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Culinary specialty: Ugali from Tanzania


It is the most traditional of recipes and the one that most closely corresponds to the way Tanzanians eat. The technique consists of pressing on the top with your thumb to create a small hollow, which you will fill with a little of the contents of the dish in which you dip it before eating it.

It is served with most other dishes as a side dish. It can be made into balls of various sizes or rather like a puree, mounded next to a stew or juicy meat simmered with tomatoes and onions.

Eaten by hand, ugali is eaten by hand, it is also used to sauce dishes, and to savor other dishes on the table, it is an art both on the plate and in the dexterity of eating.

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Culinary specialty: Ugali from Tanzania