Harissa - I have only ever bought/used harissa paste. I have a tube in the pantry (brand: Le Phare du Cap Bon) that I bought in a
Tunisian store and it can last on the shelf for years.
When I discussed the powder vs. paste matter with the guy in the
store, he said that they always use the paste at home, which I got
confirmed also from many other people. ...
Lots of differences.... the spice and the way of cooking... and Ethiopians almost have no tomatoes... actually they don't use tomatos - it is mostly onion based. While Eritrean food has tomatoes and onions and we don't use that much butter and that spicey butter. Actually, Eritreans mostly use the butter when making meat dishes.. otherwise we just use oil.
The Kenyan Food Overview: 20 of Kenya’s Best Dishes by Mark Wiens should point you in the right direction. He lists ugali (cornmeal), irio (mashed peas and potatoes), githeri (beans and corn), pilau (spiced rice), stews (beef, goat, chicken, other animals), wali wa nazi (coconut rice), sukuma wiki (collard greens/kale), roasted maize (corn), bhajia (fried ...
The information provided by both Paparazzi's answer and logophobe's comment is correct. The bolo is from the forequarter of the cow, specifically from the shoulder area.
I don't know of one single whole cut in the US that would encompass the whole bolo roast. However, we have three cuts that make up the three primary parts of the bolo roast.
Round bolo = ...
The bolo (triceps muscle) is the muscle, which lies posterior to the
shoulder joint and ventral to the spine of the scapula. The thick end
of the bolo commencing at the meat inspection cut includes all muscles
overlying the first natural muscle division and the thinner end
includes all the muscles overlying the rear portion of the blade bone
To be on the safe side. I go with Jollo. A yam & peanut soup. Add some chunked pork belly. Unless Muslim. Then the last 15 min. add chunked fish. With a corn meal dish on the side. Or into S. Pacific area a rice side. Area from you might want to add a HOT pepper to the soup.
It's hard to give a specific answer since I don't know what temperature you need. I looked at a couple recipes for African Drop Donuts and the temperatures were pretty far apart: 340F and 375F. I also don't know what you mean by cooking oil!
But you can use any oil suitable for deep-frying at the temperature specified in the recipe. Depending on what kind ...