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Get Crockin' The slow cooker, or Crock-Pot, is too often relegated to the back of a kitchen cabinet for most of the year, making a brief appearance for a few winter soups and chilis.Get the most ...
Both fresh and dried beans and maize can be used for githeri. Githeri can also be made into a stew with the addition of vegetables, potatoes, and sometimes meat. It can also be used to make mukimo by adding potatoes, bananas and greens, and mashing up the mixture. [3] This popular dish has been the main meal served to students in Kenya since ...
It usually includes chicken curry, potatoes, a boiled egg, and various vegetables, most notably the kousenband or yardlong bean. Another variation includes shrimp and aubergine . The meat with gravy, potatoes, egg, and yardlong beans are served side by side on a plate, with the aloo puri folded in fours on top.
Chopped ginger is fried with meat and pickled ginger is often an accompaniment to boiled rice. Ginger juice and ginger boiled in syrup are used to make desserts. Turmeric and cumin are often used to make curries. Common meats include lamb, goat, fish, chicken and beef.
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 ...
[5] [6] Kikomando is made by cutting up pieces of Ugandan chapati, which is different from Indian chapati in that it is made with all-purpose flour instead of whole-wheat flour, and fried beans. [ 2 ] [ 7 ] In addition to fried beans, other variations of kikomando have avocado, meat stew, gravy, chicken, or liver added to them. [ 4 ]
Raita is a side dish in Indian cuisine made of dahi (yogurt, often referred to as curd) together with raw or cooked vegetables, fruit, or in the case of boondi raita, with fried droplets of batter made from besan (chickpea flour, generally labeled as gram flour). The closest approximation in Western cuisine is a side dish or dip, or a cooked salad.
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.