Hello Friends! It’s been a minute. I have been up to so much lately and as you can tell form the blog title I have a surprise for you! Been working on compiling the blog’s best vegetarian offerings which you can now get as an e-book. I have always wanted to write a cookbook and I have said it multiple times. Putting together this e-book helped alight my goals and gave me a taste of what it feels to put a valuable product out there in world. I am now so excited to be sharing this token of love with you!
Get ‘My Vegetarian Kitchen: 34 Delicious and Wholesome Dishes from A Kitchen in Uganda’.
With most of A Kitchen in Uganda’s food stories vegetarian celebrations, there are so many exciting, memorable and valuable dishes that have been created on the blog for the past 5+ years. This book is a compilation of some of the best of those dishes. The purpose for this book is that you can always have these creations whether you have access to the blog or not.
Who is this book for?
Whether it is planning a big gathering, needing an instant dish to satiate your cravings or looking for an idea for your next potluck or food business idea, this book is for you.
This book is for the vegetarian and/or foodie who would love to explore the endless possibilities that come with using less mainstream local produce and ingredients.
This book is for the creative ‘thinking-out-of-the-box’ individual who wants to make their food journey a little more exciting and fulfilling at the same time with ingredients that are easily accessible.
This book for the Ugandan and anyone on the continent of Africa that has to battle with the government imposed social media taxes. My blog has thrived because of the unlimited access to the internet that I have enjoyed and I realize this is not the same story for everyone which is why I took the time to compile these recipes so that you can have them at the tip of your fingertips with or without the internet!
What is inside this 77 page book:
- 34 Delicious and Wholesome Dishes and Recipes from A Kitchen in Uganda
- 2 Menus
- Tips on How to Have a Successful Meal Gathering
- A Weekly Meal Plan Template
Go grab yourself a copy and start cooking!
Guys! The Saveur Magazine Blogger Awards happened last week. A Kitchen in Uganda did not win any award but I have been so blessed by all the inspiration and people I have connected with because of this. I am so grateful for the support that you have shown this blog and for each and every vote that you cast. If anything this experience has fueled me to work harder, inspire more people and dream bigger. Thank you.
Now onto this flatbread. If you live in an African household, you know that there is not really a foolproof recipe for most foods. You also know that the lines between chapati and flatbread are blurred. Almost anything that resembles a chapati can pass for one. And that is okay because what matters is the taste. This flatbread (I refuse to call them chapati for aforementioned reasons) are not naan either because I was not ready to commit to the time it takes to make both (naan and chapati). The bread however borrows techniques from both flat breads and are really tasty which is why I am going to attempt to write a recipe down for you so that you can try them yourselves. They can either be eaten as a snack, with a soup or stew or as brunch with this awesome combo of creamy avocado and a refreshing tart salad . You can even add a fried egg to the mix! You will be blown away at how simple and yet delicious they are. Not only can these flat breads pass for breakfast but they could make even dinner!
What you will need:
3 C. Wheat flour
1 C. Whole flour
1 C. Maize flour
1/2 C. Milk powder
1/4 C Oil
4 Tbsp. Sugar
1 Tbsp. Baking powder
1 Tbsp. Garlic, minced
1 Tbsp. Ginger, grated
1 Tsp. Salt
1/4 Tsp. Nutmeg
- In a bowl, combine all ingredients except the water. Gradually add the water while you mix the dough till it is firm. cover dough and set aside for half an hour.
- After 30 minutes, knead the dough till it is smooth and non-sticky.
- Divide the dough into 10 equal parts. Roll each piece into a ball then roll each ball into a flatbread.
- Place a non stick pan/ tava on high heat. .Let it get hot. Carefully place your rolled flatbread on the pan. Cover the pan and reduce the heat to low.
- Let the flatbread cook for about two minute before turning it to the other side. Once the flatbread has inflated slightly, flip it to the other side and let it cook for another two minutes.
- Remove from fire. Repeat process till all the flat breads are cooked.
- Serve warm.
To assemble the breakfast flatbread:
- Mash your avocadoes. Add some minced garlic,onions, lemon juice, salt and pepper. Set aside
- Thinly slice cucumbers and tomatoes. Grate a carrot. Mix everything in a bowl.
- Spread the mashed avocado on the flat bread. Next add the cucumber salad.
- you can add anything else you like
Use the #AkitchenInUg to share your creations.
Ah Katogo! I cannot believe it took me this long to talk about it! Actually I have talked about katogo before here and here. It’s just that I have never talked about matooke (green banana) katogo and I know you are wondering why. Well, as much as it is a popular breakfast dish, it is always a treat in our household because a) I am yet to perfect that soft tooke wrapped in banana leaves and b) peeling these green bananas is an art in and of itself. So often times I find myself steering clear of matooke altogether. But once in a while the craving hits and point b) is ignored. Now this is the simplest way Katogo can be made. Peeling matooke and throwing them in a pan, adding diced tomatoes and onions and anything else that you think will help enhance the meal and letting it boil till the bananas are soft and tender. Easy! Once you learn how to make this classic katogo, you can then customize it to your liking.
What you will need:
15-20 Green bananas
10 Medium sized tomatoes
1 Large onion
2 Scallion stalks
1 Tsp. Oil + Additional 1/2 Tsp. Oil
Salt and pepper
- Applying oil to your hands before peeling the bananas prevents the sap from staining and sticking to your hands.
- The amount of water you add to the katogo will determine the consistency of your katogo. More water will make it soupy and vice versa.
- Sometimes a lot of tomatoes can make the food a little bit tart. If so, add a little bit of sugar to cut through the tartness.
- Apply the 1/2 teaspoon of oil on your hands and the knife you will be using. Peel the green bananas. Place the peeled bananas in water to avoid excessive oxidation.
- Dice the tomatoes and onions and set a side. Place a clean pan on fire and add the 1 teaspoon of oil. Add the onions and let them cook till translucent. Next add the tomatoes. Let the tomatoes cook till tender and paste-like.
- Add the bananas and enough water to almost submerge the bananas. Let the katogo boil till the bananas are almost tender. Add salt and pepper to taste.
- Once they start becoming tender, reduce the fire and let the katogo simmer. Remove from fire and let cool. Serve with ghee, a side of greens and tea.
Have you tried katogo before? What variation are your favorite?