Maize Red Sorghum and Finger Millet flour Ugali

Maize, Red Sorghum and Finger Millet flour Ugali
This variant of Ugali is common as a traditional dish among the Kalenjin, the Luhya and Luo communities. It is served as a main dish often accompanied by a vegetable dish or a meat/fish dish

Ingredients
2 cups (255 g) whole maize flour, white
1 cup (132 g) red sorghum flour
1 cup finger millet (113 g) flour
5 cups (1139 g) water

Preparation 5 minutes | Cooking 25 minutes | Serves 4
• Put all the water into a cooking pot and bring to a boil.
• Meanwhile, mix the dry ingredients; whole maize flour, finger millet, red sorghum until an even colour is attained.
• Pour the dry mixture all at once into the cooking pot and slowly start mixing everything.
• Mix while pressing the mixture against the walls of the pot to avoid forming lumps.
• Continue mixing the paste until smooth.
• Reduce the fire and simmer for 8 minutes.
• Remove from fire, turn over onto a plate and serve hot.

Nutrition data per 100g of recipe:
Energy 543 kJ/ 129 kcal │| Fat 1.4 g │| Carbohydrates 23.3 g | Protein 3.1 g │| Fibre 5.3 g │
Vitamin A 0 mcg |│ Iron 1.9 mg │| Zinc 0.72 mg