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Kenyan Ugali and Sukuma Wiki

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Food traditionally eaten in Kenya, particularly in poorer communities where this would be the one meal people ate all day.




Scouts should start a fire to cook the meal in the traditional Kenyan way.

Ugali Recipe

This is a very stiff maize meal porridge. Actually, it’s about the consistency of play dough.

4 cups water
3 to 4 cups maize meal

1. Bring water to a boil in a pot.
2. Add the maize meal and stir to prevent lumps.
3. Add more maize meal to make a thick porridge.
4. Keep stirring until the maize meal is well cooked.
5. Tip out onto a plate – the ugali should hold its shape.

*You can add a little bit of butter or margarine to the porridge before it thickens for more flavor.

Sukuma wiki

4 to 6 portions
Oil or fat -- 3 tablespoons
Onion, chopped or minced -- 1
Cabbage -- 2 pounds
Tomatoes, chopped -- 2 cups
Water or stock -- 1 cup
Salt and pepper -- to taste
Heat the oil or fat over medium-high flame in a large, heavy-bottomed pot. Add the onion and sauté until translucent. Add the cabbage in batches.
Add the tomatoes, water or stock, salt and pepper. Bring to a boil, then reduce heat to low and simmer gently until tender, from 20 to 30 minutes.
Adjust seasoning and serve with a little bit of the broth.


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