A picture of Ugali served with cabbage and beef wet fry.

Ugali served with cabbage and beef wet fry

Cecilia Muasa @cook_7392083

Ugali is common in Kenya.
White cornmeal is commonly used for ugali although you can substitute with sorghum ,millet,cassava flour.
For more richer flavor,stir in little butter

Ugali is common in Kenya.
White cornmeal is commonly used for ugali although you can substitute with sorghum ,millet,cassava flour.
For more richer flavor,stir in little butter

Ugali served with cabbage and beef wet fry

Cecilia Muasa @cook_7392083

Ugali is common in Kenya.
White cornmeal is commonly used for ugali although you can substitute with sorghum ,millet,cassava flour.
For more richer flavor,stir in little butter

Ugali is common in Kenya.
White cornmeal is commonly used for ugali although you can substitute with sorghum ,millet,cassava flour.
For more richer flavor,stir in little butter

Ingredients

3-4 servings

3 cupswater
1 1/2 cupswhite cornmeal finely ground

Cooking Instructions

1

Bring the water to a boil in a heavy bottomed pan
2

Stir in the cornmeal slowly
3

Reduce heat to medium and continue stirring regularly,smashing any lumps with cooking stick,until the mush becomes thick,for about 10 minutes
4

Place the ugali into a large serving plate
5

Cut into small size and serve.Served mine with cabbage and beef wet fry

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Cecilia Muasa @cook_7392083

on April 04, 2017 16:31

Comments (4)

Matsobane Tsuks Mogotlane @cook_7411471

April 13, 2017 04:51

Wow, we cooked Ugali and it was great . You can also use yellow corn flour it taste perfect.

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