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	<title>A Taste of Tanzania &#187; Maize</title>
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	<link>http://tasteoftanzania.com/blog</link>
	<description>The pride of Swahili food and culture</description>
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		<title>Tanzanian Spicy Porridge &#8211; Uji wa pilipili manga</title>
		<link>http://tasteoftanzania.com/blog/2011/10/04/tanzanian-spicy-porridge-uji-wa-pilipili-manga/</link>
		<comments>http://tasteoftanzania.com/blog/2011/10/04/tanzanian-spicy-porridge-uji-wa-pilipili-manga/#comments</comments>
		<pubDate>Wed, 05 Oct 2011 04:00:52 +0000</pubDate>
		<dc:creator>Miriam Rose Kinunda</dc:creator>
				<category><![CDATA[Maize]]></category>
		<category><![CDATA[Porridge]]></category>
		<category><![CDATA[Black pepper]]></category>
		<category><![CDATA[pilipili manga]]></category>
		<category><![CDATA[Ramadan]]></category>
		<category><![CDATA[spicy]]></category>
		<category><![CDATA[Uji]]></category>

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		<description><![CDATA[Uji wa Pilipili manga mainly prepared during Ramadan, but for us who grew up along the cost we make this porridge any time of the year. After spending the whole day fasting, most Muslims will have something hot and light to drink before dinner to warm up their stomachs. Uji wa pilipili manga is one of the most favored porridge during Ramadan. This porridge has a distinct taste, you can never know how good it taste until you try it. The mixture of black pepper, sugar and lime create a peppery sweet and sour taste. This is my favorite for a light breakfast. Ingredients 5 cups of water 1 cup Maize flour 2-4 Tbsp lime juice 5 Tbsp sugar ½ &#8211; 1 tsp Black pepper Useful Information. It is always nice to first mix half of the flour, this is because different brands of maize flour differ. Some brand could have fine flour and some a little course, and they all need different amount of water. Since we are using 5 cups of water, one brand may need a little less flour than the other. Just follow the video.]]></description>
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		<title>Ugali</title>
		<link>http://tasteoftanzania.com/blog/2009/08/30/ugali/</link>
		<comments>http://tasteoftanzania.com/blog/2009/08/30/ugali/#comments</comments>
		<pubDate>Sun, 30 Aug 2009 21:41:21 +0000</pubDate>
		<dc:creator>Miriam Rose Kinunda</dc:creator>
				<category><![CDATA[Maize]]></category>
		<category><![CDATA[Staple food]]></category>
		<category><![CDATA[Ugali]]></category>

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		<description><![CDATA[Ugali is not new to many countries, Italians do eat something almost the same as Ugali known as polenta, which is much softer than ugali, but use course flour. In Angola, Ugali is known as funji, which is much softer than Tanzanian Ugali. West African countries do it ugali using cassava, banana and potato flour just like in Tanzania, but use different name. This is Tanzanian staple food. Ingredients cup semolina flower or white maize flower cup cold water Preparation In a pot, mix ½ cup of semolina flour with cold water. Cook in medium heat using a whisker to mix often while adding 1 ½ cup of boiling water. Continue whisking until the mixture starts to boil. Lower the heat and let the mixture boil for an additional 5 minutes. Increase heat to medium and add the remaining semolina flour about 2 tbsp per time, mixing it well with the whisker. When the mixture acquires a heavy consistency, use a wooden spoon. Continue cooking, and stirring, for five more minutes or until cooked. Serve as a side dish with meat and vegetable. I fisrt post this recipe at www.mirecipe.com year 2007.]]></description>
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		<slash:comments>8</slash:comments>
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