Cabbage with Ugali Recipe

Ugali

Preparing Ugali

Ugali which is pronounced “oo-ga-ly” is a staple starch component made of grinded maize flour and water which is eaten in East Africa that is Kenya, Tanzania, Uganda, South Africa, Angola, Mozambique, Zimbabwe, Malawi, Zambia, Congo, Swaziland, Namibia and Botswana. Kenya, Tanzania and Uganda mainly refer it as Ugali while the other countries have their own name for it.

Ingredients

Maize flour (Corn flour)

4 cups of water (950 ml)

Accompanying meat and/or vegetables i.e. Beef or chicken stew

Steps to follow

1. Measure at least 5 cups of water in the cooking pot and start boiling.
2. Add the maize flour slowly while stirring with a wooden cooking stick/utensil. This can take to about 15 minutes of slowly adding maize flour and stirring and then adding more when necessary.
3. Continue to add maize flour while stirring until the dough thickens.
4. Most people like hard Ugali while others like it soft. Hence, just cook to desired texture.
5. To know that Ugali is well cooked, it will not be sticking on the walls of the pot
6. To server, prepare a flat plate and while holding the cooking pot, tilt it and drop the Ugali on the flat plate.
7. Ugali goes with foods such as local Skumawiki, beef, fish and chicken stew etc.

Preparing Cabbage Ingredients

1. Onion
2. 2 tomatoes
3. Well cut Cabbage
4. Salt
5. Teas spoon Royco “Spice”

Steps to follow

1. Cut the onion and tomatoes into separate plates.
2. Put the oil in the cooking pot
3. Fry the onion first until it starts turning brown, then put in the tomatoes.
4. Take the Royco and put it in a small cup and add little water then stir.
5. Add the stirred Royco into the cooking pot.
6. Stir and let the boil for five minutes.
7. Add Cabbage into the cooking pot and stir for all the ingredients to mix.
8. Let it boil for 7 minutes.
9. Taste the food.
10. Serve the food with Ugali.