Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, perfect ugali #localfoodcontest_kakamega. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
To make the perfect Ugali, all you need to have is patience and knowing when to stop adding flour so that the Ugali is not crumbly or has flour lumps when done cooking. You also have to add enough Flour so that the Ugali does not remain at the porridge like consistency when you are through. Just like everything else, practice makes perfect. To make the perfect ugali Kenya recipe, you need to learn a few tips.
Perfect ugali #localfoodcontest_Kakamega is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Perfect ugali #localfoodcontest_Kakamega is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can have perfect ugali #localfoodcontest_kakamega using 2 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Perfect ugali #localfoodcontest_Kakamega:
- Prepare 4 cups water
- Make ready 2 cups maize flour
The best way to eat Ugali is to pinch a small bit off with your fingers, roll it into a small ball, use your thumb to make a small indent /depression in the middle for scooping up some stew. I made some Ugali Fries that you can try. Knowing your flour is central to a key marker of perfect ugali: the consistency of the end product. Remember, soft well cooked ugali is preferred over rock hard obusuma.
Steps to make Perfect ugali #localfoodcontest_Kakamega:
- In a deep set pan, simmer your water until it completely boils
- Add a little bit of flour as your water continues to boil forming a depression with bubbles
- With your wooden spoon, form a fine mixture by stirring your flour to incorporate it into the water
- Continue stirring as you sprinkle your flour little by little on top to make it heavy but soft
- You can let it settle for a few minutes to release air out of it as you continue pressing it
- Once firm mould as you press it at the edge of the pan
- The moment it becomes less sticky at the edges of the pan, it's an indication that your ugali is turning out to be perfect
- Now raise the entire of the ugali with the wooden spoon overturning it into the middle of the pan
- Keep on molding it with your wooden spoon into a fine rounded shape, a fine smell will be produced to signify its ready
- Move your molded ugali to the edge of your pan, cover it with a small rounded bowl
- Lift your pan from the heat and turn it upside down while supporting your bowl holding the ugali beneath
- Now put the ugali in the small bowl upside down on a plate to maintain its rounded shape and serve with an accompaniment of your choice(vegetables, meat, fish or chicken)
Knowing your flour is central to a key marker of perfect ugali: the consistency of the end product. Remember, soft well cooked ugali is preferred over rock hard obusuma. Cook at least one and a half times the size you think is enough. It distresses us Luhyas when we have to eat like we are tiptoeing. Today, ugali is a staple of the Kenyan diet, eaten by many on a daily basis.
So that’s going to wrap this up with this exceptional food perfect ugali #localfoodcontest_kakamega recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
