Cassava ugali. Watch more on etheweb.com Kupika ugali wa muhogo -. Wanawake wa Nairobi mwaweza pika hivi ?? cassava ugali. Cassava (manioc) Busia,Kenya. why ugali from some improved variety cassava tent to be watery after preparing as compeared to local variety?

Manihot esculenta, commonly called cassava (/kəˈsɑːvə/), manioc, yuca, macaxeira, mandioca, aipim, and agbeli, is a woody shrub native to South America of the spurge family, Euphorbiaceae. A wide variety of ugali options are available to you Ugali, also known as ugali pap, nsima and nshima, is a type of maize flour porridge made in Africa. It is also known as ngima, obusuma,obuchima, kimnyet, nshima, mieliepap, phutu, sadza, kwon, isitshwala and other names. You can cook Cassava ugali using 3 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Cassava ugali

It's 4 cups of water.
You need 1 cup of maize flour(I used Amaize flour).
It's 2 cups of Mhogo flour(I used cassava flour).

Cassava is a tuberous, woody, shruby perennial plant, Manihot esculenta, of the Euphorbiaceae (spurge family), characterized by palmately lobed leaves, inconspicuous flowers, and a large, starchy, tuberous root with a tough, papery brown bark and white to yellow flesh. Cassava, therefore, will be a favoured source of cheap carbohydrates in the countryside and will also continue to serve as a food security crop. Furthermore, as urbanization continues in the continent. Cassava flour - unlike wheat, barley and rye flours - is gluten free.

Cassava ugali step by step

Bring the water to a boil in a large pot.
Then pour the maize flour plus cassava flour allow the water to keep boiling for a few minutes and then begin to mix the mixture with a wooden spoon(mwiko).
Sprinkle in more flour and continue mixing the mixture starts to thicken as you keep stirring and adding more flour..
Hold the pot/ sufuria with a cloth or kamatana in order to prevent yourself from burning and continue to fold in the flour the ugali will become firmer and a bit difficult to turn..
Press the ugali against the wall of the pot /sufuria then mix it back to the middle of the pot.do this process severally..
Let the ugali stay in the middle of the pot and turn down the heat to low..
After some few minutes turn it down then place it back to the middle of the pot.Remove it from the heat..
Let it cool for 10 minutes then serve with your favourite greens or beef or also your favourite side dish of your choice..

The flour has a six-month shelf life and can be used to make bread, pancakes, cassava ugali, brownies, cookies and more. Ugali is also common in some African countries like Kenya, Uganda and Southern African countries Others like Nigeria prepare a common dish referred to as fufu cooked using cassava flour. Ugali, for instance, can be made from cassava, and this variation is known as ugali wa mhogo. This cassava dish is not dissimilar to West and Central African fufu. Ugali wa mhogo can also be made by.