Sunday, July 24, 2016

Family Home Evening and Ugali

I'm doing several short posts today to make it easier to read.  So here goes this one:

We take turns having Family Home Evening with the Assistants to the President (young missionaries) and with the Msanes (our Mission President) and us.  Last week we went to the AP's house and they cooked us some authentic Kenyan food.

Ugali (pronounced oo-gall-ee) is a staple around here.  Everyone makes it and everyone eats it.  LeRon and I were first introduced to it by our son-in-law Andy (married to Michelle) who learned it from a Kenyan missionary companion in Brazil.

Ugali is basically a cornmeal mush that is cooked till it's very solid.  And you use white cornmeal, not yellow cornmeal.  Africans only use yellow corn if they have no white corn.  When there was a crop failure one time, western nations brought in yellow corn for them and nobody liked it!

Then you cook a meat dish with greens.  You scoop up the meat dish with the ugali, using your hands.  Enjoy the photos!


Click on this picture for a close-up.  Elder Wafula is chopping kale with a very sharp knife and he's holding it in his hand!  He said his mother taught him how to do it and he's never ever cut himself.

Nice smile, Elder Wafula!!  After the kale was chopped, Elder Wafula cooked it in oil.

Now here's Elder Arudo getting ready to cook the hamburger.  I can't remember what they call it but they don't call it hamburger.  Minced beef I think.

The AP's often host other missionaries who are transiting through Nairobi.  Fun sign telling them to clean up their mess!

Now Elder Wafula is starting the actual ugali.  Just white maize meal and water or was it oil?  No salt.  I'm afraid I had to add salt to mine.

Elder Arudo cooking the meat with onions.
Now I'm eating the finished product with my hands!  Kids would like that I bet.  I wished I'd had a fork!

Two other missionaries joined us for the evening.  Don't they have great smiles?


4 comments:

  1. Ugali uses corn flour and water (not oil). I think we add salt to ours, though. And Andy learned it from a Kenyan BYU running buddy (who happens to live in Lethbridge now!). Interesting way to chop the kale--less dishes!

    ReplyDelete
  2. Ugali uses corn flour and water (not oil). I think we add salt to ours, though. And Andy learned it from a Kenyan BYU running buddy (who happens to live in Lethbridge now!). Interesting way to chop the kale--less dishes!

    ReplyDelete
  3. Yep, this reminds me of eating the stuff with M & A. Fun! I don't think I've ever had kale, though.

    ReplyDelete
  4. It's almost like fufu, that I'd mentioned a while ago, but not quite entirely; fufu is made with plantain or cassava. :) fun, though, isn't it, to dig in with your hands! lol

    ReplyDelete