Kampala, what's cooking?

20/08/2020

Do you stay in Bukoto or in the neighborhood? Have you been at Bsoug yet? Whats your breakfast, lunch or early dinner plans this weekend? We are an outdoor, fresh air and environmentally friendly setup space with testy food, chilled signature drinks and good vibes. Come have a look at our fashion art and design shop with products and all made in Uganda items.

20/04/2016

Rainy season is soup season. How about this one?

Loaded Baked Potato Soup:

INGREDIENTS

6 slices bacon
4 c. whole milk
1/4 c. all-purpose flour
4 large Potatoes, cubed
kosher salt
Freshly ground black pepper
3/4 c. shredded Cheddar, plus more for garnish
1/2 c. thinly sliced scallions, plus more for garnish
sour cream, for garnish

DIRECTIONS

In a large skillet, cook bacon over medium heat until crispy, about 8 minutes. Transfer to a paper towel-lined plate and let cool, then crumble.
In a large pot over medium-high heat, add milk and flour. Whisk constantly, until slightly thick, about 5 minutes, then add potatoes and season generously with salt and pepper. Increase heat to a simmer. Cook potatoes until creamy and tender, 25 minutes.
Stir in cheese and scallions until creamy.
Serve topped with crumbled bacon and garnish with sour cream, scallions, and cheddar.

20/04/2016

Rainy season is soup season. Warm your body, hart and soul with with a hearty soup. E.g.

Lemony Chicken and Dill Soup

Ingredients

Soup
2 tbsp. olive oil
3 medium carrots
3 stalk celery
½ medium onion
3 clove garlic
8 c. low-sodium chicken broth
3 boneless, skinless chicken breasts
2 bay leaves
3 sprig fresh thyme
Kosher salt
Freshly ground black pepper
⅔ c. orzo
4 c. packed fresh baby spinach
3 tbsp. fresh dill
1 tbsp. finely grated lemon zest
2 tbsp. fresh lemon juice
Garlic Toast
1 lb. baguette
¼ c. olive oil
2 clove garlic
salt
pepper

Directions

Heat oil in a dutch oven over medium-high heat. Add carrots, celery, onion, and garlic and sauté until onions are soft, 4 to 6 minutes. Add broth, chicken, bay leaves, and thyme. Season with salt and pepper. Cover and bring to a boil. Reduce heat and simmer until the internal temperature of chicken reaches 165 degrees F, 24 to 26 minutes.
Discard bay leaves and thyme sprigs. Remove chicken to a bowl and shred, with two forks, into bite-size pieces. Stir pasta into broth and cook until tender, 8 to 10 minutes. Add spinach, dill, lemon zest, lemon juice, and shredded chicken. Season with salt and pepper.
Serve with Garlic Toast (see below).
To make the garlic toast: Arrange the baguette slices in a single layer on a baking sheet. Stir together the olive oil garlic and brush over bread. Season with salt and pepper. Bake at 375 degrees F until crisp and golden, 8 to 10 minutes.

05/04/2016

Have you tried Senegalese Chicken! Don't miss this one time opportunity. The chicken is stuffed with Persil, and the flavour is sealed in Japanese style with Sesame oil!

It's only available during the album release next Sunday!

15/03/2016

Something light and refreshing for these hot sunny days...

Mediterranean Cucumber Salad:
Salad:
1 teaspoon extra virgin olive oil
250g haloumi, cut into 4 pieces
4 cucumbers, cut into spirals+
400g cherry tomatoes, halved and quartered
1 cup (160g) pitted Kalamata olives, halved
1 cup basil leaves
cracked black pepper, for sprinkling

Dressing:
1 cucumber, roughly chopped
½ cup basil leaves
½ cup (75g) roasted cashews
¼ cup chopped oregano leaves,alternatively dried oregano (2tablespoons)
2 tablespoons chopped chives
1 tablespoon extra virgin olive oil
¼ cup (60ml) water

To make the cucumber, cashew and basil dressing, place the cucumber, basil, cashews, oregano, chives, oil and water in a small food processor and process until smooth. Set aside.
Heat the oil in a large non-stick frying pan over medium heat. Cook the haloumi for 2 minutes each side or until golden.
Tear the haloumi into small pieces and place in a large bowl with the cucumber, tomato, olive, basil and dressing, and toss to combine.
Divide between serving bowls and sprinkle with pepper to serve. Serves 4.

11/06/2014

Recipe of the day: Chicken Caesar Salad

Ingredients:

225 g mayonnaise
1 tbsp lemon juice
4 anchovies
3 tbsp dijon mustard
4 pc white toast bread
280 g bacon
480 g chicken fillet
200 g cherry tomatoes
2 eggs
1 head lettuce
80 g Parmesan

Dressing: Mix anchovies, lemon juice, one tbsp water, mustard and mayonnaise in a mixer until you get a creamy well mixed texture.

