This is a Ugandan dish. I learned about it recently from Lydia. She studied at Makerere University so she lived there for several years. Traditionally, the matokes are cooked with banana leaf stalks until they’re very soft. Once ready the matoke is wrapped in banana leaves and often served on them. I don’t have any… Read More
I am getting wiser on this. Thank God for friends who cook! (^_^) After my chapo post, several friends shared their knowledge on how to get them done right. 1. Get the layes right. Chapos are supposed to have nice layers. This is how you get the best layers: roll out enough dough for one… Read More
I used to make this when I was a bachelorette, living alone and no one to cook for but me. It’s super easy to prepare and the best part is the pesto stores well in the fridge. So I could make a batch and pull it out a couple of times a week when I… Read More
Adding raisins is an easy way to freshen up an old cake recipe. If you have a recipe that you make often and you just want to change things up a bit, throw in a handful of raisins. I do reccomend soaking them in something ahead of time, even if it’s not alcohol, I might even steam them a little, just so they’re not so dry.
Sausages have been a breakfast favourite ever since I was a child. I don’t remember them being served any other way other than plain pan/deep fried. But it doesn’t have to always be that way, after all it’s meat (yes, with lots of other stuff in it but…) and that makes it good for cooking many other ways.
Try this version next time you have them for breakfast.
It doesn’t really matter how you cook it, you can never go wrong with chicken. I think everyone should have a couple of chicken recipes down. My favourite way to have it is stewed, so nicely that even the marrow is tasty. When I make my favourite chicken stew not even the bones are left intact. But that’s story for another day,…