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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. [2]
Ugali is relatively inexpensive and thus easily accessible to the poor, who usually combine it with a meat or vegetable stew (e.g., sukuma wiki in Kenya) to make a filling meal. Ugali is easy to make, and the flour can last for a considerable time in average conditions.
Chapati (alternatively spelled chapathi; pronounced as IAST: capātī, capāṭī, cāpāṭi), also known as roti, rooti, rotee, rotli, rotta, safati, shabaati, phulka, chapo (in East Africa), sada roti (in the Caribbean), poli (in Marathi), and roshi (in the Maldives), [1] is an unleavened flatbread originating from the Indian subcontinent and is a staple in India, Nepal, Bangladesh ...
The ingredients typically used to make mandazi include water, sugar, flour, yeast, and milk. Coconut milk is also commonly added for sweetness. [8] [9] When coconut milk is added, mandazi are commonly referred to as mahamri or mamri. [10] Ground peanuts and almonds, among other ingredients, can also be used to add a different flavor. After ...
Posho or kawunga— called ugali in Kenya, it is usually made from maize but also other starches, regional names include kwon. Ugandan expatriates make posho from cornmeal, masa harina or grits. Kwon is a type of ugali made from millet (called kalo in western Uganda) but in other regions like eastern Uganda they include cassava flour.
This is a plain roti, made of white flour. It is the simplest roti to make, and is the most commonly consumed roti in Trinidad. It is a popular breakfast option there, [25] and is enjoyed in combination with various curried meat and vegetable dishes. This type of roti is a staple food consumed for both breakfast and dinner by Trinidadians ...
Fufu (or fufuo, foofoo, foufou / ˈ f u ˌ f u / foo-foo listen ⓘ) is a pounded meal found in West African cuisine. [1] [2] It is a Twi word that originates from the Akans in Ghana.The word has been expanded to include several variations of the pounded meal found in other African countries including Sierra Leone, Liberia, Cote D'Ivoire, Burkina Faso, Benin, Togo, Nigeria, Cameroon, the ...
Chapatis are usually eaten with vegetable curry dishes, and pieces of the chapati are used to wrap around and pick up each bite of the cooked dish. Chicken 65: a spicy, deep-fried chicken dish originating from Tamil Nadu. The flavour of the dish comes from ginger, cayenne pepper, mustard powder and vinegar although the exact recipe can vary.