How's the weekend coming along? Today I will show you how to make Ugali. Ugali is a dish made of maize flour (cornmeal), millet flour, or Sorghum flour (sometimes mixed with cassava flour) cooked in boiling liquid (water or Milk) to a stiff or firm but smooth mass. It is the most common staple starch featured in the local cuisines of the African Great Lakes region and Southern Africa. When ugali is made from another starch, it is usually given a specific regional name especially from that community. For instance in the luhya community in Kenya Ugali is known as Obhusuma. In Kenya Ugali (Cornmeal) is a staple dish that features in Kenyan homes. In our house we literally eat Ugali every other day, three days cannot pass without us eating this meal. Since there are so many Stews and Soups that you can eat with Ugali, eating it two days in a row will not bother you since each day you eat it with something different.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. 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. Omena is one of the stews that you can eat your Ugali with. These tomato Eggs or onion Eggs also go great with Ugali, just add Sukuma Wiki (Collard Greens) and you have a yummy Ugali meal. Now, let's begin cooking! I'm social too on Facebook, Youtube, Twitter, Instagram and Pinterest
