Ingredients

• 2 teaspoons peanut oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 1 1/2 tablespoons mild curry powder
• 2 x 400g cans Italian cherry tomatoes in tomato juice
• 1 x 500g packet Broccoli & Cauliflower Mix
• 2 eggs
• 90g (1/4 cup) fruit chutney
• 100g snow peas, trimmed
• 70g (1/4 cup) low-fat natural yoghurt

Direction

1. Heat the oil in a saucepan over medium heat. Cook the onion, stirring often, for 3 minutes or until soft. Add the garlic and curry powder, and cook for 30 seconds or until aromatic.

2. Add tomato and vegetables. Cover. Cook for 5 minutes or until the vegetables are soft and the sauce thickens.

3. Meanwhile, bring the eggs to the boil in a small saucepan of water over high heat. Cook for 7 minutes. Drain. Refresh under cold running water. Peel each egg and cut into 6 wedges.

4. Stir the chutney and snow peas into the curry. Cook for 1-2 minutes or until the snow peas are bright green and tender crisp. Season with salt and pepper.

5. Divide the curry among serving bowls and top with the egg and yoghurt. Serve with rice.

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Ingredients

• 125ml (1/2 cup) malt vinegar
• 2 tablespoons brown sugar
• 1 tablespoon water
• 1 cup firmly packed fresh mint leaves, finely chopped
• Salt & freshly ground black pepper

Directions

1. Combine the vinegar, sugar and water in a small saucepan and bring to the boil over medium heat.

2. Add the mint. Taste and season with salt and pepper.

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Ingredients

• 2 bunches asparagus, woody ends trimmed
• 2 teaspoons vinegar
• 4 fresh eggs
• 25g (1/3 cup) finely grated Parmesan

Direction

1. Bring a large frying pan of salted water to the boil over medium-high heat. Add the asparagus and cook for 2-3 minutes or until bright green and tender crisp. Use tongs to transfer the asparagus to a plate. Cover to keep warm.

2. Add the vinegar to the water in pan. Reduce heat to medium-low. Crack 1 egg into a small bowl.

3. Use a spoon to stir the water to make a whirlpool. Carefully pour the egg into the centre of the whirlpool.

4. Cook for 4 minutes for a soft yolk or until cooked to your liking. Use a slotted spoon to transfer to a plate. Cover with foil to keep warm. Repeat with remaining eggs.

5. Divide the asparagus among serving plates. Top with an egg. Season with salt and pepper. Top with parmesan to serve.

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Avocados are classified as super foods because of their nutritional value. Avocados provide all 18 essential amino acids that are necessary for the body to form a complete protein that is easily digested and absorbed by the body.

Avocados also contain good fats which are popular for lowering the risk of heart diseases. Avocados are excellent source of carotenoids which provide top quality Vitamin A; they are good for the eyes, the immune system as well as reproductive system.

Most of all, avocados are very tasty, they can be eaten with about every meal, they are affordable and can be found everywhere from the women hawkers with the baskets, local market, grocery shops to the supermarkets.

Be sure to include them in your salads with other health veggies with this simple recipe. All you need is

• 2 large Avocados
• 2 medium –size tomatoes
• 1 medium-size onion (preferably white onion)
• 3 tablespoon olive oil
• ¼ tablespoon of black pepper
• 1 clove garlic
• Juice of 1 lemon
• ¼ tablespoon of salt

Method of preparation

• Wash and dry the tomatoes and avocados. Crush the garlic
• Slice tomatoes and onions into medium size-slices
• Cut avocados into half, remove the seeds, and slice into medium size-slices. Carefully remove the skin without damaging the slices
• Arrange the tomatoes, onions and avocado slices overlapping each other slightly on a flat plate in a circular fashion covering all the plate.
• Put the olive oil, black pepper, crushed garlic, salt and lemon juice in a jar with a lid. Close the jar and shake vigorously.
• Remove the garlic and drizzle the olive oil mixture over the salad especially over the avocado and serve as a side dish

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Ingredients

• 3 tablespoons low-sodium soy sauce, divided
• 2 tablespoons dry sherry
• 4 teaspoons cornstarch, divided
• 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
• 1/2 cup fat-free, less-sodium chicken broth
• 2 tablespoons oyster sauce
• 1 tablespoon honey
• 2 teaspoons sesame oil, divided
• 3/4 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped red bell pepper
• 1 tablespoon grated peeled fresh ginger
• 2 garlic cloves, minced
• 1/2 cup chopped green onions (about 3 green onions)
• 1/4 cup chopped unsalted dry-roasted cashews

Preparation

1. Combine 1 tablespoon soy sauce, sherry, 2 teaspoons cornstarch, and chicken in a large bowl; toss well to coat. Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons cornstarch, broth, oyster sauce, and honey in a small bowl.

