Plaintain, commonly referred to as gonja, are a popular delicacy in Uganda. Plaintain is a member of the banana family. It is starchy, low in sugar and can be cooked or roasted over fire. Plaintain is a street food in Uganda. It is cooked over open fire with the skin. It is then spilt in the middle, sprinkled with salt, red chilli and lemon. The skin is your plate. It can be boiled with the skin, you peel it and eat it. My Mum often fried and served it. She also made gonja fritters or Naryal Vara Gonja(Gonja cooked in coconut milk) and served as a dessert. Gonja is very popular in the Caribbean, it is fried and served as a side. Fried gonja and fritters were a popular afternoon snack with a cup of tea. You have to store the gonja in a dark warm place to ripen them. They have to be soft before you use them.
- 2 ripe plaintain bananas
- 1 cup coconut milk
- 1 cup homo milk
- 1/4 cup sugar(or to taste)
- 1/4 tsp nutmeg powder
- 1/4 tsp crushed cardamon seeds
- 20 strands saffron
- 1 tbsp slivered almonds
- 1 tbsp slivered pistachios
- In a medium saucepan boil some water.
- Peel and slice the bananas and boil for about 5 minutes. The bananas will become soft.
- In another large saucepan boil coconut milk, milk, sugar and spices. When it starts to boil turn the heat to medium and let it simmer. When the banana is cooked, take it out of the water with a slotted spoon and drop it in the coconut mixture.
- Cook for about five minutes on medium heat.
- Let it cool down, transfer it into a serving bowl and refrigerate it till ready to serve.
- Decorate with slivered almonds and pistachios before serving.
Mulligatawny is a a traditional curry soup with origins in India. It is satisfying, comforting and delicious milding spiced and creamy, perfect for a cold day, serve with a dollop of sour cream
This soup is popular in South India
- 2 level tbsp coriander seeds
- 1 level tbsp cumin seeds
- 1 level tbsp aniseed seed
- 1/4 level tsp fenugreek seeds
- 1 1″ cinnamon sticks
- 2 tbsp canola oil
- 2 medium onions, peeled and chopped
- 2 carrots, peeled and roughly chopped
- 2 tbsp green masala
- 5 oz masoor daal, washed
- 3 large tomatoes, roughly chopped
- 1 lt water(4 cups)
- 1 can coconut milk
- 3 tbsp cooked rice
- lemon juice to taste
- 1 tsp salt
- Dry roast the corriander seeds, cumin seeds, aniseeds, fenugreek seeds and cinnamon stickes in the microwave for 2 minutes, till they release the aroma. Stir after a minute.
- Grind into a powder in a small grinder or with a mortar and pestle.
- Heat the oil in a pan, add the onions, carrots, green masala, and fry 2 minutes.
- Add the dal, tomatoes, ground roasted spices, turmeric powder and the water.
- Cover and cook for 15 minutes or until the vegetables are tender.
- Pour into a blender or food processor and blend.
- Add the coconut milk, cooked rice, lemon juice, and salt to the soup
- Serve hot with a toast or cracker.
Variation You can add chicken pieces to the soup before you serve. Add chicken stock instead of water.
French Toast, alo known as “eggy bread” is a classic breakfast or brunch dish. Slices of bread are dipped in a milk and egg mixture, then browned in a hot skillet. They are served with Maple Syrup and/or fresh berries.
- 1 ripe banana
- 3 eggs
- 1 cup homo milk
- 3 tbsp sugar
- 8 slices French bread
- 1/4 cup vegetable oil
- Mash the banana, add the eggs, milk and sugar and mix. (You can put everything in a blender or a food processor and blend it).
- Dip bread in egg mixture, turning to coat both sides evenly.
- Cook bread slices on a lightly greased griddle or a skillet on medium heat until browned on both sides about 2 minutes on each side.
- Serve with fresh fruit.