Uganda / Side
Entula (Ugandan Eggplant Stew)
Entula is a flavorful and hearty stew that showcases the earthy flavors of eggplants and a delightful combination of vegetables and spices. This vegetarian stew is a popular and wholesome choice in Ugandan cuisine.
Ingredients
- aubergine, large; diced2
- tomato, diced1 cup
- onion, diced1 cup
- bell pepper, diced; any color1 cup
- carrot, diced1 cup
- zucchini or squash, diced1 cup
- potatoes, diced1 cup
- garlic, minced3 clove
- ginger, piece; grated1 inch
- vegetable oil2 tbsp
- curry powder1 tbsp
- ground cumin1 tsp
- ground coriander1 tsp
- turmeric, ground1/2 tsp
- chilli powder, optional, for heat1/2 tsp
- vegetable stock or water2 cup
- salt, to taste
- pepper, to taste
- coriander or parsley, fresh; chopped; for garnish
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the diced onions and sauté until they become translucent.
Stir in the minced garlic and grated ginger, and sauté for another minute until the mixture becomes aromatic.
Add the diced eggplants, tomatoes, bell peppers, carrots, zucchini, and potatoes to the pot. Mix well to combine all the vegetables.
Sprinkle the curry powder, ground cumin, ground coriander, ground turmeric, and chili powder (if using) over the vegetables. Season with salt and pepper to taste.
Pour the vegetable broth or water into the pot, covering the vegetables. Bring the mixture to a boil, then reduce the heat to a simmer.
Cover the pot and let the stew cook for about 20–25 minutes or until the vegetables are tender and the flavors have melded together.
Once the stew is ready, adjust the seasoning if needed.
Serve hot, garnished with fresh chopped cilantro or parsley for an extra burst of flavor.
