angelinahfly

thrive with knowledge


Leave a comment

WALKING DOWN THE INVENTION LANE

In this world of hyper unemployment, scarcity of money and unfavourable political environment, when many young men and women of Uganda have resorted to travel abroad for greener pastures. Only a few however have set their minds on infiltrating the entrepreneurship world. In which innovation are born of brilliant notions.

With energy conservation as a goad, a young man known as Don Koledu Deogracious has decided to involve in creation of “Fireless Cookers” as he calls this product. These are energy conserving cookers that are clean and safe.

Fact is with this product food can never get burnt and when food is ready, it can keep warm for more than 6hrs and it contains the food’s aroma and taste. It can also be washed to keep it clean.

A FIRELESS COOKER

It is a circular product made up of intrinsic and meticulously sown patterns of cloth. Within the outer cloth lies a sponge and then a black cloth inside.

Since it has no means of generating heat, it is designed in the way of heat conservation. Which is why a black cloth and the cushions are vital. These are meant to contain the heat on the food without letting it emit outside.

HOW TO USE A FIRELESS COOKER

With a fireless cooker all you have to do is to pre-cook your food on a cooker or a charcoal stove for a given amount of time. This helps it to gain the required momentum of heat to sustain and guarantee its success in the fireless cooker.

Once the food has boiled enough to the highest boiling point, then transfer the whole saucepan in the fireless cooker. This has two domes of cushions. One is meant to support your food from beneath and another to cover it from the top. Your food should sit in between the cushions and wrap it up well. Then place it somewhere far from the reach of children.

TABLE OF FOOD SUCCESSFULLY COOKED

FOOD PRE-COOKED TIME TIME IN FIRELESS COOKER
RICE 5 MINUTES 25 MINUTES
IRISH POTATOES 5 MINUTES 1 HRS
MATOOKE BOIL 5 MINUTES 30 MINUTES
FRESH/ SOAKED BEANS 45MINUTES 3 HRS
SWEAT POTATOES 25 MINUTES 2 HRS
MEAT 15 MINUTES 3 HRS
MATOOKE IN LEAVES 20MINUTES 30 MINUTES

Well the list is limited but more room to explore what other foods can one cook as well as carry it to work. Work as your cooking.

OTHER BENEFITS

Besides cooking, this cooker can act as a stylish African hand bag as long as the cushions are removed, a considerable amount of space can accommodate other items. Two holders make it easier to carry and hang anywhere.

It is light in weight due to its non heavy properties.

It can also be used as a pillow, this was averred by the one owner of a product who claimed to have gone out in the field and suffered from fatigue. She found solace and comfort in laying her head on the cooker because it was soft.

It also comes in different colours and sizes as per an order.

TARGET GROUPS

Mostly parents or guardians with babies, people who detest to spend more time in the kitchen and single adults.

 


Leave a comment

JOURNEY TO THE TASTE OF UGANDA’S COUSINES 2

When I was younger a friend of my mom’s came to have lunch with us. She was beyond impressed that she actually asked my mom for a recipe. In buganda a saying goes that he who has not been exposed enough will say that his mother is the best cook, well in this case allow me to defy it and say that when it comes to cooking malakwang, my mom ranks the best.

mala

malakwang tree in a compound

Malakwang  is a vegetable that was first planted in Acholi in the northern part of Uganda around people’s compounds. Since in Uganda it must have been a norm for each home to own a garden and rear  poultry. This delicacy then spread ground in other parts of Uganda in the east.  It is rather a bitter sauce which was discovered during the drought periods since it could withstand harsh weather.

When my mom’s friend came back to give her feedback, it was rather hilarious. My mother burst in to laughter at the imagination of her friend’s family’s discontent on her brand new try out delicacy which tuned out to be a disaster. The more she narrated her miserable epic fail, the more every body else laughed. None had the nerves to eat millet bread (akalo) with sour sauce. When she had lunch with us the sauce was rather a relish that had left a desiring mark in her tummy, what went wrong then.

HOW TO PREPARE MALAKWANG

pastee

peanut paste in a bowl

One needs peanut paste of good quality. You could get it from the supermarkets, markets or any favorite shop. If your not certain then make it yourself at home. Buy raw peanuts and heat them in a saucepan over a moderate fire as your stiring to avoid getting them burnt but make sure they are brown when the top cover peels off. You remove the peelings by gently rubbing them on your hands. Grind the peanuts either traditionally with two grinding stones,the modern way of grain milling or using mortars and pestles.motar

Malakwang leaves which are plucked from the its stalk are placed in the a clean saucepan and boiled with water for 40 minutes just to make sure that it is softened. Put it aside and let it cool.

Meanwhile get your peanut in a bowl and add water to it, mix it and make all the  peanuts dissolve in water to make a  not so thick substance.

With available kitchen cutlery separate the boilled   leaves from its sour water. Pour out the latter you don’t need it anymore. With your hand press the leaves together to be certain that its water is all out.

