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Uganda (Ugandan Recipes)

World Cuisine Recipes

   Though Uganda has considerable natural resources they are mostly untapped and the economy is fundamentally agrarian, with over 80% of the workforce employed in the agricultural sector (coffee being the main export product). The basis of Ugandan cuisine is traditional with some Arabic and British influences seen in preparation methods and ingredients. The foundation of the food includes plantain and banana dishes, stews, pastes and local fruit. However, as Uganda is a mix of peoples who came into the country during the 14th century, including the : Baganda, Bunyoro, Toro, Ankole and Busoga. Though the Baganda people came to dominate over the succeeding centuries the country remains a mix of cultures, languages, modes of dress and cuisine. As such there is no typical Ugandan cuisine. Rather, there are a mix of cultures and dishes. However, the staple of the diet is Matooke, a stew made from plantains boiled in a sauce made from peanuts, fresh fish along with meat and/or tripe. Fish forms a significant part in the Ugandan diet and may be fresh, smoked or salted and dried.
Ugandan Kabobs
3 slices whole wheat bread, about 1/2 " thick
3 large egg, whisked
1 tablespoon Worcestershire sauce
1 1/2 cups fine dry breadcrumb
1cup deep fried dried onions
4 cloves garlic, finely chopped
1 tablespoon finely grated fresh gingerroot, peeled
1/2 teaspoon ground cumin
1/2 teaspoon coriander seed, coarsely crushed
4 tablespoons finely chopped fresh parsley
1 medium jalapeno pepper, seeded and finely chopped
2 lbs lean ground beef
3 cups vegetable oil, for frying
Sauce for Dipping:
1 cup plain yogurt
1/4 teaspoon salt
1 small jalapeno pepper, seeded and finely chopped
3 tablespoons finely chopped fresh parsley
Cooking Instructions:
In a bowl, soak bread slices in warm water for 3 minutes. Remove from water and squeeze out excess moisture. Crumble bread and place in a large mixing bowl. Add whisked eggs and Worcestershire sauce and mix well using a fork. Add bread crumbs, deep fried dried onions, chopped garlic, grated fresh ginger root, ground cumin, crushed coriander seeds, chopped parsley, and chopped Jalapeno pepper. Using a wooden spoon, mix well until thoroughly blended. Add lean ground beef and working with your hands, mix well until mixture is well blended. Roll meat mixture into balls about the size of walnuts. Heat 3 cups of vegetable oil in a large, deep, heavy bottomed frying pan until piping hot. Carefully place about 12 kabobs at a time into the hot oil. Reduce heat to medium-high and fry kabobs until quite dark brown and crispy, about 3 to 4 minutes, turning at least once during frying. To check for doneness, cut one kabob in half to make sure there is no red showing and they are cooked through. Remove from oil using a slotted spoon and place kabobs on a plate with paper towelling to drain. Serve hot or cold with yogurt sauce.
   Yogurt Sauce: In a mixing bowl, mix yogurt with salt, finely chopped Jalapeno pepper and chopped fresh parsley until blended. Deep fried dried onions are available in most East Indian grocery shops; these are preferred.
Curried Potatoes
1 kg organic potatoes peeled, diced (1 cm "cubes") and parboiled
1 medium onion, topped, tailed, skinned and finely chopped
1 clove garlic chopped fine or even crushed
2.5 ml turmeric
2.5 ml piri piri
2.5 ml ground cinnamon
2.5 ml ground coriander
5 ml tomato puree
15 ml lemon juice
15 ml fresh chopped or 5 ml dried
Pinch of salt
Cooking Instructions:
Heat the oil and saute the onions. When they begin to go golden, add the garlic and cook for 30 seconds. Add all of the ground spices in a mixture and sprinkle over the onions and stir fry for about 1 minute. Now add the tomato puree, lemon juice, parsley and a pinch of salt. Stir before adding the parboiled potatoes. Stir well to distribute the sauce and add water to cover the bottom of the pan. Cook uncovered for about 10 minutes or until the potatoes are tender and the juices as dry as you like them.
Ugandan Ginger Tea
1 tsp Ginger
1 tbsp Sugar
1 cup Milk
1 tsp Tea Leaves
Cooking Instructions:
Set the milk, tea and sugar to boil. Wash a thumb-sized piece of fresh ginger. Pound until flat, where juice should begin to ooze. Add the ginger to the milk-tea mixture when it begins to boil. Reduce the heat, letting it all simmer for 2-3 minutes.
