ozacrunning wrote:
I recently started making it again - this time on the stove and not the rice cooker (significantly better). I heat up a pack of frozen vegetables and add chicken and organic bbq sauce to it. Not exactly how the Kenyans eat it, but pretty solid.
For cooking it, I bring 2 cups of water to a boil, lower the heat to 30-50% then slowly add in the corn meal, like 1/10 of a cup at a time, continuously stir for a minute or 2, then add another 1/10 of a cup or so. It will eventually form to a denser than mashed potatoes-like consistency. Once you've added all of it and are good with the consistency, try to spread it around the pan and cook for a few more minutes so you will end up with some crunchy parts. Those are pretty delicious.
Enjoy!
Easier to hand knead the corn meal and some water into a mush first, then add to boiling water for final mixing. This way you avoid having dry unmixed lumps.
I have had it quite a few times, you can buy it at any African restaurant or market. Keeping it real, there is nothing special about it, the taste, the ingredients or its quality as a carbohydrate. It is a porridge made from cornmeal, just like grits, cream of wheat or polenta. Its popular because it is cheap, basically, it is Africa's version of rice or pasta. I have been to some West African restaurants where they use a different grain, but still call it ugali. I don't think it has any special properties that aid in running accept the fact that it feels you up without containing a lot of calories and it is a decent carbohydrate.
Tried it. Bland and tasteless. Don't recommend.
barney23 wrote:
gottarun215 wrote:
She also made chipate (sp?) for me which was similar to a pita bread at that was pretty good. Also something better used as a bread with meat or other food in it rather than alone.
Chapati.
https://www.africanbites.com/east-african-chapati/
Chapati are an Indian flatbread. Of course there are long ties between East Africa and India.
I usually make roti or naan, but I've tried Chapati a couple of times, with mixed results.
Robert678 wrote:
Tried it. Bland and tasteless. Don't recommend.
Taste is acquired.
I am Kenyan and ugali is a delicacy. I know many people (who've never eaten it) won't believe it.
I don't eat macaroni and the pasta food family. I can' t stand the taste.
I don't eat lasagna. I can't stand it.
I am not a big fan of pizza but I do eat it.
The only seafood i eat is fish but this is not about taste as the fact that I can't stand crustaceans and those other creatures.
Taste is acquired............
Ugali is a delicacy.
Let's get over it and move on.
I am going to much some ugali.
Yes indeed. He is a Kalenjin by tribe and a Tugen by sub-tribe. Hails from Baringo County in The Great Rift Valley province. Other great runners from same county include Nixon Kiprotich, Mathew and Jonah Birir, Kibiwott Kandie, Mary Keitany, Joshua and Sam Chelanga and Daniel Kipchirchir Komen among many other runners.
Here's a video of a Kenyan teaching Kenyans how to make a proper ugali.
https://www.youtube.com/watch?v=516QZa4xQaA
Then there's this kenyamerican guy that took ugali to thanksgiving
https://www.youtube.com/watch?v=VZusNSDsjco
This is how Kenyans like it
Ignore the third video. This is how Kenyans like it.
Bad Wigins wrote:
before the US welfare-state revival, the USDA used to hand out free bags of corn meal. On the bag was instructions for making a heated mush. It was essentially the same thing as ugali. In the south they make a more palatable version called grits. But it's all disgusting, and not nutritious in the least, just a few complex carbs, no animal protein and way too much fiber.
The USDA also handed out big tubs of peanut butter.
Dont forget the government cheese!
I doubt many here came from a family who got government cheese. You are truly missing out!
The real question is are you a sweet grits or savory grits man?
A little butter, salt, pepper...yummy grits. Some nice cured ham and greens (also loaded up with salt) and you've got a meal.
Alan
baker man wrote:
barney23 wrote:
Chapati.
https://www.africanbites.com/east-african-chapati/Chapati are an Indian flatbread. Of course there are long ties between East Africa and India.
I usually make roti or naan, but I've tried Chapati a couple of times, with mixed results.
Indeed, the origin is Indian. But we've made them for so long they've become part of the East African cuisine. In Uganda, for example, chapati is the most common street food. Same with curry, which you also can't separate from East African cuisine.
Roti and chapati is very similar; I'd say chapati is a type of roti.
TrackCoach wrote: I don't think it has any special properties that aid in running accept the fact that it feels you up without containing a lot of calories and it is a decent carbohydrate.
I'll definitely give it a try!
Though I would consider a food that 'feels you up' to have special properties.
Not me, but my sister ate it when she lived in Kenya. I guess it's an acquired taste.