Ugandan Vegetable Casserole Recipes

UGANDAN VEGETABLE CASSEROLE

Ugandan Vegetable Casserole image

The variations possible with this colorful vegetable casserole are endless. Either make it with the vegetables listed here or substitute your own favorites.

Provided by Lavender Lynn

Categories Spinach

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
1 small onion, sliced and separated into rings
1 medium eggplant, unpeeled, cut into bite-sized pieces
1 small sweet red pepper, cored and thinly sliced
1 -2 garlic clove, peeled and crushed
1 lb fresh spinach, cleaned and chopped or 1 (10 ounce) package frozen chopped spinach, thawed
1 small zucchini, peeled and sliced
2 medium tomatoes, cut in wedges
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

In a large frying pan, heat oil over medium-high heat for 4 to 5 minutes.
Add onions to pan and stir-fry for 2 to 3 minutes. Continue to add vegetables to pan in order listed, stir-frying each 2 to 3 minutes before adding the next.
Stir in salt and black pepper. Cover pan, reduce heat to low, and simmer 10 to 15 minutes or until vegetables are tender.
Serve immediately.

Nutrition Facts : Calories 149.4, Fat 7.8, SaturatedFat 1.1, Sodium 390.2, Carbohydrate 18.3, Fiber 8.9, Sugar 7.6, Protein 6

UGANDAN BUFUKE WITH ONION SAUCE

Ugandan Bufuke With Onion Sauce image

Here's a wholesome dish from Uganda that is as simple and cheap as it is tasty and filling. The great thing about this dish is you can use up those ingredients that already seem to be in the kitchen, without having to hunt around the specialty grocery shops. Recipe courtesy of africanoz.com.au

Provided by Rhiannon and Matt

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 medium sized sweet potatoes, peeled & diced
6 tomatoes, peeled and sliced
3 onions, sliced
1/2 cup dried kidney beans, soaked in water overnight
1/2 cup mung beans (dengu)
1 cup peanuts
1 cup milk (or light cream)
oil (for frying)
1 teaspoon flour
salt and pepper
1 tablespoon butter
chili, to taste
1 cup boiling water, with
1/2 vegetable stock cube, crumbled

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!

Nutrition Facts : Calories 548.4, Fat 24.1, SaturatedFat 5.9, Cholesterol 16.2, Sodium 152.5, Carbohydrate 67.2, Fiber 15.1, Sugar 15.3, Protein 23.4

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