2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 3 minutes. Remove from pan. Heat remaining 1 teaspoon oil in pan.

Add onion, celery, and bell pepper to pan; sauté 2 minutes. Add ginger and garlic; sauté 1 minute. Return chicken mixture to pan; sauté 1 minute. Stir in broth mixture. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat. Sprinkle with green onions and cashews.

Rice pilaf: Heat 1 tablespoon canola oil in a large saucepan over medium-high heat. Add 1/2 cup chopped onion and 2 teaspoons grated peeled fresh ginger to pan; sauté 2 minutes.

Stir in 1 cup water, 1/2 cup long-grain rice, and 1/4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed.

Remove from heat; stir in 2 tablespoons chopped fresh

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This chicken is tangy and sweet with aromatic hints of ginger and lime. Be sure to serve it with rice or naan to sop up the delicious juices.

Ingredients

• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1/3 cup minced fresh ginger
• 1 jalapeño, finely chopped
• 2 teaspoons garam masala
• 1 1/2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne
• 1 tablespoon plus 1 teaspoon salt
• 1 teaspoon cracked black pepper
• 3 1/2 teaspoons grated lime zest
• 4 chicken legs, cut into drumsticks and thighs
• 2 teaspoons sugar
• 4 tablespoons unsalted butter
• 2 tablespoons canola oil
• 2 tablespoons fresh lime juice
• Lime wedges, for serving

Directions

1. Preheat the oven to 400°. In a bowl, whisk the vinegar, honey, ginger, jalapeño, garam masala, coriander, cumin, cayenne, salt, pepper and 3 teaspoons of the lime zest.

2. Prick the chicken with a fork, add it to the bowl and toss. In a small bowl, mix the sugar with the remaining lime zest.

3. In a large ovenproof skillet, melt 2 tablespoons of the butter in the oil over moderately high heat. Add the chicken and cook, turning, until golden, 5 minutes.

4. Sprinkle with the lime sugar and roast for 25 minutes, or until the chicken is cooked.

5. Add the lime juice and the remaining butter to the skillet. Serve the chicken with the pan juices and lime wedges.

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A mixture of red-pepper flakes, garlic, thyme, lemon juice, and olive oil serves as a spicy marinade for bone-in chicken breasts.

If you want your chicken spicier still, increase the red pepper or leave the breasts in the marinade for an hour or two.

Ingredients

• 1 1/2 tablespoons lemon juice
• 1/4 teaspoon dried thyme
• 1/2 teaspoon dried red-pepper flakes
• 1 clove garlic, minced
• 1/4 cup olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon fresh-ground black pepper
• 4 bone-in chicken breasts about 2 1/4 pounds in all

Directions

1. Light the grill or heat the broiler. In a shallow dish, combine the lemon juice with the thyme, red-pepper flakes, garlic, oil, salt, and black pepper. Coat the chicken with the mixture.

2. Grill the chicken breasts over moderately high heat or broil them for 8 to 10 minutes. Turn and cook until the chicken is just done, about 10 minutes longer.

3. Try any dried herb you like in place of the thyme. Marjoram, oregano, rosemary, or sage are all good choices.

4. Use boneless, skinless chicken breasts instead of bone-in breasts. Grill them until just done, about five minutes per side over moderately high heat.

5. Use a quartered chicken instead of bone-in breasts. Cook the breast sections as directed in Step 2 and allow thirteen minutes per side for the leg quarters.

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Creamy fish stew cooked with egg plants

Nuru Narcisse, a cook at Hotel Urumuri in Musanze district explained to this website how to prepare fish with eggplants.

Ingredients

2-3 eggplants

1 onion

2 Green peppers or one green and one red pepper

Fresh tomatoes

500-600 grams of fish

Garlic

Salt

Flavours

Lemon juice

Olive oil (any other cooking oil works as well)

Method

Chop eggplants in small pieces (1cm) and sprinkle salt on them

Put them in water for 30 minutes

After dry them with a clean towel to remove excess water

Blend garlic, pepper, lemon juice, oil, spices and salt together

Cut the fish in 5×5 cm and smear the mixture on the fish

In the hot oil, fry egg plants for 10 minutes.

Add the onions and keep stirring until they turn brown.

Add green pepper and tomatoes and stir

Gently put fish in the pan and cover and reduce the heat

Simmer for 30 minutes

You can serve it with white rice and vegetable salad

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How many times have you called ”Pasta”, Macaroni? I know you lost count! This is a common mistake here in Rwanda where people refer to Pasta as Macaroni or Spaghetti.

