Maize and Finger Millet Flour Ugali
This variant of Ugali is prepared from a combination of finger millet and whole maize flour. It is common among the Kisii, Luhya, Kamba, Kalenjin and Luo communities. It is served as a main dish accompanied by a vegetable or meat dish
Ingredients
2 cups (253 g) whole maize flour, white
2 cups (262 g) finger millet flour
5 cups (1149 g) water
Preparation 5 minutes | Cooking 30 minutes | Serves 4
• Mix the dry ingredients together; whole maize meal and finger millet flour, until an even colour is obtained.
• Boil all the water in a cooking pot.
• Pour ¾ of the mixed flour into the cooking pot and slowly start mixing.
• Continue mixing for 2 minutes.
• Add the remaining quarter of the flour while mixing. Mix while pressing the mixture against the wall of the pot to avoid forming lumps. Continue mixing until smooth.
• Reduce the fire after 2 minutes of cooking and simmer for 17 minutes until ready.
• While simmering, keep mixing periodically.
• Remove from fire, turn over onto a plate and serve hot.
Nutrition data per 100g of recipe:
Energy 562 kJ/ 133 kcal │| Fat 1.3 g |│ Carbohydrates 24 g │| Protein 3.1 g │| Fibre 6.6 g │
Vitamin A 0 mcg |│ Iron 2.9 mg │| Zinc 0.73 mg
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