Easiest Way to Spring Tasty Brown Ugali (Millet and Cassava Ugali)

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Easiest Way to Spring Tasty Brown Ugali (Millet and Cassava Ugali)
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Easiest Way to Spring Tasty Brown Ugali (Millet and Cassava Ugali) Delicious, fresh and tasty.

Brown Ugali (Millet and Cassava Ugali). Great recipe for Brown Ugali (Millet and Cassava Ugali). Brown Ugali is prepared from millet and cassava flour. In Kenya we make different types of Ugali.

This ugali leaves no crumbs, even when cold.

Pour the water into a Sufuria and place over medium heat and bring it to a boil.

Add the teaspoonful of cooking oil or butter and let it boil/melt for a minute.

You can have Brown Ugali (Millet and Cassava Ugali) using 2 ingredients and 6 steps. Here is how you cook that.

Ingredients of Brown Ugali (Millet and Cassava Ugali)

  1. You need of mixed millet and cassava flour grade 2.

  2. Prepare of water.

This is for the ugali not to turn too sticky.

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.

This is a more traditional form of ugali and is still very common in cultures where ugali is considere.

Brown Ugali (Millet and Cassava Ugali) step by step

  1. Pour water in a cooking pan and put over medium heat and let it boil until you see bubbles..

  2. Add handful of millet and cassava flour and use a flat wooden cooking stick to stir the mixture to form a porridge like mixture..

  3. Add the flour continuously little by little at a time while pressing to the sides of the pot to remove lumps. This type of flour needs a lot of pressing so continue pressing until all the lumps are over..

  4. Let it cook for a few minutes until the mixture is firm. Then using a wooden cooking stick stir for 5 minutes..

  5. Form a round like shape by bringing together the dough from sides of the sufuria to the mixture..

  6. Transfer the dough in a wide plate by turning the cooking pan down over on top of the plate. Serve with stew..

The senator went on to state how the meal, comprising of millet, maize and cassava flour, is prepared. "At this stage, you lower the heat by removing the firewood and allow the ugali to cook slowly as you turn it from time to time. "That's what separates Ugali experts from slay queens/Kings," Murkomen trolled.

Brown ugali made from millet (often mixed with sorghum and/or cassava) is referred to as busuma bwa menula or busuma bwa mwoko if it contains cassava flour.

The Maragoli call this brown ugali obusuma vurogori or gwo voro.

Funfact: In important Luhya traditional events such as khuboa chinyinja, traditional marriage ceremony, kuviika kesegese.

Brown ugali is prepared from millet and cassava, the two are mixed grinded in the posho meal before cooking.