Easiest Way to Cook Delicious Ugali terere with pan-fried waru and ovacado

Ugali terere with pan-fried waru and ovacado. African ugali wimbi served with (terere)fried with minced meat terere, onion, tomatoes, mince meat, wimbi flour, maize flour, water. Previously it was made from millet. These starchy Fufu-like foundations are the Eastern African versions of Western African staples like Fufu (which is generally made.

The tasty side dish is also known as pap, Mieliepap, ngima, sadza, 'obusuma' nshima, and phutu. Ugali is a staple food of many African countries including Kenya. Ugali is cooked by mixing either maize, sorghum or millet flour with water and cooking until it forms homogeneous mass. You can have Ugali terere with pan-fried waru and ovacado using 8 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Ugali terere with pan-fried waru and ovacado

1. You need 200 g of Maize flour.
2. Prepare Bunch of Local greens(terere).
3. You need 4 of tomatoes.
4. You need 2 of onion.
5. It's 20 g of Royco spice.
6. It's Pinch of salt.
7. It's 2 of ovacados.
8. Prepare 4 of whole potatoes.

Ugali pepared from maize flour is white in colour while Ugali prepared from millet or sorghum is brown. The main nutrient in Ugali is carbohydrate i.e. starch. African ugali wimbi served with (terere)fried with minced meat. terere, onion, tomatoes, mince meat, wimbi flour, maize flour, water. It is prepared from maize (corn) flour and is commonly eaten with traditional vegetables such as sukuma wiki (kales), terere (amaranth), spinach or managu (African nightshade).

Ugali terere with pan-fried waru and ovacado instructions

1. Boil some water in a medium sufuria..
2. Put in some maize flour as u stir with a cooking stick untill it gets a solid hard texture.
3. Keep turning the mixture under low heat for about 10 minutes.
4. The ugali is ready and can be placed aside..
5. Slice 1 onion and fry it with oil.
6. Slice 2tomatoes and add them to the fried onion..
7. After the tomatoes are well cooked,add your terere,sprincle some salt on top of the refers and cover the terere without stiring.
8. After 3 min add a cup of water to the terere and cover again and let it cook under low heat.
9. After cooking for around 10 min stir your terere and let it cook again for 2 min before serving it..
10. Serve it with ovacado pieces on the side and you garnish with raw tomatoes..

It is known by different names amongst the various communities of Kenya such as Kuon among the Dholuo, Ngima among the Kikuyu, Sima among coastal communities and Obusuma among some Luhya. Corn, or maize, the main ingredient in ugali, was introduced to the area by Portuguese traders. This unique, polenta-like side dish is a Tanzanian favorite, traditionally served for breakfast, lunch and dinner. Made by rolling a tiny bit of creamy, thick cornmeal paste (made from cooked white maize) in a hand until it forms into a ball, and making an indentation in it with a thumb, ugali becomes an edible spoon that is often dipped into various stews and sauces Ugali is a dish made of maize flour (cornmeal), millet flour, or Sorghum flour (sometimes mixed with cassava flour) cooked in boiling liquid (water or Milk) to a stiff or firm but smooth mass. It is the most common staple starch featured in the local cuisines of the African Great Lakes region and Southern Africa.

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