Macaroni, is one type of pasta, the word derives from the Sicilian language and means manipulating dough with energy, and Spaghetti is just a plural form of pasta.

The dough can be moulded into many funny little shapes and boiled. Pasta is staple food of traditional Italian cuisine. There are over 600 shapes known and loved by mankind.

The World Pasta Day is celebrated across the world and emphasizes one of the most consumed foods worldwide. In honour of the day, we provided you an easy and probably never-tried-before meal: Lemon Spaghetti. It is great as a light meal or as a side dish for grilled fish.

Try out the recipe below and let us know what you think.

Preparation Time: 15 minutes

Cook Time: 20 minutes

Yield: 4 main courses or 6 side-dish servings

Ingredients

2/3 cup olive oil

2/3 cup freshly grated Parmesan cheese

1/2 cup fresh lemon juice (from about 2 lemons)

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 pound dried spaghetti

1/3 cup chopped fresh basil

1 tablespoon grated lemon zest (from about 2 lemons)

Directions:

Whisk the oil, Parmesan cheese, lemon juice, ¾ teaspoon of salt, ½ teaspoon of pepper in a large bowl.

The lemon sauce should be set aside.

Meanwhile, bring a large pot of salted water to boil. Add the spaghetti and cook until tender but still firm to the bite (about 8 minutes). When draining, reserve 1 cup of the cooking liquid. Add the spaghetti to the lemon sauce, and toss with the basil and lemon zest.

Now, toss the pasta with enough reserved cooking liquid, ¼ cup at a time. Season the pasta with more salt and pepper for a stronger taste. Transfer to bowls and serve!

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Prep time: 30 min

Ingredients

• 4 Tbsp finely chopped scallions
• 3 tsp grated fresh ginger
• 8 garlic cloves, minced
• 2 tsp olive oil
• ¼ tsp salt
• 4 4-oz skinless boneless chicken breast halves
• 4 oz dried rice noodles
• 2 limes
• 2 tsp packed brown sugar
• 1 cup shredded carrot
• 4 Tbsp fresh cilantro leaves
• 4 Tbsp chopped peanuts

Preparation

1. In a small bowl, combine scallion, ginger, 6 garlic cloves, olive oil and salt.
2. Coat chicken breasts with mixture and arrange on the unheated rack of a broiler pan.

3. Broil 4-5 inches from the heat for 12-15 minutes, turning once.
4. Slice chicken diagonally. Keep warm.

5. Cook noodles in a large saucepan in boiling water for 3-4 minutes until tender, drain.

6. Shred 2 teaspoons lime peel and squeeze 2 tablespoons lime juice into a bowl.
7. Add sugar and remaining 2 garlic cloves. Stir until sugar dissolves.

8. Add noodles, carrot and peanuts. Toss.

9. Spoon onto plates and arrange chicken on top.

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Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients

• 2 potatoes, unpeeled (sweet and Irish potatoes)
• 1 tablespoon vegetable oil
• sea or kosher salt to taste
• vegetable oil spray

Preparation

1. Pre-heat oven to 400 degrees.

2. The potato into “chips” using a knife or a mandolin, about 1/8 inch thick.
3. Combine the potatoes, oil and salt in a bowl or resealable bag and coat the potato chips.

4. Spray 2 cookie sheets with a thin coating of vegetable spray and make one layer of potato chips on the cookie sheet.

5. Bake in for 15-20 minutes or until chips start to turn golden.

6. Turn the chips to the other side and continue to cook 15 more minutes some of the chips may turn golden before others, so make sure to keep an eye on them and remove them when they’re crisp.

7. Cool and serve.

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Prep time: 10 minutes

Cook time: 25 min Servings

Ingredients

• Non-stick cooking spray, ¼ lb pork chops
• 1/4 cup reduce-sodium soy sauce
• 1 Tbsp brown sugar
• 1 tsp minced ginger
• ½ tsp crushed red pepper flakes
• 1 can (8 oz) crushed pineapple, partially drained

Preparation

1. Preheat oven to 400° F. Spray a baking dish with non-stick cooking spray.

2. Place pork in baking dish in a single layer.

3. In a bowl, combine soy sauce with brown sugar, ginger, red pepper and pineapple.

4. Pour over pork chops.

5. Bake uncovered for 25 minutes, basting frequently.

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Zucchini or courgette is a summer squash which can reach nearly a meter in length and it goes along with certain other squashes and pumpkins in Cucurbita pepo species. For the vegetable as well as salad lovers, this vegetable is always on their mind.

