![]() ![]() He made an Avacado Salad with millet sticks, 1000 ISLANDĭressing Chicken Olarndo served with sorghum panadols Millet mallowsĪnd the winner was Robert Byansi, who wowed the judges with a Sorghum & millet salad as a starter, Sorghum,millet & chicken soup Zanza fish Acconied by millet Bread (kalo) then Millet victoria sponge cake for dessert. He made Clear Veg and sorghum soup as a starter, steamed sorghum rice with chicken curry and a millet burger with fries and for dessert, a Crepe Suzette and Garden Sorghum salad. ![]() The winning professional chefs were Timothy Wandula, who was 2nd runner up. The judges and food were ready just in time for a flood of us with our cameras ready to snap away (you best believe I was at the front line fighting urges not to dig in!) I tried to jot down as many recipes as I could! We also got special Kitchen-passes that allowed us access to watch the Chefs in action for the mouth-watering display in their different categories. Add the chicken, and marinate for at least 1 hour. Robert Mulandi – Executive Chef at Golf Course Hotelįor my fave meal of the day, I tried these crunchy amazing Millie breakfast cereals made using 100% sorghum, made by student innovators Samuel Kiprotitch and Maureen Mwesigye.įor many bushera-lovers, there was plenty in all sizes made by Kirunga group. Marinate the chicken: In a large ziplock bag, combine the yogurt, lemon juice, lemon zest, orange zest, and spices. Mark Matsiko – Uganda Industrial Research Institute Paul Kasenene – Nutritionist and Managing Director at WellCare Yusuf Byaruhanga – Lecture at Makerere University Department of Food Science and Technology Julius Gatune – Senior Policy and Research Advisor (ACET) and his team coordinated the day’s activities. There was also a special guest, Mr. Alhajji Jallow the Food and Agricultural Organisation Country Representative who attended the dinner later in the evening. Dr. ![]() We each got to taste Wine made from Sorghum, made by the Noble International Partners, who explained the processes i making it. I walked in not nearly prepared for the creativity from the chefs and innovators, who truly made me appreciate these two ingredients a whole lot more! Being the reliable food-journalist, I was on time at the Golf Course Hotel to report in lengthy detail, what transpired.įrom about 10:00 am, the event was opened by Chef Henry who ushered us to the various tables that had a variety of sorghum and millet products. Which brings me to the Cooking Competition which you might remember I told you all about here. You can also feed leftovers from making your own yogurt, too. This has to be my favorite time of the year, mainly because there are several events I get to attend. Soak your stale cereal or bread in the byproducts, like whey, and give it right to your birds. Taste and adjust seasoning.Happy feast-season everyone, I’m certain you’re in the middle of planning for your office parties, end of year events or just planning to take leave! Turn off the heat and stir in the goat cheese and lemon zest while still warm.Once boiling, stir in the grapes, reduce heat to medium-low, and cook about 25 minutes, until millet is fluffy with all (or nearly all) liquid has been absorbed, and a meat thermometer reads 165☏ when inserted in the thickest part of the chicken thigh. Add 1 cup hulled millet and immediately turn temperature to low.Nestle chicken into skillet, submerging it in the millet and bring to a boil.Stir in the wine, broth, and remaining ½ teaspoon salt.Once all of the thighs are browned and transferred to the plate, add the leeks and millet to the same skillet and cook, stirring often, until the leeks begin to soften, about 5 minutes. I put millet on the top of my cage and the fatty budgie out of my flock immediately figured out how to hang upside-down.Transfer the chicken to a large plate, then coat the Dutch oven with 1 more tablespoon oil and repeat with the remaining chicken thighs.Cook, flipping once, until golden brown all over, about 10 minutes total. Warm 1 tablespoon of the oil, then arrange half of the chicken thighs in a single layer. Heat a Dutch oven or large pot over medium heat. Season chicken with ¼ teaspoon of the salt and pepper. ![]()
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