Ugali is a staple food in Kenya. It is a common meal found in Kenyan homes and most of us can not even go a week without cooking it. That’s why today we are going to learn how to cook ugali Kenyan way.
We will look into what is required, the ingredients and accompaniments too.
What’s needed to cook Ugali for 2
- A medium sufuria
- 2 cups of water
- 1 and a half cups of white cornflour
- Wooden cooking stick
Instructions on how to cook Ugali
- Pour the 2 cups of water into the medium sufuria above.
- Then bring the water to boil
- Add the white cornflour, you could start with one cup first.
- Do not pour the Cornflour or Unga at a go, do it in small chunks while stirring the mixture to mix
- The combination in the sufuria will start thickening
- Once it’s attained the thickness you would want, stop adding the flour as this might cause the Ugali not to cook well.
- Keep turning the ugali from side to side to ensure that it cooks evenly
- Reduce the amount of heat in order to prevent the ugali from burning before it’s well cooked.
- For it to be evenly cooked, it might take around 20-30 minutes.
- Once cooked, you will smell a sweet aroma, turn it to a serving plate
- It’s advised to serve the Ugali while hot.
What to serve your cooked Ugali with
There are so many accompaniments for Ugali. The most stable one for most Kenyan households is Sukuma wiki. However, if it around the end of the month, you might find families serving it with beef stew or chicken stew.
Those from the central part of Kenya will definitely serve it with Milk. Whatever one chooses to serve Ugali with, it should be served hot also unless its Milk.
For the traditional meal, some communities may use milk to cook the ugali. The milk will, therefore, be used to substitute water and the same procedure will be followed as explained above.
However, most modern families may prefer to use butter/margarine and salt. This is basically to add taste to the ugali. However, this is not a requirement, it’s just an additive to it.