So I am in this dilemma as of the moment. These ntula are called ntula in the local luganda dialect. I cannot call them eggplants because that will change the whole meaning since eggplants are called bilinganya. But that’s not all. There are two types of ntula. The green slightly bitter ones and the white bland ones (which a great for stews because you can work with them anyhow by infusing any flavour or style you desire). Bottom line is that, these darlings will be called ntula until I find out their English name.

I’m sure most of you have had plans in at one point in your life and probably still do. That is a good thing. A week earlier I read an article and I felt it speak to me. We all make plans but in the end, they may work out or may not and that is life. I have learnt to make peace with that fact. This dish is one that I extensively planned in my head but at the last minute, a suggestion to add mukene powder changed everything. And now that I think about it, I realize the dish was actually meant to have mukene.

Among the two kinds I preferred using the green slightly bitter ones because the bitterness adds character

What you will need
14 Ntulas, chopped
5 Tomatoes, chopped
1 C. Ground mukene
1 Onion, chopped
1 Tsp. Fresh ginger, finely chopped
2 Tbsp. Cooking oil

2 Tbsp. Maize flour
3 Tbsp. Soy sauce
Salt

Method
In a cooking pan, pour cooking oil. Add salt and ginger
then stir for one minute. Add onions and tomatoes then
stir for a minute. Cover the pan and let the tomatoes
cook for five to eight minutes. Check if they are soft and
tender. If so, add the ntula and cover them for ten
minutes while stirring occasionally. Stir in the mukene
powder. In a separate bowl, dilute the soy sauce with
three tablespoons of water; add the maize flour and
mix. While stirring, pour the mixture in the cooking pan.
Continue stirring for a minute, and then remove from
fire. Serve

🙂

Sophie