It seems it is citrus season all over the world. At least Instagram says so. My feed for the past two days has been filled with beautiful images of different citrus fruits and it makes me happy. I have been enjoying buying fresh tangerines from the local fruit seller and man are they juicy!
I figure since almost everyone has citrus in abundance, its time to get out the blender and make this tangerine lemongrass iced tea. It is so refreshing, fragrant and easy to make. I have made lemongrass iced tea in the pas
t but when I got a chance to try it with fresh juicy tangerines, I could not resist.
What you will need:
4 large tangerines
4 C Water
A handful of lemongrass
Here is a short video detailing the process.
- Bring the 4 cups of water to a boil. Add the lemongrass and let it boil till a sweet aroma is released and it has changed color. This may take about 20 minutes. Remove the tea from fire and let it cool completely.
- While the lemongrass tea cools, cut the tangerines into half and squeeze out the juice. Sieve the juice and set a side.
- Once the lemongrass tea has cooled down, combine it with the tangerine juice, sugar and ice in a blender and blend till frothy. Fill your glasses with ice and pour the iced tea into the glasses.
- Serve cold.
Tag #AkitchenInUg to share your creations with me.
Last week , as I was sitting glued to the computer for over 6 hours trying to finish editing a post that was supposed to go live the next day, a sweet-smelling aroma wafted from the kitchen to where I was. And for a moment I could not make out what sweet-smelling plant that was. That’s when I realised that my cousin sister who had come earlier from school was coughing profusely and was advised to boil o’mujaja and ginger root then drink it to reduce the incessant coughing. Then a though hit me. Why haven’t I ever made anything with mujaja at all? Considering the fact that we take it as tea almost every day and it is right in front of our yard.
The following days, after that realisation, turned out to be really moody foggy and chilly. Days when you wish you could stay in bed longer and have warm breakfast in bed too! I made mujaja tea consecutively and I had to share with you my friends. Not only is mujaja medicinal but it also has a sweet-smelling aroma that is hard to beat. According to Google, the scientific name of Mujaja is Ocimum suave Willd. But I was thinking it is too complicated of a name. Let us stick with Mujaja instead, shall we?
Now I don’t think mujaja is sold in markets (I am yet to find out) for it is a weed that grows among shrubs. This is no recipe in a way. I just wanted to share how I prepare it so the next time you come across it you will give it a try.
Find Recipe here
Kabalagala has been the ultimate desert/snack for almost as long as I can remember. Thinking back, a lot of memories are attached to this delicacy right here. And since we have already dubbed the Rolex as the nation’s ultimate power street food/snack, I though it only fair to give these sweet banana pancakes the spotlight too. Because lets be honest: Who does not love pancakes? They can be eaten for breakfast, lunch, supper and as a snack too. And what not a better way to have them with a favourite drink/ beverage? Ultimate dessert it is!
As I promised on Instagram, it is time to let you know about some great things coming your way. First off, I plan on making more fun short videos. Check out the last two I posted on my YouTube channel and don’t forget to subscribe for more great content.
Secondly, I have received numerous emails on whether I have a book in print. Having a book in print is hard work, I have found out lately. But this does not mean we should all give up. So I am working on a recipe calendar for 2017 that will be out in about 5-7 weeks from now. It will be filled with great recipes, photos and useful information. Also, it will be a great gift to give to friends, co-workers and loved ones especially since we are heading into the holiday months. I am excited already. Aren’t you?
Now back to these pancakes.
Traditionally, pancakes are a mix of just plain cassava flour and ripe sweet bananas which yields a well textured mildly sweet chewy pancake. I decided to add a little sugar because
this sweet tooth I tell you! along side baking soda, it helps create a soft sweet pancake. I could go on and on but the bottom line is these pancakes are worth a try. I have put together a small video to guide you. Watch it below and get frying.
KABALAGALA (UGANDAN PANCAKES)
Yield: 10-12 Pancakes
Ripe Sweet Bananas 2 Cups
Cassava Flour 4 Cups
Sugar 2 Tablespoons
Baking Soda 1/2 Teaspoon
Oil for frying 3 Cups
- Peel the ripe bananas and place in a bowl. Mash them till almost smooth.
- Add sugar and baking soda and mix well.
- Add cassava flour to the mashed bananas gradually until a non sticky soft dough forms. Let the dough rest for 10 minutes.
- Place a clean plastic/cling film on a flat surface. Using hands, spread dough out to about a centimeter in thickness.
- Using a round-shaped cookie-cutter/glass, cut out the pancakes. Repeat the process till all the dough is used up.
- Heat oil on medium heat. Fry pancakes until golden brown and fragrant.
- Serve warm.
Variation: You can substitute sweet bananas with regular ripe bananas.
Traditionally, kabalagala do not have sugar and baking soda. They are added to soften the texture of the pancakes.
Note: Not all the 4 cups of flour will be used up. As long as the dough is not sticking to your hands and the mixing bowl, it is perfect. Kabalagala can also be fried in red palm oil.