AFRICAN FOOD RECIPE

Ugali (make in parallel to Maharage)

• In a pot, warm the water on high heat for about 3 minutes. Do not boil.
• Add half of the flour and stir it in with a wooden spoon. Continue to stir until it thickens and becomes porridge. It should be bubbling.
• Once you’ve reached this consistency, cover the pot and leave it to cook for 4 minutes on medium heat.
• Take the pot off the heat and add the rest of the flour. Stir it in with the wooden spoon (you can do this in portions). As you mix in the rest of the flour it will become harder, almost like play dough, continue to mold it until all the flour is mixed in, and mash all the lumps.
• Spread it flat at the bottom of the pot as much as possible, cover, and put back on the fire on medium heat
• After 4 minutes, open the pot and turn the mixture one the other side. Cover and put back on the heat. Repeat this step twice.
• Mould it in the middle of the pot into a nice round shape, and place on a serving dish.

Maharage (make in parallel to Ugali)

• Dice the tomatoes, carrot and onions
• In a pan, heat the oil over medium heat, add the onion and stir.
• When the onions begin to become light brown, add the tomatoes. Stir and mash them in.
• Once the tomatoes soften, add the carrots, stir and let them cook for 2 minutes, then add the beans and salt to taste, and stir.
• Add the coconut milk and stir. Reduce the heat to low and allow simmering for 3 minutes, stirring it occasionally to prevent the mixture from sticking to the bottom.

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