Red Chilli Sauce (China)

  Ingredients                                          Preparations

1	500g	Red chillies	1	Skin pineapple & chop into pieces.
2	1/2	Fresh pineapple	2	Add pineapple pieces to base of blender.
3	6	Pieces of garlic	3	Chop up red chillies, garlic and ginger.
4	2”	Fresh ginger	4	Add to blender & blend till fine.
5	pinch	Salt	5	Add salt to taste & blend some more.
6	2	Glass jam jars (clean)	6	Simmer for two minutes in a pot.
7	1/2 h	Electricity	7	Fill jam jars, let it cool & store in fridge.

This recipe is a dangerous one. Every time we make some red chilli sauce, someone comes to visit our house and ends up taking away a 'small' jar, so we have to make more. First of all you will need to find some red chillies. These seem to be in short supply here in Entebbe, so if you see any buy up the entire stock! You will also need a fresh, but not overripe pineapple, garlic and ginger, not to mention a good blender. As this is a Chinese recipe, make sure you use the proper chopping knife.

 

Wash the chillies and select only the freshest ones.

Chop up the pineapple, garlic and ginger
and add them to the base of the blender.

If there is electricity,
you will end up with a mix looking like this.
If there is no electricity, you will need to be innovative.

 

 

After blending, boil the chilli sauce for two minutes.
This kills off any remaining bacteria: the tough ones
who somehow manage to survive the chilli, garlic,
pineapple and ginger treatment.

 

 

Prepare some glass jam jars by washing in boiling water.
Add the chilli sauce, and turn them upside down.
This creates a naturally sealed jar, and it should
survive in your fridge for several months.

Now we have red chilli sauce for at least a week!
Enjoy in moderation...

Goat Mbusi Barbeque (Uganda)

  Ingredients                                          Preparations

1	2	Tomatoes	1	Chop tomatoes, onions, garlic and ginger.
2	2	Onions	2	Put in a blender & add black pepper & soy sauce.
3	2	Pieces of garlic	3	Blend till fine.
4	2”	Fresh ginger	4	Cut goat meat into 1” slices.
5	pinch	Black pepper	5	Mix goat meat and sauce in a bowl.
6	5 tab. sp	Soy sauce	6	Put in fridge for at least 3-5 hours.
7	1.5kg	Fresh goat meat	7	Barbeque slowly, turning frequently until well done.

You have not tasted a real barbeque, until you have tried this wonderful recipe adapted from Ugandan Olwombo - goat meat steamed in banana leaves. You can get hold of a pot of Olwombo in most decent restaurants, but the Entebbe Boys prefer to make the barbequed version. As it is not steamed in banana leaves, we have decided to call this dish the Mbusi barbeque. Mbusi means goat in the local lingo.

If you are still interested in making your own Olwombo, you will need to barbeque the raw goat meat first and then let it marinate in the sauce before you steam it. Olwombo can be steamed in any big pot. Simply cut up the stems of the banana leaves to line the base of the pot, heat some young banana leaves over the fire to make them flexible and then wrap your goat meat in them. Add water to the base of then pot so it does not go higher than the stems, add the wrapped goat meat and cover with some more banana leaves. Then let it steam for two hours.

Now back to the business. Pop down to the local market

and find some fresh tomatoes, onions, garlic and ginger.

 

Then find a volunteer to chop up 1.5kg of goat using a machete.

This will ensure that the bones splinter everywhere, so you

will have to check the meat carefully when you get home

as part of your Health and Safety (H&S) procedures.

The goats are generally fresher in the early mornings,

and currently (September 2011) you can expect

to pay 10-11,000 UGX per Kg (about 3 Euros).

Get a nice bunch of matoke (green bananas).

You will need about 3 pieces per person.

An alternative starch supply are irish.

 (irish is the local name for spuds, which are of course potatoes)

Get the ingredients ready.
Note how Andreas is rapidly encroaching on

Hans's ingredient organisation index.

Chop everything up, and add to the blender.

