INGREDIENTS FOR UGALI
4 Cups of water
2 Cups of maize flour
1 tablepoon blueband margarine/butter (Optional, It makes the ugali tastier)
Pinch of salt
PREPARATION METHOD
- In a sauce pan, boil the water then add the margarine and salt. Slowly add the maize then wait for the water to come to a boil again because when you add the flour the temperature slightly cools down.
- Using a wooden cooking spoon start stirring and when the consistency thickens reduce the heat to medium. This process should take about 10 to 20 minutes as you continue adding more flour as needed.
- Continue cooking as you smash any lumps until the dough pulls away from the pot and becomes very thick.
- Turn the cooked ugali onto a serving plate using the wooden spoon.
Best served hot.
INGREDIENTS FOR SUKUMA WIKI
2 bunches sukuma wiki washed, destemmed and finely chopped
4 tablespoons cooking oil
1 medium onion finely chopped
2 tomatoes diced
Salt to taste
1 teaspoon royco mchuzi mix
INSTRUCTION FOR PREPARATION
- In a cooking pot heat the vegetable oil then saute the onions until they turn golden brown. Add tomatoes and simmer till tender.
- Add the sukuma wiki in batches stirring constantly until they are all mixed with the oil, tomatoes and onions.
- Sprinkle the salt, stir then cover the pot and reduce the heat to medium. Simmer for around 5 minutes.
- Meanwhile in a small cup mix the royco mchuzi mix with some water then add to the sukuma wiki.
- Stir and let it simmer for another 5-10 minutes depending on how tender you want it to be.
Garnish with fresh dhania and serve hot!
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