Kenyan cuisine. (International Flair).UGALI Ugali (also sometimes called sima or posho) is a staple starch component of many African meals, especially in southern and East Africa. It is generally made from maize flour (or ground maize) and water, and varies in consistency from porridge to a dough-like substance. , NYAMA CHOMA, githeri, samosas, chapati cha·pa·ti also cha·pat·ti n. pl. cha·pa·tis A flat, unleavened, disk-shaped bread of northern India, made of wheat flour, water, and salt. , and sukuma wiki A Web site that can be quickly edited by its visitors with simple formatting rules. Developed by Ward Cunningham in the mid-1990s to provide collaborative discussions, there are several "wiki" tools on the market for creating such sites, including www.editme.com, www.seedwiki.com, www. are some of the melodious sounding names for popular Kenyan dishes. Kenya, located in eastern Aftrica, borders five other African countries as well as the Indian Ocean Indian Ocean, third largest ocean, c.28,350,000 sq mi (73,427,000 sq km), extending from S Asia to Antarctica and from E Africa to SE Australia; it is c.4,000 mi (6,400 km) wide at the equator. It constitutes about 20% of the world's total ocean area. . Much of Kenya's cuisine was influenced by Britain and East India. The British imported tea, cereals, coffee, some fruit and vegetable crops, and cattle to Kenya, and hired East Indians to oversee their properties. You can see these influences in chai (flavored black tea), samosas (crunchy pastries), rice pilaf, and the uses of seasonings such as cumin cumin or cummin (both: kŭm`ĭn), low annual herb (Cuminum cyminum) of the family Umbelliferae (parsley family), long cultivated in the Old World for the aromatic seedlike fruits. and dried peppers. There are not a lot of commercial Kenyan cookbooks, but there is a proud oral tradition of cooking in Kenya. The Kikuyu, Abaluha, and the Luo tribes have often been recognized as having a fine cooking tradition, and the men of the tribes do more of the cooking than the women. The Kikuyu make irio (greens, beans, and corn), stewed stewed adj. 1. Cooked by stewing: stewed prunes. 2. Informal Intoxicated; drunk. stewed Adjective 1. and pureed beans, roasted maize (corn), and potatoes. Ugali, from maize flour, has become an internationally recognized dish. For breakfast, Kenyans eat a thinned version of ugali, called uji. Light Ugali is made with cornmeal corn·meal also corn meal n. Meal made from corn, used in a wide variety of foods. Also called Indian meal. Noun 1. , and dark Ugali is made with millet millet, common name for several species of grasses cultivated mainly for cereals in the Eastern Hemisphere and for forage and hay in North America. The principal varieties are the foxtail, pearl, and barnyard millets and the proso millet, called also broomcorn millet . Either may be served with m'baazi (cooked and mashed peapods); black-eyed peas, bananas, and yams; or a stew of beans and corn. Groundnuts, similar to peanuts, are used for soups and stews in some regions, and are a good source of protein. Kenyans enjoy manioc manioc: see cassava. , sweet potatoes, bananas, and plantains, along with rice, sorghum sorghum, tall, coarse annual (Sorghum vulgare) of the family Gramineae (grass family), somewhat similar in appearance to corn (but having the grain in a panicle rather than an ear) and used for much the same purposes. , millet, corn, and wheat. Pombe, a flavorful beer, is brewed at Tusker, the national brewery. Snacks include fruit and sugarcane. Dessert, when served at all, is usually very simple, like fresh papaya papaya (pəpī`ə), soft-stemmed tree (Carica papaya) of tropical America resembling a palm with a crown of palmately lobed leaves. or pineapple, served with maziwa ya kuganda (soured skim milk skim milk n. The milk from which the cream has been removed. skim milk the residue from whole milk after the cream has been skimmed off. In today's usage it is the residue after the butterfat is removed. ). Ndizi is a wonderful dessert of bananas cooked in their own leaves. In order to conserve fuel, as well as to soften texture and extract flavor, many dishes are stewed or braised braise tr.v. braised, brais·ing, brais·es To cook (meat or vegetables) by browning in fat, then simmering in a small quantity of liquid in a covered container. . Githeri, a starchy starch·y adj. starch·i·er, starch·i·est 1. a. Containing starch. b. Stiffened with starch. 2. Of or resembling starch. 3. and filling stew of maize and beans, can be the basis of a main dish if seasonal vegetables are added. And practically every meal seems to be served with sukuma wiki. Sukuma wiki is collard greens Noun 1. collard greens - kale that has smooth leaves collards cole, kail, kale - coarse curly-leafed cabbage , a member of the kale kale, borecole (bôr`kōl), and collards, common names for nonheading, hardy types of cabbage (var. family. Its name translates from Swahili as "stretch the week." Ugali and sukuma wiki served together can make a meal. Chapati, wheat-based flat bread, can be served alone, as a "scooper" at meals, or topped with fried potatoes or other vegetables. The remainder of this article is an interview with James Mbugua, a culinary student extraordinaire ex·tra·or·di·naire adj. Extraordinary: a jazz singer extraordinaire. [French, from Old French, from Latin extra and winner of many culinary and food service scholarships, including the James Beard
