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Picture: Stake with mashed potatoes & SWEET POTATO CHIP

KITALOLO

Acknowledgment to Dr. Lillian Mwanri

(A delicious, indigenous dish from the Kilimanjaro region)

Ingredients

• 2-3 soft green banana (note that there are different types of banana in Tanzania, so for this particular dish, there must be very soft bananas)
  
• 1 litre sour milk (fresh cow's milk left to ferment over two days at room temperature)
  
• Green leafy vegetable called Mchicha ~ 1 kg (a sort of amaranth or any other seasonal green leafy vegetable available at the time)
  
• 1/2 spoonful of margarine

Methods
Boil banana in medium heat until soft, then drain out the water Put the vegetable in boiling water until soft then drain the water out. Mash banana with mashing spoon and add the margarine while mashing evenly until the mixture is very soft. Add the vegetables in the mashed banana until all is evenly done. Add sour milk gradually until you have a good consistency (and it is ready for consumption)

Notes
Kitalodo was used for sick people as well, or as refreshment when people were from farm and while waiting for dinner.
This dish was normally very green and not very good looking, but it was very delicious and nutritious too. The food is ready to be fed to the child (normally one year to school aged children will be fed this type of food).

** If a large amount of food was prepared, this could be consumed over a two day period because the longer it lasted the better it tasted. This food was quite safe because it was simply done and minimally contaminated if at all.

Source: Iterview with Dr. Lillian Mwanri, 2005
(Tanzania - Kilimanjaro area)
Communicable Disease Control Branch
Public Health & Clinical Coordination
Department of Health,, Australia
http://www.dh.sa.gov.au/pehs

Created by Verena Raschke 2005 / Contact