Recipe: At Home Ugali
Recipe: At Home Ugali Delicious, fresh and tasty.
Ugali. 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 have Ugali using 2 ingredients and 3 steps. Here is how you cook it.
Ingredients of Ugali
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You need of Water.
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Prepare of Maize flour.
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 instructions
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Put water in a pot and bring it to a boil..
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Once it has boiled, add maize flour in bits as you mix until the mixture firms up..
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Serve!.
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.
