Author Archives: Min

Birds Galore!

Author: Min | Category: Africa, General, Uganda | Tags: Africa, Birdlife of Uganda, Kibimba, Uganda

Kibimba is a unique location in Uganda for its fantastic bird life.

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Birds Galore @ Kibimba Rice Farm……

The national bird of Uganda

I‘ve been visiting and spending a considerable amount of time at various times of the year at a rice farm in Eastern Uganda. To be more precise this fully mechanised rice farm is in Kibimba and covers an area that is 13 kilometres long and 3.5 kilometres wide. I’ve been a visitor of this farm since the year 2000 and I have always enjoyed all aspects of farm life especially the drives along the fields and the morning walks. Walks in the evenings are far less enjoyable unless you set out early enough as the insects that appear after sunset are a real menace.

Yellow Billed Storks

During our morning walks and drives along the fields I come across many birds (especially water birds) and these are constantly identified by my companions. I always try to identify these birds by name, but to my dismay I am never very successful. This Christmas, when I was taking a guest around the fields I was appalled that I couldn’t name even an egret or an ibis correctly. The only ones I could name were whistling ducks!

Then the realisation dawned on me that it’s high time I take some interest in the birdlife of Kibimba. Kibimba has the IBA (Important Bird Area) status and it’s a unique location for its birdlife.

Great White Egrets in the company of Storks

So I decided to look up the birds I see regularly when I go for my walks in the early mornings and find out a little bit more about them. The discussions with the staff of Kibimba Rice Farm and Collins Book of Birds were my source. This exercise also helped me in identifying many birds this time when we were at Murchison Falls National Park.

Grey Herons

So watch this space to know about birdlife at Kibimba.

~Min

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24 Jan 2014

Pineapple Upside Down Cake

Author: Min | Category: Kampala, Uganda | Tags: Cake, Pineapple, Pineapple Upside Down Cake, Uganda

Ugandan Pineapples are the best….

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This time when I put my baker’s hat on, pineapple upside down cake – the glistening, sticky sweet top of pineapple slices on top of a simple white cake, came into my vision. This sweet top lifts the simple white cake up a notch.

In the US, pineapple upside down cakes became popular in the 1920s when canned pineapples were easily available for reasonable prices while fresh ones were difficult to find and if they were available, they were very expensive. The widespread availability of canned pineapples owes to Jim Dole of Hawaiian Pineapple Company who canned a major chunk of pineapples available. Traditionally pineapple upside down cakes were made in cast iron skillets on top of the stove.

When you bake a pineapple upside down cake in Kampala, it’s criminal to use canned pineapple since pineapples grow in plenty in Uganda and are currently in season. Not only the quantity but the quality is also topnotch. The pineapples are sweet, succulent and big. The skin/crust of Ugandan pineapples are hard and hence has a longer shelf life. Read what Ms. Salima Njeri, a Kenyan trader says about Ugandan pineapples.

As I was little apprehensive about using fresh slices of pineapple instead of canned as it can make the batter watery. So I tried my hand at canning the pineapple slices which I did the day before baking.Peace, my house help helped me in peeling and slicing the pineapple. If you are not skilled at peeling whole pineapple, I suggest cutting it into rings after cutting the crown and stem off. And then cut the skin off holding each slice . The core can then be removed using a cookie cutter or any sharp cylinder of right size.

Sugar syrup is made using sugar and water in a ratio of 1:2 as these pineapples are really sweet and will be used up in a day. If the slices have to be kept for long use a syrup of 1:1 ratio.

For any upside down cake the fruit and brownsugar are placed on the bottom of the pan before batter is poured in. But here caramelised sugar is used instead of brown sugar. Oil and yoghurt are used instead of butter in my cake recipe.

In pineapple upside down cakes a glazed cherry each is placed in the middle of each slice where the core of the pineapple was. Since there were no cherries in stock in my pantry I’ve decided to bake mine without it as cherries wouldn’t add on in any way to the taste of the cake. But later once the cake was turned upside down,I realised that it was not very appealing to look at.

Voila! here’s the final product. Red Plum jam came to my rescue.

Min

Ingredients

For Canning ( read Cooking J ) the fresh pineapple slices

Sugar – 1 cup

Water – 2

Orange peel – 1-2 pieces (optional)

For the base

Granulated sugar – ¼ cup

Water -1 tablespoon

Pineapple rings – 6

For the cake

All purpose flour – 2 cups

Baking powder – 1 ¼ teaspoons

Baking soda – ½ teaspoon

Granulated sugar – 1 ¼ cup ( can change it according to the sweetness – of the sugar available)

