As loyal readers of our rice cooker mishaps may have anticipated, one of the most exciting aspects of having a real apartment here in Kampala is having a real kitchen. Making oatmeal using our plug-in kettle and gorging on raw fruits and vegetables worked out well enough in Thailand, especially as we were living in the land of delicious tropical fruits. But it’s also nice to be able to fire up the stove (even if it is an electric one) from time to time and cook something, even if that something is absurdly simple, like an egg.
We haven’t been experimenting with the local cuisine much here, as we did in India; I suppose I’m a bit less inspired by matooke and rice than I was by channa, dal, garam masala, and the mystical powers of the pressure cooker. But our huge Kenya-based grocery chain has locally-source versions of most of the Western-style conveniences we’re accustomed to, and a respectable array of Indian ingredients, thanks to the healthy Desi community here (although no channa to be found yet, oddly enough). Which means we’ve started revisiting many of our favorite recipes, most of which emphasize fresh vegetables, whole grains, and beans (with special thanks to Mark Bittman, who got us on into an almost-vegan-until-dinnertime routine late last summer). And our Indian kitchen experiences taught us a few special tricks, like making chapattis to use as tortillas for Mexican dishes.
We’ve also started baking bread again, using the same recipe we taught P Nik in Mae Hong Son. It’s easy to get whole wheat atta, semolina, and other fun flours here, so we’ll probably branch out and try a few different experiments next week.