Ugali – Kenya

Servings: 3-4

Ingredients:

4 cups water
3 cups full of maize, millet, or sorghum flour (can be mixed with cassava flour).

Preparation:

  1. Bring the water to a boil in a large pot, and then pour in some of the maize flour.
  2. Allow the water to keep boiling for a few minutes, and then begin to turn the mixture with a wooden spoon. Sprinkle in more flour and continue mixing. The mixture should start to thicken as you keep stirring and adding more flour.
  3. Hold the pot with a cloth to prevent burning your hands, the ugali will become firmer and more solid.
  4. Press the ugali against the wall of the pot with the spoon, and then mix it back into the pot to ensure it is well cooked.
  5. Repeat this process several times. Let the ugali stay in the middle of the pot, and turn down the heat to low. After a few minutes, press out until well cooked.
  6. Remove it from the heat.
  7. Scoop the ugali onto a plate, and cover the plate with the pot for a few minutes as you dip the spoon into some water. Serve with meat, chicken, fish, or vegetables on the side.

 

Fufu with soup – Ghana

Ingredients used (Light soup)

1. Tomatoes
2. Onion
3. Garden eggs
4. Pepper
5. Tomato puree
6. Tilapia (any fish or meat of your choice)

Method

1. Put a cooking pot with the tilapia on fire.
2. Blend onion, garlic, ginger and pepper and pour the mixture in the pot to spice the fish. Cook for about 10 minutes.
3. Put fresh tomatoes into the whole mixture. Add your tomato puree of a desired texture and consistency. Meanwhile, put the garden eggs on fire to boil.
4. Cook for about 10 minutes. Blend the cooked garden eggs and sieve into the soup. Allow the mixture to cook for 15 to 20 minutes. Remove the fresh tomatoes from the soup and blend. Pour the blended tomatoes into the soup.
5. Finally, wait for about 10 minutes for the soup to simmer under low heat.

Ingredients (Fufu)

1. Cassava
2. Plantain

Method

1. Peel the cassava and plantain
2. Boil until well cooked or soft
3. Sieve the water from the cooked cassava and plantain
4. Set up the mortar and pestle for pounding
5. First, pound and stir the plantain simultaneously until a smooth consistent mixture is formed
6. Pound and stir cassava too until a smooth and starchy mixture is obtain
7. Pond and stir the plantain and cassava together to obtain a uniform mixture of both the cassava and plantain. The mixture formed is golden brown in colour
8. Dish out the fufu into a bowl and serve with the soup

 

Please pray for the many families across Africa who are not able to place meals on the table each night. Pray for our sustainable crops projects to yield fruit so that more and more families can plant and harvest their own crops, providing food not only for them but also sharing with their neighbours and friends.

 

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