by Alkased Mamim
Burundi taste comes from natural heritage, including plants, meats and milk. Burundi is an African country located in the eastern zone, bordering Rwanda to the north, Tanzania to the East and South, Congo to the west. Mlo is a traditional term from Ha tribe representing the mix of cooked eggs and milk, while Ugali simply means hard porridge.
Ugali cooking is somehow different from normal ways of cooling it. Here in Burundi, water is boiled well before adding anything, until then, maize flour (either mixed with cassava flour) is added.
Stirring and mixing is then take place until all the flour is cooked well and mixes well.
The pot will be left on heat for about half an hour with a little amount of milk or honey on top, this again provide Ugali another best taste to try forever.
This dish is almost cease to exist because of the modern world styles of cooking, the world of speed and hurry, despite all the effects, we can do less to protect our traditional ways. In some dense areas here in Burundi, the style is still on hot mode, hence give it a try.
Welcome as we make among of the Burundi cuisine tastes.
- 5 eggs
- ½ littler of milk
- 1 onion
- 1 carrot
Steps to cooking
- Prepare all the ingredients clean.
- Chop onions and carrots.
- Start fry them, until onions turns golden.
- Add eggs, and fry for 3 minutes or until they reach the state you like.
- Put them aside.
- Boil milk and leave it cool.
- Take cream on top of the milk and mix it with the eggs.
- Add ⅓ into the eggs and simmer for 3 minutes under low heat.
- Leave it to cool.
- Serve warm.
- Enjoy with family and friends.