Kampala Orange Coke
2 parts Fanta Orange Soda
1 part Coca-Cola
Sausage and White Bean Stew
This is a recipe that I got from my mom when I started collecting them after moving to either Atlanta or to Kansas City. I’ve adapted it to make in Kampala, and it’s one of my favorites right now. I don’t suppose we’ll have the dreary winter that really makes a hearty stew feel nice and nurturant, but it is certainly nice on a rainy afternoon or evening. It makes enough for both of us to have a good dinner with leftovers for at least one lunch for both of us, but often two.
Ingredients
3-4 links sausage (spiced sausage is nice, but frozen pork sausage works fine)
1 head of greens*
2 cans cannelloni beans**
2 cans diced tomatoes***
1 can water
1 t beef stock
Directions
Make a shallow slice down the size of the sausage and remove the casing. Break up sausage into small pieces and add to a non-stick pot. Heat until sausage is browned and pretty well cooked through (5-7 minutes). Add greens and wilt. Add beans, tomatoes, water, and stock. Bring stew to a boil and let simmer for 10-15 minutes, stirring occasionally.
You’re done!
* My greens vary depending on what’s available. Broccoli is good (in which case chop into small pieces), but chard (called spinach at the store) works well, as do “kales.” If using greens, chop into small pieces, as well.
** Ironically, cannelloni beans are really hard to find in Tucson, somewhat easier in Atlanta, and I think non-existent in Kansas City. They are abundant in Kampala. If you can’t find them, any kind of white bean works fine, and I’d venture to say that you could substitute most beans and come out fine.
*** In Kampala I’ve found a brand of diced tomatoes that come pre-spiced (often I can find that, but not plain diced tomatoes). There are two varieties that I’ve found: Mexican and Indian. I’ve been using the Indian variety, which has been cooked with curry leaves and cumin. It comes out nicely and doesn’t require a lot of other spices.
Plate of Meat With Bread
Ingredients
1 Tbsp Soy Sauce
1 Tbsp Lime Juice
1 Tbsp Nali Peri-Peri Hot Sauce
1/2 Tbsp Seasoning Salt
3/4 Tbsp Regular Salt
1/2 Tbsp Black Pepper
1 Smashed clove of garlic
1/4 Red Onion
1/2kg (3/4lbs or 4200UGX worth) of stir fry beef
1 Tbps cooking oil
Instructions
This only takes about five to ten minutes. The idea is to do it all very quickly so the meat doesn’t cook to long. The stir fry meat strips cook very fast because they are thin and I like them best medium or medium-rare. Heat up a frying pan with the cooking oil in it. Toss in the onions and garlic clove and let them simmer. Add the meat and season it before it really begins to cook. I added the seasoning in this order (tossing the meat as I did it) - Salt, Pepper, Soy Sauce, Nali Sauce, Lime, Seasoning Salt. Done.
Add a slice of bread.
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.
Orange Sherbet Chicken
We first made this dish when Jon’s barber and his wife came to dinner. They didn’t eat much of it, and Jon later said he liked it, and that it tasted like orange sherbet. Not exactly what I was going for, but it turned out okay.
Ingredients
2 Chicken breasts (it’s meant to be one per person, but it’s really hard to figure out how many pieces are in a package)
1/2 can unsweetened orange juice concentrate
Chili powder to taste
Mchomo Masala powder to taste (if you don’t have mchomo masala, curry powder would be a suitable substitute, as they appear to be nearly the same thing)
Instructions
Preheat oven to what you guess is about 350 degrees F (I guessed 6 on my oven and it seemed to work fine). Arrange chicken on a Pyrex dish. If you open the package of chicken and realize that it’s not four breasts but rather two breasts and a bunch of chicken strips, cut the rest of the chicken into similarly-sized pieces. Add orange juice concentrate to the dish. Sprinkle chili and mchomo masala on top of chicken. Place in oven and bake until chicken is cooked, 20-40 minutes depending if you’re using chicken strips or pieces and how accurately you guessed your oven temperature. When chicken is about half-cooked, remove from oven and stir. When cooked, remove from oven. If your guests are an hour late and you don’t feel like getting on the floor to relight the oven, place chicken and sauce in a pan and heat on high for 3-4 minutes. This serves to both reheat the chicken and makes a more syrupy sauce.
Serving Suggestion
I served this chicken for the first time with bread. I think it would be better served over rice. Brown rice would be better, but you won’t get that in Kampala, and so use whatever rice you have.
Brown Onion Lentil Soup
Ingredients:
1 bag yellow lentils
1 pack brown onion soup mix
water
Place lentils and soup mix in a pot. Fill pot with about 3-4 times as much water as lentils. Boils until lentils are soft, adding water as necessary.
Eat and enjoy!
Written by Sarah in Food, Uncategorized, recipes ~ Comments