UGALI CROUTONS

Ever wondered what to do with left over Ugali, well, why not make croutons out of them? For your salads and soups!

THE PERFECT SPICY UGALI FRIES

I am totally excited about today's recipe. First I never thought that there would come a time that a Kenyan staple like Ugali would be upgraded in such a way that can make even those that loathe it actually want to eat it. Apparently Ugali in English is translated as "a type of stiff porridge made by mixing Cornmeal with boiling water and heated until it turns into a dense block of Cornmeal paste - Cornmeal mush." Now I imagine someone ordering "Cornmeal Mush" at a Restaurant. Anyway so I always want to try out new ways of cooking and even presenting my meals. The one thing that has always been a staple in our family and indeed all Kenyan households has been Ugali. We literally eat it every other day if not everyday. It's usually accompanied by Vegetables and Meats, Fish, Pork or even Chicken. So it didn't seem like a bad idea to try and transform this staple food into something different.I knew the only way I could do that is to either bake it or fry it. Baking, yeah, not likely, frying it is then! This recipe is something that you can do especially since we are always having left over Ugali and we usually just warm it up and eat the next day. So if you find yourself with some left over Ugali why not make Ugali Fries out of it, plus if your kids or any family member does not care for Ugali, this is a new way to convince them to eat. Whether you call it Sima, Sembe, Dona, Obokima, Arega, Ngima, Obusuma, Posho or Polenta as Italians call it, Ugali does not have to be boring, spice it up, fry it up, make it deliciously yours. Follow me on YouTube, Facebook, Twitter, Instagram and Pinterest