Growing up, my mother’s love for cooking and exploring many different meals from different cultures all over the globe heavily influenced the way I approach cooking and eating now. Whether it was the flavoursome Filipino Adobo or creamy Italian risotto, or even the juicy Lebanese wraps — she always had something new to bring toContinue reading “Cassava Leaf Stew”
What plant is toxic eaten raw, but highly nutritious when cooked? Cassava. Cassava, a woody shrub originally from Brazil but contributing to a substantial amount of calorie intake in Africa, Asia and Latin America, is one of the most efficient producers of carbohydrates and energy among all food crops. This recipe looks at the friedContinue reading “Fried Cassava Root – Quick!”
A smooth and ashy-pink sauce that is made from raw groundnuts — a traditional Uganda special.
This recipe is one my father taught me, and is a salad that would make a frequent appearance on our dinner table growing up. Chopped/sliced fresh avocado dressed in lemon juice and olive oil dressing with just a pinch of salt and sometimes, garlic. As a kid I honestly hated eating raw avocado so thisContinue reading “Avocado with Lemon-Olive Oil Dressing”
Name: Tamarai Restaurant, Tea Bar & Lounge Location: Kampala, Uganda Local location: 14 Lower Kololo Terrance Website: Currently unavailable but their Facebook page is active! There you can find their food menu, and their bar menu as well. Description/Brief History: Established in Kampala in 2012, Tamarai is a Pan-Asian restaurant that specialises in Thai Cuisine, with aContinue reading “Tamarai Restaurant, Tea Bar & Lounge – Kololo (4/5)”
I think this is the recipe I have made the most, mainly because it’s so easy to put together and yields so much flavor. I remember the first time I took a bite of this absolute creamy heaven was one summer evening on Ramadan, when my aunt blessed us with a touch of her cooking.Continue reading “Steak with Cream of Mushroom Sauce”