Vegetable oil – 2/3 cup

Yoghurt – 1 ¼ cup

Eggs (large) – 2

Vanilla essence – 1 teaspoon

Syrup from the cooked pineapple – ¼ cup

Cooked pineapple (minced) – ½ cup

Method

Skin the pineapple, cut into 1 cm thick slices and remove the centre core.
Heat sugar and water ( add orange skin as well if it’s used ) together till it starts simmering.
Transfer the prepared slices into the syrup and keep it in a waterbath and cook for 45 minutes with a lid on.
Remove from the waterbath and cool. Cooking of the pineapples can be done in advance.
Prepare a 10 inch / 25 cm tin by buttering the base and the sides. But flour only the sides.
Heat the sugar for the base till it caramelises.
Add 1 tablespoon warm water and heat it again to get pourable consistency without any solid bits.
Pour into the prepared tin and spread it on the base of the tin by tilting it.
Arrange the pineapple slices in a circular manner with one in the middle.
Sift the flour, baking powder and baking soda together twice.
Beat sugar, oil and yoghurt together till till creamy and mixed well.
Add eggs one at a time and beat well.
Now add one third sifted flour, mix well.
Add half of the syrup, followed by half of the remaining flour. Beat till the flour is just mixed.
Add the remaining syrup and flour and mix again.
Once all the flour is incorporated mix the batter well for 4 minutes using a wooden spoon. If an electric hand mixer is used, attach the whipping attachment and beat for 3 minutes in medium speed.
Transfer the batter to the prepared tin and bake for 35 minutes or until a wooden skewer inserted in the centre comes out clean.

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20 Jan 2014

My Pawpaw Man

Author: Min | Category: Uganda | Tags: Africa, Kampala, Pawpaw, Uganda

Fruits and Vegetables here in Kampala, Uganda, really excite me. They are so fresh and good and come straight from the farms. I do prefer to shop at the vegetable market in Nakassero mainly frequented by expats. However, it is a bit of a pain going to Nakassero market unless one is chauffeured around as getting hold of a parking space in that area is as difficult as getting hold of an ostrich egg.

On my visits to Nakassero market I always came across a man who sits on the floor by the corner of a shop with a small heap of pawpaws/ papayas in front of him, calling out to customers. To his disappointment my response was always negative as the smell of papaya was one of the few things I couldn’t stand. Every time I go to the market he’ll be there trying to sell pawpaws to me. Then finally one day I was so amazed to see how determined and good he was in his marketing skills, I budged. Marketing managers take note, there are a few lessons you can learn from him.

He was so happy to sell a huge pawpaw to me that he gave me another one as a ‘bonus’. 🙂 (Bonus in Ugandan parlance is a giveaway, a free gift!)

Once I got home I tried a few pieces of the pawpaw on the insistence of my house help, Rose. Though I can’t say I became an ardent fan of the pawpaw, I don’t mind some but not to the extent of using a papaya face pack. I’m happy that I’m a convert when you consider the health benefits of Papaya. Thank you, my Pawpaw Man… “Weebale Ssebo!”

~Min

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13 Jan 2014

Boneless Chinese Chilli Chicken

Author: Min | Category: General | Tags: Chicken, Chinese

Oh, I just noticed that the name of the dish has a very good alliteration. Though it’s named Chinese Chilli Chicken aka CCC, I’m not very sure how ‘’chinesey”it is. I can assure you that soya sauce and rice wine vinegar are used in my recipe which is an integral part of Chinese cuisine. Since Chinese food is a family favourite, anything on those lines will always be appreciated.

I can’t pinpoint where I got this recipe from, but I can assure that this is evolved from eating Chilli Chicken of varied colour and taste from different quarters. I remember a dish named Chicken/Fish with vegetables which I’ve had from Taj Residency many years back. Any resemblance to that is pure coincidence. 🙂

This CCC has no heavy sauces, colour or red chilli. Nor does it have any aji-no-moto.

The subtle flavour of this dish makes it a very good accompaniment to vegetable fried rice or noodles.

Enjoy, or as they say in Chinese, Xiǎngshòu!

~Min

Ingredients

Boneless chicken pieces, cut into 1 ½ cm cubes	250 grams
Onions, cut into 1 cm cubes	1 cup
Green peppers, cut into 1 cm cubes	1 cup
Garlic, sliced lengthwise	3 cloves
Ginger, cut into juliennes	2 cm long piece
Green chillies, slit lengthwise	4
Green/ spring onions, chopped	2 tablespoons
Black pepper powder	1-2 tablespoon or according to taste
Light soya sauce	2 tablespoon
Dark soya sauce	1 tablespoon
Rice wine vinegar	1 teaspoon
Chicken stock (stock cube can be used)	1 cup
Corn flour	2 tablespoon
Water	¼ cup
Salt	to taste
Vegetable oil	as required

To marinate the chicken pieces

Garlic paste	1 tablespoon
Ginger paste	1 tablespoon
Light soya sauce	2 tablespoon
Corn flour	1 tablespoon
Black pepper powder	1 teaspoon

