Umai refers to the indigenous dish from Sarawak and Sabah in Indonesia. It is their own version of the famous Ceviche, as it is made of raw mackerel seasoned with chopped onions, chili peppers and salt and uses lime juice instead of vinegar as a souring agent.
Umai is Indonesia's version of the Philippines, Kinilaw na Isda, which is prepared almost the same way.
Did you know that Xoliswa Ndoyiya, Nelson Mandela’s chef, cooks Umngqusho every Wednesday for the former president.
Umngqusho is the most famous maize dish in Xhosa cuisine . This dried maize and bean mélange has been compared with Italian Risotto and is delicious when served with a meaty stew.