Sorghum mixed with cassava flour ugali
Sorghum mixed with cassava flour ugali. Today I will show you how to make Ugali. Ugali is a dish made of maize flour (cornmeal), millet flour, or Sorghum flour (sometimes mixed with cassava flour) cooked in boiling liquid (water or Milk) to a stiff or firm but smooth mass. Sorghum flour (called jowar in Pakistan and India) contains protein, iron, and fiber.
So this roti is a healthy day-to-day. The Best Sorghum Flour Recipes on Yummly Double Sunbutter Hihat Blondies, Sunbutter Butter Tarts, Sorghum Flour Brownies. You can cook Sorghum mixed with cassava flour ugali using 3 ingredients and 3 steps. Here is how you cook it.
Ingredients of Sorghum mixed with cassava flour ugali
- Prepare of Sorghum flour.
- It's of Cassava flour.
- It's of Water.
Sorghum Flour BrowniesComfortable Comfort Foods. olive oil, ghee, sorghum flour, warm water, salt, cassava flour. Jowar roti (Sorghum Flour Roti)My Weekend. Ugali is a cornmeal popular in Eastern Africa. Although Ugali is primarily made from maize, it can be substituted with sorghum or millet flour and sometimes mixed with cassava flour.
Sorghum mixed with cassava flour ugali instructions
- Heat your water to boil in a sufuria..
- Mix the sorghum and cassava flour in a bowl. Now add your flour into the boiling water little by little as you stir using your cooking stick..
- Stir till the dough to become hard, continue stirring with strength till to form a soft dough. Now leave it to heat for 3 minutes and serve with your favourite dish..
It can also be eaten with greens on the side or stews. Ugali is usually served as an accompaniment to meat or vegetable stews, greens or soured milk. To eat ugali, pull off a small ball of mush with your fingers. White cornmeal is the most commonly used grain for ugali. But you can substitute sorghum, millet or coarse cassava flour or even hominy grits.