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Nshima is very similar to ugali or posho of East Africa, sadza of Zimbabwe, pap of South Africa and fufu of West and Central Africa. Obusuma: Kenya: A Kenyan dish made from maize flour (cornmeal) cooked with boiling water to a thick porridge dough-like consistency. In Luhya cuisine it is the most common staple starch. Ogbono soup: Nigeria
Githeri (Gĩtheri), also called muthere or mutheri, is a traditional Kenyan meal consisting of maize and legumes (primarily beans) mixed and boiled together. [1] The maize and beans are mixed in a sufuria, a type of pot, with water added, and the mixture is boiled until fully cooked.
Kachumbari is a fresh tomato and onion salad relish that is popular in the cuisines of the African Great Lakes region. It is an uncooked salad dish consisting of chopped tomatoes, onions, and chili peppers. [1] Variations of kachumbari can be found in Kenya, Tanzania, Rwanda, Uganda, Burundi and in the Southern African countries of Malawi and ...
Kwanzaa (December 26 to January 1, every year) is a non-secular (i.e., not a replacement for Christmas) holiday celebrated by Black Americans, as well as Afro-Caribbeans and others of African ...
Uphuthu is a South African method of cooking mealie meal whereby the end product is a finely textured coarse grain-like meal which is typically enjoyed with an accompaniment of vegetables and meat in KwaZulu-Natal and Eastern Cape regions of South Africa or as the star of the dish with amasi or maas in the Gauteng regions. Some cultures add ...
Sukuma wiki is an East African dish made with collard greens, known as sukuma, cooked with onions and spices. [1] It is often served and eaten with ugali (made from maize flour). [1] In Tanzania, Kenya, Uganda and other parts of East Africa, colewort are more commonly known by their Swahili name, sukuma, and are often referred to as collard greens.
Mursik is a traditional fermented milk variant of the Kalenjin people of Kenya. It can be made from cow or goat milk and is fermented in a specially made calabash gourd locally known as a sotet. The gourd is lined with soot from specific trees, such as the African senna, which add flavor to the fermented milk.
Mandazi (Swahili: Mandazi, Maandazi) is a form of fried bread that originated on the Swahili coast.It is also known as bofrot or puff puff in Western African countries such as Ghana and Nigeria.