Traditional Delicacy!

13 Aug

The meal that took the price as a warming food was managu, ugali and fried pork, yum! The pork was bought for another day but it ended up being part of the day’s meal and boy did we enjoy it. Am a very outspoken supporter of ‘don’t cook pork meat in watery stew’ campaign.

So what I did was pan fry the pork, do NOT add oil, just let it sizzle in its own fat, because you want that fat out. Then once it is well and good take out the pork from pan, leave oil in pan, you can use it for whatever you want later on.


Then do the onion frying, add garlic/ginger and tomatoes. Once that mix is good and cooked add your pork and a little salt, remember pork can be salty as well. Then add a little hot water and let it simmer. Allow it to simmer to a thick stew as in picture.

The managu (this is a wild vegetable, similar to Kale, but more nutritious) on the other hand, was boiled a bit, I poured out the water, well this is only to remove a bit of the bitterness, we are sternly told that that water has the nutrients, urgh! Moving right along (before am accosted by a nutritionist) I fried an onion and added one tomato and added the managu once the tomatoes were done, then the magic ingredient, sour milk (mala), you can use cream or milk if you have none of the aforementioned, but the sourness of milk does justice to managu. Let it cook in low medium heat for a while, the longer it cooks the sweeter it becomes. That meal was fantabulous, try it out.
Serve with rice if you are unable to make or get Ugali, which is our staple food here in Kenya.


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Posted by on August 13, 2012 in Pork


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