Recipe: at dinner Recooking ugali

Recipe: at dinner Recooking ugali Delicious, fresh and tasty.

Recooking ugali. 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. Cook for three or four minutes, continue to stir. (Continuing to stir as the ugali thickens is the secret to success, i.e., lump-free ugali.) Top with a pat of butter or margarine, if desired.

The recipe does not call for any salt, but if you find your tastebuds need a bit more saltiness, you could serve it with some salted butter or add a big pinch of salt to the water at the beginning.

You will want to use a sturdy wooden spoon for cooking the ugali.

Ugali is a staple food in Kenya.

You can have Recooking ugali using 3 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Recooking ugali

1. You need of Water.

2. You need of Flour.

3. It’s of Leftover ugali.

It is a common meal found in Kenyan homes and most of us can not even go a week without cooking it.

That's why today we are going to learn how to cook ugali Kenyan way.

We will look into what is required, the ingredients and accompaniments too.

Traditional Kenyan Recipe and procedure of how to cook or prepare Ugali meal: Ugali is one of the greatly embraced stable meals in most Kenyan homes and is popularly enjoyed with various accompaniments mostly at lunch time or supper.

Recooking ugali instructions

1. Peel the hard outer part of a leftover ugali.

2. Cut into small cubes..

3. Put them in a sufuria and add water depending on how much flour you have that you will add..

4. Let it boil and start mashing them with a wooden spoon till they are completely mashed..

5. Add your flour in portions till you achieve the thick ugali consistency..

6. Serve with stew or vegetables and enjoy!.

Here is a new way to make your ugali more delicious and irresistible.

The Ugali will begin to firm up-Hold the Sufuria (Deep cooking pan) with mittens or heavy cloth to prevent being burnt.

Keep stirring the Flour with a wooden spoon like you are folding the Flour into itself -It will start coming off the sides of the cooking pan.

You can also serve your ugali with grilled dishes like chicken, fish, vegetable, salad etc.

White cornmeal is the most commonly used grain for ugali.