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We hope you got insight from reading it, now let’s go back to cassava/sorghum ugali #authormarathon recipe. To cook cassava/sorghum ugali #authormarathon you only need 2 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Cassava/Sorghum ugali #AuthorMarathon:
- Get Water
- Use Cassava/Sorghum flour
Steps to make Cassava/Sorghum ugali #AuthorMarathon:
- Bring water to a boil
- Put the flour gradually and mix continuously until a thick paste is achieved.
- Break any flour pockets by pressing the cooking stick against the dough-like ugali mixture
- Once you have broken all or most flour pockets, reduce the heat to medium and cover and let it cook for 15-20 minutes in low heat. Occasionally turn the ugali.
- The ugali never comes together like the maize meal but the end result is a sticky dough-like consistency. You know it is cooked by the aroma.
- Serve with a delicious meat stew and some vegetables of choice.
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. 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. In a move to reduce the over reliance of ugali as the staple food, the "Under the new programme, maize flour will be the base product and will be blended with millet, sorghum, cassava or amaranth. Ugali is made from either maize flour or cassava, or millet flour.
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