Njoguini Primary School, Nanyuki teaches Stephen Girard Elementary, Philadelphia how to cook Ugali and “Managu”

Njoguini PA-MOJA club students say hi to their sister school, Stephen Girard Elementary students.

Njoguini Primary School students from Nanyuki get excited to share culture with their sister school Stephen Girard Elementary in Philadelphia.

Njoguini PA-MOJA club student cooks ugali.

“Njoguini PA-MOJA club students put “Managu” to the fried onions and tomatoes.

PA-MOJA club Students fry onions before putting “Managu”

Njoguini PA-MOJA club students add milk to the fried “Managu” to remove the slight bitterness in it.

They teach their sister school how to cook Ugali and “Managu”, traditional kales that grow naturally when there are rains. The Managu green leaves are boiled for like 10mins and later squeezed off the boiled water after which they are fried for 3mins with onions and tomatoes together with little milk to remove the slight bitterness that it usually has. It is then served with “Ugali” a dish of “maize” flour (corn flour) cooked with boiled water to a thick porigde or dough like consistency.

Whitney Makena says “thank you Stephen Girard Elementary for being our sister school”