Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, perfect ugali. One of my favorites food recipes. For mine, I am going to make it a little bit unique. 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. The only way you can perfect making Ugali is to keep at it until you are flawless at it.
Perfect ugali is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Perfect ugali is something which I’ve loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have perfect ugali using 2 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Perfect ugali:
- Take 2 cups water
- Prepare 250 g maize meal flour
The recipe in Kenya is the same as the ugali recipe Tanzania and ugali recipe Uganda. Here is how to make tasty samp Gather the ugali and press it onto the side of the sufuria Place the wooden spoon under the ugali and form into a ball in the middle of the sufuria Repeat pressing the ugali on the side of the sufuria and turning it to the middle Once the ugali has become firm, turn it once more and smoothen it into a round. Today, ugali is a staple of the Kenyan diet, eaten by many on a daily basis. It is generally served as a side - the perfect accompaniment for stews, curries, or veggie dishes.
Instructions to make Perfect ugali:
- Pour water into a medium sized sufuria let it simmer until it start to boil
- Pour in good quantity of the maize meal flour,wait for few minutes as water keeps boiling
- Turn the mixture with a long wooden spoon as you incorporate water with maize flour
- Add more flour but sprinkle it while mixing, the mixture should start becoming heavier. Keep stirring while sprinkling more flour
- The ugali will start to firm up- hold the cooking sufuria with mittens to prevent being burnt
- Fold the ugali into itself - it will start coming off the sides of sufuria.press it against wall of sufuria with wooden spoon
- Stick your wooden spoon under pressed ugali and turn,remove it from wall to centre of sufuria,- repeat pressing of ugali and turning it middle of sufuria
- Let's the ugali stay in middle of sufuria and turn down heat really low.after a few minutes press and turn it again
- Form the ugali into a round form and remove from heat- turn the ugali onto a plate
- Use the wet wooden spoon to press ugali into round mould- as you press keep turning the plate to shape whole ugali
- Serve whole with fish and vegetables
Today, ugali is a staple of the Kenyan diet, eaten by many on a daily basis. It is generally served as a side - the perfect accompaniment for stews, curries, or veggie dishes. If you visit Kenya, don't be surprised to see locals eating ugali with their hands, using it almost like a utensil. 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.
So that’s going to wrap it up with this special food perfect ugali recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
