Ugali
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Details
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Ugali is an East African dish (also sometimes called sima, sembe, or posho) of maize flour (cornmeal) cooked with water to a porridge- or dough-like consistency. It is the most common staple starch of much of Eastern and Southern Africa. When ugali is made from another starch, it is usually given a specific regional name. The traditional method of eating ugali (and the most common in the rural areas) is to roll a lump into a ball, and then dip it into a sauce or stew of vegetables and/or meat. Making a depression with the thumb allows the ugali to be used to scoop, and to wrap around pieces of meat to pick them up in the same way that flat bread is used in other cultures.
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GarantieWeitere Informationen
- Allgemeine Informationen
- GTIN 09786130890742
- Editor Lambert M. Surhone, Miriam T. Timpledon, Susan F. Marseken
- Größe H220mm x B220mm
- EAN 9786130890742
- Format Fachbuch
- Titel Ugali
- Herausgeber Betascript Publishing
- Anzahl Seiten 72
- Genre Biologie
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