ENTRY#6 top #3 dishes from Eastern Africa

  Welcome back to Josephine's world

For the new, my name is  Josephine. In today's blog, I will be talking about top #3 dishes and their recipes from Eastern Africa that I think you can also try and taste.

East Africa is where I was born and grew up. I lived in Tanzania. In   other countries, that I have been to, I only stay for like 2 weeks or a day. I won't even reach months there. This is the main reason why I choose to go to East Africa because I want people to know where I am from and how amazing the dishes there are. Knowing different dishes every day is great because it helps to know and learn different things every day.

Dishes like pilau, biryani, and seafood delicacies are popular along the coast, while staples like Ugali, Nyama Choma are enjoyed nationwide.

Top#1 is  Ugali, also known as posho, nsima, papa, pap, sadza, isitshwala, akume, amawe, ewokple, akple, and  other names, is a type of corn meal made from maize or corn flour in several African countries: Kenya, Uganda, Tanzania, Zimbabwe, Zambia, Lesotho, Eswatini, Angola, Mozambique, Namibia, DRC, Malawi, Botswana and South Africa, and in West Africa -by the Ewes of Togo, Ghana, Benin, Nigeria and Cote D'Ivoire. It is cooked in boiling water or milk until it reaches a stiff or firm dough-like consistency. In 2017, the dish was added to the UNESCO Representative

List of the Intangible Cultural Heritage of Humanity, one of a few foods in the list.

Ingredients:

1 cup of corn flour or maize flour (traditionally white maize flour is used, but yellow maize flour works too)

3 cups of boiling water

1 cup of cold water

Making Ugali:

Buy the right flour and gather your tools:

Bring 3 cups of water to a boil:

Combine cornmeal and cold water:

Stir briskly:

Cook to a thickened consistency:

Shape and serve:

Enjoy your homemade ugali! It pairs well with vegetables, soups, and stews.

Rice and beans- (wali na maharagwe) in Swahili

Top# 2 - 

Wali na Maharagwe( rice and beans) is a popular dish in Tanzanian cuisine, consisting of rice (wali) and beans (maharage). This flavorful and nutritious combination is a staple in many Tanzanian households and is often enjoyed for lunch or dinner. The dish is not only delicious but also provides a good source of carbohydrates, proteins, and fiber, making it a fulfilling and well-rounded meal.

Recipe

– 2 cups of rice

– 1 cup of kidney beans (soaked overnight and cooked)

– 1 onion (finely chopped)

– 3 cloves of garlic (minced)

– 1 teaspoon of cumin powder

– 1 teaspoon of paprika

– 1 teaspoon of turmeric powder

– 2 tablespoons of vegetable oil

– Salt to taste

– Water for cooking

Frequently Asked Questions (FAQ)

Q1: Can I use any type of beans for Wali na Maharage?

A1: While the traditional recipe calls for kidney beans, you can experiment with other types of beans, such as black beans or pinto beans, to suit your preference.

Q2: Can I use brown rice instead of white rice?

A2: Yes, you can substitute white rice with brown rice for a healthier alternative. However, adjust the cooking time and water accordingly, as brown rice typically requires more time and liquid to cook.

Q3: Can I add vegetables to this dish?

A3: Absolutely! Feel free to add vegetables like diced carrots, peas, or bell peppers to enhance the nutritional value and add more color and texture to the Wali na Maharage. Simply sauté the vegetables along with the onions and garlic in the recipe.

Top#3 East African Pilau is a traditional,

beautiful fragrant rice dish made with many aromatic spices that adds an amazing depth of flavor to the rice. It can be made with either beef or chicken. Pilau has a wonderful balance of flavors. It is a festive dish, which is never missing during special occasions or events. It’s made with rice cooked in a well-seasoned broth of Meat or chicken. Unlike the Indian pilau, the East African version does not use curry and it’s less spicy.

How to make the east Africa Pilau. 

Toast and blend the pilau masala: In a medium saucepan over medium heat. 

Brown the onions by frying it in oil until it caramelizes. This should take about 10 to 15 minutes. Stir in

the Garlic, ginger and serrano pepper.

Add the meat stock cubes, pilau masala, cilantro, bay leaves.

Stir in the tomatoes and cook till it dissolves. Then stir in the potatoes.

Add water and bring everything to a rolling boil and leave the potatoes to cook for about 10 minutes.

Stir in the rice then cover tightly. You can use an aluminum foil to cover it first, this will help keep the steam in. Then place the lid over it and leave to cook on a low heat for 20 minutes until the liquid has been absorbed.

 Serve hot! You can sprinkle the rice pilaf with some chopped cilantro, then fluff with a fork. Enjoy.

Pilau from East Africa

1.I used beef in this recipe, but chicken or any other type of meat can also be used.

2.I used basmati rice which takes about 20 minutes to cook however, your cooking time may vary depending on the type of rice you use.

3.For even cooking, I seal my pot with aluminum foil during the cooking process so as to have well-separated rice grains after cooking.

4.It’s also best to cook on low heat.

5.I love to use freshly ground spices that’s

why I choose to grind my spices myself it imparts so much flavor!

Enjoy your meal – Bom Apetite - Buen Provecho – Afiyet Olsun – Guten Appetit—

Bon Appétit – Buon Appetito. 

Thanks for reading my blog! hope to see you in the next time.