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There are many sources of details on cooking. Some info is geared towards seasoned chefs as well as except the average individual. It can be puzzling to wade through all of the offered details. The good news is, this Ugali served with fried eggs and steamed cabbage recipe is easy to make and will offer you some fantastic ideas. They will certainly help any person, also an amateur.

You need to prepare water.
You need to prepare flour.

Which isn't very accurate - proper ugali or fufu is more stodge than soup, something with a texture close to window putty. This is a quick method to make eggs that appear to be "over easy" without the mess of turning and it uses much less fat for the cooking. Spray a non-stick frying pan (size to accomodate the number of eggs) with oil spray. I often use well-seasoned cast iron skillets.

Add water in a sufuria.
Sprinkle some flour.
Leave it to boil.
When the water starts to rise add a handful of flour then stir.
Leave it for a minute.
Add another handful then stir again. Ensure all the flour is well mixed in the water.
Continue add until it is well formed.
Reduce the heat and leave it to cook slowly.
When ready it's easy to tell since it gives out an aroma.
Serve on a plate then close with the same sufuria for sometime before serving. Serve with eggs and steamed cabbage.

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 Ogi/Akamu (Nigeria) is a meal made from fermented maize. It's usually eaten as a breakfast meal, served with moi-moi (steamed bean. Lightly steaming the fish allows all the flavours to shine in this easy Chinese fried rice recipe. How to make a Vietnamese Egg and Cabbage stir fry !

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