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Ugali and sukuma wiki A bundle of sukuma (collard greens) Sukuma wiki is an East African dish made with collard greens, known as sukuma, cooked with onions and spices. [1] It is often served and eaten with ugali (made from maize flour). [1] In Tanzania, Kenya, Uganda and other parts of East Africa, colewort are more commonly known by their ...
The term colewort is a medieval term for non-heading brassica crops. [2] [3]The term collard has been used to include many non-heading Brassica oleracea crops. While American collards are best placed in the Viridis crop group, [4] the acephala (Greek for 'without a head') cultivar group is also used referring to a lack of close-knit core of leaves (a "head") like cabbage does, making collards ...
African nightshade is an erect dicot with many branches, growing 0.5 to 1.0 m (1 ft 8 in to 3 ft 3 in) high. [4] The plant has thin, oval leaves which are about 15 cm (6 in) in length and purplish in colour. [4]
Voacanga africana is a small tree up to 6 m (20 ft) tall with a spreading crown. The leaves are in opposite pairs, dark glossy green above and paler green below. The white or yellow flowers are in small bunches borne either in leaf axils or at the end of shoots.
Sukuma wiki, a Swahili phrase which literally means "to push the week", is a simple dish made with greens similar to kale or collards that can also be made with cassava leaves, sweet potato leaves, or pumpkin leaves. Its Swahili name comes from the fact that it is typically eaten to "get through the week" or "stretch the week".
Staples such as maize, beans, and rice are commonly consumed along with dishes like Ugali ( a maize-based porridge) and sukuma wiki ( a dish made from collard greens). The coastal areas of East Africa, particularly along the Swahili coast, feature seafood and curries seasoned with spices such as cardamom and cloves, a direct influence of Indian ...
Ugali is relatively inexpensive and thus easily accessible to the poor, who usually combine it with a meat or vegetable stew (e.g., sukuma wiki in Kenya) to make a filling meal. Ugali is easy to make, and the flour can last for a considerable time in average conditions.
Posho and kebeji. Lugbara cuisine is one of the meals of East Africa and the ancient Lado Enclave.The Lugbara people of northwestern Uganda and northeastern DR Congo eat not only vegetable dishes, but also animals like goats, cows plus ope (guineafowls) [1] and catch insects like onya (white ants /winged termites) for food which is called nyaka in the standard Lugbara language used in Arua.