Kenyan Best Meal You should Try “Ugali”

First up we have ugali – the staple of Kenyan cooking. Produced using white or yellow cornmeal, salt and high temp water, this dull, elastic side dish is presented with pretty much every feast. Anybody who has been out traveling to Morocco or Kenya can bear witness to that couscous and Ugali assume comparable parts in every cooking. Ugali typically served on a platter in the table and the most effective way to eat it is by removing a piece, folding it into a ball, and digging out the center with your finger to use as a spoon. It’s the ideal method for cleaning up stews, soups and barbecued meat or fish.

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