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You need flour.
Prepare I jug of water.
Prepare Spinach.
Use Terere.
You need Pumpkin.
You need to prepare I bunch Kancera.
You need to prepare Wet Fry Meat.
Prepare meat.
You need to prepare large tomatoes.
Provide large onion.
You need to prepare medium eggplant.
Use capsicum.

Simple and satisfying, this cornmeal porridge from Kenya, called Ugali, is the perfect accompaniment to soups, stews, and. The sign of a good ugali is that it doesn't stick to your fingers. The whole thing is usually dipped in a Ugali is more than just a taste, it is a food culture in itself. This dish is usually served with whatever.

Boil the water & add flour gradually.let it form a thick paste, stir and cook on medium heat..
The Ugali should have a slight smell, & shouldn't stick in the pot when cooked..
Wash and chip all the veggies finely. Place in a pot with cooking oil and stir let it cook for 5 minutes..
Peel & cut the onion, fry till it browns add the meat let it cook for 10 minutes..
Wash & chop the tomatoes, eggplant & capsicum,add them to the meat & allow to cook for ten minutes..
Season with salt, plate while still hot,.

Fufu, ugali, posho, mealie-meal, nsima; the name changes with region and language, but is usually Which isn't very accurate - proper ugali or fufu is more stodge than soup, something with a texture. Ugali [oo-gahl-ee] noun: In Kenya, ugali is the name for the most common mealtime starch: a thick, stiff In Kenya, ugali is one of the most common dishes you can find. Boil the water with the salt added in a saucepan. In a separate bowl, stir the milk into the white cornmeal. Keep stirring until it is smooth.

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