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)

Duck 3kg
Royco 1 tablespoon
Soy sauce 2 tablespoons
Butter 2 tablespoons
Garlic, crushed, 1 clove
Onions, chopped, 3 pieces
Tomatoes 4 pieces
Green pepper, sliced, 1 piece
Mixed spices 1 teaspoon
White pepper 1/2 teaspoon
Salt 2 tablespoons
Water 1½ litres

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.

Ingredients (8-10 serving)
Pumpkin 3kg
Cooked rice 500g
Fried liver 500g
Steamed Irish potatoes 500g

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