100 g corn meal
30 g wheat flour
20 g sugar
1 egg
125 ml milk
Oil for deep frying
Cooking Instructions:
Mix together the flours and sugar. Add the egg and milk and stir to form a viscous dough. Meanwhile heat the oil in a pan to a depth of about 6cm. Once the oil is hot add the batter 1 tbsp at a time and fry until golden. Remove with a slotted spoon, drain on kitchen paper and serve once all the Amandazi are done.
Cream of Peanut Soup
2 tbsp cornflour
700 ml milk
700 ml chicken stock
400 g ground peanuts
2 tbsp grated onion
2 tsp salt
1/4 tsp cayenne pepper
Cooking Instructions:
Add the cornflour to a deep pan and slowly stir-in the milk, whisking until smooth. Add the stock, peanuts, onions, salt and cayenne pepper and under constant stirring bring the mixture to a boil. Allow to cook over medium heat for 5 minutes, whisk brisky, strain to remove any large peanut pieces and serve in soup bowls.
Ugandan Plantain Cake
2 ripe plantains, peeled, halved and cut into strips
225 g cottage cheese
3 eggs, separated
1 tbsp dry breadcrumbs
1 tbsp sugar
4 tbsp olive oil
1 tsp ground cinnamon
Cooking Instructions:
Fry the plantain strips in oil until they are well browned on both sides. Mix the cheese, cinnamon and sugar together in a bowl. Beat the egg yolks together until fluffy. Beat the egg whites together until stiff then fold the egg whites into the egg yolks. Grease a baking dish and sprinkle the base with the breadcumbs. Add a quarter of the egg mixture into the dish then add a layer of plantains. Cover with a third of the cheese mixture and a little olive oil. Repeat adding the layers until all the ingredients have been used up (ensure you finish with the egg mixture). Place in an oven pre-heated to 180C and bake for 40 minutes. This 'cake' is traditionally used as an accompaniment to meat dishes.
Beans with Cassava
225 g beans (eg pinto or barlotti)
225 g cassava, cubed
4 celery sticks, chopped
1 large onion, finely sliced
Oil to fry
Salt and black pepper to taste
Cooking Instructions:
Wash the beans and soak over night. Fill a large pan with water and add the beans. Boil for about 90 minutes and when the beans are almost done add the cassava chunks. Allow to boil for a further 10 minutes until the cassave softens. Meanwhile, fry the onion in the oil until golden, add the celery and allow to soften. Drain the cassava and bean mixture and place in the pan along with the onion and celery. Season with salt and black pepper and mix everything together. Cook for abut 10 minutes to allow everything to heat through and serve with green vegetables and a hot sauce.
Kashata na nazi (Ugandan Coconut Candy)
400 g raw cane sugar or palm sugar
500 ml coconut cream
1 tsp grated cinnamon
1/2 tsp salt
Cooking Instructions:
Melt the sugar in a large pan, stirring constantly. Just before the sugar starts to brown and caramelize add the coconut cream, cinnamon and salt. Beat briskly for 30 seconds, until all the ingredients combine then pour into a 30 x 22cm baking pan that's been lined with waxed paper. Allow to cool a little then cut into 4cm squares or diamonds. Allow to cool completely and then break the diamonds apart.
Ugandan Smoked Fish Stew
2 garlic cloves, crushed
1 onion, fienly chopped
4 tbsp oil
3 ripe tomatoes, diced 3 tbsp tomato paste
1 tsp curry powder
Generous pinch of dill
1 large smoked fish, washed de-boned and flaked
Cooking Instructions:
Fry the onions and garlic in the oil until translucent. Add the diced tomatoes and cook until soft. Now stir-in the tomatoe paste, curry powder and dill and allow the mixture to simmer for 10 minutes (add a little water if the sauce becomes too thick) then add the smoked fish and cook for about 3 minutes, until the fish warms through. Serve on a bed of rice.
