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Before you jump to Brown Ugali (Millet and Cassava Ugali) recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.
Choosing to eat healthily provides many benefits and is becoming a more popular way of life. The overall economy is affected by the number of people who are suffering from diseases such as hypertension, which is directly associated with poor eating habits. Everywhere you look, people are encouraging you to live a more healthy way of life but on the other hand, you are also being encouraged to rely on convenience foods that can affect your health in a detrimental way. Most likely, most people think that it takes a great deal of work to eat healthily and that they will have to drastically change their lifestyle. It is possible, however, to make several minor changes that can start to make a difference to our everyday eating habits.
One initial thing you can do is to pay close attention to the choices you make when you’re shopping because you most probably buy a lot of food items out of habit. For instance, most probably you have never checked the box of your favorite cereal to find out its sugar content. A good healthy substitute can be porridge oats which have been shown to be beneficial for your heart and can give you good sustainable energy every day. Add fruits or spices to improve the flavor and now you have a breakfast that can be a regular part of your new healthy eating regimen.
All in all, it is not hard to begin to make healthy eating a regular part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to brown ugali (millet and cassava ugali) recipe. You can have brown ugali (millet and cassava ugali) using 2 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to cook Brown Ugali (Millet and Cassava Ugali):
- Get 500 g mixed millet and cassava flour grade 2
- You need 2 cups water
Instructions to make Brown Ugali (Millet and Cassava Ugali):
- Pour water in a cooking pan and put over medium heat and let it boil until you see bubbles.
- Add handful of millet and cassava flour and use a flat wooden cooking stick to stir the mixture to form a porridge like mixture.
- Add the flour continuously little by little at a time while pressing to the sides of the pot to remove lumps. This type of flour needs a lot of pressing so continue pressing until all the lumps are over.
- Let it cook for a few minutes until the mixture is firm. Then using a wooden cooking stick stir for 5 minutes.
- Form a round like shape by bringing together the dough from sides of the sufuria to the mixture.
- Transfer the dough in a wide plate by turning the cooking pan down over on top of the plate. Serve with stew.
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