A Mosaic of Flavor: Congolese Lenga lenga and Ugali

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This monthly series is a collaboration with the Vermont Refugee Resettlement Program. In March, we will make two traditional dishes from the Democratic Republic of the Congo that are great for wintertime. Lenga lenga is a hearty vegetable stew made with amaranth greens and thickened with ground peanuts. We will also learn to make Ugali, a dish made of cornmeal boiled in milk or water until it reaches a dough-like consistency. Ugali is the staple starch in the African Great Lakes region and is enjoyed as a tasty and filling accompaniment to many meat and vegetable dishes. The recipes in this class are vegetarian. Our instructor is Tatu Moke who is from Kinshasa, the capital of the DRC. Tatu moved to Vermont with her family in September, 2016.