The Ugandan Shelf

where good things come together.

Welcome to the Ugandan Shelf!

Three years ago, Selah Shupe and her best friend started cooking shows together - making videos of yummy things they enjoyed making and sharing them with each other during Covid. Selah called her cooking show “The Ugandan Shelf” because Uganda is such a special part of her heart as her family has sponsored multiple children in Uganda for over 10 years, and “Shelf” because a shelf is a place food is served and conversations are had over.

“The Ugandan Shelf is a name that I want to call my kitchen because I dream of serving children food in Uganda and hearing stories of how God met each one of them. The kitchen is my favorite place in a home because of the memories I have had in it. From sitting on Papa’s lap in the kitchen, watching Nina make dinner, to talking with my mom as she meal preps. The kitchen brings tears to my eyes as I have so many memories of setting the table, with my sisters in anticipation of my cousins coming over for dinner, and laughing over spaghetti. Conversations that are shared over the table are something that is truly indescribable. As a kitchen-loving family-oriented person, I believe that in the kitchen good things really do come together.” -Selah Shupe.

Nina’s Blueberry Muffins

1 Egg
½ C Milk
¼ vegetable oil
1 ½ C flour
½ C sugar
2 tsp Baking Powder
½ tsp salt
2 C Blueberries

Preheat oven to 400 degrees. Combine all ingredients and distribute evenly into muffin tins to bake for 20-30 minutes

Nina's Hot Chicken Salad

2 cups cooked chicken
1 cup diced celery
2 cups cooked rice
¾ cup mayonnaise
1 teaspoon minced onion
2 teaspoons salt
1 teaspoon lemon juice
1 can sliced water chestnuts
1 can cream of chicken soup
3 chopped hard-boiled eggs.

In a large bowl, combine all ingredients and place in a 9x13 pan. Add ½ cup melted butter, 1 cup crushed cornflakes, and ½ cup crushed almonds to the top of the Chicken Salad. Bake at 350 degrees for 40 minutes uncovered.

Zu Zu Bread

1 ¼ cup vegetable oil
2 cups sugar
4 eggs
1 tablespoon vanilla
3 cups flour
2 teasooons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups thickly shredded zucchini

Preheat oven to 350 degrees and spray a 9x13 pan. Combine Vegetable oil, sugar, eggs, and vanilla in a large bowl. In a medium bowl combine flour, cinnamon, baking powder, baking soda, and salt. Thickly shred 2 or 3 medium zucchinis, and with a thin towel/cloth, squeeze out all excess liquid. Mix all ingredients together. Pour the batter into sprayed pan and bake for 25-30 minutes.

Hinnayni’s Honey Muffins

1 cup almond flour
2 Tablespoons coconut flour
¼ teaspoon salt
½ teaspoon baking soda
4 eggs
¼ cup honey
¼ cup coconut sugar (or brown sugar)
¼ cup melted coconut oil
1 teaspoon almond extract
1 Tablespoon poppy seeds
2 Tablespoons chia seeds.

Preheat your oven to 350 degrees, and line 12 muffin tins with paper liners. In a large bowl, combine almond flour, coconut flour, salt, and baking soda. Slowly add in each wet ingredient and mix continuously. Once fully combined place in lined muffin tins and bake for 10-15 minutes.

Shari's Scones

2 ½ cups almond flour
½ teaspoon salt
½ teaspoon baking soda
1/3 cup grapeseed oil
¼ cup agave nectar
2 eggs
1 cup chocolate chips.
Preheat the oven to 350 degrees and spray 2 large baking sheets with oil. Combine all the dry ingredients and slowly add in the wet ingredients. Once fully combined, drop large scoops of batter on the baking sheets