Last week I took a quick trip to the west and was amazed by the endless banana farms we passed. Rolling fields of matooke in Bushenyi!! On the way back we brought with us a full bunch because they are cheaper in price and not to mention you can get the best matooke there. This recipe idea was conceived while I was knee-deep (not literally) in peeling matooke to prepare katogo. I did make the katogo but these chips went faster than the katogo.
Trust me this is restaurant level amazing! I cannot believe I never tried this before. I am going to attempt describing the flavours that are at play here. A base of crispy fried savory green banana chips topped with sweet mushy avocado, drizzled with slightly tangy ketchup, sprinkled with crunchy fresh purple onions and finally sprinkled with a generous amount of nutty roasted simsim seeds. There you have an epic meal/ snack easily.
What you will need:
4 Large green bananas, peeled and washed
1 C. Breadcrumbs
2 Tbsp. Salt
1 Tsp black pepper, ground
1 Tsp. Water
Oil for frying
1 Small avocado
2 Small purple onions
- Use firm green bananas that are not on the verge of ripening
- The bananas release a sticky fluid when rested at room temperature.
- Fry the chips on medium heat to avoid burning before they are fully cooked
- Fry the chips in small batches to keep them from getting soggy.
- Use a very ripe avocado
- Drain the peeled washed bananas. Using a sharp knife, thinly slice the bananas into chips. Set aside for 10 minutes.
- In a large bowl, add the banana chips and the one teaspoon of water. Mix the chips till the water coats them all.
- In a small bowl, add the bread crumbs, salt and pepper and mix well. Using a fork, coat each banana chip with bread crumbs and set aside.
- Heat the oil on medium heat. Add the chips. Fry till golden brown and crispy.
On a plate with a clean paper or paper towel, place the chips, scoop ripe avocado on top, add sliced onion rings, drizzle with ketchup and finally sprinkle with roasted simsim. Serve warm
Let me know when you try these chips
It’s mandazi time! These mandazi were made in celebration of so many things. Last week, the UCE results came out and my little sister passed well. The passing alone called for celebration. And yesterday was my birthday! I am growing old people! So we thought making mandazi would be wonderful since we are avid mandazi eaters!
When you think of Ugandan kitchen staples, flour is a major component. We Ugandans eat a lot of flour. A LOT! And mandazi’s are almost found everywhere. Almost everyone can make and have their own recipe for mandazi too. So I thought it would be a good idea to share my recipe for mandazi with you. Just to prove how simple mandazi are to make, here is:
What you will need:
2 C. Baking flour
4 Tbsp. Sugar
1 C. Water
2 Tbsp. Butter/Margarine
1 Tbsp. Baking powder
1 Tbsp. Ground cinnamon
1 Tsp. Vanilla extract
A pinch of salt
Powdered sugar (optional)
- The water should be cold.
- Make sure your oil is not very hot because this will cause the mandazi to burn before cooking through
- Cinnamon adds a mildly spicy and fragrant flavour.
- If you are using less oil. Make sure to flip the mandazis occasionally so the dough is fully cooked through.
- In a clean bowl, sift flour and baking powder. Add salt, cinnamon and sugar and mix well.
- Rub in the butter till the flour becomes coarse.
- Mix the vanilla in water and add water and mix till a firm dough forms and is no longer sticking to your hands.
- Set aside to rest for ten minutes.
- After ten minutes, flour your surface and roll out the dough to about 1 ½ -2 inch thickness.
- Cut out rectangular shapes from the dough.
- Place a pan of frying oil on medium to high heat. Let the oil heat through.
- Fry the rectangular shaped dough ie the mandazi until rised and golden brown. Makes 10+
- Dust the mandazi with powdered sugar.
Do you like mandazi as well? Or better yet, have you made them since the year began? Let me know below.
Happy New Year friends! How has the year been treating you so far? I would like to hear all about it in the comments below. I have a lot to be grateful for. The year started off low key for me and it has mostly been that way ever since. Also unplugging has never felt so good. In fact it was so great it was extended for another week! But now I am back with fresh ideas (stay tuned for some awesome news!) and cannot wait to see what 2017 has in store for us all. If you have been following me on Instagram, you know that I took a trip back home and I still cannot get over the beauty that was my morning view for about a week! It is so splendid to see the details of the natural beauty that God has created. It truly is amazing!
Despite the fact that this is a refreshing avocado dish (because who does not want to start the year on a good note?!), we have been hit by a heat wave. OK. Maybe not a heat wave but the sun is scorching every corner of the country! It is so terrible. So while we are tirelessly waiting for it to finally rain, I figured cool but hearty meals will have to do. First off is this avocado salsa. I named it avocado salsa well because it is a combo of avocadoes, some tomatoes and onions. As easy as it is to make, it adds a lot of flavour to food. We have been eating it with katogo. ALOT!
What you will need:
5 Small ripe avocadoes
2 large tomatoes
2 Large onions
Lemon juice of one lemon
Parsley, finely chopped
Simsim (roast sesame) for garnishing
- The avocadoes have to be very ripe
- You can substitute lemon juice for vinegar.
- Lemon juice prevents the avocado from changing color
- Add salt according to your preference
- Cut, core and peel the avocadoes.
- Finely chop the tomatoes and onions.
- In a large bowl, mash the avocadoes with a fork.
- Once fully mashed, add the rest of the ingredients and mix well.
- Garnish with simsim and serve with your favourite meal.
How are you conquering the dry hot weather? Also let me know when you do try this simple recipe.