Ugandan Mushroom Soup (ekyomukyaali)
Ugandan Mushroom Soup, also known as Ekyomukyaali, is a flavorful and nutritious dish that is popular in Ugandan cuisine. This hearty soup is made with fresh mushrooms and a blend of aromatic spices, creating a comforting and satisfying meal.
Ingredients
- 1 lb fresh mushrooms, sliced
- 1 onion, finely chopped
- 2 tomatoes, diced
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp turmeric
- 4 cups vegetable broth
- Salt and pepper to taste
- 2 tbsp vegetable oil
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the onions, garlic, and ginger, and sauté until the onions are soft and translucent.
- Stir in the mushrooms, tomatoes, cumin, paprika, and turmeric. Cook for 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring the soup to a simmer. Let it cook for 15-20 minutes.
- Season with salt and pepper to taste.
- Serve the Ugandan Mushroom Soup hot and enjoy!
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 180 per serving
- Protein
- 8g
- Carbohydrates
- 20g
- Fat
- 9g
Supplies
Large pot Wooden spoon Knife Cutting board
Tools
Soup ladle Serving bowls
Serving suggestions
Serving suggestions: Garnish with fresh cilantro and serve with crusty bread or rice.
Tips & tricks
Tips: For a creamier texture, blend a portion of the soup before serving.
Cost
$10