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How to cook Ugali
Rank: Member Joined: 11/19/2009 Posts: 3,142
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1. Bring water to boil in sufuria. If previous ugali remained, remove the hard dried skin (optional) and using fingers break into small pieces and put in the water. If using previously cooked ugali leave the water to boil a 'little' longer. Vital for temperature.
2. Scoop a handful of flour and dump carefully into the boiling water. Leave the water to boil some more until it foams and almost overflows from the sufuria. This maintains the temperature of the water at boiling point. Failure to observe results to cooler temperature of the water that results to an undercooked ugali.
3. Use the cooking stick to stir. Continue adding flour and stirring until the water turns to a hard solid mass.
4. After each addition of flour, leave for a 'little' while to allow the cold flour to 'catch heat' before resuming stirring. Cover the sufuria to expedite heat building.
5. When stirring, more force becomes necessary as the mass hardens so good support, balance and grip of the sufuria and the cooking stick becomes necessary. Vital.
6. Cover the sufuria when the mass is hard enough as desired for a 'little' while to allow heat to build inside for even more thorough cooking. Temperature, please.
7. Keep an eye on the insides of the sufuria especially the bottom. As you stir, the inside gets a film of the flour. As the bottom part turns golden, or a dark shade of brown the ugali nears 'ripening'.
8. Only after the ugali has 'breathed' at least once can you, using the cooking stick, roll it into a ball while still in the sufuria. It is now 'ripe'.
9. Overturn the sufuria on a clean plate and have your ugali. Keep covered until eating point to maintain the hotness as much as possible.
NB. Stirring of ugali, hence it's cooking, requires practical demonstration and experience and is the primary reason why many people do not know how to cook ugali. Also the senses must be used to determine if it is cooked properly - smell, sight, touch, sound. Taste is not advised as tasting or eating while cooking is uncouth. Backward.
If there is any step I have not put or missed I will appreciate to know.
Enjoy a 'ripe' ugali tonight.
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Rank: Veteran Joined: 6/23/2014 Posts: 1,652
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Muriel wrote:1. Bring water to boil in sufuria. If previous ugali remained, remove the hard dried skin (optional) and using fingers break into small pieces and put in the water. If using previously cooked ugali leave the water to boil a 'little' longer. Vital for temperature.
2. Scoop a handful of flour and dump carefully into the boiling water. Leave the water to boil some more until it foams and almost overflows from the sufuria. This maintains the temperature of the water at boiling point. Failure to observe results to cooler temperature of the water that results to an undercooked ugali.
3. Use the cooking stick to stir. Continue adding flour and stirring until the water turns to a hard solid mass.
4. After each addition of flour, leave for a 'little' while to allow the cold flour to 'catch heat' before resuming stirring. Cover the sufuria to expedite heat building.
5. When stirring, more force becomes necessary as the mass hardens so good support, balance and grip of the sufuria and the cooking stick becomes necessary. Vital.
6. Cover the sufuria when the mass is hard enough as desired for a 'little' while to allow heat to build inside for even more thorough cooking. Temperature, please.
7. Keep an eye on the insides of the sufuria especially the bottom. As you stir, the inside gets a film of the flour. As the bottom part turns golden, or a dark shade of brown the ugali nears 'ripening'.
8. Only after the ugali has 'breathed' at least once can you, using the cooking stick, roll it into a ball while still in the sufuria. It is now 'ripe'.
9. Overturn the sufuria on a clean plate and have your ugali. Keep covered until eating point to maintain the hotness as much as possible.
NB. Stirring of ugali, hence it's cooking, requires practical demonstration and experience and is the primary reason why many people do not know how to cook ugali. Also the senses must be used to determine if it is cooked properly - smell, sight, touch, sound. Taste is not advised as tasting or eating while cooking is uncouth. Backward.
If there is any step I have not put or missed I will appreciate to know.
Enjoy a 'ripe' ugali tonight.  Test whether the ugali is ready by scooping a piece of ugali and use it to hit the wall.If it sticks on the wall then stir more,if it falls down,the ugali is ready. Hutia Mundu!!
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Rank: Elder Joined: 3/19/2013 Posts: 2,552
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No comment.
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Rank: Elder Joined: 1/17/2013 Posts: 4,693 Location: Earth
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Ala. Thats how I was taught by my paros.
We once had a house help from uganda who showed us how to cook their ugali.
It took 4 sufurias, was steamed, very soft and tasty but it took so long to cook, we slept.
One time, long ago, I made a blunder and poured in lots of flour!
To salvage the situation, I added cold water to the mixture and wanyama left.
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Rank: User Joined: 8/15/2013 Posts: 13,237 Location: Vacuum
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kysse wrote:Ala. Thats how I was taught by my paros.
We once had a house help from uganda who showed us how to cook their ugali.
It took 4 sufurias, was steamed, very soft and tasty but it took so long to cook, we slept.
One time, long ago, I made a blunder and poured in lots of flour!
To salvage the situation, I added cold water to the mixture and wanyama left.
@Muriel was your house help If Obiero did it, Who Am I?
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Rank: Veteran Joined: 6/23/2014 Posts: 1,652
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Muriel wrote:1. Bring water to boil in sufuria. If previous ugali remained, remove the hard dried skin (optional) and using fingers break into small pieces and put in the water. If using previously cooked ugali leave the water to boil a 'little' longer. Vital for temperature.
The above process is referred to as repairing ugali  Hutia Mundu!!
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Rank: Veteran Joined: 11/15/2013 Posts: 1,977 Location: Here
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While stiring press/smear the ugali against the sufuria walls continualy while mixing. it removes lumps. VERY KEY. stiring alone produces lumpy ugali or porridge. Everybody STEALS, a THIEF is one who's CAUGHT stealing something of LITTLE VALUE. !!!
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Rank: Veteran Joined: 7/3/2007 Posts: 1,635
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Swenani wrote:kysse wrote:Ala. Thats how I was taught by my paros.
We once had a house help from uganda who showed us how to cook their ugali.
It took 4 sufurias, was steamed, very soft and tasty but it took so long to cook, we slept.
One time, long ago, I made a blunder and poured in lots of flour!
To salvage the situation, I added cold water to the mixture and wanyama left.
@Muriel was your house help There is Ugali and then there is Luhya class Ugali.Muriel must be mwana wa ingo. "The opposite of a correct statement is a false statement. But the opposite of a profound truth may well be another profound truth." (Niels Bohr)
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Rank: Veteran Joined: 11/15/2013 Posts: 1,977 Location: Here
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Wakanyugi wrote:Swenani wrote:kysse wrote:Ala. Thats how I was taught by my paros.
We once had a house help from uganda who showed us how to cook their ugali.
It took 4 sufurias, was steamed, very soft and tasty but it took so long to cook, we slept.
One time, long ago, I made a blunder and poured in lots of flour!
To salvage the situation, I added cold water to the mixture and wanyama left.
@Muriel was your house help There is Ugali and then there is Luhya class Ugali.Muriel must be mwana wa ingo. My thoughts too. Explained it precisely. it doesn't look a copy paste. Everybody STEALS, a THIEF is one who's CAUGHT stealing something of LITTLE VALUE. !!!
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Rank: Elder Joined: 3/2/2009 Posts: 26,331 Location: Masada
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How to cook Ugali
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