RECIPE: Ugali and Samaki

Ugali is a staple in almost every Kenyan home. The best thing about ugali is that you can pair it with any soup or vegetable and make a good meal out of it.

What accompanies your ugali could make or break your meal, or impress or disappoint your guests.

The trick with this meal is to make a well-cooked ugali, and accompany it with a tasty soup. You can never go wrong.

Below is a recipe for crispy Tilapia on creamy spinach and terere with ugali and grilled matoke.

INGREDIENTS

100 GMS Maize/Corn Flour

200b  GMS Water

20 ML Salted Butter

200 GMS Tilapia fillet

1 PC Medium Size Lemon

Salt & Crashed Pepper to taste

1 LT Corn Oil

150 GMS Terere (Half Cooked)

50 GMS Onion Chopped

METHOD                  

Boil water then add half of the maize flour and mix it with a wooden spoon continuously

Reduce the heat and add the remaining flour.

Cook it for 15-20mins and then add butter and mix well.

Remove the ugali from fire and mold it in a round ring before it sets

Terere                      

Fry the onions with oil until soft and transarent, add terere and mix well then season with salt and pepper and remove from the fire.

Arrange the terere on the ugali while still hot.

Grilled Tilapia                    

Marinate the fish with salt, pepper and lemon then grill it till golden brown, but not crispy.

Place on the terere and serve all hot.

Garnish the plate with slices of mangoes and grilled matoke.