The ladies that I met in East Africa are beautiful, hard-working women. Time and again I was welcome to join them in their cooking adventures. There was a lot of delight and laughter as they helped this overly enthusiastic white woman hold a knife, pluck a chicken or stir a stew through watering eyes over a smokey, charcoal fire.
Although cooking was fascinating to me, Uganda is not known for her amazing food.
(have you ever seen a Ugandan restaurant outside of Uganda?)
Mama Susan (pictured below) is a fantastic cook and can make the mundane marvelous.
One day she let me help make Eggplant Salad. It was super yummy, so I jotted down the ingredients, compared notes with Mama before I left the country and recreated it at home for our Community Group this month. Bryan says it reminds him of an ethnic, potato salad.
Nothing about this salad is exact, but it's a great deal of fun if you'd like to give it a whirl
INGREDIENTS:
- 7 potatoes peeled, diced and fried
- 3 eggplant peeled, deseeded, cooked & pureed
- Half a red onion finely diced (and smash a couple cloves of garlic while you're at it)
- 4-5 tomatoes cut into chunks
- 2-3 Tablespoons of ground peanuts
(our Ugandan friends call these "G-nuts"- short for groundnuts, you know, 'cause they grow in the ground!)
- 1 lemon juiced (plus or minus a little)
- 2-5 Tablespoons of "magic dust." This happy seasoning has ground cumin seeds, black pepper, cinnamon, cardamoms & cloves. Oh, and it's simply fabulous!
Mix everything together and prepare for a dreadful looking, but lovely tasting dish. I took this photo after we had dipped into it several times. It's super yummy after it sits for a couple of days and all the flavors do exciting things together.
John Z. really wishes that I'd forget the salad and learn how to make chapati.
Um, maybe during our next trip.
Do you have time for a short video? I pulled together a couple of my documented food preparation experiences in Uganda- good memories!
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