Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, brown ugali. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Brown Ugali is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They are nice and they look wonderful. Brown Ugali is something which I’ve loved my whole life.
Brown Ugali is prepared from millet flour. Brown Ugali Recipe on Charcoal Stove. Ingredients Finger millet; millet; sorghum; and a little maize.
To begin with this particular recipe, we have to first prepare a few components. You can have brown ugali using 2 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Brown Ugali:
- Get Brown flour (maize + sorghum + cassava 5:2:1)
- Prepare Water
It is also known as ngima, obusuma, obuchima, kimnyet, nshima, mieliepap, phutu, sadza, kwon,gauli. Ugali doesn't generally call for salt. If your tastebuds require a bit of saltiness, simply add a big pinch of salt to the water at the beginning of cooking. A wide variety of ugali options are available to you They are generally made by boiling and vigorously stirring a starchy ingredient into a thick, smooth mush.
Steps to make Brown Ugali:
- Boil water in a sauce pan and add your flour little by little as you mix with cooking stick.
- Keep adding flour until you reach your desired consistency though it should not be too hard.
- Keep mixing till all the flour is dissolved. Keep mixing for about 30mins.
- Serve hot with your favorite veges and stew.
Many Africans feel they haven't had a meal unless they have eaten Fufu or Ugali with a sauce. Ugali [oo-gahl-ee] noun: In Kenya, ugali is the name for the most common mealtime starch: a thick, stiff porridge made from white cornmeal or red millet. In Kenya, ugali is one of the most common dishes. From Wikimedia Commons, the free media repository. Jump to navigation Jump to search.
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