Just picked up a bottle of Jerk Sauce from Sultan Centre in Salmiya. Pretty unimpressive considering I’ve been waiting to get my hands on Jerk Sauce for a long time. This one was sweet like bbq sauce …. My search continues…
Ugali Ingredients:6 cups of water.4 cup of maize flour or white cornmeal that has been finely ground
Directions:Heat water to boiling in a saucepan. Slowly pour the corn flour into boiling water. Avoid forming lumps. Stir continuously and mash any lumps that do form. Add more corn flour until it is thicker than mashed potatoes. Cook for three or four minutes, continue to stir. (Continuing to stir as the ugali thickens is the secret to success, i.e., lump-free ugali.) Top with a pat of butter or margarine, if desired. Cover and keep warm. Serve immediately with any meat, or vegetable stew, or any dish with a sauce or gravy.
1 tablespoon Ground allspice
1 tablespoon Dried thyme
1 1/2 teaspoons Cayenne pepper
1 1/2 teaspoons Freshly ground black pepper
1 1/2 teaspoons Ground sage
3/4 teaspoon Ground nutmeg
3/4 teaspoon Ground cinnamon
2 tablespoons Garlic powder or fresh
1 tablespoon Sugar
1/4 cup Olive oil
1/4 cup Soy sauce
3/4 cup White Vinegar
1/2 cup Orange juice
1 Lime juice
1 Scotch bonnet pepper (habanero)
3 Green onions — finely chopped
1 cup Onion — finely chopped
4 to 6 chicken breasts
Seed and finely chop Scotch Bonnet pepper. Trim chicken of fat. In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, say sauce, vinegar, orange juice, and lime juice.Add the Scotch Bonnet pepper, onion, and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible.Preheat an outdoor grill.Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade. Bring the leftover marinade to a boil and serve on the side for dipping.Note: Scotch Bonnet peppers, also known as “Habaneros” are the hottest of the capsicum peppers, they’re truly incendiary. Substitute Serranos of Thai Bird Chiles if you can’t find them.
As far as I know, there’s only a handful of Kenyans in Kuwait. 5 I think, including Patrick and myself. The reason I’m thinking about Kenya is because I cannot get Ugali ( a ground flour meal) out of my head. I am desperately craving it, but don’t know if the ingredients(I have no clue what the ingredients for ugali are) would be available in Kuwait.
I’m also craving Jerk Chicken, I can’t find the ready-made sauces anywhere in the supermarkets. I guess I’m going to have to go from scratch … unless I can get someone at Sultan Centre to order the sauces for me ….. hmmmm …… I should look into that tonight!
The Great Steak and Potato Co. has long been a mall-junk-food favourite of ours. They have always had the perfect sandwich, the crispiest golden fries and the tangiest of hot sauces.
Their franchises in Kuwait have kept upto their food standards or so we thought, until we hit the franchise at Fanar last night after the hospital(see story below).
While the ‘King’ Baked Potato lived up to its standards, the rest of the food and service was sub-par. The only reason that kept us going through half a sandwich each was because we were totally ravenous. Once our initial appetite was satiated, we couldn’t bring ourselves to eat anymore and we were both thoroughly disappointed.
So for GSPC Fanboys(and Fangirls), I think you should give the fanar branch a skip and go upto Marina and Sharq for some quality mall-food 🙂