James Beard (May 5, 1903–January 21, 1985) was an American chef and food writer. James Beard is recognized by many as the father of American gastronomy. and International Association of Culinary Professionals The International Association of Culinary Professionals (IACP) is a United States based non-profit professional association whose members work in culinary education, communication, or the preparation of food and beverage. award. Only two years after his arrival from Kenya, James graduated valedictorian from Los Angeles Los Angeles (lôs ăn`jələs, lŏs, ăn`jəlēz'), city (1990 pop. 3,485,398), seat of Los Angeles co., S Calif.; inc. 1850. Trade Technical College. He is currently attending California State Poly-technic University, Pomona, where he was recently elected to represent the hotel and restaurant department student body at the National Restaurant Association. I first learned of James's extraordinary management and culinary skills when he coordinated a gourmet vegetarian dinner n°8 episode of .Secondary title "FAKE FOOD". Plot Tired of being manipulated by Gouda, Aramaki decides to take on the initiative to conduct his own investigation on the Individual Eleven case while simultaneously looking into the Cabinet Intelligence Agency. for 500 people at Chasen's in Beverly Hills Beverly Hills, city (1990 pop. 31,971), Los Angeles co., S Calif., completely surrounded by the city of Los Angeles; inc. 1914. The largely residential city is home to many motion-picture and television personalities. . You can read all about the dinner in Vegetarian Journal's Foodservice Update Volume VII, Number 3 ("Upscale Vegan vegan /veg·an/ (ve´gan) (vej´an) a vegetarian whose diet excludes all food of animal origin. ve·gan n. for 500--No Big Deal!"). James was kind enough to take time out of his demanding schedule of full-time student Full-Time Student A status that is important for determining dependency exemptions. An individual enrolled in a post-secondary institution may be eligible for certain tax breaks. Notes: The full-time status is based on what the individual's school considers full time. , school food service director, and loving husband and father, to answer some questions on Kenyan cuisine. According to according to prep. 1. As stated or indicated by; on the authority of: according to historians. 2. In keeping with: according to instructions. 3. James, "Kenya, with a geographical area twice the size of the state of Nevada and a population of about 30 million, is divided into seven provinces and one area: Central, Coast, Eastern, Nairobi Area, North Eastern, Nyanza, Rift Valley, and Western. Climates range from arid to tropical. Each place has its own unique culture and cuisine. Ethnic divisions account for many of Kenya's current problems. During the 1990's, tribal clashes left many dead or homeless." What is a typical meal plan for an average Kenyan family? JM: Breakfast is sour or aged porridge made from millet or chai, an Indian-influenced tea brewed from black tea leaves and mixed with milk, sugar, cinnamon, cloves, cardamom cardamom (kär`dəməm): see ginger. cardamom Spice consisting of whole or ground dried fruit, or seeds, of Elettaria cardamomum, a perennial herb of the ginger family. , black pepper, and nutmeg. Lunch can be ugali and sukuma wiki (collard greens). Dinner is usually a vegetable stew and mashed potatoes with corn and peas. Desserts are not common. Meals are generally served in several courses. Many people practice vegetarianism vegetarianism, theory and practice of eating only fruits and vegetables, thus excluding animal flesh, fish, or fowl and often butter, eggs, and milk. In a strict vegetarian, or vegan, diet (i.e. by default, as they cannot afford meat. Does the cuisine differ in the city and the country? JM: Yes! Very much so. In the city there are influences from many cultures, especially Indian and Arabic. There is a tiny bit of Western influence in home cooking, but not much. There are more ingredients available in the city. In the country, most people stick to traditional foods and are hesitant to try foods from other tribes or cultures. A few dishes have crossed tribal lines, such as ugali and sukuma wiki. These have become "national" dishes. What are some of the regional cuisines? JM: Central Kenya has very plain foods, with little or no spice. The diet is centered around maize. Githeri is a maize and bean stew, cooked dry. It can be eaten dry or moistened with a stew of carrots, potatoes, and tomatoes. The Coast area has more exotic and adventurous cuisine, with strong Asian and Arabic influences. The food is spicier and cooking is respected as an art. Men tend to do more cooking in this area than other areas. Spicy rice pilaf is