I finally got to share a mukene recipe. Mukene is so versatile it is a kitchen staple in our house. Mukene has gotten a bad name for the longest time and I was part of the craze. Firstly because of the fishy smell, secondly, the tiny bones that may or may not pierce you when you eat and thirdly, the bitter heads. All this is enough to make someone avoid mukene altogether. And I did for most of my child and teenage hood because ‘why cannot we just have real fish?’ was my constant argument. I realized though that it is a matter of perspective. As smelly as it is, mukene is filled with flavor on its own it doesn’t need a lot of ingredients. Plus after reading about its awesomeness here and here, you will be convinced to try it.
GET RECIPE HERE
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
RECIPE COMING SOON