In a different saucepan place your malakwang leaves and to it add the paste and salt. Take caution not to let the peanut dregs (peanut particles) in the sauce pan. Stir what you’ve put in the saucepan so as to amalgamate. Then heat it for 15 minutes and VALOR.

The measurements depend on the number of people your cooking for, but let you sauce have a thick texture with usage of more peanut paste to replace the sour water you got rid of. Don’t be like my mother’s friend who displayed cookery disaster and the family starved.

With a diet like this, you are working towards a natural method of reducing disease and enhancing your immune system. Since malakwang is a green leaf, like it many are rich in fiber, folic acid, magnesium, potassium, iron and calcium. This diet diminishes risks of cancer and heart disease. In short you’ll be a wealthiest person in terms of health.

 

 

 


1 Comment

EASY TO MAKE BREAKFAST

They say breakfast is the most important meal of the day, it needs to be consumed with in the three hours of the morning. This is vital to your day for it acts as a catalyst to a more active day ahead of you.

Enough amount of special nutrients guarantees a healthy functioning body. Nutrients such as fiber, carbohydrates, calcium, proteins, vitamins secures benefits as; improvement in cognitive performances for example achievement scores in students, increased concentration and weight maintenance.  images (3)

In case your have no time in the morning and you have to rush out, spaghetti and eggs is one of those quick meals that could be cooked within twenty minutes.

HOW TO PREPARE SPAGHETTI AND EGGS.

  • The first step is to get to know the ingredients,
  • Spaghetti, onions, eggs, carrots, tomatoes, green papers and cooking oil (your choices are never limited).
  • Choose either to boil the spaghetti whole or in smaller pieces for 10 minutes in a saucepan. meanwhile slice the onions and the rest of ingredients  in to a shape desired, stir the eggs in a separate bowl.
  • Remove the spaghetti from it’s boiled water and put it in an empty bowl.
  • Put some olive cooking oil in a saucepan and let it heat then to it add  the chopped ingredients and stir incessantly. To the mixture add the spaghetti and salt and then stir. To it pour the eggs. Use your mingling stick to stir well until the eggs are ready. And VOILA, its ready to be served. images (1)

At this point your ready to serve the delicious breakfast meal. To this meal fruits and water or juice are a good company for a balanced meal.


Leave a comment

what to eat after a day’s fast

During a fast, it’s health to break a fast with soft edibles as imagesfruit or salad meals for each day as your breaking meal. You could also take in juice.One ought not to consume neither too hot or too cold liquids, they should be at room temperature. Diary products as plain yogurt  is good after fruit juice because it contains good bacteria that helps rejuvenate your metabolic system. In  a way as well helps the entrails to recover from a fast, you could start with fruits such as mangoes, watermelon, pear, peach and vegetables as lettuce, cabbages,  spinach,rocket leaves etc.

Even though you crave more than that, bear in mind that during the process of fasting a reduced enzyme production occurred and affected the mucus linen in your stomach and caused it to shrink. when hard food rich in processed sugar and salt, starch, fats are consumed immediately after fasting, it’s more likely to cause nausea, headaches,diarrhea and stomachaches.

PAINEFruits have to be consumed in small portions at a time to allow the body to get used to food once again. Very soon you’ll be pumped up and off to other activities after having a hearty meal all together.

 


Leave a comment

JOURNEY TO THE TASTE OF UGANDA’S CUISINES

Here’s a dish that will make you look no further but drool over with amazement. perhaps those whose origin is northern,  the eastern and the western Uganda understand this better. Tribes like Iteso, Banyoro , Bakiga,  Bagwere, Lugbara and so on. A kalo as it commonly known is a traditional delicacy with tremendous wealth in nutrition worth of relish. This ancient cuisine (millet floor) is millet flo considered to be delicious when cassava flour is added to it in a ratio of 1:3 (cassava flour: millet floor). Cassava floor is meant to bring out the steaming sticky and  soft texture from a maroon reddish bulbous elastic ball of a meal. It in different colors though after a mixture. Millet bread sits high on the nutritional table.

Millet floor is extracted from dried millet grains by either traditional means of grinding it with a pair of smooth stones or the modern way of grain milling. GRIN

Millet floor is patiently prepared using water, mingling stick, fire, and a saucepan. Initially water is boiled to the simmering point, then the mixture of floor is added to the boiling water and stirred incessantly until it all turns to a bulging flawless maroon reddish sighted  ball of a steaming meal stirred to acquire a circular shape.

Traditionally  it was then put in a basket sprinkled with raw floor so as to prevent the cooked item from sticking to the walls of of the basket, or today you could place it on a clean plate and serve it with the sauce of your choice. Though I would recommend beef and chicken stew, malakwang, beans and finally ggobe.  yey

This meal is now gaining prominence in many Ugandan restaurants around the city, guess they discovered the taste and decided to include the meal of our ancestors to the menus. A delicacy once crucial in traditional ceremonies such as weddings, naming of children has now thrust it’s way to the docile hearts and bellies of inhabitants of Kampala.