10 plantains, peeled and cubed
Juice of 1 lemon
oil for frying
1 onion, chopped
3 tomatoes, chopped
1 green bell pepper, chopped
4 garlic cloves, crushed
1 chilli, finely chopped
1 dried or smoked fish, soaked de-boned and flaked
salt, coriander and cayenne pepper to taste
450 g beef, cubed
500 ml beef stock
Cooking Instructions:
Sprinkle the plantains with lemon juice as soon as they have been diced and set aside. Meanwhile, heat the oil in a pan and fry the onions, tomatoes, green pepper, chilli and garlic until they have softened. Add the spices and stir in then add the meat and cook until it begins to brown. Add the stock, bring to a boil then reduce the heat and add the plantains and fish. Cover the pot and simer over low heat until the plantains are tender and the meat is done (about 40 minutes). Serve immediately.
Ugandan Steamed Fish
1 whole fresh fish (about 750 g) cleaned and scaled
1 Maggi or bouillon cube
2 banana leaves
100 g finely-chopped onions
100 g finely-chopped tomatoes
1 medium chilli, de-seeded and finely chopped
1/2 tsp ground cumin
Salt and black pepper
Cooking Instructions:
Mix the Maggi or bouillon cube with the salt, black pepper, chilli and cumin in a pestle and mortar. Grind to a paste and use to season the fish. Lay the banana leaves side by side (frozen banana leaves can be bought in oriental stores, if you can't find them use dock leaves, or, at a pinch greaseproof paper) and place some of the onion and tomato in the centre and place the fish on top. Sprinkle the remaining onion and tomato over the fish. Wrap the fish securely in the leaves and place in a pan of boiling water to cook. Allow to steam for abot 35 minutes. Take out of the water and allow to rest for 5 minutes. Unwrap the banana leaves and serve the fish with rice.
Bunyoro Stew
450 g beef, cubed
2 onions, finely chopped
2 tbsp butter
4 tomatoes, blanched, peeled and diced
1 tsp curry powder
Salt to taste
Cooking Instructions:
Add the meat to a large stewing pan and add enough water to just cover. Season with slat, bring to a boil and allow to simmer until tender (about 50 minutes). Remove from the heat, drain the meat (but reserve the stock). Heat the butter in a pot and use to fry the onions until golden brown. Add the tomatoes and continue frying for 5 minutes then add the meat and allow to brown in the pan. Stir-in the curry powder and continue cooking for a few minutes until all the flavours have combined. Add just enough of the meat stock to form a sauce then serve with green vegetables on a bed of rice.
1x1.5 kg chicken cut into serving pieces
1 tsp salt
1/2 tsp ground black pepper
100 g butter
100 g onion, chopped
600 ml chicken stock
150 ml peanut butter
2 egg yolks
6 tbsp chopped parsley
Cooking Instructions:
Wash and dry the chicken pieces then season liberally with salt and pepper. Melt the butter in a large pan or casserole and add the chicken and onions. Cover an allow to cook on the lowest possible hat, adding the stock little by little until it has all been used. After about 15 minutes of cooking take out 100ml of the stock and use this to thin the peanut butter to a paste before adding this back to the pot. Bring the liquid to a boil then reduce the heat to a simmer. Take out 100ml of the stock and allow to cool a little then whisk-in the egg yold and add this to the pot. Simmer very gently until the chicken is done then serve on a bed of rice or with a cornmeal porridge. Garnish with the chopped parsley.
Veal Curry with Bananas
200 g onions, finely chopped
1 tbsp curry powder
1 tsp salt
1/4 tsp black pepper
1/4 tsp freshly-grated ginger 60 g butter
900 g veal, cut into 3 cm cubes
900 g tomatoes, cut into small wedges
250 ml water
4 bananas, peeled and cut into 5 cm lengths
Cooking Instructions:
Add the butter to a large saucepan and melt. Then add the onions, curry powder, salt, pepper, ginger and veal. Fry for 10 minutes then add the tomatoes and water and simmer for 30 minutes before adding the bananas. Simmer for a further 15 minutes longer then pour into a large bowl. Serve with a separate bowl of boiled rice and braised cabbage.
Kashata Na Nazi (Ugandan Coconut Candy)
2 cups raw sugar
2 cups coconut cream
1 teaspoon cinnamon
1/2 teaspoon salt
Cooking Instructions:
In a medium-sized heavy iron skillet, melt the sugar, stirring constantly. Before the sugar starts to caramelize, add the coconut cream, cinnamon and salt. Beat for about 30 seconds. Pour into a 12 x 9-inch pan, which has been lined with waxed paper. Cut into 1 1/2-inch squares or diamonds while still hot. Cool until the Kashatas are set.

World Cuisine Recipes


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