made with ginger and cumin and is a main attraction at weddings across the country; going to "eat pilau" is the same as saying you are going to a wedding. Sometimes the pilau is served plain, sometimes with meat, and sometimes vegetarian, with tomatoes, peas, and potatoes. Are there any areas known for their non-meat dishes? JM: The provinces that are landlocked landlocked adj. referring to a parcel of real property which has no access or egress (entry or exit) to a public street and cannot be reached except by crossing another's property. , such as the Central and Eastern provinces, tend to eat more vegetarian because they are further away from fishing areas and meat is unaffordable un·af·ford·a·ble adj. Too expensive: medical care that has become unaffordable for many. un . A few tribes are better known for eating a particular vegetable. For example, Luos are known for eating collard greens and are credited with introducing the greens to the rest of the country. Is there typical "street food" for snacking and such? JM: In the villages it is almost impossible to find anything more than "chips" (greasy French fries). In the cities you will find Western-influenced fast food places. You can purchase roasted maize (corn on the cob barbecued over charcoal, no butter or sauce) dressed with chili powder and lemon juice. Samosas (crunchy pastries filled with spicy beef or vegetables) and mandazis (deep fried doughnuts) are both popular for breaks and are usually served with chai. Is there an organized school lunch program? JM: No. In the 1960's and '70's there was a program for elementary school children funded by city governments. This became too costly and was closed. In the 1980's the president started a "school milk for all elementary school children" program. Children got about eight ounces of milk a day, at no cost to the parents. The program has struggled to stay afloat. What is the basis for most diets? JM: Maize (or corn) eaten on the cob, cut, or made into meal, is the most common ingredient, followed by potatoes. The Coast region grows some rice. Ugali is a maize meal mash served at most meals and, of course, githeri. Mukimo is mashed potatoes with corn, dried beans, and plantain plantain (plăn`tĭn), any plant of the genus Plantago, chiefly annual or perennial weeds of wide distribution. Many species are lawn pests and the pollen is often a hay fever irritant. P. . Muthokoi is githeri made with hominy hominy [Algonquian], hulled corn with the germ removed and served either ground or whole. The pioneers in North America prepared it by soaking the kernels in weak wood lye until the hulls floated to the top. Hominy is boiled until tender and served as a vegetable. . What are the most used fruits and vegetables, depending on the season? JM: Collard greens are very popular, as they are cheaper than most other greens; spinach and cabbage are also very common greens. Tomatoes, peas, string beans, and carrots are used to flavor stews. Seasonal tropical fruits range from different types of mangoes to pineapples, papaya, guava guava (gwä`və), small evergreen tree or shrub of the genus Psidium of the family Myrtaceae (myrtle family), native to tropical America and grown elsewhere for its ornamental flowers and edible fruit. , and oranges. Fruit juice is made from oranges, pineapples, and passion fruit. There is a papaya wine that is doing pretty well on the market, considering that wine is not part of the culture. We would like to thank James again for all the wonderful information. We wish him well in his studies and food service career.
IRIO
(Serves 4-5)
Irio originated in central Kenya and is
now popular in many areas. Vegetables
vary according to season and area. You
can add any type of greens you like,
such as kale, mustard, or beet greens.
Irio is better made with fresh greens,
but if you need to use frozen, be sure to
thaw them and squeeze all the water
out. Irio is also usually made with
fresh corn, but frozen, thawed corn
can be used.
2 cups fresh corn, cut from the cob
(about 4 ears), or thawed frozen corn
1 cup cooked black or kidney beans (about
1/3 cup uncooked beans)
1 pound boiling potatoes, washed,
peeled and diced (red rose or white
new potatoes work well)
1/2 cup water
2 pounds chopped fresh spinach (or
thawed, frozen chopped spinach or
other greens)
1 teaspoon ground black pepper
If using fresh corn, steam for 3
minutes or microwave on high for 1
minute to cook lightly. In a medium
pot, combine corn, beans, potatoes,
and 1/2 cup water. Cook, covered,
on medium heat until
potatoes are soft (10 minutes). Add
spinach and continue to cook for 5
minutes. Remove from heat and
mash slightly, until beans and potatoes
are in very small pieces.
Return to heat. Cook for 3 more
minutes to warm mixture, and
serve. Add pepper to taste.
Total calories per serving: 250 Fat: 2 grams
Carbohydrates: 53 grams Protein: 16 grams
Sodium: 192 milligrams Fiber: 8 grams
SUKUMA WIKI
(COLLARD GREENS)
(Serves 4-5)
Sukuma Wiki translates roughly as
"stretch the week" in Kiswahili. It
can be served with chopped steamed
potatoes or rice.
