Fried Ntula With Mukene Powder

January 27, 2015April 15, 2020 ~ Sophie ~ 7 Comments

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

Goodbye 2014

December 26, 2014 ~ Sophie ~ Leave a comment

This is my last post for the year 2014. It is unbelievable that this year has been really fast. I still remember the first post I wrote for the year. As fast as it has been, it is a year that was full of great blessings and I will forever be grateful. God has done amazing wonders and I thank him for that and what he will be doing this coming year.

For all of you who have been reading RB from the beginning or you just found your way here just recently, I am grateful for you because you are the ones who make this hobby a joy. May the good Lord bless all of you.

HAPPY NEW YEAR

🙂

Sophie

African Food

October 15, 2014October 15, 2014 ~ Sophie ~ 4 Comments

Its been over three months since I started this food-blogging journey and boy have I learned a lot. Clearly in the beginning I didn’t know what I was getting myself into! One thing I have noticed recently is the fact that almost all food that identifies with this nation is made with ingredients fresh from the garden (read: Not processed). I have come to appreciate the fact that in a day’s meal, there will be a dish that is made entirely from ingredients from the backyard. I have been enjoying cooking with cherry tomatoes,maize(corn), spring onions, freshly grown rosemary, lemon grass and the classic amaranthus that will always be readily available. It brings a whole new meaning to food and its benefit to the human body. I guess that is one thing that will always be special about African food. It is an amazing and fulfilling experience. Another thing I noticed, a theme carried throughout African cooking is that we Africans are lovers of comfort food. And maybe the word comfort is relative but one thing is for sure we love comfortable hearty meals. From the south to the west and from the north to the east you will realize that food is meant to be enjoyed. And this is a good thing really because it is what sets us apart (read: unique) from everything else. The fact that more than often times, local fresh ingredients are used is incredible in its self because you end up shooting two birds with one arrow. Right? Having hearty filling meals before you made with the freshest and possibly most organic ingredients available! I am incredibly humbled to be eating this kind of food almost on a daily basis. So this post right here is written in appreciation for the African cuisine. I have been wandering in the blog world and have discovered amazing blogs lately that showcase African cooking. If you have time, don’t hesitate to check them out.