Ugandanbufukewithonionsauce Recipes

GAZPACHO

Steps:

• Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
• After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

TRADITIONAL BABA GHANOUSH

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Arrange oven racks so you have one low and one high in the oven.
• Cut a shallow slit along the side of the eggplant and place into a baking dish.
• Roast in preheated oven on the lower rack until the eggplant is completely shrunken and soft, about 40 minutes. Move dish to higher rack and continue baking until the skin is charred, about 5 minutes more. Let eggplant cool until cool enough to handle.
• Peel and discard skin from eggplant. Put eggplant into a bowl; add tahini, garlic, lemon juice, red pepper flakes, and salt. Stir until ingredients are evenly mixed. Drizzle olive oil over the baba ghanoush and garnish with parsley.

TRADITIONAL OSSO BUCO

Steps:

• Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
• Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
• In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle the gremolata over the veal just before serving.

UGANDAN BUFUKE WITH ONION SAUCE

Steps:

• Put the kidney beans, mung beans, and peanuts in a large pot and cover with water.
• Gently boil for about 15 minutes until half cooked. Add sweet potatoes, then the salt and pepper to taste, and cook about 20 minutes, until tender(a fork should go gently into the sweet potato cubes).
• Drain water and mash together using a tablespoon of butter.
• Sauce:.
• Fry the onions, tomatoes and chili in a fry pan using hot oil. Before it starts to brown, add the boiling water/stock and gently simmer until the mixture starts to thicken.
• Now, using a cup add the flour then the milk or cream a little at a time stirring to mix with a fork.
• When evenly mixed add this to tomato and onions, stirring over a gentle heat, until the mixture becomes thick.
• Heap the Bufuke onto a large serving dish and pour over your nice thick sauce. Enjoy!

UGANDAN KABOBS

Steps:

• In a bowl, soak bread slices in warm water for 3 minutes.
• Remove from water and squeeze out excess moisture.
• Crumble bread and place in a large mixing bowl.
• Add whisked eggs and Worcestershire sauce and mix well using a fork.
• Add bread crumbs, deep fried dried onions, chopped garlic, grated fresh ginger root, ground cumin, crushed coriander seeds, chopped parsley, and chopped Jalapeno pepper.
• Using a wooden spoon, mix well until thoroughly blended.
• Add lean ground beef and working with your hands, mix well until mixture is well blended.
• Roll meat mixture into balls about the size of walnuts.
• Heat 3 cups of vegetable oil in a large, deep, heavy bottomed frying pan until piping hot.
• Carefully place about 12 kabobs at a time into the hot oil.
• Reduce heat to medium-high and fry kabobs until quite dark brown and crispy, about 3 to 4 minutes, turning at least once during frying.
• To check for doneness, cut one kabob in half to make sure there is no red showing and they are cooked through.
• Remove from oil using a slotted spoon and place kabobs on a plate with paper towelling to drain.
• Serve hot or cold with yogurt sauce.
• YOGURT SAUCE: In a mixing bowl, mix yogurt with salt, finely chopped Jalapeno pepper and chopped fresh parsley until blended.
• Deep fried dried onions are available in most East Indian grocery shops; these are preferred.
• They are also available in cans at most large grocery stores.

UGALI

Steps:

• Heat water to boiling in a saucepan. Slowly pour the corn flour into boiling water. Avoid forming lumps.
• Stir continuously and mash any lumps that do form. Add more corn flour until it is thicker than mashed potatoes.
• Cook for three or four minutes, continue to stir. (Continuing to stir as the ugali thickens is the secret to success, i.e., lump-free ugali.)
• Top with a pat of butter or margarine, if desired.
• Cover and keep warm.
• Serve immediately with any meat or vegetable stew, or any dish with a sauce or gravy.