Kenya’s Best Meal

Ugali (chicken stew) Recipe

Hallo Everyone. My name is Oliver Matiko. I am in Mr. Peter Amunga’s class in Kenya. Our school is called Kisumu Day High School. Together with my pals we have decided to tell you about our favorite food. It is called ugali.

We want you to try it out and see how it tastes. We also want you to write to us and give us a recipe of the best meal in your country.

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Ugali

Definition: Ugali is a meal a corn cake or bread eaten by many people in Eastern Africa. Ugali is similar to Southern Africa's Mealie-meal, Nshima, and Sadza. In West Africa it is called Fufu.

It is usually made from maize (corn) which was brought from the Americas to Africa by Europeans. Previously it was made from millet. It is a starchy accompaniment for the African soup or stew or sauce, or other dishes with sauce or gravy. Ugali is generally made by boiling and vigorously stirring a starchy ingredient into a thick, smooth mush. Many Kenyans feel they haven't had a meal unless they have eaten Ugali with a sauce or stew.

Ugali: ingredients.

6 cups of water.
4 cup of maize flour or White cornmeal that has been finely ground

Directions:

  • Heat water to boiling in a saucepan. Slowly pour the corn flour into boiling water. Avoid forming lumps.
  • Stir continuously and mash any lumps that do form. Add more corn flour until it is thicker than mashed potatoes.
  • Cook for three or four minutes, continue to stir. (Continuing to stir as the ugali thickens is the secret to success, i.e., lump-free ugali.)
  • Top with a pat of butter or margarine, if desired.
  • Cover and keep warm.
  • Serve immediately with any meat, or vegetable stew, or any dish with a sauce or gravy.

Chicken Stew

Ingredients.

Whole chicken, onions, potatoes, tomatoes, garlic, water, milk (optional)

Directions.

  • Season a 3-7 pound chicken with Garlic powder and Pepper. Roast chicken in oven at 325 degrees.
  • While chicken is cooking, dice potatoes, slice carrots and chop onions to desired thickness. Place vegetables in stewing pot and add water until vegetables are covered with about an 3 inches of water. Boil rapidly until potatoes are just finished.
  • Remove vegetables from the pot by straining them and keep the water. By removing the vegetables and letting them cool, you prevent overcooking them and they won't dissolve into nothing.
  • With remaining water on low heat, add can of cream of mushroom soup, can of chicken stock and milk (milk optional).
  • Get a small sealable container and fill with 1 cup of cold water, then add 1 cup of flour, cover and seal, then immediately shake vigorously. You are making a thickener for the stew, it should look like the consistency of glue with no lumps. If to thick add a bit of water, too thin add a bit more flour, and shake very hard again. If there are a few lumps you can remove them by straining.
  • Rapidly add thickener to the starch water/mushroom soup/stock/milk mixture using a whisk. Bring mixture to a slow boil and simmer to desired consistency.
  • Add the cooked (now cooled) vegetables to the stew.
  • When chicken is finished roasting, drain juices into the stew. Remove skin and bones. Tear or cut chicken apart and add to the stew.
  • Stir in about 2-3 tablespoons of salt to stew and about the same amount of pepper to taste.
  • If you want, try adding a dash of hot sauce.
  • Let stew simmer for a little longer and serve.
  •  Serve with steaming hot ugali and enjoy.

This recipe was made by Mr. Peter Amungas’ class at Kisumu Day High School, In Kenya Africa.