Ugandan Kabobs (Uganda)

World-Bites (88) / Ugandan Kabobs

Ugandan cuisine consists of traditional cooking with English, Arab and Asian (especially Indian) influences. Like the cuisines of most countries, it varies in complexity, from the most basic, a starchy filler with a sauce of beans or meat, to several-course meals served in upper-class homes and high-end restaurants. In the cuisine of Uganda you will find a few snacks, but the ones that you do find are truly very traditional in their nature. Most of the snacks are made from fresh fruits and vegetables and the traditional Ugandan staple. The Ugandan snacks are extremely delicious and they are very easy to make and the ingredients to the snacks are readily available in most food departmental stores. Ugandan Kabobs are a popular delicacy. These ground meat meatballs are seasoned with ginger, cumin, and coriander, then deep fried, and served with a dipping sauce of yogurt, jalapeno pepper, and parsley.

Ingredients:

1 cup plain yogurt
1/4 teaspoon salt
1 jalapeno pepper, seeded and minced
3 tablespoons chopped fresh parsley
3 slices whole wheat bread
3 eggs, beaten
1 tablespoon Worcestershire sauce
1 1/2 cups dried bread crumbs
1 cup French-fried onions

3 cloves garlic, minced
2 tablespoons minced fresh ginger root
1/2 teaspoon ground cumin
1/2 teaspoon coarsely crushed coriander
seed
4 tablespoons chopped fresh parsley
1 jalapeno pepper, seeded and minced
2 pounds ground meat
3 cups vegetable oil for frying

Directions:

1. In a mixing bowl, mix together yogurt, salt, small jalapeno pepper, and 3 tablespoons chopped parsley. Set dipping sauce aside.
2. Soak bread slices in water for 3 minutes. Remove from water, and squeeze out excess moisture. Crumble into a large bowl. Mix in eggs and Worcestershire sauce. Mix in dried bread crumbs, fried onions, garlic, ginger, ground cumin, crushed coriander seed, 4 tablespoons parsley, and large jalapeno pepper. Add ground meat, and work in with your hands until well mixed.
3. Roll mixture into balls the size of walnuts.
4. Heat 3 cups of oil in a large, deep, heavy bottomed frying pan until piping hot, about 375 degrees F (190 degrees C). Cook meatballs a few at a time in hot oil until brown and crispy, about 3 to 4 minutes. To check for doneness, cut one in half to see if cooked through; it should be cooked in the center. Remove from oil using a slotted spoon, and place on a plate lined with paper towels to drain. Insert a toothpick into each meatball for serving and dipping. Serve hot or cold with dipping sauce.