Vegetable oil spray
1/2 cup chopped onions
3/4 cup chopped tomatoes or drained,
chopped canned tomatoes
1/4 cup chopped green bell pepper
2 pounds washed and chopped collards
or kale, spinach, or other greens
1 pound washed and chopped green
cabbage
Spray large frying pan with oil and
allow to heat. Add onions, tomatoes,
and pepper and allow to cook
until lightly browned, 4 minutes.
Add greens and cabbage and saute
over high heat for 1 minute, constantly
turning. Reduce heat, cover
and cook over low heat for 20
minutes or until greens are very
soft and mixture is well combined.
Total calories per serving: 100 Fat: 1 gram
Carbohydrates: 18 grams Protein: 8 grams
Sodium: 210 milligrams Fiber: 6 grams
UGALI
(Serves 5-6)
Ugali is traditionally served to
accompany meat as a starchy side
dish. I like to serve it with sukuma
wiki and grilled vegetables. It is traditionally
made with maize or
semolina flour, but you can use
cornmeal.
2 cups yellow cornmeal
4 cups water
1 teaspoon ground white pepper
Sift cornmeal. Place water in a
large pot and bring to a boil.
Slowly sprinkle cornmeal over
boiling water, stirring constantly
until all the cornmeal is incorporated
into the water. Add pepper.
Be sure to stir briskly to avoid
lumps. Reduce heat and simmer,
covered, for 20 minutes or until
the mixture is very thick. Stir well,
cover, and cook for an additional
5 minutes. Serve hot.
Total calories per serving: 177 Fat: 2 grams
Carbohydrates: 38 grams Protein: 4 grams
Sodium: 23 milligrams Fiber: 4 grams
GROUNDNUT STEW
(Serves 4-5)
This is a high protein stew. The
peanut butter mellows out the flavor
and add smoothness to the sauce.
If you like, you can add some grilled
or baked diced tofu as an extra
ingredient.
Vegetable oil spray
2 cups chopped onions
1 cup chopped green bell peppers
2 cloves garlic, peeled and mashed
2 cups canned tomato sauce
2 cups thawed frozen corn
1 cup drained canned white or red beans
1/2 teaspoon ground black pepper
1/2 teaspoon red pepper flakes
1/2 cup smooth peanut butter
Spray a large pot with oil and
allow to heat. Add onions, peppers,
and garlic and cook until
soft, 3 minutes. Add tomato
sauce, corn, beans, pepper, and pepper
flakes and cover. Allow to simmer
over low heat for 30 minutes.
Stir in peanut butter. Continue to
stir and cook until well blended
and sauce of stew has thickened to
desired texture. Serve over steamed
white rice.
Total calories per serving: 397 Fat: 18 grams
Carbohydrates: 52 grams Protein: 17 grams
Sodium: 1115 milligrams Fiber: 12 grams
TOMATO, CORN,
AND KALE STEW
(Serves 4-5)
This can be made with kale, collards,
or mustard greens. If you can't find
fresh greens, use frozen. Allow the
frozen greens to thaw, and make sure
to squeeze all the water from them
before adding to the stew.
1/4 cup vegetable broth
2 cloves garlic, mashed
1/2 cup chopped onions
1 cup chopped canned tomatoes, with juice
2 pounds washed and chopped fresh kale
2 cups thawed frozen corn
1 cup canned tomato sauce
In a large pot, heat broth on high
heat for 1 minute. Add garlic and
onions and quickly cook until just
soft, 1 minute. Add tomatoes and
juice and allow to cook for 3 minutes.
Add kale, reduce heat, and
allow to cook until kale is soft, 10-15
minutes. Add corn and sauce
and cook, stirring, for 10 minutes.
Serve hot with chapati or ugali, or
over steamed rice.
Total calories per serving: 265 Fat: 2 grams
Carbohydrates: 58 grams Protein: 13 grams
Sodium: 213 milligrams Fiber: 11 grams
SALADI
(Serves 4-5)
This is a salad "relish," or a chopped
vegetable dish served as a "cool"
condiment with a meal that may
have a lot of spice from chili or other
hot peppers. It is a combination of
seasonal vegetables served without
dressing. There will be chopped
chilies or hot sauce on the tables, as
well as a vinegar-and-oil style dressing
for guests to add as desired.
2 cups washed and chopped green cabbage
1 cup washed and chopped red cabbage
1/2 cup grated carrots
1/2 cup diced sweet onions
1/2 cup diced sweet red pepper
In a medium, nonreactive bowl,
combine all ingredients, tossing
well. Cover and allow to chill for at
least an hour before serving.
Total calories per serving: 34 Fat: <1 gram
Carbohydrates: 8 grams Protein: 1 gram
Sodium: 16 milligrams Fiber: 3 grams
Nancy Berkoff, RD, EdD, CCE, is
The VRG's Food Service Advisor
and the author of, most recently,
Vegan Meals for One or Two.
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