Njoguini Primary School students from Nanyuki were excited to share culture with their sister school, Stephen Girard Elementary in Philadelphia.
They taught their sister school how to cook Ugali and “Managu”, traditional kale that grows naturally when there are rains. The Managu green leaves are boiled for around ten minutes. The leaves are squeezed to remove the water, then after which they are fried for three minutes with onions and tomatoes together with a little milk to remove the slight bitterness that it usually has.
It is then served with “Ugali” a dish of “maize” flour (corn flour)that is cooked with boiled water to a thick porridge or dough like consistency.