Sorghum, Finger Millet and Refined Maize Flour Ugali
This type of Ugali is common in several communities including Luhya, Kalenjin and Luo. It is eaten as a main dish accompanied by a traditional vegetable and/ or a protein dish.
Ingredients
3 ½ cups (444 g) red sorghum flour
1¼ cups (154 g) finger millet flour
4 ½ cups (570 g) maize flour, refined, white,
7 cups (1531 g) water
Preparation 5 minutes | Cooking 20 minutes | Serves 4
• Mix the dry ingredients evenly.
• In a separate cooking pot, bring all the water to a boil.
• Add the flour mixture into the boiling water and stir continuously for 6 minutes or until the mixture is firm.
• Simmer and allow to cook for 15 minutes.
• Remove from fire, turn over onto a plate and serve hot.
Nutrition data per 100g of recipe:
Energy 634 kJ/ 150 kcal |│ Fat 0.7 g |│ Carbohydrates 32.1 g |│ Protein 1.9 g │| Fibre 3.6 g │
Vitamin A 0 mcg │| Iron 1.3 mg │| Zinc 0.44 mg
Kenyan Food Recipes download pdf