The combination of Zucchini, cucumber and onions does make a great salad and the recipe is as easy as buying the veggies from one of the local markets.

Ingredients:

Servings:

• 2 cucumbers, thinly sliced
• 2 zucchini, thinly sliced
• 1 small sweet onion, thinly sliced (optional)
• 1/3 cup vinegar
• 1/4 cup sugar
• 1/2 tablespoon salt
• 1 teaspoon coarse black pepper, fresh cracked
• 1 pinch red pepper flakes

Directions:

• Arrange in alternate layers cucumber, zucchini & onions.
• Mix vinegar and sugar dissolved in 1/2 cup hot water
• Add salt, pepper, & crushed red pepper.
• Add a couple ice cubes to chill.
• Drain any water formed from cucumbers before adding the dressing.
• Allow vegetables to marinate in the dressing at least 1 hour before serving.

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For food lovers who like to change menus and have new recipes in their kitchen, the Senegalese chicken and peanut soup is a recipe to beckon with.

With this recipe, the soup is silky and smooth but not thick. It should be mildspicy, with tomato and lemon taste but not sour. It has the tasteof peanuts, but not of peanut butter.

Ingredients:

• 1 large onion, chopped
• 2 garlic cloves, minced
• 1/4 teaspoon cayenne
• 2 tablespoons vegetable oil
• 1/4 cup curry powder
• 1 tablespoon yellow curry paste
• 1 quart chicken stock
• 1 quart diced tomatoes with juice
• I used one whole cooked chicken
• 3/4 teaspoon red chili paste)
• 1 cup chunky peanut butter
• 1 (14 ounce) can coconut milk
• 1 bunch cilantro, chopped
• Lemon juice, to taste

Directions:

• Sauté onion, garlic and cayenne in oil until onion is translucent.
• Stir in curry powder and curry paste for 1 minute.
• Add chicken stock and tomatoes in juice; bring to a boil, then simmer for 15 minutes.
• Add cooked chicken and red chili; simmer for 10 minutes.
• Whisk in peanut butter a little at a time until incorporated; add coconut milk and stir to incorporate.
• Turn soup to low and add cilantro and lemon juice to brighten the taste; check seasoning.
• And serve, it can be cooled in the freezer and reheated again

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Direct bread sales point offers you true but rare scenery of watching your food being prepared after pressing an order while you wait assured of quick service.

Direct Bread sales point is located at Gisiment, Kigali opposite Rwanda’s old and famous Hotel Chez Lando and next to Ndoli super market, while the main bakery is located in Kicukiro, Niboye near the renowned bar “la luna dora”.

The sales point offers baked food of high standards and ordinary food you can find on buffet across restaurants but served on order.

Food is prepared in the kitchenette over looking the stations of tables where customers watch the preparation process until the food lands on the table of the respective clientele.

Ordinary food comprises of a plate full of rice, French fries, corn porridge, beef, vegetables and beans at frw1, 500.

Uwamahoro Ernestine, the owner of direct bread who also holds a degree in food science, chooses to prepare food in an open area in order to guarantee standards are met.

“When the client is watching their food being prepared it gives them self satisfaction assured of total hygiene benefitting both customer and stuff which is the right way to go for me as a food scientist and who has full knowledge in food processing and handling, ” said Uwamahoro.

“This also helps the stuff to be clean and careful paying attention to every detail by clients. This helps me to give my stuff less supervision,” she added.

“I don’t also mind about the cost of the raw materials, what matters is the health of my consumers.  I don’t use harmful sugar in my baking but a commended one with healthy ingredients, “ she reiterated.

Patisserie area includes items such as Individual mini cakes, cakes, cookies, fritters and croissants among other delicacies with individual or retail sales.

The sales point also offers breakfast, lunch and supper with a variety of snacks to clients opting for junk food.

For breakfast you enjoy the cup of Rwanda coffee and tea accompanied by fresh omelet.

Service delivery at direct bread is rightfully prompt to the customer’s expectation. The place is small and compact but well organized.

“When I first saw the place I was not sure of whether they would offer food to satisfy my taste, but I told myself why not check it out, “said Ngirimana Christia, one of the clients who frequent the place.

He also says his instincts turned out to be just right when he found himself out frequenting the place.

“After work I dash here for the take away of fresh and delicious bread as well as cookies for my children”

Sandwich or bread rolls costs at only Frw 900 sliced bread Frw 1, 100 and birthday cake range from Frw 6, 000 and up from there while wedding cakes costs at Frw 50, 000.

Uwamahoro Ernestine believes that eating out at direct bread you walk out as healthily as you as walked in.

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Vegetable curry in color and taste compliment any meal. This is a simple recipe but delicious and filled with flavors.

