Food Lesson #3

ugali –
a very thick porridge made with fine cornmeal or corn flour, cooked in water about 10 min til smooth and sticky… crisplings will stick to the side of the pot - give those to Joan with some salt

sukuma aka Kenyan kale –
- a leaf food prepared like spinach with onion, tomato and bullion

- mix it with another kind of leaf to make the dish sweet and tangy 

- serve together with sliced (bite sized) meat, tomato, onion and bell pepper

to pick the sukuma leaves for the chickens' breakfast – 

*start with the prior day’s food scraps from the kitchen

*add 1 leaf from each plant to almost fill the bucket when compressed

*take small buds if they are starting to grow from the stem
...it's ok to use leaves the birds have pecked
*watch for snakes between the rows!

*it’s OK to do this in the afternoon to use for the next day’s feed

Taught to me by Margaret – cook, cleaner and fill-in farmer