Ugali | How to Make Ugali | Jikoni Magic

[@jikonimagic]

Kama ungependelea hii video kwa lugha ya Kiswahili : kzbin.info/www/bejne/iWSlnJhvYtqhqMU

[@pritikatwa673]

Dada I love your sufuria holder Niambiye nita pata wapi? Mmm yummy

[@jikonimagic]

It's widely available in the supermarkets. I even saw it being sold one day in a bus by one of the hawkers.

[@catherinepalmer4596]

Thank you so much for this video. I’m an American who grew up in Kenya and still consider it my homeland. I miss eating ugali! Now I can make it myself. Bless you!

[@jikonimagic]

You're welcome. Now you can enjoy the ugali any time the urge strikes.

[@bebelinii]

Haven't eaten ugali for years. I love it so much. Mum used to cook it for us. Now just need some chicken curry to eat it with. Yum!

[@jikonimagic]

Now that is a fantastic thought right there!!!

[@emiliainnis8188]

I. too was born and brought up in Kenya . I was in Eldoret, Kisumu and finally in Nairobi . I too loved ugali , but had no idea how to prepare it . But today I was fortunate to light on this recipe .. Thank you so much 🙏 The Lord Jesus Christ bless you and yours always 🌹❤️🌹

[@jikonimagic]

Karibu

[@SimonDelaneyBE]

you saved me from calling my mum.. greetings from belguim!!

[@jikonimagic]

I'm glad I was able to come to the rescue, enjoy!

[@shekelboi]

Thank you dear, I just tried it. Greetings from Hungary.

[@yy-xv1zh]

Thank you for this.I cooked it and it turned out perfect.thanks again

[@jikonimagic]

Fantastic!!! Thank you for the feedback. Thank you for trying out my recipe

[@DrJenYes]

This is similar to Coo Coo that we do in the Caribbean. We use fine yellow cornmeal/maize flour and cook it with ochroes, carrots, pimentoes, onions etc. I'd love to try this one day. Nice video!

[@jikonimagic]

Thanks for this. I had seen a video of this sometime back, it looked delicious I must confess.

[@Jaedoe888]

Exactly,i was just thinking that i am from the Caribbean as well.

[@mizi9029]

thanks so much im doing a kenya country report and this is one of my interactive componet and i need to find out how to make it this is very usefull

[@michaelsiweya6500]

That is our favorable food in Tanzania.. I recommend that before cooking ugali.. The following steps should be followed in order to get good ugali... water should be mixed up with corn flour before the getting boiled.. Take the ladle and mix up together until the flour is in form of liquid.. Then put into your Flame to get boiled.. Remember .You must prepare soft porridge first before adding the flour into your Pot If not done so.. You will never get good ugali.. Ok the porridge has been prepared.. add the flour into porridge.. to get stiff.. Rotate the ladle into the pot until the flour is getting mixed ..You can choose the softness of your ugali ..

[@goldenbrownyoppong5744]

Nice recipe,please I will know what you can eat with the ugali,greetings from Ghana

[@jikonimagic]

Hi, ugali can be eaten with practically any stew. Beef, chicken, vegetables, beans, curries, etc. It's very versatile because of its neutral, or as some would call it "bland", taste that allows it to blend well with any accompaniment. Left over ugali can also be eaten in the morning with tea.

[@InderMooker]

Thank you very much. Love Kenya Miss Kenya

[@sallykalya9023]

Its much easier and smoother if u start with uji then keep adding flour

[@pritikatwa673]

I do the same dada

[@chrisrushlau]

I have to make a fresh entry to make up for all my comments down below. I have been making ugali, in my own mind at least it was ugali, for ten years or more, and I was gradually adding water all the time so I ended up with three cups of water to one cup of corn flour. I blamed it all on the US corn flour. So tonight, after swallowing, heh, heh, the lessons from your video and the American's ("ugali is the food of Kenyan runners!"), mostly about adding enough flour so the mixture is almost immediately stiff, and then cutting down my cooking/stirring effort to just ten minutes stirring, then leaving it covered on low heat for ten minutes, and as soon as I took the lid off after that last stage, I knew I had rediscovered ugali. I stuck a fork in it and the fork just stood there at attention. I won't apologize for being stupid. I will thank you for giving me the courage to give it a fresh approach.

