Cassava, Finger Millet & Sorghum Flour Ugali
This type of Ugali is typical among the Luhya, Kuria and Luo communities. It is eaten with a stew or a vegetable dish
Ingredients
6 cups (780 g) cassava flour
2 1/3 cups (313 g) finger millet flour
2 ½ cups (345 g) sorghum flour
9 cups (1998 g) water
Preparation 5 minutes | Cooking 30 minutes | Serves 4
• Add all the water to a cooking vessel/pot and heat to boil.
• Mix the flours together in a bowl.
• Add the mixture of flours into the boiling water while stirring continuously for 10 minutes.
• Keep turning periodically until cooked and cover the pot at intervals.
• Remove from fire, turn over onto a plate and serve hot.
Nutrition data per 100g of recipe:
Energy 613 kJ/ 145 kcal │| Fat 0.6 g |│ Carbohydrates 30.7 g │| Protein 2 g │ Fibre 4.3 g │
Vitamin A 0 mcg |│ Iron 1.7 mg │| Zinc 0.53 mg
Kenyan Food Recipes download pdf
