Best 2 Ugali Recipes
**Ugali: A Staple Food in Many African Countries**
Ugali, also known as nshima, posho, or pap, is a staple food in many African countries. It is a thick porridge made from maize (corn) flour and water. Ugali has a bland flavor and is typically served with stews, soups, or vegetables. It is a versatile dish that can be made with different types of flour, such as sorghum, millet, or cassava. This article provides three recipes for ugali: a basic recipe, a recipe for ugali made with coconut milk, and a recipe for fried ugali. All three recipes are easy to follow and make delicious ugali that can be enjoyed with a variety of dishes. Whether you are new to African cuisine or are looking for a new way to enjoy ugali, these recipes are sure to please.
UGALI
I've learned a lot researching for the ZWT '05: Eastern Africa's Ugali (similar to Southern Africa's Mealie-meal, Nshima, and Sadza) is usually made from maize (corn) which was brought from the Americas to Africa by Europeans. Previously it was made from millet. These starchy Fufu-like "foundations" are the Eastern African versions of Western African staples like Fufu (which is generally made from yams, plantains, or cassava tubers) and Banku, Kenkey, or Tô. -- They are all starchy accompaniments for the African soup or stew or sauce, or other dishes with sauce or gravy. They are generally made by boiling and vigorously stirring a starchy ingredient into a thick, smooth mush. Many Africans feel they haven't had a meal unless they have eaten Fufu or Ugali with a sauce or stew.
Provided by Elmotoo
Categories Grains
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 2
Steps:
- Heat water to boiling in a saucepan. Slowly pour the corn flour into boiling water. Avoid forming lumps.
- Stir continuously and mash any lumps that do form. Add more corn flour until it is thicker than mashed potatoes.
- Cook for three or four minutes, continue to stir. (Continuing to stir as the ugali thickens is the secret to success, i.e., lump-free ugali.)
- Top with a pat of butter or margarine, if desired.
- Cover and keep warm.
- Serve immediately with any meat or vegetable stew, or any dish with a sauce or gravy.
Nutrition Facts : Calories 294.4, Fat 2.9, SaturatedFat 0.4, Sodium 34.8, Carbohydrate 62.5, Fiber 5.9, Sugar 0.5, Protein 6.6
UGALI
Provided by AFN Snr Chef
Number Of Ingredients 3
Steps:
- Bring the water and salt to a boil in a heavy-bottomed saucepan.
- Stir in the cornmeal slowly, letting it fall through the fingers of your hand.
- Reduce heat to medium-low and continue stirring regularly, smashing any lumps with a spoon, until the mush pulls away from the sides of the pot and becomes very thick, about 10 minutes.
- Remove from heat and allow to cool somewhat.
- Place the Ugali into a large serving bowl.
- Wet your hands with water, form into a ball, and serve.
Tips:
- Use a heavy-bottomed pot to cook ugali. This will help to prevent the food from sticking to the bottom of the pot.
- Bring the water to a boil before adding the maize flour. This will help to prevent the ugali from becoming lumpy.
- Add the maize flour to the boiling water in a thin stream, while stirring constantly. This will help to prevent the ugali from becoming lumpy.
- Continue stirring the ugali until it thickens and comes away from the sides of the pot. This should take about 5-7 minutes.
- Cover the pot and let the ugali simmer for 15-20 minutes, or until it is cooked through.
- Serve the ugali with your favorite stew or sauce.
Conclusion:
Ugali is a delicious and versatile dish that can be enjoyed by people of all ages. It is a good source of energy and nutrients, and it can be served with a variety of different dishes. If you are looking for a new and exciting dish to try, ugali is a great option.
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