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If you are having trouble lately in the kitchen when it pertains to obtaining your cuisine perfect, you are not alone. Many people have all-natural cooking skill yet not quite adequate expertise to prepare with perfection. This Ugali served with fried eggs and steamed cabbage dish is a great start, easy to cook and scrumptious.

Prepare water.
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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