Tag: FRESH HARVEST

Minced Beef Jumbo Rolex

~ Sophie ~ 16 Comments

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
Salt
Oil for frying

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Method
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.

🙂

Sophie

 

Sauteed Spicy Sukuma Wiki

~ Sophie ~ 2 Comments

sukuma-AKIU-7

Did you know that the literal translation of ‘sukuma wiki’ is to “push the week”? It surely lives up to its name because I last wrote about sukuma wiki close to two years ago. Back then we had planted a lot and always harvested close to 50 kg every week! This year when we did plant sukuma, the sun beat it so hard we thought it was never going to thrive. But sukuma wiki is a survivor. With over 3 months of sun  beating it up, it still looks so green and vibrant after just a week of rainfall. You can read more about it here and its health benefits here.

Sukuma wiki is always mostly served alongside posho. Any East African will agree with me. Cooking sukuma wiki is not as hard as it seems. In fact it is one of the easiest vegetables to cook. Today I am sharing with you one of the easiest  and common ways to cook this vegetable.

What you will need:

Two (or more) bunches of sukuma wiki

2 Large tomatoes, chopped

1 Large onion, thinly chopped

Ginger, grated

Salt

Chilli oil

Oil

sukuma

 

Observations:

  1. I  usually prefer the sukuma wiki to still have a crunchy raw feel. If you want it more tender, cook it a little longer.
  2. Tomatoes add a tangy sour taste to the sukuma wiki. To reduce the sourness, sprinkle in some sugar.

Method

  1. Thinly cut sukuma wiki and set aside.
  2. On high fire, place pan with oil and let it get hot.  Add ginger and onions and let them fry till almost golden. Add tomatoes, chilli oil  and salt and stir. Let the tomatoes cook till tender.
  3. Add sukuma wiki and fold in well. Let it cook for 5-7 minutes or until it turns a bright green color.
  4. Remove from fire. Garnish  with  thinly sliced onions and crushed nuts or simsim and serve with posho.

 

Let me know in the comments below how you prepare your sukuma wiki.

🙂

Sophie

 

How to Make Ugandan Banana Pancakes – Kabalagala Video

~ Sophie ~ 11 Comments

kabalagala-AKIU-7

Kabalagala has been the ultimate desert/snack for almost as long as I can remember. Thinking back, a lot of memories are attached to this delicacy right here. And since we have already dubbed the Rolex as the nation’s ultimate power street  food/snack, I though it only fair to give these sweet banana pancakes the spotlight too. Because lets be honest: Who does not love pancakes? They can be eaten for breakfast, lunch, supper and as a snack too. And what not a better way to have them with a favourite drink/ beverage? Ultimate dessert it is!

As I promised on Instagram, it is time to let you know about some great things coming your way. First off, I plan on making more fun short videos. Check out the last two I posted on my YouTube channel and don’t forget to subscribe for more great content.

Secondly, I have received numerous emails on  whether I have a book in print. Having a book in print is hard work, I have found out lately. But this does not mean we should all give up. So I am working on a recipe calendar for 2017 that will be out in about 5-7 weeks from now. It will be filled with great recipes, photos and useful information. Also, it will be a great gift to give to friends, co-workers and loved ones especially since we are heading into the holiday months.  I am excited already. Aren’t you?

Now back to these pancakes.
Traditionally, pancakes are a mix of just plain cassava flour and ripe sweet bananas which yields a well textured  mildly sweet chewy pancake. I decided to add a little sugar because this sweet tooth I tell you! along side baking soda, it helps  create a soft sweet pancake. I could go on and on but the bottom line is these pancakes are worth a try. I have put together a small video to guide you. Watch it below and get frying.

KABALAGALA (UGANDAN PANCAKES)

Yield: 10-12 Pancakes

Ingredients Amounts

 

Ripe Sweet Bananas 2 Cups

Cassava Flour 4 Cups

Sugar 2 Tablespoons

Baking Soda 1/2 Teaspoon

Oil for frying 3 Cups

 

Method

  1. Peel the ripe bananas and place in a bowl. Mash them till almost smooth.
  2. Add sugar and baking soda and mix well.
  3. Add cassava flour to the mashed bananas gradually until a non sticky soft dough forms. Let the dough rest for 10 minutes. 
  4. Place a clean plastic/cling film on a flat surface. Using hands, spread dough out to about a centimeter in thickness. 
  5. Using a round-shaped cookie-cutter/glass, cut out the pancakes. Repeat the process till all the dough is used up.
  6. Heat oil on medium heat. Fry pancakes until golden brown and fragrant.
  7. Serve warm.

 

Variation: You can substitute sweet bananas with regular ripe bananas.

Traditionally, kabalagala do not have sugar and baking soda. They are added to soften the texture of the pancakes. 

 

Note: Not all the 4 cups of flour will be used up.  As long as the dough is not sticking to your hands and the mixing bowl, it is perfect. Kabalagala can also be fried in red palm oil. 

🙂

Sophie