SEASON 1: EAST AFRICA

Episode 1 Part 1: DELICACIES

Just because I’m a Nigerian and I felt starting with West Africa would make this feel a bit cliche, I went down to East Africa and I’m starting with KENYA. The capital of Kenya is Nairobi just incase you didn’t know or you’ve forgotten. So let’s talk Kenyan Cuisine.

When you talk Africa and Delicacies, taking out our local spices is like “castrating our meals” and Kenya is not different. Kenya cuisine takes on its own unique personality through the use of native spices and local ingredients. Kenya offers a variety of delicious foods which varies in cultures practiced by different communities.

Today we’ll be looking at Ugali and Mushroom Soup which are supposedly meant to be very common.

Main Dish – Ugali

Fellow Nigerians, this “can” be likened to AMALA without serenre for the Yorubas and ONUNU for the Southern Nigerian folks

Ugali is the most popular food in Kenya. Ugali is a staple starch cornmeal made with maize flour. 

Ingredients

  • 3 large cups of maize flour
  • A spoonful of blueband/margarine
  • 2 large cups of water
  • Cooking stick
  • Medium sized cooking container

Method of Preparation

  1. Pour the two cups of water into the pot, place on medium heat and bring to a boil.
  2. Add a spoonful of margarine and let it completely melt.
  3. Add the first cup of maize flour bit by bit as you stir and let the mixture to boil for two minutes.
  4. Add the remaining flour bit by bit as you thoroughly mix the mixture against until your desired texture is achieved under low heat.
  5. Let it cook for two more minute,turn off the heat and place it on your favourite serving plate. Your ugali is now ready to serve.

Ugali can be eaten alongside saucy beef, mushroom stew, fish stew or green vegetable soup.

Soup – Mushroom Soup

Mushroom soup is one of the most common soups eaten by Kenyans.

Ingredients

  • 250 g mushrooms (bulb)
  • 1 teaspoon parsley
  • 1 small red onion chopped
  • 2 cups milk
  • 3 cups bone soup/ water/ chicken broth
  • 2 tbsp butter
  • to taste Salt
  • 1 tbsp chopped corriander
  • 2 cloves garlic crushed
  • Grinded ginger

Method of Preparation

Step 1: Melt one tablespoon of butter inside a nonstick pan and add onions, ginger and garlic and cook for some time. Do not let the onions, ginger and garlic turn brown.

Step 2: 

  1. Add the chopped mushrooms, stir and let it simmer on low heat for -10 minutes.
  2. Add the parsley, cover and let it simmer for 5 minutes.
  3. Add water to the mixture, cover and let it cook on medium heat for about one hour.
  4. After cooking for about one hour, remove from heat and let it cool. Once it is cooled, transfer the mixture into a blender and blend it till it becomes smooth like puree.
  5. Transfer to the nonstick pan and add the other tablespoon of melted butter, black pepper and some salt to taste. Cook over very low heat while stirring frequently.
  6. Immediately add in all the milk. Stir well and make sure all the milk is incorporated. Leave it to simmer for ten minutes. Add the coriander. Stir and turn off the heat.

For someone like me, I’ll definitely try the ugali with soup or stew. I’ll just call it Kenyan Swallow and I’ll try the mushroom soup with rice or even eat it with the Ugali. Just a personal opinion.

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