Thank you for this guide on how to make ugali. I recently read a book about how the Kenyan marathon runners train. It said that they eat ugali, so I'm going to attempt to make some.
We love Ugali, in America it's called Grits. More served in southern states of the US. Delicious. Thanks, for sharing in how to make Ugali. Yummy. We use, water, salt and butter mostly. But, creamy texture 1:2 water Or the old fashioned southern style: Ingredients 1 cup grits 1 cup milk 3 cups water Instructions Boil 3 cups of salted water (3 tsp of salt is PLENTY) Stir in 1 cup of grits (any kind--white, yellow, stone ground, but NOT INSTANT GRITS) Add 1 cup milk (or cream, coconut milk, oat milk, etc.) Stir. Lower heat to LOW. Cover. Let cook 20 min. Season with salt & pepper to taste. Garnish with whatever. Mostly known as breakfast dish, eggs and bacon as main dish. Side order of grits.
My Kenyan ex tried to teach me to make ugali, but I were never confident in how to stir, flip, wet hands, etc without burning or otherwise messing up the ugali. I miss her cooking no lie😂 Thank you for this tutorial:)😊
My grandma from the Caribbean island of Antigua makes funji using okra water and yellow maize meal. Same process as ugali. The funji has to form a crust in the pot. Cheers!
In India we do the same but small change. Just add a little bit of water to make it a thick juice and a table spoon of Jaggery powder or Salt for better taste. Then we can drink it in 2 minute's. Less time. More benefit. Same is applicable for millets powder, Raagi powder, Barley powder or any protein powder instead of maize flour. Your cooking is similar to Tsampa. It's the Himalayan hikers staple food made with roasted barley flour. All the best Sir. Love you from India.
I had Ugali with mutton curry in Tanzania and just loved it. In India, Karnataka state, we prepare Ragi mudhe from Finger millet which looks similar to Ugali. Ugali is white colour and Ragi is brown colour.
In Grenada we use coconut milk and a little salt. Some persons add chopped garlic and seasoning peppers. We stir till firm then cover with banana leaves over slow fire for about half hour.
Hello chef. There is another way of making ugali. You start as if you are making porridge, ie, when the water boils, you mix some flour with cold water, add to the boiling water, stir, when it comes to a complete boil, keep adding the flour to your desired texture. This method avoids those bits of uncooked flour you find in ugali. Is this method legit, chef?
Depends on the unga ... but it is best to put some unga in the cold.water and stir till boil let that mix boil for at least 3 -5 minutes then gradually add unga till you get the consistency you prefer some like it super soft medium or really hard ugali unaeza piga mwizi nayo..this way the ugali stays hot for long even whilst eating on the other hand when pour the unga without the boiling step that ugali itakua mbichi..and will have parts with raw unga in the mix.the sufuria doesnt need to be brown for you to know the ugali is ready.. maybe its the kenyan style
Surprised its totally unseasoned...we have a few dishes made from cornmeal but they are seasoned...like cornbread which is leavened eggs are added salt and some sugar, than baked...another version of cornbread we eat is hot water cornbread or corn cake aka. cornpone... Cornmeal water salt and sugar are optional a batter is made and fried with oil to form pancake like disk of cornmeal. Butter is added to both cornbread and corn cake after cooking for flavor. And last Grits which is a very coarse grind of cornmeal which is cooked with just water, as ugali is but most will add seasoning.. like salt to the water the grits safe cooked until the grains have softened and cooked further depending on how stiff you like them...Many add butter and salt after cooking some sugar and butter afterward. Still others add salt and cheese after cooking, I add a little sour cream to give mine a creamy but stiff consistency.
This tutorial was just not the best, it was very rushed and can be misleading. You are seen adding water to the sufuria then followed by the flour without explaining that the water should be let to boil. 👎👎
Thank you for this guide on how to make ugali. I recently read a book about how the Kenyan marathon runners train. It said that they eat ugali, so I'm going to attempt to make some.
men, we should build a statue of this man in the land that i have donated
he has saved me alot😩
its about time i try this 🤣, 26 years later.
We love Ugali, in America it's called Grits. More served in southern states of the US. Delicious. Thanks, for sharing in how to make Ugali.
Yummy.
