Tuesday, 3 June 2014

Choroko with sticky rice and chapattis

This dish does not look pretty, but it tastes good!

We had this a few times in Uganda.  Juliette, who cooked for us, was unsure at first - she felt she should be giving us more meat.  But we loved her traditional Lugbara food: rice and cabbage, white beans and garlic, courgette in groundnut paste, and this yummy stew of mung beans.  

I wish there was another name for mung beans.  The name doesn't do them justice.  They are delish.

Choroko (mung bean stew) with sticky rice and chapattis

It's easy to make.  Soak two cups* of mung beans for 6 hours or overnight.  Rinse, boil in plenty of water for 20-30 minutes.

Meanwhile, saute** two onions until soft and translucent, then add four (yes, four!) cloves of garlic, a teaspoonful of ground coriander and half a teaspoonful of cayenne pepper.  A minute or two later, add a can of chopped tomatoes, and season well.

When the beans are soft, drain them and add two thirds to the tomato mixture.  Mash the rest up before you add them, with a cup of water, as that'll help thicken it up a bit.

Cook on a medium heat for another 10-15 minutes.

Now, my sister-in-law recently told us she makes her rice in the microwave and it comes out nice and sticky.  So, microwave some basmati rice.

Ugandans serve choroko with chapattis.  I found an easy peasy recipe for gluten-free ones.  Put a cup of gram (chickpea) flour in a bowl.  Add a tablespoonful of olive oil.  While stirring, add up to a cup of warm water.  You won't need the whole cup - don't let it get too sticky, but if it does just add more flour.  Make four balls, roll them flat, and dry-fry for a minute on each side.  They're ready to turn when bubbles rise.

Of course, if you want to be really authentic, you'll scoff it down using your right hand instead of cutlery!  

* Measuring cups are the way to go.  Americans are on to a good thing.
** How do you do an acute accent on Blogger?

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