Last night I had the pleasure of catering the closing night for an African exhibit for “Sylivia’s Children” at Monmouth University. To keep in the spirit of the exhibit, everything was black, red and yellow, the colors of the country’s flag. I also cooked food that is prevalent in Uganda. The menu consisted of Ugandan meatballs, fried chicken wings, Chapati (fried bread) with guacamole dip and a fruit salad. Most of the recipes can be found below. This was a special occasion so the food is delicious but NOT “light” so that it could represent the spirit of the country instead.
Sometimes, on special occasions, it’s o.k. to enjoy the moment and celebrate the event.
Enjoy and happy celebrating!
1 cup plain yogurt
1/4 teaspoon salt
1 jalapeno pepper, seeded and minced
3 tablespoons chopped fresh parsley
3 slices whole wheat bread
3 eggs, beaten
1 tablespoon Worcestershire sauce
1 1/2 cups dried bread crumbs
1 cup French-fried onions
3 cloves garlic, minced
2 tablespoons minced fresh ginger root
1/2 teaspoon coarsely crushed coriander seed
4 tablespoons chopped fresh parsley
1 jalapeno pepper, seeded and minced
2 pounds ground beef
3 cups vegetable oil for frying
- In a mixing bowl, mix together yogurt, salt, small jalapeno pepper, and 3 tablespoons chopped parsley. Set dipping sauce aside.
- Soak bread slices in water for 3 minutes. Remove from water, and squeeze out excess moisture. Crumble into a large bowl. Mix in eggs and Worcestershire sauce. Mix in dried bread crumbs, fried onions, garlic, ginger, ground cumin, crushed coriander seed, 4 tablespoons parsley, and large jalapeno pepper. Add ground beef, and work in with your hands until well mixed.
- Roll mixture into balls the size of walnuts.
- Heat 3 cups of oil in a large, deep, heavy bottomed frying pan until piping hot, about 375 degrees F (190 degrees C). Cook meatballs a few at a time in hot oil until brown and crispy, about 3 to 4 minutes. To check for doneness, cut one in half to see if cooked through; it should be cooked in the center. Remove from oil using a slotted spoon, and place on a plate lined with paper towels to drain. Insert a toothpick into each meatball for serving and dipping. Serve hot or cold with dipping sauce.
Chapati Recipe – East African Flat Bread
2 cups white flour
1/2 teaspoon salt
water (about 2/3 cup)
- Mix dry ingredients well. Add 1 tablespoon of oil to the flour mixture and mix in with your hands until flour feels a little bit like sand. Add enough water to form an elastic dough.
- Divide the dough into 4 equal parts. Roll out 1 ball into a circle and spread 1/2 teaspoon oil over it. Roll the circle up, like a jelly roll, then roll it up again. It should resemble a snail shell.
- Do the same for the other three balls.
- Let the dough sit 20 minutes to 8 hours, depending on when you make them.
- Roll out into circles 10 to 12 inches in diameter.
- Melt a bit of shortening in a frying pan (I prefer a cast iron pan) and wait until it is hot to cook the chapati.
- Cook rapidly and watch them bubble up. Makes 4 chapatis.
1 cup peas
½ cup chicken broth
1 Avocado – pit removed and skin peeled and cut into chunks
¼ cup fat free sour cream
1 clove garlic – minced
Juice of ½ lime
½ – 1 jalapeno – minced (depending on taste)
¼ cup fresh cilantro chopped fine
Salt to taste
- Cook peas with chicken broth in a pot and bring to a boil. Cook for about 1 minute then strain and discard broth.
- Add peas to food processor and puree for about 30 seconds, until smooth.
- Add avocado, sour cream, garlic, lime juice, jalapeno and cilantro and puree until smooth.
- Empty into a bowl & season with salt.
NOTE: It may be necessary to stop in between to scrape down the sides to ensure the guacamole is consistently smooth.