• Ugali is the easiest meal to make and requires very minimal utensils and effort.
• Majority of Kenyans love this stiff maize flour porridge accompanied with either greens and meat stews.
Ugali is among popular dishes that is a favourtite meal in various countries in East and Central Africa.
Majority of Kenyans love this stiff meal made from maize flour which they usually accompany with vegetables or meat stews.
This is partly why there was uproar when maize flour prices increased amid scarce availability of the staple food in retail stores and shops.
Ugali is the easiest meal to prepare as it requires very minimal utensils and effort but requires skill and experience to get it right.
This therefore begs the question...do you really know how to make ugali the right way?
How do you know, forinstance, that your ugali is well-cooked?
Here's what you need to do to make sure your ugali is well done.
Bring water in a sufuria to the boiling point.
Add maize flour in small potions as you simultaneously stir the mixture with a cooking stick. Ensure the flour is proportional to the water as putting excess flour will make your ugali hard.
Once your mixture attains visible smoothness of porridge, keep turning to mix it well to soften any lumps of flour that may still be present.
Lower the heat to medium temperature and keep mixing until it's medium hard.
Cover the sufuria for about 30sec to a minute. At this point, the meal should emit a pleasant aroma when it's properly cooked.
Serve with vegetables or stew of your choice.