We are all getting into the Easter mood which is just a few days from now. Of all the food to be served, I thought it would be great to highlight desserts we’ve made throughout the years. I hope you get to make some for your loved ones.
Creamy Yellow Split Pea Soup  will be great for all times of the day.
Let us talk about split peas for a moment. Of all pea categories, I personally find split peas hard to work with. Whenever we buy some, it takes quite some time for us to finally make something presentable out of them. Of all the methods I have tried though, I find this soup the most effective because my family will eat it instantly unlike all the other methods.
Do you like split peas or not? Better yet, do you like cooking them? If so, in  what different ways do you cook them?
The peas don’t need cream or milk because they naturally have a creamy consistency. The soup itself is great eaten alone, with bread or anything else you would like.
Juicy Nile Perch Burgers with sliced Jack cheese, pickled onions and herbed yoghurt.
Two Nile perch recipes in one month? Well, it is because I cannot get over  the fleshy and goodness of the fish. There is comfort food and then there is  ‘crave-food’ (I just made that up). Although these foods can be interchangeable, I personally think burgers fall in the ‘crave-food category.  In the ideal world, burgers would be served for every meal. Sadly that does not happen . That  is why this once in a while burger is the BURGER that you should absolutely try out. With my friends over at Paramount Dairies, I bring you this juicy fully flavored Nile perch burger with Sliced Jack Cheese which adds a rich savory cheesy taste to the whole combo. To fully comprehend the flavors that are at work here, I will explain each layer one by one.
First there are these patties that have fleshy Nile perch as the foundation, a mix of grated vegetables and spices, and some plain yoghurt to enhance the flavor and keep them moist.
Onions pickled in vinegar add a sour sweet taste and crunchy feel to the burger and some red juicy tomatoes.
Then there is the herbed yoghurt that has smokey coriander and thyme. Best part is you can flavor it anyway you want. I find coriander to go well with fish.
Buttered whole wheat buns that a toasted to add a crunch to the burger. And of course the cheese. Jack cheese is awesome because not only is it delicious (you can eat it as is) but it melts well and it is already pre-sliced which is so convenient.
Observations:
Use plain yoghurt as it is easy to flavor however you want
To pickle the onions, you will need to thinly slice then and soak them in vinegar for about 20-30 minute or until they turn a bright purple color and are softened through.
To make herbed yoghurt,  thinly chop all the herbs and add them to  the yoghurt. Add salt and pepper to taste. Since the plain yoghurt is a bit sour, salt it generously to reduce the sourness.
To get the Nile perch fillet, boil fresh Nile perch with garlic and ginger(for flavor) for about 10 minutes or until the flesh is soft to the touch.
Watch the video for a tutorial on how to make the Nile perch patties and how to assemble the burger.
What you will need:
Burger
Whole wheat buns
Butter/Margarine
Nile Perch fillet
Sliced Jack cheese
Fully ripe and juicy tomatoes
Pickled Onions
Herbed yoghurt
Nile Perch Patties
2 C. Boiled Nile perch fillet
½ C. Grated Carrot
1Tsp. Grated Ginger
1Tsp. Garlic, finely chopped/Garlic powder
ÂĽ C. Green pepper, finely chopped
2 Large Eggs
2 Tbsp. Plain yoghurt
ÂĽ Tsp Black pepper, ground
ÂĽ C. Wheat flour
ÂĽ C Dehydrated Soy meat, ground/Breadcrumbs
Salt to taste
Cooking oil
Method
Nile Perch Patties
In a bowl, combine all ingredinets starting form the first to the last while mixing well.  Once all the ingredients are incoporated, Uusing your hands, for the patties according to your desired thicknes and the size of the buns. Place on a plastic surface. This prevents them from sticking. Cling film will work well.  Heat a not stick pan and a dd alittle oil. Place the patties in the pan and let them cook for 3-5 minutes on each side. Once they have turned golden brown, Remove from fire. Repeat the same till the mixture is done. Makes  about 8 patties.
Assembling
Cut the buns into two horizontally. Spread a generous amount of butter/margarine. Toast the buns till moist inside and crispy on the sides. Spread the herbed yoghurt on the bottom part of the bun. Next place the tomatoes, the Nile perch patties, the pickled onions and finally top with sliced jack. Top with the other piece of the bun(the top part should be hot enough to melt the cheese a little).  Serve with your favorite drink.
A Kitchen In Uganda 