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                                                                        Sizzling Nyama Choma - Wikipedia commons Disclaimer: This article contains high levels of satire. Proceed with an open mind and a full stomach. Nyama Choma makes it to Oxford, finally A rigorous peer-reviewed investigation into meat and the ethics of munching your research variable. Published in the Journal of Edible Epistemology, Vol. 1, Issue 1. Introduction  It’s official. Nyama choma —Kenya’s iconic roast meat—has entered the Oxford Dictionary. A moment of national pride? Absolutely. But as any serious researcher knows, we must ask: did it get there through merit, or was there a smoky backroom deal involving skewers, salt, kachumbari and suspiciously well-fed lexicographers? This article explores the epistemology of meat...

  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 ...