Make Spicy Chips Masala + 9 Year Blogging Anniversary

Spicy and vibrant Chips Masala made out of chips/ fries and a spicy tomato masala base that is sure to tantalize your taste buds.

WordPress notified me this week that I signed up for a blog 9 years ago! 9 years is a long time and I cannot believe I am here still writing in this space. Clearly there has been a lot of memories, stories, experiences, trials but most of all growth. Tremendous growth. In fact you are going to be seeing that in the follow up posts where I want to shift my focus to incorporate more storytelling and research. I always feel like I am just scratching the surface when it comes to Ugandan food and culture. This storytelling and research will include a mix of written, photo and video essays. So watch out for those by subscribe to my YouTube Channel. I am also going to be sharing a few lessons I have learned for the past 9 years regarding food photography in a follow up post. So watch out for that as well. I am so excited for what these next months have in store. For now let us get into this tantalizing dish of chips masala.

It has been gloomy and rainy here a lot and I have found myself craving the comfort of potatoes but with the spicy kick of masala, hence chips masala. And because I could go on and on about how this dish makes me feel, I do not want to waste any more of your time so here is the recipe and an accompanying video.

Chips Masala Recipe

What you will need:

4 Large potatoes,

2 Medium tomatoes, chopped

2 Small onions, thinly sliced

4 Garlic cloves, minced

2 Green chilies, chopped,

1 Tsp. Tomato paste

Juice of  half a lemon/ lime

1/2 Tsp. Cumin seeds

1 Tbsp. Curry mix (cumin, coriander, turmeric, cloves, paprika)

1/2 Tsp. Smoked paprika

1/2 Tsp. Black pepper

Salt

A pinch of sugar

Oil for frying

Observations

When you combine, tomatoes, tomato paste and lemon juice, they tend to be sour. Use the pinch (or more) of sugar to cut through the sourness.

I opted to not peel my potatoes and thoroughly washed them instead.

You can see a variation of this recipe using sweet potatoes here.

If you want your chips masala to be more soupy, add water or stock accordingly

You don’t have to use all 4 garlic cloves especielly if you are not a fan of garlic

Method

Wash and slice your potatoes into thin chips. Place the chips in water and let them soak for about 20 minutes.

Chop, slice and mince your tomatoes, onions and garlic respectively.

After 30 minutes, drain the water from the chips well.

Place a pan with oil enough to fry the chips on high heat and let it heat up.

Fry the chips till golden brown. Remove from fire and set aside.

Place a separate pan on fire and let it heat up. Add the cumin seeds into the pan and let them toast for about 10 seconds. Add about 2 tablespoons of oil into the pan.

Add garlic and onions to the pan and let them cook till soft.

Next add the tomatoes and let them cook till soft. Keep stirring to avoid burning

Add the tomato paste into the tomamto mixture and mix well.

Next add your chilies, spices, salt and sugar and mix well.

Add the lemon juice and mix well.
Laslty add the fried chips into the tomato mixture and mix (for about 5 minutes) well till they are all well coated.

Remove from fire and serve hot

Let me know in the comments below if you have tried chips masala. Use #AkitchenInUg to share your creations.

My Vegetarian Kitchen Cookbook is Finally Here!

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!

GetMy 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:

  1. 34 Delicious and Wholesome Dishes and Recipes from A Kitchen in Uganda
  2. 2 Menus
  3. Tips on How to Have a Successful Meal Gathering
  4. A Weekly Meal Plan Template

Go grab yourself a copy and start cooking!

 

Breakfast Flatbread

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

Lukewarm water

Method

  1. 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.
  2. After 30 minutes, knead the dough till it is smooth and non-sticky.
  3. Divide the dough into 10 equal parts. Roll each piece into a ball then roll each ball into a flatbread.
  4. 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.
  5. 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.
  6. Remove from fire. Repeat process till all the flat breads are cooked.
  7. Serve warm.

To assemble the breakfast flatbread:

  1. Mash your avocadoes. Add some minced garlic,onions, lemon juice, salt and pepper. Set aside
  2. Thinly slice cucumbers and tomatoes. Grate a carrot. Mix everything in a bowl.
  3. Spread the mashed avocado on the flat bread. Next add the cucumber salad.
  4. you can add anything else you like
  5. Serve.

flatbread fail-2

Use the #AkitchenInUg to share your creations.