THOUGH coloured, hard-boiled eggs are probably the first Easter food to come to your mind, there are other foods that symbolise traditional Easter meals around the world.
THOUGH coloured, hard-boiled eggs are probably the first Easter food to come to your mind, there are other foods that symbolise traditional Easter meals around the world. Agnes Kyotalengerire, talked to chef Moses Lukwago of Hotel Africana who takes us through the procedure of how to prepare a vast range of Easter traditional dishes in your kitchen comfort.
Starter: Easter eggs Ingredients Eggs Water Food colours
Method Place the eggs in a saucepan Cover with at least one inch of cold water over tops of shells Cover pan with lid and boil for about 7-10 minutes over medium heat. Drain the eggs and place them in cold water to cool which at the same time eases peeling of the shells When cool, separately mix the food colours of your choice in water Drain and decorate the eggs using different colours Serve.
Rare Rabbit Ingredients (6 serving) 11/2kg rabbit 3 tablespoons soy sauce 1 tablespoon Royco 1/2teaspoon white pepper 3 tablespoon vegetable oil A pinch salt to taste
Method Clean the rabbit Mix all the ingredients in a bowl Season the rabbit with the ingredients Place the rabbit on a roasting tray Roast in an oven between 1800C and 2000C for about an hour Remove and keep the rabbit in a refrigerator or at room temperature.
Suggested serving Carve the rabbit into desirable pieces. Eat cold with orange sauce
Main course: Braised duck Ingredients (6-8 serving)
Method Clean the duck and portion it Leave it to drain off the water Put a baking tray on moderate fire Melt the butter Add onions and garlic, fry to golden brown Add tomatoes and stir Add pieces of the duck, keep stirring to avoid burning
Add Royco, soy sauce, white pepper, mixed spices and salt Keep stirring for about 3 to 5minutes Add water and bring to boil Remove from fire, add green pepper and cover baking tray with foil paper Put the tray with contents in an oven at temperature between 200oC and 2500C Braise for 1 hour and 20 minutes Serve with rice
Side dish: Stuffed pumpkin Although it is served as a side dish, stuffed pumpkin is a complete meal because of the ingredients it has. Lukwago guides us through the procedure of preparing it.
Method Cut off the top of the pumpkin Scoop out the seeds Wash the hollow pumpkin Mix rice, liver and Irish Stuff them in the hollow pumpkin Lay banana leaf stems at the bottom of a saucepan Add 2 litres of water Place the pumpkin and cover it with banana leaves Put it on moderate fire and steam for about 21/2 hours Remove from fire Serve