Recipe: Yummy Ugali & Beef wet fry

Recipe: Yummy Ugali & Beef wet fry Delicious, fresh and tasty.

Ugali & Beef wet fry. 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.

Today, ugali is a staple of the Kenyan diet, eaten by many on a daily basis.

It is generally served as a side - the perfect accompaniment for stews, curries, or veggie dishes.

If you visit Kenya, don't be surprised to see locals eating ugali with their hands, using it almost like a utensil.

You can cook Ugali & Beef wet fry using 7 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Ugali & Beef wet fry

1. You need 3/4 kg of steak.

2. You need 1 of large onion.

3. It’s 4 of large tomatoes.

4. You need Bunch of coriander.

5. You need 1/2 teaspoon of garlic & ginger powder.

6. It’s 1/2 teaspoon of salt.

7. It’s 2 of knorr cubes(green ones).

Ugali (pronounced oo-ga-ly) is the staple starch component of many meals in Kenya.

In fact, it is a staple food in many different African regions, although it may be known by a different name depending on the location.

Variations can be found in different cuisines throughout the African Great Lakes region and Southern Africa.

In my house, we eat ugali nearly every other day.

Ugali & Beef wet fry step by step

1. Boil meat in a medium heavy sufuria for 20 minutes, with finely chopped onions..

2. As the water is almost drying in the sufuria add the chopped tomatoes, & quarter cup of water with the seasoning..

3. Stir the meat to infuse the tomato paste & add the chopped coriander..

4. Let it simmer on low heat as the meat should not dry out completely..

5. Add the salt & taste before turning off the fire..

6. Boil water in a medium sufuria, & add Ugali flour,as you gradually stir to ensure a smooth paste..

7. Cover the Ugali & let it cook for 10 minutes by while turning it, on medium heat..

8. The Ugali is cooked when the sides start peeling & the bottom layer looks like a crepe..

9. Serve while hot, enjoy..

Since there are so many stews and soups that you can eat with ugali, you won't get bored if you eat it several days in a row.

To make the perfect ugali, all you need is patience—so you know when to stop.

White cornmeal is the most commonly used grain for ugali.

But you can substitute sorghum, millet or coarse cassava flour or even hominy grits.

More or less water can be added to achieve the consistency you prefer.