Salad: Wash and chop up the lettuce and mix it well with the dressing. Fry the chicken and bacon and cut into stripes. Dress cheery tomatoes, eggs (both cut into quarters), chicken and bacon strips and parmesan shavings on the salad. Finally toast the bread cut into small rectangles and also place on top.

Serves 4 people. Enjoy!

07/05/2014

Vitello Tonnato with marinated veggies... Mmmmhh! Visit our blog for the recipe:

http://kampalawhatscooking.wordpress.com/2014/05/06/recipe-of-the-day/

Vitello tonnato served with marinated vegetables Ingredients for 4 servings: 1 eggplant 1 celery 2 Zucchini 1 yellow capsicum 1 red capsicum 1 onion 150g imported tined mushrooms 0,5 lemon 2 tbsp o...

05/05/2014

Hey guys, check out our new blog. Online from today!
http://kampalawhatscooking.wordpress.com/

Food, Grocery, Entertainment Culture

10/03/2014

Recipe of the week:

Smoked Salmon on Potato Cake with Sauce Hollandaise

For the potato cake
250g desiree potatoes, peeled
1 1/2 tbsp plain flour
2 eggs
2 egg whites
Vegetable Oil for frying
1 tsp salt

For the hollandaise
4 egg yolks
1 tablespoon white wine vinegar
1 tablespoon cold water (approx.), measure out by ladling in the water in 3 half eggshells
100 ml clarified butter, melted, cooled slightly
1 tablespoon lemon juice
Sea salt and white pepper, to season

Place the salmon on the potato cake put the poached egg on top and drizzle some hollandaise over it.

Enjoy!

10/03/2014

Lacking creativity when it comes to presentation?

03/02/2014

Its a new Year and Kampala, what's cooking? is back with the Recipe of the week. Every Monday we will be posting a recipe for a yummy start into the week!

We start with Jamaican Food:

Jerk Chicken with Coconut-Lemon Rice and a fruity Peanut-Vegetable-Sauce:

Jerk Chicken:

Ingredients:
500g chicken (i prefer thighs but you can use any part you like)
50 g ginger
3 chillies
5 cloves garlic
1 onion
2 tbs oil
2 capsicum (red)
1 tsp lemon zest
1 tbs thyme
1/2 tsp nutmeg
1 tsp cinnamon
1 tsp black pepper
1/2 tsp cloves
2 tbs lime juice

Preparation:
Chop ginger, chillies, garlic and onion finely and combine with all other ingredients other than capsicum. Marinate the chicken for a minimum of 2 hours or preferably an entire day. Fry the chicken from both sides gold-brown on maximum fire. Now add the capsicum (cut into stripes) and finish the chicken in the oven 10-15 minutes 180degrees.

Coconut-Lemon-Rice:

Ingredients:
1 onion chopped
2 cloves of garlic chopped
1 tbs olive oil
1 tin coconut milk (creamy) 400 ml
1 Dose Basmati Reis, ca. 300 g
1 tin water
1 Lemon
1 tin basmati rice

Preparation:
Fry onion and garlic in the olive oil add tin of coconut milk, then fill again the tin with rice and add it. Once more fill the tin this time with water and add. Cut a lemon into half and put on top. Boil until rice is ready.

Fruity-Peanut-Sauce:

Fry some onions, carrots and celery and add 200 ml coconut milk and 100ml peanut butter. If you like it spicy add some cayenne pepper and add salt and pepper to taste. Cut a mango into stripes (leave the skin if mango is ripe enough) and sit on top of the sauce when you serve. Make sure you use creamy peanut butter with NO CHUNKS and you dont fry over a lot of heat for a long time.

Enjoy!

24/09/2013

Recipe of the day: Tom Kha Ghai (Thai chicken and mushroom soup)

Ingredients:
2 tins coconut milk (800ml)
1/4 l chicken stock (or 2 cubes and 1/4 l water)
5 sticks lemongras (use the local soft one if you dont get the thai lemongras)
7 cm galgant, pealed and cut into slices (available in nakasero market)
7cm ginger, pealed and cut into slices
2 chillies (red or/and green)
3 tbsp fish sauce alternatively or i even prefer additionally oyster sauce
5-8 lime leaves
400 g chicken breast, cut into stripes
200g button mushrooms but you can as well use oyster mushrooms
juice of 1 or 2 limes
2-5 tsp sugar
spring onins, coriander

Preparation:
Bring the coconut milk with the chicken stock (or water and chicken cubes) to boil. Add all the lemogras, lime leaves, galgant, ginger and chillies. Boil on low heat for around 10 min. Add mushrooms, and towards the end the chicken stripes for only few minutres so it remains soft. Spice with fish and if you wish oyster sauce, and adjust with sugar, chilly, lemon according to how sour, sweet and spicy you like it!

Garnish with chopped up spring onins and coriander.

Tipp: Add the chicken breast as a whole a bit earlier. When its ready remove it cut it into stripes and put it back. Like that it remains even softer.

Enjoy this amazing thai soup or come to Gusto Kampala in Kisimenti where it is the soup of the week!