Recipes from Kampala 3
{ September 30th, 2008 }
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Cauliflower and Bell Pepper Chowder
This is a recipe that I adapted from Cooking Light Magazine’s treacherously slow-to-load website. The original recipe called for several ingredients that I either can’t find, I deemed not worthwhile searching for, or just didn’t have at the time. It came out pretty well nonetheless. I’ve made it twice, and Jon and I have liked it both times. I think it’s a winner.
Ingredients
1 T canola oil
3-4 red onions, chopped (red onions are the local ones and they’re little–like somewhat overgrown shallots)
3-4 cloves garlic, minced
3-4 small bell peppers, chopped (red peppers would make a prettier chowder, but I can’t get them)
1 head cauliflower, chopped
3-4 small red potatoes, chopped into small cubes (wash them well or you’ll get lots of soil in your chowder!)
2-3 bouillon cubes (if you can’t find bouillon cubes, I’ve used beef vegetable soup mix before and it worked well)
About 6 cups water
1 box (500 mL) milk (I use 1.5% because I can’t get skim, and I don’t like whole milk)
pepper to taste
Instructions
Heat oil in a large pot. Add onion and garlic. Stir frequently until onions are cooked and clear. Add bell pepper and stir for about 3 minutes until just softened. Add water (about 2/3 up the side of the pot) and bring to a boil. Add bouillon cubes and stir to dissolve. Add cauliflower and potatoes to the pot, return to boil, and cook for 15 minutes or until potatoes and cauliflower are soft. Stir in milk and pepper to taste (remember that spices in Kampala seem to not go as far as you may be used to, and so you may need a lot of pepper to get the desired flavor). Return to a boil, briefly, then remove from heat.
Additional Information
This soup is good immediately, but also stores well and so can be eaten throughout the week by simply returning to the burner and reheating.
