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Recipes

Why Not Try Something New? 

Have you ever tried to cook African meals yourself? In our recipes section, we offer you some of our best recipes for you to try at home.

Make sure to check back here very often because we’re changing our free recipes up all the time! Right now, we have 3 absolutely delicious recipes from Kenya, Ghana and Zimbabwe for you:

Ugali nuggets and minced beef sauce (Kenya)

Ingredients

For Ugali:

3 cups water

1 1/2 cups Unga wa Dola maize meal

Instructions for making ugali

For the ugali: Bring the water to boil in a pot/sufuria. Add 1/2 cup maize meal to the boiling water. Adding a little bit of the meal to the water ensures that the water starts to roar which makes the perfect ugali. Stir using a wooden spatula and try to break any lumps apart.

Add the remaining flour and get stirring. Using the spatula, smoothen out any lumps that may have formed. If the ugali is not hard enough, add more flour. Lower the heat and keep working the ugali against the sides of the pot, getting rid of any lumps and also making sure it is evenly cooked.

Ingredients

For Ugali Nuggets:

1 Egg

2 Cups Vegetable Oil for frying

1 Cup Breadcrumbs

1 Tablespoon Cayenne Pepper Spice

1 Tablespoon Garam Marsala

1 Cup Ugali (Cornmeal) left over

Salt Pinch

Instructions for making ugali nuggets:

Cut your left over Ugali (Cornmeal) into long French Fries Strips

Sprinkle the Garam Marsala Spice and Cayenne Pepper Spice into the Breadcrumbs. You can add more or less according to your taste.

Add Salt to the beaten Egg. Dip the piece of Ugali (Cornmeal) into the Beaten Egg. Make sure all the sides are coated with the Egg mixture

Place the Egg coated Ugali (Cornmeal) into the breadcrumbs and make sure it is welL coated. Press gently so that the breadcrumbs stick to the Ugali well

Repeat until all the Ugali (cornmeal) are all coated with breadcrumbs

Heat a Cooking Pan with oil

Drop several of the coated Ugali (cornmeal) into the hot oil and fry until golden brown on all sides

Serve warm with your desired sauce or dip

Ingredients for the minced beef sauce:

2 tbsp oil

1 onion, chopped

1 tbsp garlic, minced

1 tsp curry powder

250 gms minced beef

1 beef stock cube

Salt to taste

Freshly ground black pepper

3 tomatoes, diced

2 cups water, Coriander leaves, chopped

Instructions for the minced beef sauce 

For the beef stew: Heat oil in a heavy based pot. Add the onions and stir. Cook for 30 seconds or until translucent.

Stir in the garlic and curry powder. Add the beef cubes, stock cube, salt, pepper, tomatoes and water and stir.

Cover the pot with a lid and let simmer for 30-40 minutes. Garnish with coriander leaves and set aside while you prepare the ugali.

For the ugali: Bring the water to boil in a pot/sufuria. Add 1/2 cup maize meal to the boiling water. Adding a little bit of the meal to the water ensures that the water starts to roar which makes the perfect ugali. Stir using a wooden spatula and try to break any lumps apart.

Add the remaining flour and get stirring. Using the spatula, smoothen out any lumps that may have formed. If the ugali is not hard enough, add more flour. Lower the heat and keep working the ugali against the sides of the pot, getting rid of any lumps and also making sure it is evenly cooked.

Once cooked, mould it using the spatula and serve with a serving of beef stew.

Black eyed pea stew with fried plantains (Ghana)

Ingredients (4+ servings)

250 grams dry black eyed beans

2,5 dl palm oil (the red type)

4 red onions, medium sized

1 small box tomato paste

1-2 red chili

2-3 cm fresh ginger

3 cloves of garlic

5 tomatoes

2-3 dl water

2-3 ts salt

pinch of sugar

If available: fresh plantain (food banana)
possible substitute: rice

Instructions

Wash and boil the beans for about 30 minutes or till soft. Drain them and put aside. Add the palm oil and chopped onions in a pan, and boil for about 15 minutes. Add tomato paste and chopped chili, ginger and garlic, then chopped tomatoes, water, salt and a pinch of sugar. Let it boil for about 30 minutes, then add the drained beans. Bring to boil, and let it rest for about 15 minutes. Add more spices and salt to taste.

In the traditional cooking in Ghana the onion, chili, ginger, garlic and tomatoes will be grounded to a smooth paste. I prefer to chop it in small chunks.

If you have access to plantain: remove the peel, and chop the plantain in small pieces. Use your favorite oil to fry the banana until soft with a brownish color. Remove them from the oil, and drain on a kitchen paper and sprinkle with salt and other spices if you wish. If you want to make the real thing, I found this recipe for more advanced kelewele seasoned with a spice mix before frying on another blog.

If you don´t have access to plantain, the red-red can be served with boiled rice. It may also be served with fresh vegetables – but that is not common in Ghana!

Umngqutshu (samp and beans, Zimbabwe)

Ingredients (3-4 servings)

1 cup (250ml) white samp

1 cup (250ml) sugar beans

1 tsp (2.5ml) salt

1 tsp (2.5ml) white pepper or 1 stock cube

1 tbsp (15ml olive oil)

2.5l boiling water

Mushroom Mix:
2 baby marrows, sliced
2-3 button mushrooms, cleaned and sliced

1 onion, chopped

5ml Italian herbs

2ml hot curry powder

50ml chutney

5ml salt

25ml cooking oil

Instructions

Sort the beans and soak them in just enough water to cover it up, let soak overnight.

Throw away soaking water, rinse and transfer the samp and beans to a saucepan.

Add water and simmer at a low temperature until the desired softness is achieved.

Add seasoning.

For Peppers: Heat the oven to 200۫C. Line a pan with foil, spray the foil with a cooking spray. Brush the outside and the cut edges of two peppers with olive oil. Place the peppers cut side open on the greased foil and bake for 15 minutes. Remove from the oven and let cool for 5 minutes. If removed immediately they lose shape and break.

For mushroom mix: Heat the oil in a large saucepan and sauté the onion until golden brown. Add the baby marrows and mushrooms stirring occasionally. Add the cooked samp and beans as well as the rest of the ingredients. Spoon into the halved peppers, decorate with parsley and serve with lamb chops. Voila!