Ugali terere with pan-fried waru and ovacado
Ugali terere with pan-fried waru and ovacado

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, ugali terere with pan-fried waru and ovacado. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Ugali terere with pan-fried waru and ovacado is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Ugali terere with pan-fried waru and ovacado is something that I’ve loved my entire life. They’re nice and they look wonderful.

See recipes for Spaghetti mix and ovacado, Githeri with ovacado too. African ugali wimbi served with (terere)fried with minced meat terere, onion, tomatoes, mince meat, wimbi flour, maize flour, water. See recipes for Githeri mixed with Waru, Rice with spiced waru too.

To get started with this particular recipe, we have to prepare a few ingredients. You can have ugali terere with pan-fried waru and ovacado using 8 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Ugali terere with pan-fried waru and ovacado:
  1. Make ready 200 g Maize flour
  2. Take Bunch Local greens(terere)
  3. Prepare 4 tomatoes
  4. Prepare 2 onion
  5. Make ready 20 g Royco spice
  6. Prepare Pinch salt
  7. Get 2 ovacados
  8. Make ready 4 whole potatoes

Ugali goes by a lot of different names and nicknames in sub-Saharan Africa. The tasty side dish is also known as pap, Mieliepap, ngima, sadza, 'obusuma' nshima, and phutu. Variations can be found in different cuisines throughout the African Great Lakes region and Southern Africa. In my house, we eat ugali nearly every other day.

Instructions to make Ugali terere with pan-fried waru and ovacado:
  1. Boil some water in a medium sufuria.
  2. Put in some maize flour as u stir with a cooking stick untill it gets a solid hard texture
  3. Keep turning the mixture under low heat for about 10 minutes
  4. The ugali is ready and can be placed aside.
  5. Slice 1 onion and fry it with oil
  6. Slice 2tomatoes and add them to the fried onion.
  7. After the tomatoes are well cooked,add your terere,sprincle some salt on top of the refers and cover the terere without stiring
  8. After 3 min add a cup of water to the terere and cover again and let it cook under low heat
  9. After cooking for around 10 min stir your terere and let it cook again for 2 min before serving it.
  10. Serve it with ovacado pieces on the side and you garnish with raw tomatoes.

Since there are so many stews and soups that you can eat with ugali, you won't get bored if you eat it several days in a row. To make the perfect ugali, all you need is patience—so you know when to stop. Ugali is a staple food of Kenya. It is prepared from maize (corn) flour and is commonly eaten with traditional vegetables such as sukuma wiki (kales), terere (amaranth), spinach or managu (African nightshade). It is known by different names amongst the various communities of Kenya such as Kuon among the Dholuo, Ngima among the Kikuyu, Sima among coastal communities and Obusuma among some Luhya.

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