MATOKE

MATOKE are a type of banana grown mainly in East Africa.  They are small and plump looking variety and in this recipe, I have used the unripened variety as is the practice of most East Africans.  Matoke can be boiled and mashed, it can be sliced and fried into chips or even turned into a stew.  We love matoke in our household expecially matoke cooked in tomato based sauce.

wash peel and cut the matoke into small cubes (chop these straight into a bowl of water with a drop or two of lemon juice to prevent the matoke banana turning black).

In a pan, heat the oil and add the cumin seeds and green chillies. Add the matoke a bit of water and salt.  Bring to a rapid boil then add the grated tomato.  Cover the pan and cook the matoke until tender.

Serve hot with yoghurt or lemon juice and some potato or matoke chips… absolutely delicious

2 raw bananas

1 tomato (grated)

2 green chillis( small round cut)

2 tab sp oil

1/2 tea sp jeeru

1 tea sp salt

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Bitter gourd KARELA SHAK

KARALA NU SHAK

Karela or bittergourd / bitter melon is a vegetable one either loves or hates.   There are a lot of theories that this bitter vegetable has medicinal benefits and these are juiced to create an early mornig pre-breakfast drink.  Personally, I am a little unsure about this juicing theory but that is becuase I have not researched this.  We simply love this as a vegetable to cook a curry with and here is a vegetable that turns this bitter vegetable into a scumptious morsel without any of the bitterness.

10 small karela

4 tab sp oil

1/2 tea sp mustard seeds

pinc asafoetida

1 tea sp chili powder

1 tea sp salt

1/2 tea sp turmeric powder

3 tab sp grated jaggery

Peel the karela ,cut them lenth wise in to appx 3 inc slices.Sprincle little salt and rub,wash and all the seeds will come off.

Heat the oil,add mustard seeds and asafoetida when it crackles add karela  add the above masala except jaggery.cook on medium heat cover the lid add little water on the lid let it cook stirring ocasionaly . When its cooked add jaggery mix and turn the heat off.

BHARAZI IN COCONUT SAUCE

Bharazi otherwise known as pegion peas or tuver is available readily in most Asian grocery stores here in Charleston.  It is a versatile bean and can be cooked either in its fresh green form or its dried variety.  The bharazi (this is a kiswahili word) in this particular recipe is the dried variety which has been soaked overnight and then pressure cooked till tender.  You can just cook in a pan of water bringing this to a rapid boil but it takes a lot longer this way.

Once the bharazi has been cooked, pour the coconut milk into a pan and start to heat it.  Add the bharazi, spices and the pastes and bring to boil until the sauce starts to thicken but still soupy.  Serve  with bread or paratha for a hearty meal.

1 1/2 cup dry bharazi  (pigean peas)

2 cups coconut milk

1/2 tea sp ginger paste

1 tea sp chili paste

1 1/4 tea sp salt

pinch turmeric powder

1 small lemon juice

cilantro.

 

NUT BAR

A few weeks back my nephew Nimesh invited us for a pooja (prayers) at his home here in Charleston.  As is the customs here, we mostly bring with us to the pooja some sort of offering be it food, flowers, incense etc.  I decided that I would make some of these delicious nut bars as I was a bit limited for time due to long hours at the shop.

These are very easy to make and the aromatic cardamom, nutmeg and saffron makes them unbeleivably moreish and heaven scented.

Here i have used a cookie cutter to form these floral shapes but you can simply mix the ingredients as directed below and turn the mixture out onto a lightly greased tray.  Once set you can slice these into little squares, decorate with non parelii and serve.

3 cups chopped nuts

1 cup icing sugar

4/5 tab sp gree melted

1/3 tea sp cardamom

1/3 tea sp nutmeg

saffron pinch

mix sugar and ghee together until foamy.

add the chopped nuts ,saffron,cardamom and nutmeg ,fold in the above ingredients mix well.Divide in to appx 40 equel portions and shape them.