Is there a nutritional difference? I've done some quick research (wikipedia) and both seem to be corn-based porridge.
Is there a nutritional difference? I've done some quick research (wikipedia) and both seem to be corn-based porridge.
By the way, do Americans take porridge?
A friend of mine spent a month in Kenya videotaping animals. He was in the country all the time and ate a lot of Ugali. He lost a ton of weight in the month and said that Ugali is a corse corn meal. Other grains might also be useful in your diet: wheat, rice, oats, etc. There are lots of choices available in your local supermarket, much more than 10 years ago, for example.
"Ugali is much more solid than cream of wheat. You don't eat it by itself, but form it into an edible spoon with your fingers then scoop up your food (preferably sukuma wiki) with it."
Read more:
http://www.letsrun.com/forum/flat_read.php?board=1&id=3676726&thread=3675527#ixzz0yVvNZe8MBuy your shoes from LetsRun and save 20% everday
http://www.letsrun.com/saveBeing Italian, I'll stick with polenta
yes.
i was at a race in atlanta and the kenyan guys kept saying ugali and pointed to the grits.
"Grits is a type of maize porridge and a food common in the southern United States, east Africa (where it is called ugali in Swahili) and southern Manchuria (where it is called gezi in Chinese) consisting of coarsely ground corn, traditionally by a stone mill."
I understand at some of the military camps, the kenyans now grind it with a Krups coffee grinder. Course ground
Is the cob grounded into the ugali as well, or only the kernels?
I think they discard the cob and make them into pipes to smoke with