, look carefully for holes on the skin of eggs. Eggs without holes are not damaged.
  3. Char-grilling the garden eggs adds a smoky flavour.
  4. If you do not have mukene powder, use fish sauce.
  5. You can use any herb you have around. I had parsley so I used it.
  6. You may need more or less water depending on your desired consistency of the batter.
  7. If the eggs are overly charred, you can remove some of the charred pieces but leave the flesh.


  1. Wash and half the garden eggs. Char-grill them on a charcoal stove. Remove from fire. Set aside to cool.
  2. In a separate bowl, add flour, ginger, cinnamon, salt, pepper, and mukene powder. Mix well. Next add the parsley, egg and water and mix till a think fine batter forms.
  3. Place a pan of oil on fire and wait for it to get hot
  4. Cut off the stalks and then dip the egg halves in batter.  Deep fry till they are golden brown.
  5. Serve as is or with your favourite soup, stew or dip.

If you try this recipe, share your creations with #AkitchenInUg



How to Make A Ugandan Eggroll


The first time I had an egg roll was about 12 years ago! Hmm…how time flies. I remember wondering how is this magical food was made. It was a mystery to my little self and still was till about a few months ago. There is a thing about memories associated with food. Somehow you will always remember the taste and the emotions that food made you feel even after years. So in my quest to find out how the egg roll is made, I discovered a lot of things.  Like how an egg roll can be as big as you want it to be, great for breakfast and can be served for lunch and dinner too. I am excited to share with you this basic recipe of the egg roll. Hint: It isn’t as hard as you think! Also now that the basics are down, I cant wait to get extremely creative with it. Arent you?


What you will need:

5 medium potatoes, peeled and washed

5 Large eggs

1 C. Bread crumbs

1 Tsp. Curry powder

1 Tbsp.  Butter/Margarine


Oil for frying



Cut the potatoes in half and put them in a pan with enough water. Let the potatoes boil till soft and falling apart. Remove from fire and drain the potatoes then set aside to cool.  Boil 3 eggs (I prefer my eggs fully boiled till the yolk is hard. If you like runny eggs, here is a chart that can help you out.). After the eggs are boiled, remove from fire and let them cool down in cold water.  In a bowl, beat the remaining two eggs with a pinch of salt till frothy. Set aside. In another bowl, mash the now slightly cool potatoes. Add the butter, salt and curry and keep mixing till there are no lumps visible. Peel the eggs. Using your hands, gently add the mashed potatoes onto the egg slowly building your egg roll till it is a palm sized ball. Make sure the ball is firm. Gently roll the ball in the whisked egg and then in the breadcrumbs, back into the egg and thoroughly in the bread crumbs.  Repeat the process till you have all the rolls ready to fry. Deep-fry the rolls till golden brown. Serve with mayonnaise or ketchup and a side of kachumbari or coleslaw.


PS: if you don’t have bread crumbs at hand (which is always the case with me!), you can substitute them for finely crushed dehydrated soya meat-you know, the packaged kind. It will absorb the excess liquid and make your rolls crispy.


Have a great week.