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How to cook Ugali
Rank: Elder Joined: 7/22/2009 Posts: 7,468
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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.
 @Kysee - You should chota machi kitoko ikichemukako ya imachensi. Kaukali kakileta nyokoko unaongeza hiyo machi!!! Wanyama might not approve of the "machi ongenzaring alkorithim" but if done early enough he might not rekokonize the tifrence!!! Never count on making a good sale. Have the purchase price be so attractive that even a mediocre sale gives good returns.
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Rank: User Joined: 8/15/2013 Posts: 13,237 Location: Vacuum
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Kusadikika wrote:Huyu chamaa anachua kupika ukari kweri kweri.
I cannot tell you how many people fail to understand the importance of making sure Ugali is well done and it takes a great deal of skill and experience to make sure it is done correctly. Thanks Muriel for emphasizing the salient points of adding unga slowly and in phases to allow for maximum cooking and also the breathing..... This by the way also serves as a test of how well it is cooked and that the consistency is just right.
If the Ugali is too soft it will not breathe instead the air will come right through the ugali, If it is too hard it will start burning before it can breathe.........
For the uninitiated the breathing of ugali is where a the mwiko is used to smooth out the Ugali in the sufuria to a beautiful rounded mlima making sure that there is no Ugali sticking out of the sides. The whole Ugali should then rise within the sufuria so that the bottom does not touch the bottom of the Sufuria ie (If you were to cut a cross section of the sufuria at this point you would have air on top then the Ugali, then compressed hot air then the sufuria, the Ugali is floating on this hot air which is what causes the breathing as it escapes). Do not let it breath for too long because the "Mukoro" at the bottom of the Sufuria starts to burn and produces a lot of smoke.
If you are cooking a small Ugali and are an expert you can overturn the Ugali after the first breathe onto your hand (It just drops out of the sufuria)and then drop it back into the sufuria upside down for the opposite side to breath. After the second breathing take it out and overturn it onto a plate. When you overturn it you should feel the whole Ugali dropping onto the plate, further evidence that you did a good job. Let it rest for a few minutes as people wash hands and gawana mboga because if you open too soon that hot air at the bottom of the sufuria(which is now on top of the ugali since the sufuria is overturned) can burn you. As the ugali rests that hot air escapes slowly and it has a distinctive smell that lets all who are outside know, Ukari Iko tayari pwana.
Another test of a well cooked Ugali is when you cut it with a knife there should not be too much Ugali sticking to the knife. Wacha nikunywe masiwa nikalaleko If Obiero did it, Who Am I?
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Rank: Elder Joined: 1/17/2013 Posts: 4,693 Location: Earth
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wam'anya wanyama? I have even used home baking and homeraising flour as additionals when the reverse was evident. And you wonder why I am still single... You see ugali is not like rice,so if you have run short of flour because of lots of,water what to do? salvage and pray. Ugali making requires skilled labour to prepare and unskilled to deconstruct. Argh ugali destroyed my love.
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Rank: Elder Joined: 2/11/2007 Posts: 1,680 Location: nairobi
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Find.."ugali" replace..."fish" mmmmhhhhh
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Rank: Chief Joined: 5/9/2007 Posts: 13,095
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kysse wrote: wam'anya wanyama? I have even used home baking and homeraising flour as additionals when the reverse was evident. And you wonder why I am still single... You see ugali is not like rice,so if you have run short of flour because of lots of,water what to do? salvage and pray. Ugali making requires skilled labour to prepare and unskilled to deconstruct. Argh ugali destroyed my love. You are funny. Kwani he was a khumundu khumundu?
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Rank: Chief Joined: 5/9/2007 Posts: 13,095
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Boris Boyka wrote: this thread reminds me of a fuction i attended some yrs back and the poem of preparing ugali was recited by two big boys in luhyia with signs...it went " ovukhula esipiriti wahambicha omurilo, wamukhula amachi wara komahika...kharanga ikhupapachira........" Eish...sounds like Wamapisha.
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Rank: Chief Joined: 5/9/2007 Posts: 13,095
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@Muriel? 
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Rank: Elder Joined: 7/22/2009 Posts: 7,468
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Wanyama akiambiwa na @Kysse Ugali imeisha akule mchele!  Never count on making a good sale. Have the purchase price be so attractive that even a mediocre sale gives good returns.
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Rank: Elder Joined: 1/17/2013 Posts: 4,693 Location: Earth
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MaichBlack wrote:Wanyama akiambiwa na @Kysse Ugali imeisha akule mchele! Warning: This mouth is the property of khwisero county goverment and must be treated with care.
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Rank: Member Joined: 5/19/2012 Posts: 552
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kysse wrote:MaichBlack wrote:Wanyama akiambiwa na @Kysse Ugali imeisha akule mchele! Warning: This mouth is the property of khwisero county goverment and must be treated with care. @kysee you're very funny Too often we underestimate the power of a touch, a smile, a kind word, a listening ear, an honest compliment, or the smallest act of caring, all of which have the potential to turn a life around.... Leo Buscaglia
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Rank: Elder Joined: 3/2/2009 Posts: 26,328 Location: Masada
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mb'oss 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.
