Ugali Recipe (Ngima, obusuma, kimnyet, nshima) - African National Dish
This is one of the staple foods in Kenya and most African regions. Three days or one week will not pass without a home preparing this meal. Many people call it differently in other places than Kenya, like kwon or even isitshwala.
It can be taken alongside a variety of stews like fish, chicken, eggs, milk and vegetables among others. It’s made from Cornmeal also called as white maize. There are similar dishes like this one called Banku or Fufu.
The preparation of this tasty ugali meal is detailed below.
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Quantity: 2 Servings
234 Calories Per Serving
- ¼ kilogram of Maize flour
- 2 teaspoonfuls of cooking oil
- 100ml of milk
- Half jug of Water
Instructions step by step
- 3-4 cups of water should be poured to a large deep pan popularly known as the sufuria.
- 2 teaspoonfuls of cooking oil should be added to the water.
- A little amount of milk just to change the colour of water.
- The mixture should be put on fire and allowed to boil completely.
- After boiling, one to cups of maize meal flour should be added.
- More boiling should be allowed after adding maize flour until the boiling water overcomes the flour.
- Star mixing with a wooden cooking stick to make the mixture thick. The mixture should be mixed completely and with time, it becomes sticky.
- With each stirring, little amounts of flour could be added to attain the intended thickness.
- After 3 minutes, the mixture will become heavy and stick at the bottom of the deep pan.
- It should be turned round and each side allowed to cook for about 2 minutes.
- Fire should be reduced at this stage and cooking allowed until a cooking aroma is achieved.
- The cooked cornmeal should be pressed at the middle of the deep pan and made into a round shape.
- It should be emptied to a tray and the deep pan removed as it is now ready.
- It should be served when hot with a stew of your choice, preferably fried chicken and spinach.