How to Prepare Yummy Ugali with fried amaranth(terere)

Ugali with fried amaranth(terere). 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). 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. Previously it was made from millet.

Terere naturally has a slimy texture when cooked or boiled. Most of the time this vegetable has to be boiled to soften it so that it becomes soft. It can be mixed with Spinach or Kales depending on prefences. You can cook Ugali with fried amaranth(terere) using 1 ingredients and 10 steps. Here is how you cook that.

Ingredients of Ugali with fried amaranth(terere)

1. Prepare 500 g of maize flour,2 glasses water,cooking oil,three tomatoes,one onion,salt,spices of your choice.

The crispy skin tilapia is served with ugali, terere (amaranth), a tiger prawn, fried matoke (bananas) and slices of mango.. The selection is served with ugali, rice, potatoes or corn on the cob. Corn, or maize, the main ingredient in ugali, was introduced to the area by Portuguese traders. Amaranth is an apt alternative to maize farming in Kenya due to the unreliable supply of this staple corn product that has aggravated food insecurity in the country.

Ugali with fried amaranth(terere) step by step

1. Bring the water to boil.
2. Add the maize flour and stir into a paste..
3. Add maize flour and stir making the paste firm..
4. When ready serve the ugali on a plate..
5. Fry the onions..
6. Add tomatoes and stir lightly..
7. Add chopped amaranth and leave it to steam..
8. Add salt..
9. Add spices of your choice..
10. When ready serve with the ugali and enjoy your healthy meal..

Farmers need to be sensitized to the benefits of growing amaranth, locally known as terere - which can be consumed as a grain, ground into flour or as a vegetable. Sukuma wiki (B. oleracea var. acephala), cabbages and traditional African green vegetables are in demand as the conventional accompaniment to ugali (maize meal), but at this time sukuma wiki and cabbages are in short supply and most consumers cannot buy either because the prices are too high. The diet is very basic and relies upon traditional. Saag, the Indian moniker for green leafy vegetables, forms an integral part of various regional cuisines in the country. While palak (spinach), methi (fenugreek), hari piyaj (spring onions) et al top the popularity chart, there are a few that stay far away from the spotlight but are.

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