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                                                     Githeri - a dish made of maize and beans Disclaimer:  Warning: This is not a cooking guide. It’s a survival manual for marriages ruined by undercooked beans . Uncle Issa advises you to take   the information below with a pinch of salt (or maybe some chili, like in fried Githeri!). These are my humorous observations, not a recipe for marital bliss or a guarantee of viral fame like that Githeri Man. If you need expert advice, find it elsewhere, not here. Read till the end, with a smile! What a name for such a delicious meal! Meet  Githeri , a beloved Kenyan staple with deep roots in the Kikuyu community. This isn’t just any ordinary meal—it’s a time-honored dish once reserved for the discerning tastes of Kikuyu elders and governing councils. Today, it’s a nationwide favorite, cherished f...

  Ugali and beef stew Source: Wikimedia commons Text What Is Ugali? Ugali is the unsung hero of East African cuisine, a dish so essential it might as well have its own place in a hall of fame. Its recipe is an open secret, but mastering ugali's nuanced ways is no easy task. It is plain maize flour and water getting cosy in a boiling pot. It is the diva of porridges, with a texture that's as debated as climate change. This dish is so iconic it puts Mount Kilimanjaro to shame. To master the art of ugali, you need patience, dedication, and an arm with more than average biceps. This isn't your average mix-and-forget stuff for microwaves and ovens. Oh, no. This dish demands attention and constant reassurance. Making the perfect ugali is like trying to dance on a tightrope over a volcano. Picture this: plain maize flour and water in a boiling pot, with the maize flour acting clingy and the water playing hard to get. The flour-to-water ratio is a sacred secret passed down through ...