Vegetarian Meals on Safari: Ugali and Kachumbari
Kachumbari - A popular side dish for vegetarians
If you are a vegetarian or vegan traveler who is planning to visit East Africa for the first time, you might be wondering what kind of food you can enjoy there. Well, you are in luck because East Africa has a rich and diverse cuisine that offers many vegetarian-friendly dishes. One of the most common and popular dishes in Tanzania is ugali and kachumbari. In this post, I will tell you more about the history and preparation of these two dishes. There are many, many other vegetarian food options in East Africa as well as a wide variety of tropical fruits.
Ugali is a type of cornmeal porridge that is eaten as a staple food in many parts of sub-Saharan Africa. It is made from maize or corn flour that is cooked in boiling water or milk until it forms a stiff or firm dough-like consistency. Ugali is usually eaten with a sauce or stew made from meat, vegetables, beans, or fish. Ugali has different local names depending on the region, such as posho, sima, nsima, pap, or fufu.
Ugali has a long history in Africa, dating back to pre-colonial times when maize was introduced to the continent by Portuguese traders from the Americas. Maize quickly became a popular crop because it was easy to grow and store, and it provided a lot of calories and carbohydrates. Ugali became a staple food for many African communities because it was filling, cheap, and versatile. It is eaten with any kind of sauce or accompaniment, depending on seasonal availability of produce.
Kachumbari is a fresh tomato and onion salad that is popular in the cuisines of the African Great Lakes region. It is an uncooked salad dish consisting of chopped tomatoes, onions, and chili peppers. Sometimes, other ingredients such as lime or lemon juice, cilantro, parsley, cucumber, avocado, or gin are added to enhance the flavor and texture of the salad. Kachumbari is usually served as a side dish or a condiment for ugali, rice pilau, biryani, nyama choma (roasted meat), or mukimo (mashed potatoes and greens).
Kachumbari originated from India, where it goes by the name cachumber or kachumber. It was brought to Africa by Indian immigrants who settled in the coastal areas of Kenya and Tanzania during the colonial era. The word kachumbari comes from the Swahili language, which borrowed it from the Indian word. Kachumbari became a popular dish among the local people because it was refreshing, spicy, and easy to make. It also added color and flavor to the otherwise bland ugali.
Ugali and kachumbari are perfect for vegetarians and vegans because they are made from plant-based ingredients that are nutritious and delicious. They can also be eaten with protein-rich foods such as beans, lentils and peanut sauces which are widely available in East Africa. Ugali and kachumbari are widely available in East African restaurants specializing in local cuisine. You can also ask chefs at most safari camps to prepare the ugali/kachumbari combination for you.
To make ugali and kachumbari, follow these simple steps:
- To make ugali: Bring water to a boil in a large pot over high heat. Gradually add maize or corn flour while stirring constantly with a wooden spoon until the mixture is thick and smooth. Reduce the heat and cook for about 15 minutes, stirring occasionally until the ugali pulls away from the sides of the pot. Transfer the ugali to a large plate or bowl and shape it into a round or oval mound.
- To make kachumbari: Chop tomatoes, onions, and chili peppers into small pieces and place them in a large bowl. Add salt to taste and toss well to combine. Optionally, you can add lime or lemon juice, cilantro, parsley, cucumber, or avocado for extra flavor and texture. Refrigerate the kachumbari until ready to serve.
- To eat ugali and kachumbari: Break off a small piece of ugali with your fingers and use it to scoop up some kachumbari.
Enjoy!
