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Ugandan Cuisines

Kabalagala; Banana Pancakes more than just a snack

‘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!’

 

Video link: https://www.youtube.com/watch?v=wqXwIe96xJw

Contributed by Sophie. Follow her blog akitcheninuganda.com for more local cuisines.

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Ugandan Cuisines

You might love these Honeyed Sweet Potato Balls with Simsim (Sesame)

What you will need:

4C. Sweet potatoes, boiled and mashed

2Tbsp. Margarine(blue band)/butter

500gm Bread crumbs/ 4 slices of bread)

1/2 C. Milk

1/2 C. Honey

I cup simsim(sesame)

Method

Peel sweet potatoes, cut them into medallions and boil them till tender. Let them cool completely. Using a glass, mash the potatoes in a bowl. Add the margarine and mix well. In a separate bowl, mix the 1/2 cup of milk with the 1/2 cup of honey and stir till a syrup forms. Pour the syrup in the sweet potato mix and mix well. Next add the bread crumbs and mix till the mixture forms a firm dough. Using your hands, form small bite-sized balls and roll them in the simsim. After all the mixture is formed into balls and rolled in simsim, chill for 30 minutes in the refrigerator.

Serve!

Enjoy!

Contributed by Sophie. Follow A kitchen in Uganda;

Facebook: facebook.com/akitcheninuganda

Twitter: https://twitter.com/AkitchenInUg

Instagram: @akitcheninuganda

YouTube: youtube.com/channel/UC4NzAzW8EfW_UC1a-2TbldQ

Website: akitcheninuganda.com

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Ugandan Cuisines

Try out these yummy Cinnamon Spiced ‘Mandazi’

It’s mandazi time! These mandazi were made in celebration of so many things. Last week, the UCE results came out and my little sister passed well. The passing alone called for celebration. And yesterday was my birthday! I am growing old people! So, we thought making mandazi would be wonderful since we are avid mandazi eaters!

When you think of Ugandan kitchen staples, flour is a major component. We Ugandans eat a lot of flour. A LOT!  And mandazi’s are almost found everywhere.  Almost everyone can make and have their own recipe for mandazi too. I thought it would be a good idea to share my recipe for mandazi with you. Just to prove how simple mandazi are to make, here is:

What you will need:

2 C. Baking flour

4 Tbsp. Sugar

1 C. Water

2 Tbsp. Butter/Margarine

1 Tbsp. Baking powder

1 Tbsp. Ground cinnamon

1 Tsp. Vanilla extract

A pinch of salt

Powdered sugar (optional)

Makes 10+

Observations:

  • The water should be cold.
  • Make sure your oil is not very hot because this will cause the mandazi to burn before cooking through
  • Cinnamon adds a mildly spicy and fragrant flavour.
  • If you are using less oil. Make sure to flip the mandazis occasionally so the dough is fully cooked through.

Method

  1. In a clean bowl, sift flour and baking powder. Add salt, cinnamon and sugar and mix well.
  2. Rub in the butter till the flour becomes coarse.
  3. Mix the vanilla in water and add water and mix till a firm dough forms and is no longer sticking to your hands.
  4. Set aside to rest for ten minutes.
  5. After ten minutes, flour your surface and roll out the dough to about 1 ½ -2 inch thickness.
  6. Cut out rectangular shapes from the dough.
  7. Place a pan of frying oil on medium to high heat. Let the oil heat through.
  8. Fry the rectangular shaped dough (the mandazi) until they rise and are golden brown.
  9. Dust the mandazi with powdered sugar and serve!
  10. Enjoy!

Enjoy!

 

Contributed by Sophie. Follow A kitchen in Uganda;

Facebook: facebook.com/akitcheninuganda

Twitter: https://twitter.com/AkitchenInUg

Instagram: @akitcheninuganda

YouTube: youtube.com/channel/UC4NzAzW8EfW_UC1a-2TbldQ

Website: akitcheninuganda.com

 

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Ugandan Cuisines

Here is how you can make Sautéed Fresh Maize the Ugandan way!

By Sophie

I have found out that there are a million and one ways to make maize (corn). We have maize growing in the backyard and boiled maize has been on the menu a lot these days (A LOT!) that I realized I haven’t shared a recipe here. This is my father’s signature recipe (among many others). It is a special one really because it only happens when ever there is an abundance of fresh maize! The fresh kernels have a slight sweetness to them and when they are sautéed in oil and other spices, the flavor intensifies while at the same time leaving the maize soft. It even has a natural meaty taste. Seriously! The next time you find yourself with more than enough fresh maize, try this.

 
What you will need

10 Fresh ears of maize/ 3 C. Maize kernels

2 Tomatoes, finely chopped

2 Green pepper, finely diced

2 Carrots, finely diced

1 Large onion, finely diced

A handful of green onions, finely chopped

2 Cloves of garlic, crushed and chopped

Ginger, crushed and chopped

Cooking oil

Salt to taste

Black pepper (optional)

Observations:

  1. The size of maize and kernels vary.
  2. On some ingredients, I did not put any specific measurements because everyone has personal preferences.

 

Method
Using a sharp Knife, cut the kernels off the cob and set aside. On medium fire, add oil and wait for it to get hot. Add the Garlic, ginger and onions. Let them brown a little. Add salt and tomatoes. Let the tomatoes soften. Add the maize kernels and stir. Add the green peppers and carrots and stir well.  Keep stirring. Add the black pepper and keep stirring. Once all the kernels  are translucent, and a savory flavor is wafting in the air, remove from fire. This might take 20-30 minutes. Add the chopped green onions and serve hot.

Sautéed Fresh Maize

Sautéed Fresh Maize

Contributed by Sophie. Follow her blog akitcheninuganda.com for more local cuisines.

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