Ugali is a staple food of many African countries including Kenya.
Ugali is cooked by mixing either maize, sorghum or millet flour with water and cooking until it forms homogeneous mass.
Ugali pepared from maize flour is white in colour while Ugali prepared from millet or sorghum is brown.
The main nutrient in Ugali is carbohydrate i.e. starch.
There is a big problem encountered during cooking of ugali. The flour used (either maize, sorghum or millet) sticks on the inside surfaces of a cooking pot. This requires a lot of difficult work to clean the cooking pot.
In this article, I will outline steps to make ugali that doesnot stick on the cooking pot
Process of making Ugali which does not stick to the sauce pan
1/2 kg of maize flour
1/2 litre of water
Teflon coated cooking pan
1.Put the water into the cooking pan and heat till it boils.
2. Add olive oil (approx 50 ml). Normally Ugali is cooked without adding oil
2. Add maize flour while stirring to ensure that it is heated and mixed homogeneously.
3. Continue adding flour until it forms a cake.
5. You can control the hardness of the cake by the amount of flour you add into the boiling water.
6. The whole process of coking could take between 8-15 minutes.
7. After attaining the desirable hardness, transfer the ugali to a serving plate.
8. The cooking pot will be left smooth and clean without remnants of ugali sticking.
Ugali can be served with vegetables like kales (sukuma wiki), cabbages, fish or meat.
Advantage of Ugali that does not stick on the pot
Save enormous time which could otherwise be spent doing tedious work of cleaning cooking pot.