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Prepare steak.
You need large onion.
You need large tomatoes.
You need to prepare coriander.
You need garlic & ginger powder.
Provide salt.
Prepare knorr cubes(green ones).

Simple and satisfying, this cornmeal porridge from Kenya, called Ugali, is the perfect accompaniment to soups, stews, and. The sign of a good ugali is that it doesn't stick to your fingers. The whole thing is usually dipped in a Ugali is more than just a taste, it is a food culture in itself. This dish is usually served with whatever.

Boil meat in a medium heavy sufuria for 20 minutes, with finely chopped onions..
As the water is almost drying in the sufuria add the chopped tomatoes, & quarter cup of water with the seasoning..
Stir the meat to infuse the tomato paste & add the chopped coriander..
Let it simmer on low heat as the meat should not dry out completely..
Add the salt & taste before turning off the fire..
Boil water in a medium sufuria, & add Ugali flour,as you gradually stir to ensure a smooth paste..
Cover the Ugali & let it cook for 10 minutes by while turning it, on medium heat..
The Ugali is cooked when the sides start peeling & the bottom layer looks like a crepe..
Serve while hot, enjoy..

Fufu, ugali, posho, mealie-meal, nsima; the name changes with region and language, but is usually Which isn't very accurate - proper ugali or fufu is more stodge than soup, something with a texture. Ugali [oo-gahl-ee] noun: In Kenya, ugali is the name for the most common mealtime starch: a thick, stiff In Kenya, ugali is one of the most common dishes you can find. Boil the water with the salt added in a saucepan. In a separate bowl, stir the milk into the white cornmeal. Keep stirring until it is smooth.

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