We use, water, salt and butter mostly. But, creamy texture 1:2 water
Or the old fashioned southern style:
Ingredients
1 cup grits
1 cup milk
3 cups water
Instructions
Boil 3 cups of salted water (3 tsp of salt is PLENTY)
Stir in 1 cup of grits (any kind--white, yellow, stone ground, but NOT INSTANT GRITS)
Add 1 cup milk (or cream, coconut milk, oat milk, etc.) Stir.
Lower heat to LOW. Cover. Let cook 20 min.
Season with salt & pepper to taste. Garnish with whatever.
Mostly known as breakfast dish, eggs and bacon as main dish. Side order of grits.
We learn everyday. Thank you for the insight!👍🏾
Wow that was easy enough.. I was waiting for u to do this one Raphael.. long time subscriber
You have saved millions of bachelors 😅😅
Oh this is my hardest thing in the kitchen. I actually find it easier chapati than ugali surely.
Hehehe
Lol Mercy so I am not alone.😅 Very grateful for this recipe chef!
I hate making ugali🙈🙈each time i do it comes different either it's ready or not
Kumbe I'm not the only one who prefers making chapatis over ugali
@@dianafredrick837😂😂we are on the same boat
My Kenyan ex tried to teach me to make ugali, but I were never confident in how to stir, flip, wet hands, etc without burning or otherwise messing up the ugali.
I miss her cooking no lie😂
Thank you for this tutorial:)😊
My grandma from the Caribbean island of Antigua makes funji using okra water and yellow maize meal. Same process as ugali. The funji has to form a crust in the pot. Cheers!
In India we do the same but small change. Just add a little bit of water to make it a thick juice and a table spoon of Jaggery powder or Salt for better taste. Then we can drink it in 2 minute's. Less time. More benefit.
Same is applicable for millets powder, Raagi powder, Barley powder or any protein powder instead of maize flour.
Your cooking is similar to Tsampa. It's the Himalayan hikers staple food made with roasted barley flour.
All the best Sir. Love you from India.
Drink?!😮😳
adding sugar is not good. And usually people dont eat ugali by itself. It's a carb source, but you need protein as well from meat/fish/legumes
@@dave_kermit😂😂😂
That is porridge not ugali
Thank you so much! The best explanation ever 👍
Slay queens watching this tutorial to keep them mandem happy😅😅
Ugali is something i love yet never been able to make it perfectly 😢😢😢today i came here to learn and try again for another day.
I have just prepared my first ugali from this video.....and its fantastic 🤝☑️☑️🤝
Halo
I had Ugali with mutton curry in Tanzania and just loved it. In India, Karnataka state, we prepare Ragi mudhe from Finger millet which looks similar to Ugali. Ugali is white colour and Ragi is brown colour.
I have never made ugali in my 34 years... lovely meal but I keep having family who make it better.
In Kampala making ugali is hard business... It's stress. Glad I got to this video.... Am sorted
Excellent. I wonder why no salt was incorporated
Which flour it is
Amazing content Chef! Very informative
Ugali must be cooked in heaven, its everywhere in the world.
Ive just finished cooking my first ugali as a first year and let me tell you maina 😫 Im soo tired 😂
😂😂😂
Wow...i have learned hapo kwa measuring unga and water.
Same case.i usually have problems
Thank you for the lesson 🙏🏿
Thanks for sharing Chef
Chef Raphael, I love you.
did you add cooked cabbage or yogurt to the uglii
In Grenada we use coconut milk and a little salt. Some persons add chopped garlic and seasoning peppers. We stir till firm then cover with banana leaves over slow fire for about half hour.
thanks i like every think i do must have ameasurement
Thanks for the show
Hello chef. There is another way of making ugali. You start as if you are making porridge, ie, when the water boils, you mix some flour with cold water, add to the boiling water, stir, when it comes to a complete boil, keep adding the flour to your desired texture. This method avoids those bits of uncooked flour you find in ugali. Is this method legit, chef?
Very true that's how am trying to cook too😂😂😭
@@Raphaelataylor How was it? 🤔 😂
@@janetm7693 very nice 🥺😂😂😂I tried
Its tastier this way
Thank you, Chef.
Very easy to cooked here in Philippines,same procedure but we cooked it on firewood
Can I use wheat flour or cassava flour
What's the flour? Nice presantation!!! I'm raju mozhiyath... From India . Kerala
Thank you for this interesting video. I would like to know where I can buy the same maize flour please?
