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Matoke are also used to make a popular breakfast dish called katogo in Uganda. [18] Katogo is commonly cooked as a combination of peeled bananas and peanuts or beef, though offal or goat meat are also common. [19] In Bukoba, Tanzania, matoke (or ebitooke) are cooked with meat or smoked catfish, and beans or groundnuts. This method eliminates ...
There are various recipes for this dish but the most popular is the one where matooke is the staple and the sauce is offal known as byenda in Uganda. The culinary term for byenda ( offal ) is tripe and sweetbreads which are the inner lining of the stomach, the thymus gland and the pancreas respectively. [ 4 ]
Andrew Smith died in 1895, and William continued as company president until he died in 1913. William was succeeded by his son, Arthur G. Smith (c1875-1936), who expanded the company by adding menthol drops in 1922, cough syrup in 1926, and wild cherry drops in 1948 [dubious – discuss]. Arthur G. Smith had two sons: William Wallace Smith II ...
William H. Smith (boxer) (1904–1955), South African boxer of the 1920s; William H. Smith (Medal of Honor) (1847–1877), Medal of Honor recipient; William H. Smith (Connecticut politician) (1842–1915), warden of the Borough of Norwalk, Connecticut; William Hugh Smith (1826–1899), Governor of Alabama; William Henry Smith (1792–1865 ...
The following refer to the 9th edition, 1739. Preface; A Bill of Fare for every Season of the Year. Cookery, &c. Page 1. [Soups, meats, pies, pickles, fish, hams ...
Petite and energetic, widow and philanthropist Irene Silverman was 82 when she mysteriously vanished from her multi-million-dollar townhouse on Manhattan's Upper East Side in the summer of 1998.
William Herbert Smith was born in Helensburgh, Scotland in 1862. His father was an insurance broker. [1] [2] In 1880 he emigrated to New Zealand. In September 1882 he leased Tutira, a sheep station in central Hawke's Bay, which was his home for the rest of his life. In 1901 Guthrie-Smith married Georgina Meta Dennistoun Brown in Scotland.
Mursik is a traditional fermented milk variant of the Kalenjin people of Kenya. It can be made from cow or goat milk and is fermented in a specially made calabash gourd locally known as a sotet . The gourd is lined with soot from specific trees, such as the African senna, which add flavor to the fermented milk.