Easiest Way to Blends Perfect Ugali & sossi mince stew #jikonichallenge

Easiest Way to Blends Perfect Ugali & sossi mince stew #jikonichallenge Delicious, fresh and tasty.

Ugali & sossi mince stew #jikonichallenge. 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.

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.

White cornmeal is the most commonly used grain for ugali.

You can cook Ugali & sossi mince stew #jikonichallenge using 5 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Ugali & sossi mince stew #jikonichallenge

1. You need of Sossi mince 45g packet.

2. You need of tomato.

3. It’s of garlic powder.

4. You need of cooking oil.

5. You need of water.

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.

Most Africans would not salt the water, so you can leave the salt out if you wish.

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

Ugali & sossi mince stew #jikonichallenge instructions

1. Put 1 cup of water together with the sossi soya mince in a sufuria. Heat the mixture for 5 minutes..

2. After five minutes, drain the excess water and add the oil. Stir for two minutes..

3. Add the tomato paste, sliced tomato and garlic powder. Add a little water and mix..

4. Let the mixture simmer for 15 minutes while adding water as required..

5. Let the mixture simmer for 15 minutes while adding water as required..

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.

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.

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.