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Karoga Weekend Out Lugazi

Hosted by a member of the Kampala Community Group
Event Cover Photo
Took place 2 months ago
Sat 23 Mar 16:00 - Sun 24 Mar 12:00

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Koroga, is a uniquely Kenyan style of dining outdoors on (nominally) Indian cuisine. The word means mix or stir in Kiswahili, and koroga is precisely what diners do for themselves with a bounty of chopped ingredients and spices. A bit like camping in the city, parties situate themselves in semi-private huts each outfitted with a charcoal-burning jiko (stove). As the process of cooking takes several hours, and Koroga dinners are known to grow tipsy while they cook

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Cook time : Protected content
Serve : 4
Ingredients list.
500 grams Paneer (cottage cheese) cut into triangles
5 tablespoons Butter
1 teaspoon Oil
2 Bay leaves
2 Cloves
2 one-inch Cinnamon
2 Dried red chillies broken
2 tablespoons Coriander seeds crushed
1 medium Onion sliced
2 teaspoons Ginger paste
2 teaspoons Garlic paste
1 teaspoon Coriander powder
1 teaspoon Red chilli powder
5-6 medium Tomatoes chopped
to taste Salt
½ teaspoon Kasoori methi crushed
2 tablespoons Fresh cream
for garnish Coriander sprig
Heat three tablespoons butter with one teaspoon oil in a kadai. Add bay leaves, cloves, cinnamon, red chillies and half of the crushed coriander seeds. Add onion and stir-fry and add ginger paste and garlic paste. Add coriander powder, red chilli powder and tomatoes. Add paneer pieces and salt. Add ½ cup of water. Cook covered on low heat for five minutes.
Sprinkle kasoori methi and mix in lightly. Remove from heat and mix in cream. Serve hot, garnished with coriander sprig.