Sorghum mixed with cassava flour ugali. Today I will show you how to make Ugali. Ugali is a dish made of maize flour (cornmeal), millet flour, or Sorghum flour (sometimes mixed with cassava flour) cooked in boiling liquid (water or Milk) to a stiff or firm but smooth mass. Ugali made at these ratios of the blends.
They are made from unblended or composite flours of cassava and whole milled maize, finger millet or sorghum. Ugali is eaten as a main meal at lunch or dinner whereas uji is taken as a refreshing drink. Ugali is about as simple as a recipe can get, maize flour mixed with boiling water and stirred until a Ugali can also be made using millet or sorghum flour and the water can be substituted with milk. You can have Sorghum mixed with cassava flour ugali using 3 ingredients and 3 steps. Here is how you cook that.
Ingredients of Sorghum mixed with cassava flour ugali
- You need of Sorghum flour.
- Prepare of Cassava flour.
- Prepare of Water.
Ugali was a perfect dish to serve alongside the sukuma wiki to create a filling and nutritious meal. Sadza, Ugali, Ogi, And All The Other Ways Africans Cook Maize. It is one of the most common food staples that is eaten quite similar Although Ugali is primarily made from maize, it can be substituted with sorghum or millet flour and sometimes mixed with cassava flour. Among the Luo, Teso and Luhya, the grain may be mixed with dried cassava and ground into flour.
Sorghum mixed with cassava flour ugali step by step
- Heat your water to boil in a sufuria..
- Mix the sorghum and cassava flour in a bowl. Now add your flour into the boiling water little by little as you stir using your cooking stick..
- Stir till the dough to become hard, continue stirring with strength till to form a soft dough. Now leave it to heat for 3 minutes and serve with your favourite dish..
Ugali [oo-gahl-ee] is a dish in Kenya and Tanzania made of fine cornmeal cooked in boiling water into soft dough. What is the difference between ugali and fufu. It is sometimes made from other flours, such as millet or sorghum flour, and is sometimes mixed with cassava flour. Sour (Lemon, Millet, Sorghum, Cassava) flour mixed with acetic acid for a sour taste, is mostly popular with primary and secondary schools as it provides a healthier and cheaper porridge Other names include fermented flour, unga imechacha, Kuchacha, kuganda etc. Cassava flour may be just what you were looking for!
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