Recipe: Tasty Left over posho(Ugali)

Recipe: Tasty Left over posho(Ugali) Delicious, fresh and tasty.
Left over posho(Ugali). Cooking the perfect ugali: Things to keep in mind during the actual cook. Ensure that there are no lumps in your ugali. Lumps in your busuma is a product of: the water being insufficiently boiled water, poor skill when reusing leftover ugali or not enough commitment and panache when mixing the ugali when cooking as it firms up.
Once cooked, you will smell a sweet aroma, turn it to a serving plate; It's advised to serve the Ugali while hot.
Now this ugali/posho is s kind of food that can be left over and reheating it can be a pain.
This inconvenience made me think and realize I could pull a 'fried/garlic rice' ( I have no idea if such a statement exists!).
You can have Left over posho(Ugali) using 4 ingredients and 5 steps. Here is how you cook that.
Ingredients of Left over posho(Ugali)
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It’s of left over posho.
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You need 1 tsp of blueband or cooking fat of choice.
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It’s Pinch of oregano, rosemary or spices of choice.
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You need of NO salt, please.
I basically wanted to create a recipe out of this left over posho.
You will need: Left over posho (hardened cornmeal) 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.
See recipes for Ugali, Sweet Ugali Snack, Brown ugali too.
Left over posho(Ugali) instructions
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Trim the crust off the posho and cut into slices..
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Warm your cooking pan, add blue Band until melted,.
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Add your and give your spices a quick fry(saute)..
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Add your posho slices, turn all sides so as to coat with spices..
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Serve with preferred soup or eat as is, enjoy😋..
Posho is a semi-hard cornmeal porridge that is the traditional basic dish in most Uganda cultures and is traditionally served with meat, fish or vegetable stews.
It is similar dish as Ugali in Tanzania, Shima in Mozambique, Pap in South Africa and Namibia.
To eat Posho, pull off a small ball of mush with one's fingers and use it to scoop up.
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.