[@photofrog]

Thank you for sharing your recipe!

[@jikonimagic]

You’re welcome ☺️

[@ashobahiru9886]

Tanks. ..I was googling but the video makes it clear.

[@jikonimagic]

You're welcome

[@relaxverse3986]

Happy new year! Thanks for sharing the video. God bless you.

[@jikonimagic]

Happy New Year to you as well my dear!! Thank you for watching and be blessed!

[@nyokabikinyariro1367]

Yummy!havent been successful making it,am learning though.keep up the good work

[@emmamwangi2639]

Loved this and simple... I have learnt something new.

[@jikonimagic]

Thanks hun! Glad to be of help

[@Sean1877]

Tanzanian🇹🇿food for the masses all day

[@ladyzioness]

BEAUTIFUL!!!! THANK YOU AGNES!!!!! WONDERFUL INFO. I've been trying to make sure I cook my ugali and it is raw 🙈 Blessings 🤣😃

[@jikonimagic]

Thank you so much my dear! It's such a pleasure to see you yet again in this new year. Go ye forth and songa that ugali like never before! Happy new year!

[@ladyzioness]

Jikonimagic same to you 😉😎

[@KellyGitGermany]

missing Ugali now . Nice process

[@jikonimagic]

Thank you 😊

[@emiliainnis8188]

I have been trying for a long time to get the recipe to make ugali . What's the best accompanies for this dish 🙏Stew 👍

[@jikonimagic]

Hi. Kenyans usually eat it with green leafy vegetables and an animal protein. So kale, spinach, amaranth, etc. Chicken, beef, fish…

[@carolyneboyani7466]

Do another video of cooking pizaa

[@concesaluganga]

weapon of mass destruction....lol

[@NjerieGitau]

Happy New Year! I missed the videos. 😊 It seems the voiceovers are going to be animated in 2018. Enjoyed it!

[@jikonimagic]

Haha, animated voice overs, hiyo tutaangalia!! Happy new year to you too.

[@djshockafrica4330]

The reason everyone is watching 5:10 most important question!

[@jikonimagic]

Yes, I also used to have the same problem. I'd cook my ugali and I'd end up being told that it was raw and I never used to know why... the hardest for me was distinguishing the smell changing. You should have seen me sniffing the ugali every other minute! hahaa

[@muthoniwanjohi1842]

Hey... I recently found another way... You boil water then in a bowl you mix the flour in cold water n stir. Then pour the flour mixture into the boiling water then keep mixing. Its gonna cook but this is for those who love soft ugali. You can keep adding floor n mix then let it bake.

[@jikonimagic]

Yes, I have seen this done with Zimbabwean sadza. It's an interesting take on making ugali.

[@chrisrushlau]

That's the way I make it, no lumps, and whether it is soft or hard depends on how much water. My successful try (see above comment) was one cup of (US) "corn" flour and two cups of water. Before I had been using one cup of flour and three cups of water. I forget why or how I came to that recipe. Ugali was very soft!

[@brendawanjiku1145]

this is great. i was wondering if you could do one with brown ugali.

[@jikonimagic]

Woi, my dear, Can you believe that I've never ever made brown ugali? I grew up eating white ugali and it's what I've stuck to. It would require me to practice because from what I've gathered, it's a very tricky meal to make. Wacha kwanza nitafute mtu anifunze kwanza ndio nifanye video.

[@brendawanjiku1145]

hehe sawa. it is tricky to make that's why i wanted a demonstration video. On you tube i haven't found much on it. i will be patiently waiting once you are able to make it. thanks.

