Cassava Red Sorghum Flour Ugali

Cassava & Red Sorghum Flour Ugali
This variant of Ugali is common in Western part of Kenya particularly Kuria, Luhya and Luo communities. It is eaten during lunch or dinner as a main dish and is usually accompanied by a vegetable and protein dish

Ingredients
1 1/3 cups (174 g) cassava flour
1 3/4 cups (237 g) red sorghum flour
5 ¼ cups (1164 g) water

Preparation 5 minutes | Cooking 25 minutes |  Serves 4
• Put all the water in a cooking pot and bring to a boil.
• Mix the dry ingredients; cassava and red sorghum flour, together.
• Add all the dry mixture into the boiling water.
• Slowly start mixing the contents while pressing the mixture against the wall of the pot to prevent the flour from forming lumps.
• Continue mixing the paste until smooth.
• Reduce the fire to low and simmer for 10 minutes.
• Remove from fire, turn over onto a plate and serve hot

Nutrition data per 100g of recipe:
Energy 489 kJ/ 116 kcal │| Fat 0.8 g │| Carbohydrates 23.4 g │| Protein 2.1 g │| Fibre 3.4 g │
Vitamin A 0 mcg |│ Iron 0.9 mg |│ Zinc 0.50 g