MCF menu

I have a lot of pictures ... and, most of us in the group compiled our pictures, so we could share them all. So, not all the pictures are ones I took. This will be our (Sarah and mine) scrapbook / photo album / memories that will be printed into books for each of us. So, I'm going to load a lot of pictures - enjoy!

This was very humbling to me - a menu posted for the whole YEAR. I did not know what everything was, so below are some descriptions.


Porridge -
My guess is that this is a fortified wheat flour and maize meal with iron, folic acid and zinc, and vegetable oil with vitamin A.

Githeri -
(Kenyan corn and beans) A simple yet nourishing dish originated with Kikuyu tribe. In modern times it has become popular throughout Kenya. The combination of beans and corn supplies a full complement of protein for the often protein-poor diet of many Kenyans

Muthokoi -
kidney beans, skinned maize (corn), chopped onion, tomatoes
Method: Boil beans and the maize together until cooked, add seasoning, fry with onions and tomatoes.

Ugai (Ugali - I think)
(Cornmeal Porridge) maize flour cooked with water to a porridge or dough-like consistency; considered the national dish; low nutritional value; he traditional method of eating ugali (and the most common in the rural areas) is to roll a lump into a ball with the right hand, and then dip it into a sauce or stew of vegetables