The Recommendation:  Make a quarter ( 1/4)  of your plate from the grain group. Grains are truly the staple of the African diet. From maize and sorghum to rice and teff, the continent boasts one of the world’s largest varieties of grains and it is not uncommon to hear people complain that they are not satisfied […]

I spent some time with my friend Zoey’s children teaching them how to make some of the dishes that I grew up cooking ( chicken stew with greens and sadza). Watch how much fun we had catch Zoey on http://www.keepingupwiththeimmigrants.com.

A quick note to reader: There are various names for this staple and to minimize the tediousness of calling it Sadza/Ugali/Pap/Isitshwala/Nshima, I am simply going to call it “Sadza.”   Ever wonder how much nutrition is really in that serving of Sadza? At a recent gathering, we measured the portion of Sadza that people consumed and noted […]

Sadza/Ugali/ Nshima:  If I had to serve one food item that would represent most countries in Africa, I am pretty sure this starchy staple would be in my serving dish.  Usually prepared by mixing water and a starch to a thick porridge consistency,  this dish is refered to by various names throughout the continent. Common names include Sadza, Ugali, Posho, […]