How To Make Ugali
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UGALI VARIATIONS
- White cornmeal is the most commonly used grain for ugali. But you can substitute sorghum, millet or coarse cassava flour or even hominy grits.
- More or less water can be added to achieve the consistency you prefer. Most Africans would not salt the water, so you can leave the salt out if you wish.
- Stir in a little butter for richer flavor.
Ugali is also known as Corn fufu.
What4eats
Instructions
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Get the saute pan or wok very hot. Stir-fry the onions without the butter for a few minutes, until they char just a little on the outside. Add the spiced butter and the venison. Stir-fry hot and fast until the outside of the meat is brown but the inside of the meat is still very rare. You need to do this on as hot a burner as you have. Do it in two batches unless you have a very large wok or pan.
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The moment the meat has browned, add it all back into the pan along with the spices, garlic and chilis. Stir-fry another 30 seconds or so, then add the tomatoes and the wine. Toss to combine and let this cook for a minute or two. Serve at once with bread or injera.
Historically, tibs was served to pay a compliment or show respect to someone. Today it's still viewed as a special dish, hence its popularity for commemorating special events and holidays. At the same time, though, if you walk into a rowdy bar on a Friday afternoon in Ethiopia's rambunctious capital, Addis Ababa, it's likely that most of the revelers will be enthusiastically ordering and eating Tibs.
Nutrition
HOW TO MAKE ISOMBE
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NOTES
Prepare isombe properly : Eating raw or incorrectly prepared cassava can lead to severe side effects, due to the naturally-occurring cyanide present in raw cassava leaves.
The leaves matter: Be sure of the quality, sometimes adds some rough parts of the leaves that make it time-consuming to cook.
Spinach is key: It balances out the bitterness, do not skip this at whatever cost!
Buy quality palm oil and shake it to make sure you don’t only use the upper oil We recommends you get one from www.shopafricausa.com
Do not rush the first hour of boiling, this is where you get rid of the grassy unpleasant taste.
If you would like, add some captain fish fillet: to add this, boil it in another pot with some spices, and add it to the isombe during the last 20 minutes; mackerel fish is another wonderful alternative.
Recreate this incredible delicacy that is not only delicious but also full of proteins, fiber and tons of vitamins like iron and calcium needed for your body.
Bon appétit!
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