For today’s post we will offer the first of two recipes for making traditional and authentic Kenyan staples, and first up is how to make Ugali.
Kenyan Ugali is one of the country’s two most common staples that go with nearly every meal. Chapatis are the other staple, and that will be our next post.
Most Africans have some version of this kind of staple. Ghanaians, for instance have banku, fufu, and kenkey. Nigerians have their version of fufu, and so on. But as always, each African country has its own special spin they put on their “edible utensil”. Ugali is broken off in small bits, formed into a scoop shape, and used to dip into stews, soups, salads, etc., then the whole yummy morsel goes into the mouth. If you are going to prepare an authentic Kenyan meal, you simply must make some Kenyan Ugali to go with it.
How to Make Ugali Recipe-
(makes enough for 4 servings)
- 4 cups water
- 4 cups ugali flour
How to Make Ugali:
- In a suitably sized cooking pot, bring the water to a boil.
- Add and stir in the ugali flour and stir with a wooden spoon until the mixture is smooth and thick – but not too thick. If it gets so thick it is hard to stir, add more water.
- Gather the mixture into the middle of the pot and reduce the heat to low. Cover the pot and let it cook on low heat for 15-20 minutes, turning it now and then.
- Transfer the ugali onto a plate and, after it cools down some, divide and form it into four equal sized balls, one for each person eating.
- Serve Kenyan Ugali with meat, fish, or chicken stews, soups, salads, almost any Kenyan meal calls for some ugali.
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