Omumbejja ssebo gwe watumanyiza...nonya yo ku different recipes ezza gonja.Thanks in advance.

Gonja omufumbiremu enyama



byonetaaga

1 pound minced meat

1teaspoon salt

i pound meat

1/2 cup tomato paste

1cup sliced onions

10 big ripe plantain oba gwe tuyita gonja

cheese (optional)







in a shallow saucepan use 2 cups cooking oil

slice gonja or plantain's lengthwise but not very thin fry them in a hot oil until brown both sides put them on a paper towel to absorb the oil

then cook the minced meat or the meat until brown

then put in onions and any spices you want add in tomato paste

if you use meat make sure its well cooked and soft

in a baking dish put gonja in layers like half of what you have then put the minced then (cheese if you want) or you can omit it and put another layer of sliced gonja

cover it with a foil and bake for 35 minutes.

Mummy webale kufumba. Mpoomeddwa nyo, dear. Kati njagala onfumbireyo oluwombo... Gwe oba oyiiya kyonossa muluwombo.

FRAGRANT PILAWO RICE









Preparation time 30 mins to 1 hour



Cooking time 10 to 30 mins





Ingredients

450g/1lb basmati rice (for a more authentic flavour and texture it is best not to use easy-cook rice; however, it will still work and be very tasty if you do)

1 medium onion, finely chopped

large knob butter, plus extra to serve

4 cardamom pods

8 cloves

1 cinnamon stick

pinch saffron threads

2 bay leaves

600ml/1 pint hot chicken stock, vegetable stock or water

salt



Method

1. To make sure you get lovely fluffy rice, wash it in several changes of cold water, then leave to soak for about 30 minutes in fresh cold water. If you don't have time for this, place in a sieve and wash under the cold tap for a minute or so.

2. Cook the onion in the butter for around 5 minutes until softened. Add the spices, saffron and bay leaves and cook for a couple more minutes. The spices will give a wonderful fragrant flavour to the rice. Add the rice and stir until the grains are coated in the butter before stirring in the stock or water and salt. Bring to the boil and then cover with a tight-fitting lid. If the lid isn't very tight, cover the pan with aluminium foil before putting the lid on. Turn the heat down low and leave to cook for 10 minutes before turning off the heat. Don't remove the lid; just leave the rice to continue cooking in the pan for about 5 minutes until you're ready to serve.

3. The rice should have absorbed all the water and will just need fluffing up with a fork. Add a knob of butter before serving.