Mandazi (East African Fried Dough) Mandazi is a lightly sweet fried dough enjoyed across East Africa, often with tea. In many homes, mandazi was made for evening tea or mornings when something filling and comforting was needed. What Mandazi Is Mandazi sits somewhere between bread and a doughnut. It is not overly sweet and…
Matooke (Steamed Green Bananas the Traditional Way) Matooke is not just food. It is routine, patience, and home. In many Ugandan households, matooke is grown right next to the house. When it is ready, it is harvested green — firm, starchy, and unsweet — meant to be cooked, not eaten raw. The cooking itself is a…
Rice by ear and eye: sort and blow, rinse by feel, then listen to the charcoal hiss until the grains rest calm and separate.
Browned onions, warm spices, and sometimes potatoes – pilau turns rice into a welcome, from the Swahili coast to my Seguku table.
The first recipe l learned by watching: onions, carrots, tomatoes, and cabbage – soften by steam, finished with a light diaspora twist and memory from Seguku
Two dishes with one ingredient – porridge that flows and posho that fights back – taught by stance, wrist, and the hush of mornings in Seguku.
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<h2 style=”text-align:center; margin-bottom:10px;”>Taste of Seguku Newsletter</h2>
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