"Chinsaga is delicious when served with ugali"

Ajiri Scholars were busy this school holiday. They learned to swim, practiced typing and sending emails, read and discussed fiction books, practiced community service, and continued to study Kisii Heritage and traditions.

As part of their study of Kisii Heritage, they learned how to plant, preserve, and cook traditional vegetables. Since students come from all different areas of Kisii, they were most familiar with vegetables grown near their homes. Students shared family recipes and learned about many vegetables grown in Kisii.

Ajiri Scholars planted chinsaga as community service


Sylvia shares her Chinsaga (Spider Flowers) Recipe:

A Recipe on How to Cook Spider Flowers for Five People

Ingredients

  • 1 Onion

  • 10 Litres Water

  • 3 Tomatoes

  • 3 Spoons Cooking Oil

  • 2 Teaspoons Salt

Prodedure

  1. Harvest the spider flowers from the garden

  2. Remove the unnecessary weeds from the harvested spider flowers

  3. Wash the vegetables with clean water at least 3 times

  4. Make the fire place

  5. Boil them for 30 minutes and then remove them from the fire place

  6. Chop the onions and tomatoes separately

  7. Place a clean sufuria (cooking pot) on the fire place

  8. Add the 3 teaspoons of oil followed by the chopped onions

  9. Let the onions cook until they turn golden brown, then add the tomatoes

  10. Let them cook for three minutes as you add the boiled vegetables

  11. Mix the onions, tomatoes and vegetables completely

  12. Leave it to cook for five minutes

  13. Remove it from the fire place

  14. Leave it to cool for ten minues

  15. Serve it with hot ugali

Sylvia’s recipe

Kate Holby