Directions

Marinate the chicken pieces with the ingredients mentioned above for a minimum of half an hour.
Heat a thick bottomed wok or a frying pan.
Once the pan is hot, shallow fry the marinated chicken pieces till tender in some oil and remove from the pan. If breast pieces are used this will take 4-5 minutes, thigh pieces will take 8-9 minutes.
Add another table spoon of oil to the same pan and sauté the sliced ginger, garlic and green chillies till garlic becomes light brown. This frying should be done under low heat as the garlic slices get burnt very quickly.
Add the sliced onions and sauté. When it becomes transluscent add green peppers followed by the fried chicken pieces. Fry for a couple of minutes under high heat.
Now add the two sauces, rice wine vinegar, salt and pepper powder. Care should be taken when salt is added as the soya sauces used already have salt in them. Stir fry for a minute or so.
Add the stock, stir and let it simmer for 5 minutes with a lid on.
Mix the corn flour with water and add that mixture to the simmering stock in the pan and stir in quickly.
Remove the pan from fire and add chopped green/ spring onions.

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08 Jan 2014

Season’s Greetings with a Fruit Cake

Author: Min | Category: General | Tags: Baking, Cake, Festive, Food, Fruit Cake

As the season demands, I’m all set to make a fruit cake. Fruit cakes are quite rich with lots of dried fruits and nuts. Unfortunately fruit cakes are looked upon with disdain. So here I’m trying to uplift the image of our poor fruit cake with some changes in ingredients and how it’s made.

Boozing the fruits

The tradition of “boozing” the fruits started only a week before. In my cake the fruits & nuts are limited to dark and light raisins, candied peel, dates and cashew nuts as I’m not very keen on using umpteen ingredients.( read no green and red thingies ) I used dark rum; brandy can also be used, as it’s always available at home.

The Christmas fruit cakes are characterised by their dark colour and dense texture and the aroma of the spices added. Cinnamon is my favourite among them. The dark colour is attained by using caramel syrup which can be made at home.

As I prefer a lighter texture for the cake I always separate the egg yolks and whites and add the beaten egg whites at the final stages of mixing the batter. A sprinkling of a couple of tablespoons of rum when the cake is still hot keeps it moist.

Happy Baking!!!

~Min

Soaking the fruits

Raisins (both light and dark together)	150 grams
Dates	150 grams
Candied Peel (orange)	50 grams
Dark Rum/ Brandy	½ cup

Deseed the dates and mince all the above ingredients. Add rum to the minced fruits and shake them every day. Soaking of fruits can be done a week ahead of baking.

Caramel Syrup

Granulated sugar	¼ cup
Warm water	½ cup

Heat the sugar in a dry pan till it caramelises. Care should be taken not to burn it, otherwise the caramel syrup will become bitter. Once the sugar attains that dark colour slowly pour the warm water and heat it again till all the solid particles get dissolved, if there are any. Keep it aside to cool. Caramel syrup can be made ahead of time.

Spice Powder

Cloves	2
Cardamom	2
Cinnamon powder	½ teaspoon
Sugar	1 teaspoon

Powder the whole spices with sugar and mix with the cinnamon powder.

Ingredients for the Batter

Flour	250 grams / 2 cups
Baking powder	1 ½ teaspoons
Baking soda	½ teaspoons
Unsalted butter (at room temperature)	175 grams / 1 cup
Sugar	200 grams/ 1 cup
Eggs (separated into yolks and whites)	4
Vanilla essence	2 teaspoons
Rum / Brandy	4 tablespoons
Cashew nuts (powdered coarsely)	½ cup

Preheat the oven to 180 degree Celsius / 350 degree Fahrenheit.
Butter and flour a 10 inch round, 3 inch deep cake tin.
Sift the flour with baking powder and baking soda twice.
Cream the butter till creamy.
Powder the sugar and mix with the creamed butter. A handheld electric mixer or a whisk will do the job.
Once the butter and sugar are blended, egg yolks can be added one at a time and beat well.
Add vanilla essence, spice powder and caramel syrup at this point and whisk again.
Add the sifted flour mixture in 3 batches and whisk in between to get a uniform mixture without any lumps. If the consistency of the batter is too thick 2 tablespoons of rum can be added in between.
Add the soaked fruits, powdered cashew nuts and 2 tablespoons of rum (if it’s not added already) to the batter and mix well.
Now beat the egg whites to soft peaks and fold into the cake mixture.
Transfer the batter into the prepared cake tin and bake for 45 – 50 minutes or till a skewer inserted comes out clean.
Once the cake is out of the oven let it cool on a wire rack. After 5 minutes sprinkle the remaining 2 tablespoons of rum over the cake and let it cool completely.
Now loosen the sides of the cake from the pan and invert onto a plate.

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03 Jan 2014