Bring, 1 and a half cups water to boil

Stir in the the 2 flour types in equal ratio until you achieve a good texture (to your preference)

Reduce the heat and cover then allow to cook until it holds together well. (You could taste by pinching a small piece, it should be malleable and firm)

Bring the Omena to boil in water that just covers it.) You may add a tablespoon of vinegar for some extra taste)

Once the water is done, reduce the heat and dry the Omena until crisp

Add 2 tablespoon of coconut oil and the onions then cook until the onions are soft, then add the ground or grated ginger and garlic

Finally add the tomatoes and a pinch of salt,(you may add any other spices, black pepper, mixed herbs etc) reduce the heat and allow to simmer for 10 minutes.

Serve with the Ugali and a vegetable of your choice. Enjoy