Skip to main content

cereals & seeds

Recipes and suggestions with cereals and seeds.


A delicious traditional Middle Eastern dish, made with bulgur wheat, ground meat and spices, forming stuffed patties that are cooked until crispy on the outside and juicy on the inside. Kibbeh is served as an appetizer or main course and combines perfectly with fresh sauces such as mint yogurt.


Millet is a group of small-seeded grasses, which are widely grown around the world as cereal crops or grains for fodder and human food.


A simple, yet filling dish made primarily from white cornmeal (maize flour) and water. Ugali has a dough-like consistency and is traditionally served as an accompaniment to meat, vegetable stews, and sauces. Its ability to be easily shaped makes it a perfect utensil for scooping up sauces and stews. 

Overnight oats

Overnight oats are a no-cook, easy-to-make breakfast option that's both nutritious and versatile. By soaking oats in milk or a milk alternative overnight, you create a creamy, pudding-like porridge that's perfect for busy mornings. 

This basic recipe serves as a foundation, which you can customize with various toppings and flavors to suit your taste. The beauty of overnight oats lies in their versatility.


A chewy treat on a stick made with balls of glutinous rice flour dough, boiled first and then grilled on a skewer.


Explore shushi and its rich history, cultural significance, diverse types, and key ingredients. Master the art of sushi preparation, presentation, and dining etiquette.


This is a traditional pap served with a spicy tomato relish, combining the comforting texture of maize porridge with the tangy and sweet flavors of a homemade chakalaka-inspired relish.