East African Ugali Recipe - 10 Easy Steps
Have you ever known A East African Ugali? .From my exploration, I will write about the direction to make the easiest recipe for Ugali.Ugali is usually served as an accompaniment to meat or vegetable stews, greens or soured milk. To eat ugali, pull off a small ball of mush with your fingers. Form an indentation with your thumb, and use it to scoop up accompanying stews and other dishes. Or you can form larger balls with your hands or an ice cream scoop, place them in individual serving bowls and spoon stew around them.
Print
Pin Recipe
Servings: 4
Calories: 228kcal
Add to Collection
Ingredients
- 3 cups of water
- 2 cups Maize flour
- 5 g margarine
Instructions
- Put the water in a pot and boil until the water starts bubbling.
- Add the margarine to the boiling water.
- Pour a reasonable quantity of the maize flour into the water and boil for 2 minutes, then turn with a wooden spoon, mixing the flour and water completely together.
- You can add more maize flour to the mixture to thicken it. However, sprinkle the flour instead of pouring it all in at a go. Keep stirring thoroughly, folding the flour into itself.
- You’ll notice that the mixture is becoming heavier and firming up. At this juncture, you will need a heavy cloth to hold the pot with to avoid burning your hands while folding the heavy flour into itself.
- When the Ugali gets firmer and stops sticking to the sides of the pot, press it against the pot with the wooden spoon. Put the spoon under the pressed Ugali and flip it over on the other side to the center of the pan and press down.
- You’ll know that the ugali is cooking well once it starts releasing a pleasant aroma.
- Leave the mixture in the center of the pot and cook on medium heat for 4 minutes. Press and turn again
- Remove the Ugali from the pot onto a plate and form it into a round shape.
- You can serve ugali with meats, chicken, fish, and vegetables.
Video
Notes
Equipment: Wooden spoon and pot
Be prepared to do some stirring to get a smooth paste. Be mindful that cornmeal hardens as it cools down, so if you want like really soft Ugali add more water.
Ugali is a staple food in West Africa and is also known as vuswa, bogobe, fufu, gima, and obokima. It is a type of porridge made from maize flour. Its name comes from the African term "ugali," which means "to chew" and "to chew well." It is usually thick and chewy, with a nutty flavor.
Nutrition
Serving: 4servings | Calories: 228kcal | Carbohydrates: 43g | Protein: 5g | Fat: 3g | Fiber: 5g
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.