Difference between revisions of "Ugali"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Tanzanian ([^cC])(.*)\]\]" to "Category:Tanzanian cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Category:Recipes Recipes" to "") |
||
| Line 23: | Line 23: | ||
[[Category:Cornmeal Recipes]] | [[Category:Cornmeal Recipes]] | ||
[[Category:Tanzanian cuisine]] | [[Category:Tanzanian cuisine]] | ||
| − | + | ||
[[Category:Tanzanian cuisine]] | [[Category:Tanzanian cuisine]] | ||
[[Category:Salads Recipes]] | [[Category:Salads Recipes]] | ||
Revision as of 16:08, 9 May 2012
File:Ugali+and+cabbage-1125.jpg
Ugali served with cabbage
Description
Ugali is a thick porridge usually served at breakfast.
Ingredients
Directions
- 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.
