So, while you have made your shopping lists and your menus for the weekend, there is bound to be a lot of leftover roast meat from the sumptuous spread.
Here are a few ways to re-purpose your roast.
Chicken, goat, pork, beef, whatever the pick, these hacks will pack a punch into your next day meal.
Chop up your meat into nice, sizeable bites. Dice up veggies of your choice – onions, green peppers (yellow and red too if you have them), zucchini (courgette) and carrots.
You had probably marinated your meat, so that spice and/or flavor will add a kick to your stew.
In a pan, sauté (lightly fry) your veggies until softened.
Add about a tablespoon of tomato paste, stir for about a minute.
Put your meat pieces, stir until meat is well coated.
Add water/stock till meat is covered.
Let simmer for 20-30 minutes. Remember, the meat is already cooked so this reduces the cooking time. What you’re looking for now is the flavor from the meat to diffuse into your stew,
Serve with steamed rice, mashed potatoes, matooke or chapati.
Shred your meat.
Spread your bread with butter/margarine/mayonnaise/mustard.
Slice tomatoes and onions (optional).
Toast your bread to allow it to hold your meat without falling apart.
Put as much meat as is decently possible on one slice, top with tomatoes, cover and enjoy.
The other way to re-enjoy your roast meat is to shred it, roll it into a chapati with veggies of your choice and voila! A Mexican twist to your Ugandan roast meat!
Shred your meat.
Julienne (cut veggies of your choice into thin strips).
Sauté the veggies on high heat. For an Asian twist, add about a teaspoon of ginger-garlic (crushed into a paste).
Add a dash of soy sauce (optional)
Put your meat into the veggies, stirring for about 5 minutes. You want to make sure your veggies are still quite crunchy when you bite them.