Hi it depends on what your location is….any maize meal/flour will work using the same process
@@ChefRaphael I've since found what I believe is the same thing on Amazon. Thank you for your reply.
What is ajab
Thank you
Seasoning?
Do you mix flour with maize or it's plain flour
Which is flour? Corn or rice or what?
Good stuff bro.
Baging the ugali in the wall was our way of testing kama imeiva.
Hehe
Thanks
Very good
Whats the difference between Ugali and Pap?
Oh wow that’s how you make it? Interesting. I thought Ugali was the same as our Zimbabwean Sadza.
Oh hallo.Makadini.
@@tabethmutingwende911 ndiribho hangu thanks. Imimi murisei? Nayo 2022 iyi
Great chef raphael but what is the best sauce for ugali
Eat ugali with what makes you happy
Excellent. Subscribed here
Yummy to me tummy
We do it differently in Zimbabwe
A good evening in Kenya
Is this what we call coo coo in Trinidad?
Subscribed Thank-you!
How many minutes one should take to cook ugali of two people
About 5-7 minutes but you can cook up to 15 minutes if that’s your preference
Depends on the unga ... but it is best to put some unga in the cold.water and stir till boil let that mix boil for at least 3 -5 minutes then gradually add unga till you get the consistency you prefer some like it super soft medium or really hard ugali unaeza piga mwizi nayo..this way the ugali stays hot for long even whilst eating on the other hand when pour the unga without the boiling step that ugali itakua mbichi..and will have parts with raw unga in the mix.the sufuria doesnt need to be brown for you to know the ugali is ready.. maybe its the kenyan style
The browning is not a must but adds flavour if that’s your thing
Can I add margarine? Cooking fat/oil? milk? I'd like to make it taste as good as possible.
Ugali is best in it's original form, but you can try
Hi sir i have a new friend from kenya what is ugali its is a rice powder ?
It's maize flour with water and sometimes salt and or butter
@@focus_on_me thank you🙂
Great. Next time make it a little detailed. So that we get all the steps till it's hard. If possible
I will try my best
New sub in love with channell❤️❤️❤️✅✅💯💯💯💥
Karibu
My ugali has always been sticky. Let me follow your steps and see
Mmmm☺️
hio ugali iliungua
Nimeshindwa kupikia watu ugali, I had to search for this video
Same here 😂😂😅😅❤
I don't know why all over sudden ugali yangu inatoka mbichi😢
😂😂ma dukes used to throw ugali at the wall thank God she ain’t tried that here I doubt it’ll ever stick to drywall
Salt 🧂 and ghee
Surprised its totally unseasoned...we have a few dishes made from cornmeal but they are seasoned...like cornbread which is leavened eggs are added salt and some sugar, than baked...another version of cornbread we eat is hot water cornbread or corn cake aka. cornpone... Cornmeal water salt and sugar are optional a batter is made and fried with oil to form pancake like disk of cornmeal. Butter is added to both cornbread and corn cake after cooking for flavor. And last Grits which is a very coarse grind of cornmeal which is cooked with just water, as ugali is but most will add seasoning.. like salt to the water the grits safe cooked until the grains have softened and cooked further depending on how stiff you like them...Many add butter and salt after cooking some sugar and butter afterward. Still others add salt and cheese after cooking, I add a little sour cream to give mine a creamy but stiff consistency.
Heavy butter, sugar and salt is unheathy
Cook chapati that is soft
How can someone eat just flour with water 🙄 😒 is it even a food
😂😂bruh
bro has never heard of bread
This is another method. I am a Luhya this method my ancestors will beat me wallai
Hehehe
Chappati
This tutorial was just not the best, it was very rushed and can be misleading. You are seen adding water to the sufuria then followed by the flour without explaining that the water should be let to boil.
👎👎
It has been written
ninataka kula
Perez Jose Brown Anthony Davis Amy
No one will ever know why this comment has this many likes
Bruh
😂😂😂😂
lol ratio
4 months ago u posted and u only got 12 likes so far. Let’s make it 13. You’re welcome!
21 likes is literally nothing lmao
You dont know how to make ugali
👎
Look at his head😂
Thanks