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My nephew Tyler wrote us this week asking if we could pick up a mwiko while in Nairobi. Not being fluent in Swahili, I had to look around a little. Turns out that mwiko is a loose term associated with a spoon, usually used with making Ugali.

Ugali is a lot like grits in the deep south. Most people that are actually from the south eat it; but Ugali is generally served with all meals.

Here’s a recipe for making Ugali:

Maize (White Corn Flour) about 2 cups
Water
Salt (Optional)
One also needs a Mwiko (translation?)

A note on the flour: I have never found flour that approximates the type that we have in Kenya (Jogoo) and the closest substitution I have found is one I buy in the Mexican store that goes by the name “Mozerapa” Bring water in a pan to a boil (about 4 Cups)
Reduce heat to medium and put flour, gradually stirring until the consistency is stiff. Stir continously, and cover for about 5 minutes.
Stir again and form into a mound. The ugali will be done when it pulls from the sides of the pan easily and does not stick. The finished product should look like stiff grits
Cover the pot with a plate and invert the pan so that the Ugali “drops” on the plate.
Serve with meat stew.

We’ll try to pick up a mwiko for Tyler while there; and a few for us… the make an excellent “rod” of discipline!

Here’s one more recipe if interested:

Chapatis

• 1 Cup white flour
• 1 Cup wholewheat flour
• 1/2 teaspoon salt
• 1 Tablespoon oil
• water to make a dough
• 1 Tablespoon softened butter or ghee

Chapatis are normally used to accompany stews and vegetables. Sift flours and salt together in bowl. Add oil and enough cold water to make a stiff dough. Knead for 5-8 minutes until satiny and elastic. Cover with a damp cloth and let it stand 2-3 hours. Knead again and divide into balls, about 3-4 cm in diameter. Roll into flat pancakes with oil, butter or ghee. Place chapati in pan and cook until it begins to puff up. Press with a spatula to assist the puffing process. This ensures light and fluffy chapatis. Turn over and repeat the process. Remove from the pan and place in foil or cloth, spreading butter on top of each chapati. Serve immediately.

Chapatis are actually used as spoons by native Kenyans, so with it a whirl!

(finally… one more good recipe link)