Our Kitchens Around the World: Ugali with Spinach and Beef
From Esther Wanjiru Kariuki, Communications Officer in Kenya
Bring water to a rapid boil water. The water should be very hot. This ensures the ugali will cook perfectly.
Add 1 cup of flour into the water. Let it cook a few seconds until water starts to cover the flour.
Use a wooden spoon to quickly start mixing the flour and water.
Add the remaining flour and continue to mix the water and flour until it is well mixed into a paste.
Reduce heat to medium and keep turning the ugali as it continues to stick together.
Gather the ugali and press it onto the side of the cooking pot.
Place the wooden spoon under the ugali and form into a ball in the middle of the pot
Once the ugali has become firm, turn it once more and smoothen it into a round. You will know your ugali is ready once you start to smell the aroma clearly.
Turn the ugali over onto a plate.
In a medium frying pan, heat 1 tablespoon of cooking oil.
Add one of the chopped onions and sauté until golden brown.
Add the chopped spinach, and salt to taste. Stir to combine.
Cook the spinach until it’s reached your desired consistency.
In a large frying pan, heat 1 tablespoon of cooking oil.
Add one of the chopped onions and the chopped garlic, and sauté until golden brown.
Add the bell peppers, stirring to combine. Sauté an additional 5 minutes.
Add the beef cubes, and salt to taste. Stir to combine.
Add ¾ cup of water to the pan and let it come to a boil.
Add the sliced tomatoes and let them cook for a few minutes.
Add the coriander and stir to combine.
Once ready, enjoy with Ugali and spinach.
2 cups maize flour
2 cups water
2 large onions, chopped
4 cups of spinach, chopped
½ lb beef, cut into small cubes
3 tomatoes, sliced
2 cloves of garlic, diced
2 tablespoons cooking oil
1 teaspoon ground coriander
2 bell peppers (red, yellow or green), sliced
Other spices to taste (optional)
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