Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, cassava ugali. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Pour water in a cooking pan and put over medium heat and let it boil until you see bubbles. Add handful of millet and cassava flour and use a flat wooden cooking stick to stir the mixture to form a porridge like mixture. Cassava is a key African dish, prepared and served differently by diverse African communities.
Cassava ugali is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. Cassava ugali is something which I have loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we must prepare a few components. You can cook cassava ugali using 3 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Cassava ugali:
- Prepare 4 cups water
- Get 1 cup maize flour(I used Amaize flour)
- Prepare 2 cups Mhogo flour(I used cassava flour)
Cassava (Manihot esculenta Crantz) is the fourth supplier of dietary energy in the tropics (after rice, sugar and maize) and the ninth world-wide. Its cultivation and processing provide household food. Ugali (Corn Fufu) – Easy to prep, soft, very delightful and filling side dish. A perfect cornmeal side dish for greens, stews and proteins.
Steps to make Cassava ugali:
- Bring the water to a boil in a large pot
- Then pour the maize flour plus cassava flour allow the water to keep boiling for a few minutes and then begin to mix the mixture with a wooden spoon(mwiko)
- Sprinkle in more flour and continue mixing the mixture starts to thicken as you keep stirring and adding more flour.
- Hold the pot/ sufuria with a cloth or kamatana in order to prevent yourself from burning and continue to fold in the flour the ugali will become firmer and a bit difficult to turn.
- Press the ugali against the wall of the pot /sufuria then mix it back to the middle of the pot.do this process severally.
- Let the ugali stay in the middle of the pot and turn down the heat to low.
- After some few minutes turn it down then place it back to the middle of the pot.Remove it from the heat.
- Let it cool for 10 minutes then serve with your favourite greens or beef or also your favourite side dish of your choice.
Cassava is a tuberous, woody, shruby perennial plant, Manihot esculenta, of the Euphorbiaceae (spurge family), characterized by palmately lobed leaves, inconspicuous flowers, and a large, starchy, tuberous root with a tough, papery brown bark and white to yellow flesh. Ugali, also known as ugali pap, nsima and nshima, is a type of maize flour porridge made in Africa. It is also known as ngima, obusuma,obuchima, kimnyet, nshima, mieliepap, phutu, sadza, kwon, isitshwala and other names. Cassava flour - unlike wheat, barley and rye flours - is gluten free. Served with a choice of Matooke, rice, Sweet potatoes ,Cassava, Ugali, Irish potatoes, chapati ,mayuni & Vegetables (Mixed spinach, Beans & Peanut sauce).
So that’s going to wrap this up with this exceptional food cassava ugali recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
