Recipes Malawi-style: Tuna noodle casserole
Posted By Sika on June 22, 2009
This is one of my common recipes that I just make up as I go along. Amounts are estimates, not hard and fast rules. This can feed two-four depending on the hunger and what ndiwo is available..
Cook until slightly more undercooked than al dente, then drain and set aside
½ bag of noodles—not spaghetti.
While the noodles are cooking, sauté on low heat in a small amount of oil
1 small onion, chopped small
2-6 cloves of garlic, minced with salt
Pepper to taste, freshly ground is best
When the onions are clear, add
1 packet of brown onion soup mix and stir until the onions are coated.
OR other soup mix, OR bouillon cube with other spices to taste.
Add
2 cups water.
2 small or one medium carrot, sliced into thin rounds or half-circles
Other vegetables available, but no tomato. I use broccoli or zucchini when available.
Cook until vegetables are almost soft and sauce thickens. If sauce does not thicken enough, mix
1 heaping tablespoon flour in 1/3 cup cold water and add to pot.
Cook until sauce thickens. Add
1 tin tuna, drained
Cooked noodles
1 large handful of green beans, broken into 1 inch pieces.
And heat everything through.
To make a vaguely casserole-ish crust,
3-4 slices of bread, buttered on both sides and chopped into small cubes.
Roll the bread in
4 Tablespoons fresh chopped herbs—basil, cilantro, parsley, and/or chives
OR in 1 Tablespoon dried herbs, smooshed around and chopped.
Heat up a very small amount of oil, just enough to barely coat, in a pan on low heat. Layer the bread into the pan and then cover with the noodle mixture. Smoosh the noodle mixture into the bread so the bread begins to absorb the moisture.
Cover and cook for about 10 minutes, until bread is crunchy on top (or bottom, whatever). Check frequently to ensure the crust does not burn. If, like mine, your hotplate does not understand the concept of “low,” or you are cooking on an mbaula (I advise waiting until the charcoal is cooler), you can remove the pan from the heat periodically to keep it from burning.
Flip the casserole over as you serve it so it looks like you baked it in the oven.
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