HOW TO MAKE AMARANTH UGALI

Introduction
Ugali is a starchy staple made from
maize flour or blends of maize and
other cereals such as sorghum, finger
millet or even cassava flour. It is served
as a main dish with accompaniments
like vegetables and proteins. Ugali can
be made from blends of maize and
amaranth flours as described in the
recipe below.

Ingredients
• 1 standard cup of amaranth flour
• 2 standard cup of maize flour
• 3 cups of water

Method
• Sieve both flours together
 Measuring flour

Sieving amaranth and maize flour

• Boil water
• Add flour into the boiling water and
leave a little amount.
• Stir gently with a wooden cooking
stick (mwiko) until a slightly, thick
paste is formed adding in the
remaining flour as necessary. Stir
the ugali evenly making sure that
the ugali is free of lumps.

Measuring flour

• Continue stirring and turning until

the ugali is well done .
• Cook for 15-20 minutes
• Remove from heat, place on a
plate, mould into smooth desired
shape and serve
• Serve with either beef stew, green
grams stew, bean stew and
vegetables

Serve with accompaniment

 Compiled by:
Mary Karoki, Fatuma Omari, Emerita Njiru
and Reuben Ruttoh

Pictures by: John Ayemba

For more information, Contact:

KALRO-Katumani, Machakos-Wote Road;
P.O. Box 340-90100 Machakos, Kenya
Mobile 254-0710906600;
Email: director.amri@kalro.org;
www.kalro.org/AMRI