Me and my mother's friend are in the kitchen arguing about the best way took ugali.
You just mix it then cover, she says.
But this is flour from the mills, you need to boil it first- I say.
She takes it off the fire before I think it's ready but I don't argue, I was just helping her so, it's her meal.
2010 was a crucial year for me.I learnt the way to make well cooked ugali from Tata. And in 2011 I spent most of the evenings perfecting the skills. My neighbor would tell people.
-her, she only cooks ugali, I think she prefers it to many foods- I'd agree and add that maize products are actually good for a healthy worker's body.
So last night I was making ugali and I realised I do spend quite a bit of time preparing and cooking food. I enjoy cooking, I didn't before, I guess coz of lack of ideas or was just plain lazy.
Spending time with Michelle's mum, Mrs. Yap changed a lot of things in me. I'd pound the ginger, garlic, pepper, tomatoes , onions and green pepper until it was a fine nice smelling pulp to be used in frying the rice, or green veggies.
That pulp is used as a base for all frying as opposed to a single onion.
Now whenever I'm frying even green veggies,I make quite a big deal of it. To make a good pumpkin soup, I'll start at 5 p.m to serve at seven.Then the sink will be full of equipment needing a wash. The other day I made fried rice, the Chinese way but lacked one ingredient- soy sauce. I'll look for it next time I go to the market. It turned out okay and now I know I need a wok, a big one.
I have freedom to experiment in my house. My friend Carol rang me the other day and asked what experiment I had for super, and you can bet it was a laugh. I had fried that green shaped veggie- we call it shasha; with beans and the usual spices, then using mashed potatoes I made my own version of a shepherd's pie, it tasted good.
I just googled. that veggie is called chayote, choko, chocho,
or Bangalore brinjal. and it's good for you too. check out wiki-http://en.wikipedia.org/wiki/Chayote-
the real shepherd's pie ;)
No comments:
Post a Comment