Recipe: Appetizing Ugali Sukuma na Avocado

Ella Stevens
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Recipe: Appetizing Ugali Sukuma na Avocado
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Recipe: Appetizing Ugali Sukuma na Avocado Delicious, fresh and tasty.

Ugali Sukuma na Avocado. See recipes for Ugali sukuma with fried fish too.. For ugali, flour, water, For sukuma check out previous post. Maize flour, Water, Onions, Eggs, Cooking oil, Kales, Tomatoes, Margarine Ann David.

I don't know if this delicacy still goes by this name nowadays but USA was the short form of Ugali, Sukuma, avocado when I was still a student.

This meal is easy to prepare and your body will thank you for feeding it with loads of nutrients.

And you can add kachumbari if you like.

You can have Ugali Sukuma na Avocado using 4 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Ugali Sukuma na Avocado

  1. You need of For ugali.

  2. Prepare 1 cup of flour.

  3. It’s 1/2 cup of water.

  4. You need of For sukuma check out previous post.

But in other contexts lingo, they stand for "Ugali, Sukuma na Avocado (USA)", "Chapati Na Ndengu (CNN)" and "Chapati Mbili Na Beans (CMB)".

Probably, mouths are too busy chewing or.

An average Kenyan household generally eats ugali na sukuma wiki for dinner.

Ugali is a stiff porridge made out of maize meal (white corn meal).

Ugali Sukuma na Avocado step by step

  1. Cook ugali. Boil water and add 1/2 cup flour first. Mix with wooden spoon until combined. Now add flour a handful at a time while mixing with spoon until ugali forms. (Check profile for full recipe).

  2. Cook sukuma wiki, see previous post.

  3. Plate your ugali and sukuma and add avocado on the side.

Ugali is eaten with sukuma wiki and does not require any silverware.

You simply use the ugali to pick up the sukuma wiki and then put it in your mouth to eat it.

Ugali, also known as ugali pap, nsima and nshima, is a type of maize flour porridge made in Africa.

It is also known as ngima, obusuma, obuchima, kimnyet, nshima, mieliepap, phutu, sadza, kwon,gauli, gima, isitshwala, and other names.

Nsima is sometimes made from other flours, such as millet or sorghum flour, and is sometimes mixed with cassava flour. [citation needed] It is cooked in boiling.