It’s best to put the tomatoes at the bottom so there

is some juice for the blender to work properly.

Add the soy sauce and black pepper,

and blend till you have a fine puree.

 

Put you H&S inspected goat meat in a bowl and mix well with the sauce.

Cover the bowl with some cling film and put it in the fridge for six hours...

And later that evening…

 

First of all ask the barbeque master to get the BBQ going.

If you suddenly realise that do not have a barbeque,

freeze that meat and go and find a car.

Full instructions on how to build your own barbeque can be found here.

Take out the matoke and rub a little bit of oil into the skins.

This will stop them from burning, and is something we have learnt from Valence

(the barbeque master). This is a handy little trick that also works for spuds (potatoes).

 

 

 Barbeque the matoke for about 30 minutes turning frequently, until they feel soft.

Then store them in the ash tray below the barbeque.

This will keep them nice and warm while you barbeque the goat meat.

 

 

Check the charcoal, and make sure you still have enough for the goat.

The steel wheel barbeque needs lots of charcoal

as we have not yet invented adjustable air vents.

Barbeque the goat meat slowly for about 45 minutes while turning frequently.

It’s best to have a grill with two sides so that the meat does not fall out.

 

 

 If there is any sauce left, just add it on top of the meat.
You will need a good barbeque master to assist you with this.
 

 

When the meat is done, it will not only smell very delicious

but take on a dark brown colour.

Enjoy your Mbusi and matoke!

 

 

 

For drinks we recommend non-alkoholic gemberbier (ginger beer), or red Chilean wine.

Interested in making ginger beer? - just click here.

 

 

Cabbage and Aubergines

Ingredients (2 persons)                            Preparation

1	2	Courgettes	1	Courgettes, wash, half peel, cut in pieces 3 cm
2	Pinch	Pepper, salt	2	Add pepper, salt
3	1	onion	3	Chop onion
4	20 g	butter	4	Heat butter in pan
5	2 dl	White wine	5	“fruit” onion, golden
6	2 dl	Chicken broth	6	Add courgettes
7	2 tab.sp.	Lemon juice	7	Add wine, broth
8	Several drops	Worcester sauce	8	Cover, low fire, simmer, stir
9			9	When ready (al dente): add lemon juice, Worcester
10				Stir; serve

Part 1: The French Connection

First of all get your ingredients organised.
The white wine is part of the food,
but can also be used for other purposes.

Cut the Aubergines (a replacement for the courgettes...
after all we are the Entebbe Boys!), and add salt.
The salt will make them sweat, and reduce the amount of oil they will absorb later.

Cut the onions and fry with some butter.
Add a bit of olive oil to stop the butter from burning.

 

When the onions are ready, add the aubergines.

 

 

Turn them professionally, as demonstrated here by Hans.

 

Add the white wine and broth, and simmer.

When al dente, add the lemon juice and some Worcester sauce......

another small quantity of white wine also, if you wish,

and serve at once!

Part 2: The Chinese Connection

Andreas has not yet made the cool little table of ingredients, so please look at the pics!

This is actually not part 2, as it should happen a the same time.

First of all cut up some white cabbage. If you have a proper wok, cut into triangular pieces.
If not, it helps to cut it finer, or you will never win the aubergine race.

Boil the cabbage in water for 30 seconds,
and rinse with fresh water.

This is a spicy dish, so cut up some red chillies and garlic,
and set aside a handfull of black peppercorns.

Fry the spices, until the chillies turn almost black...

 

Add the cabbage, and fry some more...

 

While your friends are wondering how they will ever eat this firey dish,

prepare the fire extinguisher:

a big spoon of brown sugar, dissolved in vinegar.

(For the non-Chinese, vinegar is a chillie neutraliser)

 

Mix well with the cabbage and serve at once!

 

The brown rice should be ready by now.

You will need 4 portions of water per portion of rice, not 8 

(Lawrence we do hope you are reading this in Shrewsbury!)

 

There is still some white wine left - good!

Now we can enjoy a French-Chinese vegetarian dish in Entebbe!