Difference between revisions of "Ugali"
RealRecipes (talk | contribs) m (1 revision) |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (4 intermediate revisions by the same user not shown) | |||
| Line 1: | Line 1: | ||
| − | + | ||
[[Image:Ugali+and+cabbage-1125.jpg|thumb|Ugali served with cabbage]] | [[Image:Ugali+and+cabbage-1125.jpg|thumb|Ugali served with cabbage]] | ||
== Description == | == Description == | ||
| Line 10: | Line 10: | ||
* 1 cup white [[cornmeal]] | * 1 cup white [[cornmeal]] | ||
| − | == | + | == Procedures == |
# Boil the [[water]] with the [[salt]] added in a saucepan. | # Boil the [[water]] with the [[salt]] added in a saucepan. | ||
| Line 22: | Line 22: | ||
[[Category:Cornmeal Recipes]] | [[Category:Cornmeal Recipes]] | ||
| − | [[Category:Tanzanian | + | [[Category:Tanzanian cuisine]] |
| − | [[Category:Tanzanian | + | |
| + | [[Category:Tanzanian cuisine]] | ||
| + | [[Category:Salad Recipes]] | ||
Latest revision as of 17:14, 29 June 2012
File:Ugali+and+cabbage-1125.jpg
Ugali served with cabbage
Description
Ugali is a thick porridge usually served at breakfast.
Ingredients
Procedures
- 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.
- Then slowly pour the cornmeal mixture into the boiling salted water.
- Stir this mixture constantly for a couple of minutes until it starts to thicken.
- Turn the heat on the stove to low and continue to cook the ugali for about 10 - 15 minutes.
- Stir it every couple of minutes.
- Keep cooking and stirring until the ugali is very stiff and thick and pulls away from the sides of the saucepan.
