It could get difficult incorporate and to stir fry the flour by the end of cooking. The texture is thicker than mashed potatoes and is cooked until the dough pulls from the pot’s side. Do not be concerned about staying at 1 cup pay attention to this feel.Ĭook to a business feel. You may have to add more than 1 cup of flour to get your ugali to the right texture. You want to cook it into some very thickened consistency. You wish to keep stirring continuously, ensuring that any bumps that produce just smooth out and that the mix is becoming even heating. Combine cornmeal and water whereas you are being boiled by water want to do this sprinkling in a bit at a time.Īdd 1 cup of boiling water at a time to prevent lumps. You want the water to be hot while you add the flour so it retains heat. Either way, expect a little scrubbing following the dish is finished.īring 3 cups of water to a boil in a kettle or pan. This dish may get messy while cooked, so might think about using a non-stick pan. Corn flour is more ground than cornmeal, so the final consistency will be more gelatinous and smoother with the corn flour. If you can not find the flour at the 14, you can use cornmeal but the consistency will be very different. The saucepan will have to be big enough to hold the 6 cups of components with room to stir them around. Besides water and the flour you will require a spoon and a saucepan, as well as a stove to cook on the ugali. Start looking for maize flour or corn flour in the shop. Purchase the ideal flour and collect your tools. Therefore it might be worth to experiment before you get your sweet spot. Most of us also have a preference as to how thick their ugali should be. However, this is not a requirement, it’s just an additive to it. This is basically to add taste to the ugali. However, most modern families may prefer to use butter/margarine and salt. The milk will, therefore, be used to substitute water and the same procedure will be followed as explained above. Whatever one chooses to serve Ugali with, it should be served hot also unless its Milk.įor the traditional meal, some communities may use milk to cook the ugali. Those from the central part of Kenya will definitely serve it with Milk. However, if it around the end of the month, you might find families serving it with beef stew or chicken stew. The most stable one for most Kenyan households is Sukuma wiki. There are so many accompaniments for Ugali. It’s advised to serve the Ugali while hot.Once cooked, you will smell a sweet aroma, turn it to a serving plate.For it to be evenly cooked, it might take around 20-30 minutes.Reduce the amount of heat in order to prevent the ugali from burning before it’s well cooked.Keep turning the ugali from side to side to ensure that it cooks evenly.Once it’s attained the thickness you would want, stop adding the flour as this might cause the Ugali not to cook well.The combination in the sufuria will start thickening.Do not pour the Cornflour or Unga at a go, do it in small chunks while stirring the mixture to mix.Add the white cornflour, you could start with one cup first.Pour the 2 cups of water into the medium sufuria above.We will look into what is required, the ingredients and accompaniments too.
That’s why today we are going to learn how to cook ugali Kenyan way. It is a common meal found in Kenyan homes and most of us can not even go a week without cooking it.