Good way to incorporate a variety of vegetables in your meal.

Ingredients

• Approx. 4 cups of mix vegetables
• about 2 cups cauliflower cut into florets
• 1 cup green peas
• 1 carrot diced in about 1/2 inch pieces
• 1/2 cup sliced mushrooms, 1 zucchini small cut into bite size pieces with skin
• 6 tomatoes medium size
• 1/2  inch ginger
• 1 green chili
• 2 tablespoons oil
• 1/2 teaspoon cumin seeds
• 1/8 teaspoon asafetida
• 1/4 teaspoon turmeric
• 1/4 teaspoon red pepper optional
• 1 tablespoon coriander powder
• 1 teaspoon salt adjust to taste
• 1 teaspoon sugar adjust to taste
• 1 tablespoon corn starch
• 1/2 teaspoon garam masala, spice mix available in Indian grocery store
• Approx. 2 tablespoons chopped cilantro

Method

1. Mix the cornstarch with ¼ cup of water and set aside. Blend 5 sliced tomatoes, green chilies and ginger to make a puree. If you prefer mild take the seeds out of green chili before blending.

2. Slice 1 tomato length wise into 8-10 pieces and set aside. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.

3. Add the cumin seeds, and asafetida, as seeds crack add tomato puree, coriander, turmeric, sugar and salt. Cover the pot and cook for about 5 minutes.

4. Add all the vegetables and ¼ cup of water. Cover the pan and let it cook for about 10 minutes over medium heat stir few times in between. Vegetables should be tender not mushy.

5. Add cornstarch mixture and let it cook for 2 more minutes. Cornstarch is added to thicken the gravy. If gravy is too thick add some hot water as needed.

6. Turn off the heat add tomato slices, garam masala and cilantro, stir and cover the pan for few minutes before serving.

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City Lounge Breakfast has a serene and chic place in town. Full of doubts however, I try it out and to my surprise the place is cool and affordable than expected.

Kigali City Lounge Breakfast was good with a wide range of menu to choose from. The staff were warm-hearted and friendly.

It’s located right opposite I&M bank in Kigali town in Umutako Plaza building. The small eatery during day time it operates as a bar and Restaurant while at night it’s turned into a night club during weekends.

Their prices are affordable. The City Lounge situated in the heart of Kigali city mostly people who work in the city centre. It is becoming a hit especially in the weekends as a night club.

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 Green corner restaurant is another place to eat out for buffet or make an order on any grilled meat, chicken, fish and bar services.

Although the place has good services, a lot is yet to be improved

Its location is just opposite Amahoro stadium on the road that heads to Kimironko.

Green corner offers buffet for lunch during weekdays, also it serves barbecue, grilled beef, chicken and fish during the weekends and evenings.

The place has good soup

The place has good soup and good grilled meat with its bar services however, a lot is still to be desired with its services offered. The buffet costs Rwf2500 a dish and a soda at Rwf500.

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Ingredients

• 1/2 to 1 pound thinly sliced ham
• 2 pound bags of chopped cabbage, or grate your own (Trader Joe’s)
• 1 small bag grated carrots, or grate your own
• 1 sliced green pepper
• 2 sliced onions
• 1/4 cup chopped prepared garlic
• Salt and Pepper to taste

Directions

1. Fry the ham, and sliced onions in a small amount of olive oil until they are slightly browned. Remove from skillet.

2. Add a bit more olive oil, and the garlic, cabbage, carrots, green peppers, and stir fry them until the vegetables are crisp tender to your liking.

3. Return the meat/onions to the skillet and salt and pepper to taste.

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Ingredients

• 20 oz turkey or chicken breast chopped or tofu (optional)
• 1 cauliflower head chopped finely in food processor to the size of rice.
• 1 broccoli head chopped in chunks
• 1 16 oz package baby peas
• 1/4 cup prepared garlic
• 1 small finely chopped onion
• 1 pound brown rice cooked to package directions
• Soy sauce
• Sesame oil
• Sesame seeds (optional)

Directions

1. Stir- fry chopped turkey, chicken breast, or tofu, onions, and garlic, in a small amount of oil until nicely browned. Remove from pan.

2. Drop chopped broccoli in boiling water for 2 or 3 minutes until it is very crisp tender. I usually remove it when it turns bright green.

3. Add a bit more oil and quickly stir fry the cauliflower until it is browned a bit.

4. Next add the rice and peas and stir fry a couple of minutes until warmed.

5. Add the chicken and broccoli and stir- fry until the mix is hot.

6. Add soy sauce at the end.

7. Serve and top with sesame seeds.

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