Kitchen settings….

If your mother or aunts went to Gayaza High School in the 1960s or 1970s i.e. when the school still had ‘white’ administration, then you have probably heard stories about cassava cheese!

I’m friends with my mother and hence, therefore, thus, friends with lots of her friends and a big number of these went to Gayaza High school with her, well, the ladies. Sometimes I sit with them during their ‘catch up’ times and simply listen to their stories from back in the day.

So this cassava cheese ‘jazz’ *you have to be in a certain age bracket and probably from a certain part of the world to understand ‘jazz’ in this context*….this jazz has kept coming up loooooots of times. So many times.

Turns out, the katogo of cassava and beans that we (that went to Gayaza in the late 80s, 90s, 2000s) ate / are eating (for those of you still there) used to be cassava cheese! Imagine!!!!! No they did not have our ‘caskat’ (Katogo of cassava and beans) but cassava cheese instead! Well, they would have it with bean stew, but yeah, you get my jealousy…ish ish, no?

Last week I decided to learn how to make this famous delicacy! So I asked one of my aunts to show me and she gladly accepted. All I had to do was show up at her house with cassava and we were sorted!

This is the recipe I got….if you have another one, feel free to let us know. There has to be so many ways to get something done after all.

What you need:

  • Cassava (of course)…hopefully fresh
  • Hard cheese
  • Flour
  • Milk
  • Salt
  • Onions

I think that’s basically it.

Now….what you have to do.

  1. Grate some cheese.
  2. Peel the cassava sticks and cut little cubes out of them. *i have no better way of explaining this* 😀
  3. Put the cubes in a pan, add (enough) water and salt and put to boil. Make sure you cover the pan. The water shouldn’t be so much that it covers the cassava. Just enough.
  4. While the cassava is boiling, make white sauce. 🙂 ….. Cut onions into tiny pieces, and fry them in already heated oil. The oil should be a bit much. Not sooooooo much, but the onions should be ‘immersed’ in it. *forgive my non-kitchen-like choice of words*
  5. Add flour to the cooking onions, preferably with a table spoon and keep stirring so that it doesn’t form lumps. Stir aloooooot until you have a close to uniform mix then add your milk.Keep stirring, really. Stir. Stir. Stir. Add some of the grated cheese…..stir. stir. stir. When you have something that looks like porridge, no lumps, thick-ish and smooth, you have your sauce.
  6. Assuming the cassava is now ready, drain out any water left and put the cubes in a baking bowl.
  7. Eh, your oven should be pre-heating like the moment you start step 5. 😀
  8. Pour the white sauce over the cubes in the bowl and then sprinkle some grated cheese on top of it.
  9. Then put in the oven to bake. 🙂 About half an hour is sufficient.
  10. When it’s brown at the top, you know the baking is done.
Done Baking!
Done Baking!

There you go! I tried! 🙂

Nom Nom!

My cooking is awesome, even the smoke alarm cheers me on! – Anon

Lol. I joke. I joke.


3 Replies to “Kitchen settings….”

  1. Bravo! Putting recipes such as these down in writing and cooking them will make us come up with a respectable list of Ugandan dishes the world will happily associate us with!

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