Recipe of Award-winning Ugali cake

Ugali cake. 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,gauli, gima, isitshwala, and other names. Ugali is a favorite amongst many Kenyan homes and is served at least twice or thrice in a week.

A perfect cornmeal side dish for greens, stews and proteins. Ugali is usually served as an accompaniment to meat or vegetable stews, greens or soured milk. To eat ugali, pull off a small ball of mush with your fingers. You can cook Ugali cake using 8 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Ugali cake

1. It's 1 cup of all purpose flour.
2. It's 1 cup of maize meal flour.
3. It's 4 of eggs.
4. It's 1 cup of milk.
5. It's 1 cup of cooking oil.
6. Prepare 1 cup of sugar.
7. You need 1 tbsp of baking powder.
8. Prepare 1 tbsp of vanilla essence.

Form an indentation with your thumb. Ugali with Bean Soup - Tanzania. · Vanilla Magic Custard Cake is melt-in-your-mouth soft and creamy. A custard-like filling mixed with a dense cake layer creates the ultimate vanilla dessert! Boil the water with the salt added in a saucepan.

Ugali cake step by step

1. Pre heat the oven at 180°c for 10 mins and grease the baking tin.
2. Sieve all purpose flour and the baking powder..
3. Beat the eggs and mix with sugar in a separate till until fluffy.
4. Add vanilla essence and mix for a minute. Add milk and oil and continue mixing for a minute.
5. Add the all purpose flour and the maize meal and fold into the mixture..
6. Bake for 40 mins at 180°c then allow to cool before removing from the bake ware and serving. Enjoy with a hot cup of tea 😋.

In a separate bowl, stir the milk into the white cornmeal. Keep stirring until it is smooth. Kenyan Ugali is one of the country's two most common staples that go with nearly every meal. How to Make Ugali: In a suitably sized cooking pot, bring the water to a boil. They are generally made by boiling and vigorously stirring a starchy ingredient into a thick, smooth mush.