So, I have some exciting news for you. But first, how was your weekend? Anything exciting that you did? ( leave a comment below!) Mine was quite low-key because weekdays can be hectic. OK. Now that you have left a comment below telling me about your weekend, let’s talk about the exciting news.
Do you remember Seasonal Cooking e-cookbook (->) that was published almost a year ago? I wrote it on a whim because I wanted you lovely friends and readers to have a great time here and in your kitchens. . It has been an exciting journey ever since that day with over 250 downloads! I am grateful. The good news is that the e-book participated in the Gourmand World Cookbook Awards competition as an entrant from Uganda. It won from the country. I was surprised because, like I said, it was created on a whim. Furthermore, the book made it to the top 2 cookbooks from Africa! Exciting is an understatement. Click here to -> see the short list. This award is dedicated to you all awesome readers who take time to come here week by week to read these words, get recipes to try and get inspired.
Because we are all in a happy moment right now, I wanted us to get to know each other more. I thought it would be a great idea to create this survey that will help me provide better content for you my friends and improve your experience here on the blog. So I am asking you to kindly spare 5 minutes to answer this short survey. Also share it with anyone who reads the blog. Click image to answer survey
We are officially on instagram! It took almost forever to make the leap but now I can say that AKIU’s instagram account is up and running. Head over there and follow for updates, sneak peeks and behind the blog awesomeness. Click on image to visit the account.
To summarize it all:
- The Seasonal Cooking e-book won an international award here
- There is a small and simple survey for you to answer as you anticipate great things to come *wink* here.
- And lastly, follow AKIU on instagram for updates, sneak peeks and behind the blog awesomeness.
Have a great week.
PS: If you haven’t got a copy of Seasonal Cooking for yourself, please do so now as I will be taking it down at the end of the month-May 31.
Scorching sun, dusty roads and paths, bags heavy with produce, stained faux marble counter tops, the struggle of cutting vegetables with a filleting knife, droopy eyes, a million plus one thoughts in my head, and the looming massive camera and lighting equipment. This was the situation we had when this stew was made. If you haven’t already guessed, this is the stew that I cooked in the CNN African Voices feature. It was hard for me to keep this as a secret from you guys because I wanted to see how you’d react when taken by surprise! Did I do well? I was overwhelmed by the response I got from all over the world. It truly is a humbling experience. All this would not have been possible without you reading this little corner. I am so grateful for all of you and hope you stay a little longer. And while you do, I hope you benefit from it too. Since I have calmed down from hyperventilating (A.K.A excitement and anxiety), I can now share this simple and easy to pull off stew.
When ever I am travelling back and forth from the city, there are two specific places where we pass where fish is being sold. And by fish I don’t mean your typical palm-sized tilapia that costs 3000 to 4000 shillings (Now that I think about it, palms do vary in size, Oh well…), I mean Nile perch. Some days there will be a huge crowd waiting to buy the famed Nile perch (Mputa) because the size can vary from a palm’s length to larger than life. Yes they are that big. I remember once passing by in a taxi and straining my neck because the size of the perch was unbelievably large. The great thing is that right next to the fish mongers, there will be street cooks cooking up a storm of aromatic food but mostly fish (so just imagine passing by on an empty stomach). Because where fresh fish that good being sold, fried fish will be found too and boy is it good. Then there are days when the perch is scarce, so scarce that the only one available is cut into pieces and then each piece is sold at a price. Such are the seasons of Nile perch. Nevertheless, Nile perch is good (for a lack of a better word really!) and every Ugandan will tell you so. Because the fish is so fleshy and aromatic, we have a stew we pride ourselves in making. This stew consists of a thick groundnut paste, Nile perch, some vegetables and seasoning.
RECIPE COMING SOON
Last week, I (for the first time in a really long time) read the newspaper for a particular day. It mostly comprised of the issues surrounding the upcoming elections. There was one article that grabbed my attention though. It was about how the weather has completely changed thanks to the El Nino effect. I was prepared to get dusted since January is generally known to be a dusty month. But now that the days are met with half gloom/fog and half rain, it is time to get cozy. Right? Here are seven soups and stews that will add warmth to your mornings and even whole days!
Black bean stew
Creamy bean soup
Fresh Bean soup
Smoky Eggplant Permesan Meatballs in Homemade Sauce
Creamy Pumpkin Soup
Creamy Potato Soup
And this hearty Katogo too!
Usually I prepare the soups in the night and then warm them up in the morning. Hoe you get warmer with these.
Also, I have received tremendous response from you regarding the free e-book I gave out a few months ago. Over 115 downloads have happened. Thank you. If you haven’t got a chance to get a copy for yourself, please do so before I take it down (in a few weeks’ time).