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The okra is washed, dried thoroughly and trimmed, then cut into 2 cm pieces. A dry-fry over high heat for 10 minutes cooks away the surface moisture that causes slime. Onion is then browned with whole cumin in a separate go, ginger and garlic added, tomato cooked down with the ground spices, and the dry-fried okra folded in for a final dry simmer. Finished with garam masala, amchur and coriander.
Onion is softened in oil; garlic, ginger and curry powder bloom. Carrots cook briefly to tender-crisp. Peppers (red and green) and chillies join. Tomatoes simmer everything down. Tinned baked beans go in last with a splash of vinegar to balance. Eaten warm or at room temperature; tastes better the next day.
Ugandan curry potatoes are one of those everyday dishes that say more about a country's cooking than the showpiece feast plates do. Curry powder reached Uganda via the Indian and Goan communities of the East African coast and the railway-building era, and was quickly absorbed into the local repertoire as a flavour for stews rather than as a separate cuisine. The result here is mild, fragrant and unmistakably Ugandan: small chunks of waxy potato cooked through in a sauce built on onions sweated until soft, fresh tomato simmered down, and a generous spoon of mild yellow curry powder bloomed in the oil. Garlic and ginger run quietly underneath; a single chopped chilli does the heat work if you want it. It is a vegetarian dish in most homes, though it sits happily alongside fried fish or chicken stew on a fuller plate. The difficulty for a home cook is low, it is almost foolproof, but watch the potatoes; the dish is best when they hold their shape and the sauce just hugs them rather than dissolving everything into a mash. Eat with chapati to mop up the gravy, or with steamed rice, posho, or matooke.
Yellow split peas (chana dal) simmer with onion, turmeric and tomato until very soft. The lentils break down into a thick soup. Right at the end, a tempering of mustard seeds, curry leaves, dried red chillies, garlic and shallots is poured sizzling-hot over the surface. The aromatic oil seeps through; the dish transforms.
A jewelled preserve capturing summer peaches with warming spice and bright citrus. This complex chutney balances delicate peach sweetness with cinnamon and nutmeg warmth, punctuated by lime zest, creating an elegant accompaniment to game, terrines, and cold meats.