Rwandan Honey Bread

Week 3 - Rwanda

Wow - Rwanda's dining experience really surprised us. Knowing very little about this country other than it's recent war-torn past, we expected something very simple like a basic stew over rice. This was probably the hardest country to find recipes for so far but after some YouTubing and making use of Google Translate, I managed to find some recipes. Relatively simple to make, they were all delicious and by far the best meal on our 192 Countries journey yet!

Rwandan Honey Bread

Rwandan Honey Bread

So I found a recipe for bread on Jamie Oliver's website....

Recipe can be found here.

 

I wasn't quite sure what to expect as it uses honey and spices...sort of a tealoaf I thought but couldn't quite work out whether it was a dessert or a dinner addition. I made it the day before, just to spread out my cook and utilise the oven whilst it was already on.

 

This bread is delicious...it's quite sweet. The recipe suggests adding honey or butter - we tried both but all agreed that it was too sweet with the honey but nice with butter. It reminded us a lot of a hot cross bun. We had it with the main course but it would have been best with a cup of tea in the afternoon as a snack.

 

Chef's Notes: Recipes says to cook for 40 minutes but in my preheated fan assisted oven, it was done in 25 minutes.

 

 

Brochettes

Brochettes

After some research I found out brochettes were a common, traditional food when meat was available. This week was difficult to find a recipe but eventually I found a YouTube video with subtitles which showed me the ingrediants. Unfortunatley it didn't give the quantities of each so below is the recipe I used based on those ingredients and experience of marinades...I hope it was authentic because the whole family LOVED brochettes.

 

Ingredients:

1 tablespoon olive oil

1 tablespoon balsamic vinegar

2 tablespoons of wholegrain mustard 

1 tablespoon tomato puree
1 beef stock cube

1/2 lemon

4 lamb leg steaks

1 onion

1 tomato

 

Method:

In a bowl mix the olice oil, balsamic vinegar, mustard, tomato puree, lemon and stock cube.

Cut up lamb leg steaks into cubes and cover with marinade. Cover and leave in the fridge for 3 hours.

Thread marinaded lamb, tomatos and onion onto skewers

Cook until brown (in Rwanda they cook on a grill/BBQ, as our BBQ hasn't arrived yet, I put in the oven for around 20 minutes on 200 degrees celcius.

 

Chef's notes - this recipe easily fed the 4 of us in our household.

 

Mushroom Agatoga

Mushroom Agatoga

Again, finding recipes was tricky but when I saw this dish on YouTube which consisted of mushrooms and bananas (!) I knew that I had to try it out. I'm not a fan of bananas at all and my son hates mushrooms so I did't have high hopes for this dish but it was AMAZING! Paul and I LOVED it but the kids each tried a mouthful (as per our rules), screwed their faces up and said yuk...I wonder if I hadn't of told them what was in it, the reaction would have been the same?

 

As with the brochette recipe, there were no quantities of the ingredients in this recipe so I made them up. Here's my version:

 

Ingredients:

5 large mushrooms

2 bananas (cut in half)

1 onion

2 cloves of garlic

1 tablespoon of ground coriander

1 beef stock cube

2 tomatos (chopped)

1 carrot (cubed)

2 tablespoons of ground peanuts (slightly fried in a dry pan)

1 teaspoon salt

1/2 cup water

 

Method:

- Fry onions in oil until brown

- Add carrots, corriander and garlic - cook for a further 2 minutes

- Add mushrooms and cook until moisture comes out of them

- Add tomatoes and bananas and stir in stock cube

- Add water and ground peanuts and salt

- Leave to simmer for 20 minutes

 

Chef's Notes: The bananas pretty much disintegrate into the dish and thicken the sauce. It has a slightly satay flavoured finish and tastes lovely. We were truely not expecting to like this and were pleasantly surprised.

 

Rwandan Doughtnuts

Finding a dessert this week was a little tricky. Doughnuts were the only option I found (although the honey bread would work as a dessert too).

There was actually a Recipe for the doughnuts, complete with ingredients and quantities.

 

Chef's Notes - I made the dough and left to stand whilst we ate the main course. Then chopped into triangles and Paul cooked when we were ready for dessert so we ate these hot. However my friend and I did eat these cold the following day with icing sugar and a little cinnamon and they were nice too. They aren't like a western doughnut, they are like a doughnut crossed with a scone and a pancake. Sweet but heavy!

 

 

 

The Verdict

This week we decided to give scores out of 10 for the meal:

Danie - 9/10 - the kebabs were delicious and the agatoga was surprising nice too. I'm happy to make all elements of this meal again. A great addition to my recipe book.

 

Paul - 9/10 - also a HUGE fan of the kebabs and enjoyed the agatoga

 

Harrison - 10/10 - so Harrison did his own scoring system and gave each dish a score and added up to be a ten. He loved the kebabs but didn't like the agatoga at all.

 

April - 5/10 - She liked the kebabs and the honey bread but didn't like the doughnuts or the agatoga.

 

This was the best meal so far in our 192 Countries journey!