Tag: food

Oven Toaster Banana Muffins

~ Sophie ~ 2 Comments

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My first baking escapades here on the blog started out in an oven toaster. Well, because it works wonders! And that is an understatement. Then I moved onto charcoal stove baking because I was challenging myself to make larger things like this Coconut cinnamon cake, this massive Chocolate donut and this Savoury soya cheese bread. So over two weeks ago, I was reminded again of how magical an oven toaster is because we learnt to make banana muffins from someone more experienced than we are. It was an affair of less than 5 people. It was a great time. I realise events with a small number of people with a common interest turn out more meaningful and  enriching for me. The restfulness of just working is magical. I also realise I keep saying this over and over again. The best part is we baked these muffins in an oven toaster! If you are looking to get into baking, I would recommend an oven toaster because it consumes less energy, and is so versatile (that is, your baking possibilities are endless. I have even made loaves!). So today I am sharing what we baked to show you how amazing an oven toaster can be.

 

What you will need:

1 ½ C. Flour

1 Tsp. Baking soda

1 Tsp. Baking powder

½ Tsp. Salt

3 Bananas, mashed

½ C. Sugar

¾ Tsp. Cinnamon

1 Large egg

1/3 C. Cooking oil

½ Tsp. Vanilla

¼ C. Brown sugar (Optional)

 

Observations:

  1. You can omit the brown sugar if you do not like overly sweet muffins.
  2. Make sure to scoop just one spoon into the paper muffin cups to avoid overflowing when they bake
  3. Place the muffins close to each other to keep the shape while baking in the toaster.

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Method

  1. Peel the bananas and set aside.
  2. In a blender, combine the bananas, sugar, egg, oil and vanilla and blend till pureed.
  3. In a separate large bowl, Combine all the dry ingredients (flour, baking soda and powder, salt and cinnamon) and set aside.
  4. Pour the banana mixture in the dry ingredients while mixing till a fine batter forms.
  5. Using a spoon, scoop the batter into paper muffin cups.
  6. Place in toaster and bake for 8-10 minutes or until the muffins turn golden brown.

 

Tell me below, do you own an oven toaster? What do you usually make with it? Also you can easily double (or triple) this recipe to make muffins you can keep for a week (If they haven’t consumed already!).

 

🙂

Sophie

Sombe (Cassava Leaves) Soup

~ Sophie ~ 4 Comments

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A lot of memories are associated with sombe for me. As a child it was a big chore to pound those green leaves. I always wondered why they were never eaten as they are because laziness I prefer uncut veggies sometimes. It still is a chore in a way but I understand more the process food has to go through to reach the table.

 

One thing I love about slow food is the whole process of conceiving the idea and then labouring to bring this idea to fruition. When you are immersed in the process of creating everything else will not matter. I like times when I get absorbed completely in making food and experiencing every little step . I like that sombe can give you that experience. From harvesting the cassava leaves, picking out the tender ones, pounding them, putting them on fire and watching as it cooks till it releases a great aroma.

 

If you have not tried sombe, you should because not only is it a great sauce to accompany foods like kalo, matooke, sweet potatoes (and anything else really!) but it is also great eaten on its own especially now that the rainy days are upon us.

This is not a detailed recipe but rather  my experience making sombe and I will give you a rough estimate based off of the knowledge that’s been passed down to me of what’s needed to recreate this amazing flavourful soup.

 

Find recipe here

 

🙂

Sophie

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This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Chrystal at The Smallwood Personage.

 

 

Mujaja Tea

~ Sophie ~ 1 Comment

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Last week , as I was sitting glued to the computer for over 6 hours trying to finish editing a post that was supposed to go live the next day,  a sweet-smelling aroma wafted from the kitchen to where I was. And for a moment I could not make out what sweet-smelling plant that was. That’s when I realised that my cousin sister who had come earlier from school was coughing profusely and was advised to boil o’mujaja and ginger root then drink it to reduce the  incessant coughing. Then a though hit me. Why haven’t I ever made anything with mujaja at all?  Considering the fact that we take it as tea almost every day and it is right in front of our yard.

The following days, after that realisation, turned out to be really moody foggy and chilly. Days when you wish you could stay in bed longer and have warm breakfast in bed too! I made mujaja tea consecutively and I had to share with you my friends. Not only is mujaja medicinal but it also has a sweet-smelling aroma that is hard to beat. According to Google, the scientific name of Mujaja is Ocimum suave Willd. But I was thinking it is too  complicated of a name. Let us stick with Mujaja instead, shall we?

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Now I don’t think mujaja is sold in markets (I am yet to find out) for it is a weed that grows among shrubs. This is no recipe in a way. I just wanted to share how I prepare it so the next time you come across it you will give it a try.

Find Recipe here

 

🙂

Sophie