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"we are not wasteful at all," says adagala. it's not just offal that's on the menu. when the goat is slaughtered for the nyama choma, its blood might find its way into a mutura sausage, a spicy delicacy of offal, garlic, ginger, chili and coriander, all bound together by the red stuff. fish and chicken
often be enjoyed at breakfast with nduma, a starchy tuber which is prepared simply by boiling with a pinch of salt. alternatively, adagala prepares it with a crispy coating: falooda, an indian-style milkshake, is another of the imports to have made it here from asia. when it comes to street snacks, sugar...
https://edition.cnn.com/travel/article/kenyan-food-dishes/index.html