Gurdo, Marqa (Ugali in Sour Milk)
This is a unique type of Ugali that is common among the Burji community. It is prepared with teff and sorghum flour in sour milk. It is eaten as a main dish and is served to the entire family
Ingredients
1 cup (126 g) teff flour
2 ¼ cups (288 g) red sorghum flour
3 1/3 cups (771 g) fermented milk
1 ½ tsp. (7 g) salt, iodized
4½ tbsp. (59 g) ghee
1 cup (232 g) water
Preparation 5 minutes | Cooking 30 minutes | Serves 4
• Put the fermented milk in a cooking vessel and add all the water.
• Begin to heat while stirring.
• Add a pinch of salt and continue stirring.
• In a separate bowl, mix the teff and sorghum flour evenly.
• After 6 minutes add the flour mixture. Stir until evenly consistent.
• Cook for 20 minutes then add ghee.
• Continue turning until cooked; 4 minutes.
Nutrition data per 100g of recipe:
Energy 1,015 kJ/ 242 kcal │| Fat 9.6 g │| Carbohydrates 29.7 g │| Protein 6.6 g │| Fibre 5.11 g │
Vitamin A 65 mcg │| Iron 2.2 mg │| Zinc 1.36 mg
Kenyan Food Recipes download pdf
