Are you in love with Africa? Are you one of the folks that can’t have enough of African food? Do you enjoy trying out traditional food? If yes answers any one of the aforementioned questions, then you definitely need to try a range of East African food.
The East African community comprises of the Swahili, the Baganda, the Kikuyus, Maasai, Luo, Luhya, Kalenjin, to mention but a few of the 42 tribes of Kenya. It is a community that values their tradition and culture, including their food. From Zimbabwe, the mother of African street food
https://simbangoma.com/exploring-zimbabwean-food-scene/ to Nigeria, through to East Africa, the heart of culture and tradition, you can never fully exhaust the tastes that the African continent has to offer.
With processed foods having flooded the market and health-related diseases and conditions on the rise, a peep back into our cultural way of feeding, is what most of us have resorted to. Africans though, still hold dearly and enjoy their traditional meals.
Walk with me through some of the East African cultural meals.
1. Baganda’s matoke
Matoke is cooked highland bananas. A meal enjoyed by most East African communities but a distinct staple food for the Baganda community of Uganda. The word ‘matoke’ being synonymous to ‘food” in Uganda. Traditionally, the bananas were peeled, wrapped in the plant leaves and cooked in traditional pots, later served. Today, majority of the communities have different ways of preparing matoke, which is served alongside side dishes such as beef, fish, beans, or fried chicken.
Matoke is savoured for its health benefits including its low-fat content and baby-friendliness.
2 .Mukimo
Mukimo is derived from the word ‘kima’, meaning ‘to mash’. This is because it is preparing by mashing together potatoes, corn, green peas or beans and green vegetables especially pumpkin leaves or spinach. One still has the liberty to improve its flavour by adding other food types such as bananas, in the mash.
It is a traditional food among the Kikuyu community of Kenya, that crowns major traditional celebrations especially funerals and weddings. Best served with beef.
3. Ugali
Commonly referred to as sima (by the Swahili), kuon (the Luo Kenya), gima (the kikuyu), obusuma for the Luhya Kenya, to mention but a few. Maize being the main agricultural produce in Kenya, renders ugali the staple meal for the Kenyan community.
It is stiffed maize porridge flour, served with vegetables, beef, chicken, sour milk or stew of one’s choice.
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