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| − | Traditionally, ''ugali'' is cooked by putting cornmeal into boiling water. To prevent burning, the contents of the pot have to be stirred very well. Then the '' |
+ | Traditionally, ''ugali'' is cooked by putting cornmeal into boiling water. To prevent burning, the contents of the pot have to be stirred very well. Then the ''ugali'' is put on a big flat plate and cut into pieces to be served with vegetables. In a solar box cooker it is prepared in a different way: you just put the corn flour into the cold water (1.5 parts water, 1 part cornmeal), stir well, and then put the covered pot into the cooker. If you cook 2 kg of cornmeal, it will take about 2 hours until the ''ugali'' is ready. There is no stirring necessary while it cooks! Another advantage of this method is that the pot almost doesn't need any cleaning afterwards. |
When I stayed in [[Kenya]] in November and December, the Kenyans told me it really tasted like the ''ugali'' they know. Another tip: Beans, peas, etc. should be soaked in water overnight before cooking. The soaking and the cooking water should not be salted. Without salt in the water the difference in osmotic pressure between the water and the beans is higher, so the water moves more quickly into the beans and the cooking time is shorter. |
When I stayed in [[Kenya]] in November and December, the Kenyans told me it really tasted like the ''ugali'' they know. Another tip: Beans, peas, etc. should be soaked in water overnight before cooking. The soaking and the cooking water should not be salted. Without salt in the water the difference in osmotic pressure between the water and the beans is higher, so the water moves more quickly into the beans and the cooking time is shorter. |
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Revision as of 17:15, 17 June 2007
Traditionally, ugali is cooked by putting cornmeal into boiling water. To prevent burning, the contents of the pot have to be stirred very well. Then the ugali is put on a big flat plate and cut into pieces to be served with vegetables. In a solar box cooker it is prepared in a different way: you just put the corn flour into the cold water (1.5 parts water, 1 part cornmeal), stir well, and then put the covered pot into the cooker. If you cook 2 kg of cornmeal, it will take about 2 hours until the ugali is ready. There is no stirring necessary while it cooks! Another advantage of this method is that the pot almost doesn't need any cleaning afterwards.
When I stayed in Kenya in November and December, the Kenyans told me it really tasted like the ugali they know. Another tip: Beans, peas, etc. should be soaked in water overnight before cooking. The soaking and the cooking water should not be salted. Without salt in the water the difference in osmotic pressure between the water and the beans is higher, so the water moves more quickly into the beans and the cooking time is shorter.
[The original text for this page was written by Ursula Bremm-Gerhards.]