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Ugali Lessons



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Leonnard Ojwang and Tom Jondiko are from Nyanza Province in Kenya, just west of Lake Victoria. Leonnard has just begun his doctorate and Tom his master’s degree, both pursuing food science at the University of Missouri in Columbia. There are currently around 50 Kenyan exchange students at the university, but no source for Kenyan food in town, so they must improvise. Here they teach the simple process of replicating ugali without the coarser cornmeal or millet available in Kenya – and explain its significance within their families and culture.

Ingredients: white cornmeal, water
Boil the water. Add 4-6 handfuls of cornmeal, one at a time, to the boiling water, stirring constantly to break up the clumps. As the cornmeal begins to take shape, add a few more pinches to absorb any remaining water.

Run time: 2:43
--Zack Shlachter & Jacqueline Brixey
Missouri School of Journalism
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1 response // Ugali Lessons

  • It is about home....sweet home.

    It shows how culture transcends every boundary; and as long as you find a "foreigner in any part of the world", the "foreign culture" goes with him/her there.
    leotonado

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