We know about Nigeria’s Agidi but what about Ugali, Kenya’s staple food?
What does a meal made from corn taste like?
Today we are going to the coastal region of Kenya to find out ourselves.
Portuguese traders brought maize to Kenya’s coastal area in the 19th century. When British settlers began farming maize commercially and using it as a reward for their laborers, maize became a premium commodity. As maize became more widely available, it also gained popularity as a food choice.
The indigenous inhabitants of West Africa eat ugali as a staple food. It is usually served as a side dish with vegetables, stews, and a variety of choice proteins. It has a starchy taste and a textured consistency as it is made from corn, sorghum, or millet grains.
Nutritionists say ugali is high in dietary fiber and is best eaten when homemade rather than storebought as they are usually highly processed which results in less available nutrients. As a meal that is high in carbohydrates, it provides fuel for energy especially when paired with other highly nutritious meals to complement it as a side dish.
Making Ugali on Your Own (Kenyan Recipe)
You can make your own ugali flour which is simply blending the grains into a powdered consistency; though maize meal is usually coarse or buy processed flour from the market or supermarket. You could use white maize, which ends up being white, or the yellow type if you prefer them. However, if you decide to use millet, you’ll have a different shade of ugali, which is brown.
- Maize/Millet meal
- Wooden spoon
Method of Preparation
Step 1: Add 1 ½ cups of water to a pan on low heat.
Step 2: Add the flour while stirring as the water starts boiling.
Step 3: Check to ensure it has a dough-like consistency.
Step 4: Cover and leave to steam for 10 minutes while maintaining low heat.
Step 5: Your ugali is ready!!! serve with vegetables, stews etc
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