Ugali and steamed kales. Feel free to comment below to let me know your thoughts, and how you prefer to make yours. Typical food in Kenya and Tanzania. Fish served with skuma wiki(kales) and ugali.
Ugali a maize meal delicacy is Kenya's staple food.
There's no part of Kenya you travel and fail to meet Ugali on the table.
The green veges are popular for accompany the Ugali.
You can have Ugali and steamed kales using 5 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Ugali and steamed kales
- Prepare 1 cup of hostess maize flour.
- You need 1/2 of water.
- It's of Kales.
- Prepare of Cooking oil.
- It's to taste of Salt.
You can however add some beef fry, chicken or any protein you wish. When you visit Kenya make sure you try some Ugali. Steaming kale naturally draws out its saltiness, so there's no need to season the leaves. It also takes out that unsavory bitterness that is so often associated with the vegetable.
Ugali and steamed kales instructions
- Boil water and add flour gradually till your favourite thickness.
- Cook for 10 mins and place aside.
- Put cooking oil in a sufuria and salt and warm.
- Add sliced kales and cover with lid.
- Cook for 10 mins.
- Serve with ugali.
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, isitshwala and other names. Steamed kale tossed with soy sauce and sherry vinegar. This is a simple steamed kale recipe that's a bit tangy and sweet. Quinoa, sweet potatoes, kale, chickpeas all drizzled in an AMAZING maple tahini dressing.
