Most times I cook and eat Italian food but I of course sometimes I want also to cook Kenyan way.
What I do in Bangkok is that I can find yellow flour (in Kenya we eat white Ugali- we only ate yellow Ugali in around 1982 when there was famine and we received the yellow flour as aid....that was a terrible period)
Anyway, now I make it in between Italian polenta and Kenyan ugali (not hard not soft)
in the next post lets see how I serve it.
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