@kysee just a note, you gotta a good touch of humour plus a stretch of creativity. Way to go Lady. Who is this @wanyama who left? Portfolio: Sold
You know you've made it when you get a parking space for your yatcht.
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Rank: Member Joined: 11/19/2009 Posts: 3,142
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Thank you all for your contributions.
Kysse, you have a good mom if she taught you how to make this basic meal. Mine was just the ugali. Someone else can give us one on a kitoweo. Laugh laugh at adding cold water.
Wamunyota, destructive methods of cooking can leave you hungry instead of filled. It's better to repair ugali than 'waste' it on walls.
Boris Boyka, yes pressing the mass to the sides of the sufuria is key. Finding flour in the middle of the ugali is a turn off when pinching it at table.
Washiku, laugh laugh.
Kusadikika, I forgot to add the role of properly gripping the cooking stick for optimal cooking results. It should be gripped as if it's a dagger to stab downwards. Or if the ugali is huge the cooking stick should be gripped with 2 hands as if rowing a boat. Any other type of grip does not guarantee quality.
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Rank: Elder Joined: 1/17/2013 Posts: 4,693 Location: Earth
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Muriel wrote:Thank you all for your contributions.
Kysse, you have a good mom if she taught you how to make this basic meal. Mine was just the ugali. Someone else can give us one on a kitoweo. Laugh laugh at adding cold water.
Wamunyota, destructive methods of cooking can leave you hungry instead of filled. It's better to repair ugali than 'waste' it on walls.
Boris Boyka, yes pressing the mass to the sides of the sufuria is key. Finding flour in the middle of the ugali is a turn off when pinching it at table Wamunyota's wall must be full of ugali residues Can tell the no of times ugali has been consumed by counting. There's is this black ugali made from millet. Sasa hiyo unajuaje imeiva because wamunyota's wall will resemble a leopard if he attempts it.
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Rank: Elder Joined: 5/1/2010 Posts: 3,024 Location: Hapa
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kysse wrote:Muriel wrote:Thank you all for your contributions.
Kysse, you have a good mom if she taught you how to make this basic meal. Mine was just the ugali. Someone else can give us one on a kitoweo. Laugh laugh at adding cold water.
Wamunyota, destructive methods of cooking can leave you hungry instead of filled. It's better to repair ugali than 'waste' it on walls.
Boris Boyka, yes pressing the mass to the sides of the sufuria is key. Finding flour in the middle of the ugali is a turn off when pinching it at table Wamunyota's wall must be full of ugali residues Can tell the no of times ugali has been consumed by counting. There's is this black ugali made from millet. Sasa hiyo unajuaje imeiva because wamunyota's wall will resemble a leopard if he attempts it. Ati leopard....your imagination.... Float like a butterfly, sting like a bee. - Muhammad Ali🐝
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Rank: Veteran Joined: 6/11/2008 Posts: 892
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This isn't about the Real Ugali. it must be something else For in him (Jesus) we live and move and have our being-Acts 17:28
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Rank: Hello Joined: 2/23/2015 Posts: 2
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I admire those ninjas who turn ugali by placing it on their bare hands then putting it back into the sufuria. 
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Rank: Elder Joined: 1/17/2013 Posts: 4,693 Location: Earth
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musesi wrote:I admire those ninjas who turn ugali by placing it on their bare hands then putting it back into the sufuria. Ugali thread has brought in a new member,Musesi. eh! @ Musesi,dont attempt this stunt if mixture is still sticky. It's been a painful,teary road to perfection but no one noticed cz floor was clean. Thank you muriel,I am getting healed by your thread.
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Rank: Member Joined: 3/23/2011 Posts: 503
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Impunity wrote:mb'oss 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.
@kysee just a note, you gotta a good touch of humour plus a stretch of creativity. Way to go Lady. Who is this @wanyama who left? The fellow who left because of uncooked ugali and the attendant accompaniments. Kysse could not supply to his huge appettite....  Even a BrOKeN clock is right twice a day
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Rank: Elder Joined: 5/25/2012 Posts: 4,105 Location: 08c
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Wamunyota wrote: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 (pull it down and back into the sufuria) then stir some more,if it falls down, (pick it up and throw into mouth) the ugali is ready. leaves kitchen clean and tidy Pesa Nane plans to be shilingi when he grows up.
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Rank: Elder Joined: 3/2/2009 Posts: 26,328 Location: Masada
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Rollins wrote:Impunity wrote:mb'oss 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.
@kysee just a note, you gotta a good touch of humour plus a stretch of creativity. Way to go Lady. Who is this @wanyama who left? The fellow who left because of uncooked ugali and the attendant accompaniments. Kysse could not supply to his huge appettite.... So landing didn't happen that night? Portfolio: Sold
You know you've made it when you get a parking space for your yatcht.
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How to cook Ugali
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