How to Easy at dinner Kunde with brown ugali

Derek Bowen
Recipe
Share on Tumblr
Share on Pinterest
Share on WhatsApp
How to Easy at dinner Kunde with brown ugali
Page content

How to Easy at dinner Kunde with brown ugali Delicious, fresh and tasty.

Kunde with brown ugali. Ingredients Finger millet; millet; sorghum; and a little maize. Preparation Mix the ingredients together and have them ground at a posho mill. Boil water in a sufuria, add flour while stirring.

One of the most popular meal in our adulthood now, it was not such a favoirite when we were growing up despite the health benefits.

The meal is ready and can be served with ugali or rice.

Serving tips: When serving any vegetable stew, divide a plate into four portions; one to be for the ugali or rice and one quarter for vegetable stew then the other quarter for any fruit or vegetable salad.

You can have Kunde with brown ugali using 5 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Kunde with brown ugali

  1. Prepare of kunde.

  2. It’s of medium onions.

  3. You need of medium tomatoes.

  4. Prepare of cooking oil.

  5. You need of salt.

I love having the Coconut Fish with Brown Ugali and Kunde.

Also, Kosewe is the best place in town to have a meal, period.

I must confess to going many times when I have travelled to KE.

I was first taken there when it was at Cameo, the ambience there was quite off putting - but the Nation Center location is ideal.

Kunde with brown ugali step by step

  1. Cut and wash kunde,chop onions and tomatoes and put them aside..

  2. Boil kunde for 30 minute and drain water..

  3. Heat cooking oil in a sufuria and add onions and stir until golden brown..

  4. Add tomatoes and smash them, add the boiled kunde and stir for few minutes..

  5. Add salt and leave it to cook..

  6. Serve with brown ugali and ovacado..

READ ALSO: Emotional photos showing just how much Nakuru cop loved his wife and kid before. try the brown Ugali made of millet with a garnished plate of tilapia.

This will definitely put a Nairobi Luhya bae in her place because she has no patience and energy required to prepare this Ugali.

Scrambled eggs are used to supplement left over beef.

A mixture of cassava, millet and maize flour produces ugali that is very sticky while warm/hot.

This ugali leaves no crumbs, even when cold.