Recipe: Tasty Cassava ugali

Recipe: Tasty Cassava ugali Delicious, fresh and tasty.

Cassava ugali. Slowly pour the Cassava flour into the boiling water. Stir continuously and mash any lumps that do form. Great recipe for Brown Ugali (Millet and Cassava Ugali).

This time I have decided to cook this type of Ugali.

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.

You can have Cassava ugali using 3 ingredients and 8 steps. Here is how you cook that.

Ingredients of Cassava ugali

1. It’s 4 cups of water.

2. It’s 1 cup of maize flour(I used Amaize flour).

3. It’s 2 cups of Mhogo flour(I used cassava flour).

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

Ugali is a staple in many African countries.

It is a bland side dish which is made from cornmeal, banana, or semolina and cassava flour.

The consistency of Ugali can vary from doughy to porridge-like.

Cassava ugali instructions

1. Bring the water to a boil in a large pot.

2. Then pour the maize flour plus cassava flour allow the water to keep boiling for a few minutes and then begin to mix the mixture with a wooden spoon(mwiko).

3. Sprinkle in more flour and continue mixing the mixture starts to thicken as you keep stirring and adding more flour..

4. Hold the pot/ sufuria with a cloth or kamatana in order to prevent yourself from burning and continue to fold in the flour the ugali will become firmer and a bit difficult to turn..

5. Press the ugali against the wall of the pot /sufuria then mix it back to the middle of the pot.do this process severally..

6. Let the ugali stay in the middle of the pot and turn down the heat to low..

7. After some few minutes turn it down then place it back to the middle of the pot.Remove it from the heat..

8. Let it cool for 10 minutes then serve with your favourite greens or beef or also your favourite side dish of your choice..

In Tanzania, Ugali is typically eaten with a kidney bean stew.

Unlike ugali, the maize meal is allowed to ferment before banku or kenkey is cooked.

Banku is cooked in a pot like ugali. 'Kisamvu' made from cassava leaves, is a very popular vegetable soup in the spice island, which combined with ugali (made with cassava) and fish, makes a nutritious dish for the fishing and farming communities, that comprise the majority.

White cornmeal is the most commonly used grain for ugali.

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