Cassava/Sorghum ugali #AuthorMarathon
Cassava/Sorghum ugali #AuthorMarathon. Nshima Made with Millet & Cassava Recipe. Cook one of Kenya's most popular dishes, ugali, with a twist. Instead of maize, you'll use sorghum, an indigenous grain with added health benefits.
Form an indentation with your thumb, and use. Cassava + maize + sorghum cropping system very productive and cassava + sorghum east productive. Nine promising cassava based intercroppings selected for further evaluation and. You can cook Cassava/Sorghum ugali #AuthorMarathon using 2 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Cassava/Sorghum ugali #AuthorMarathon
- You need of Water.
- Prepare of Cassava/Sorghum flour.
African cornmeal mush (Ugali) is a starchy staple eaten across Africa as a side dish. It is very similar to polenta, and it is usually served as an accompa. Cassava is the second most important food root crop in Kenya. A situational analysis on cassava production was carried out to determine its current status in the western, coastal and eastern.
Cassava/Sorghum ugali #AuthorMarathon step by step
- Bring water to a boil.
- Put the flour gradually and mix continuously until a thick paste is achieved..
- Break any flour pockets by pressing the cooking stick against the dough-like ugali mixture.
- Once you have broken all or most flour pockets, reduce the heat to medium and cover and let it cook for 15-20 minutes in low heat. Occasionally turn the ugali..
- The ugali never comes together like the maize meal but the end result is a sticky dough-like consistency. You know it is cooked by the aroma..
- Serve with a delicious meat stew and some vegetables of choice..
Cassava is a tuberous, woody, shruby perennial plant, Manihot esculenta, of the Euphorbiaceae (spurge family), characterized by palmately lobed leaves, inconspicuous flowers, and a large, starchy, tuberous root with a tough, papery brown bark and white to yellow flesh. Ugali, also known as ugali pap, nsima and nshima, is a type of maize flour porridge made in Africa. It is also known as ngima, obusuma,obuchima, kimnyet, nshima, mieliepap, phutu, sadza, kwon, isitshwala and other names. In a move to reduce the over reliance of ugali as the staple food, the "Under the new programme, maize flour will be the base product and will be blended with millet, sorghum, cassava or amaranth. Ugali is made from either maize flour or cassava, or millet flour.