[@chrisrushlau]

You mean sorghum/millet ugali--it is more tasty but more difficult--for special occasions, eh?

[@jikonimagic]

It's very sticky and the longer you cook it the more it becomes like "glue". It requires quite a bit of practice to get it right. I didn't grow up eating it and have never tried to learn how to make it.

[@chrisrushlau]

The one time I had it my host made clear, without being rude, that they had gone to special trouble to honor me. @@jikonimagic

[@Blackmankingvideos]

I like that. I must try it

[@mtawali13]

I have been waiting for a new video thank you!

[@jikonimagic]

You're welcome. I had taken a looong break, lol.

[@chakweli]

Thank you so much tried it toady snd was yummy!!@@!!! THANKS again

[@jikonimagic]

You're welcome!

[@naseemakamara1933]

Ugali is like fufu for us in West Africa.

[@Uigei]

Did you put salt in it

[@jikonimagic]

No, I did not. In Kenya it's mostly made with just water and maize flour. However, it can be revamped, as some people tend to do, and all sorts of modifications follow. You can add some coconut cream, fry it up and add bacon, etc.

[@brianolendo8167]

Thanks for posting. I have never been more confident with my ugali.

[@jikonimagic]

You're welcome 😁

[@bridgitinthekitchen]

Just perfect! Exactly how i like my ugali!

[@jikonimagic]

+Bridgit In The Kitchen [ 254 Upishi ] Hehe, naona tuko pamoja. Haupendi Ugali ngumu, weapon kwa nyumba..😂😂😂.

[@butterfly9274]

I love ugali in Zambia we call Nshima and we love it soft😍

[@jikonimagic]

I have just watched a few videos of nshima and they are very interesting indeed! Thanks now I know more about your dish.

[@a.k9121]

Thanks for much

[@jikonimagic]

Most welcome

[@cu7695]

Looks like very big idli

[@salmanalf2423]

Thank you for cooking

[@yousufansari1859]

Really ugali is very delicious

[@bhumikajaykishandhamecha9996]

Can you please help me understand is fine conflour and this maize flour the same ? Or its the coarse corn flour? There is also a yellow version of maize flour which is coarse made from sweet american corns. Ehhh im so confused which one to pick and cook Ugali with. Please help me understand 🥺🙏

[@kayk.2428]

Is corn grits also known as polenta the same as maize corn? Do I need a cornmeal flour in fine or medium coarse? I hope someone can help as I'm not sure which one to purchase. 😯

[@jikonimagic]

The maize flour packet that I have says fine grind. Corn grits are a very coarse grind, the particles are too big for ugali. In Kenya, one of the tribes known as Akamba have a term that's an equivalent to corn grits. It's "nzenga"

[@chrisrushlau]

I think the problem is that there is a different strain of the maize species ("corn" in the US) sold in the US and this US variety does not cook up the same as the maize flour I got in Kenya as a Peace Corps Volunteer, either whole-grain from the farm or refined (white) in the shops, dukas. It's sold as refined because the whole-grain maize rots because of the oil in the germ, but that germ also gives it better flavor. I would eat the whole-grain maize ugali all by itself. In the US, you never get the real ugali flavor. I wish someone would buy a shipload of East African maize flour and bring it to the US. Well, now I remember that I have seen it advertised on line in the US, for maybe five dollars a pound. How much do you like ugali? Five-dollars-a-pound's worth? I guess the answer is to grow African maize in the US. Thanks for the video. I can see, after almost forty years, why they say they "push" the ugali, sukuma, when cooking it. A lot of elbow grease. I know what you will say now: if I want African food, I must come to Africa.

[@chrisrushlau]

You will see my reply to the Kenyan lady cook's reply to your question, in brief, there is a different strain of corn ("maize") grown and sold in the US, it does not cook up right, it is too sticky and less flavorful. But I still cook it every week. African ugali you can pick up with your fingers and eat it, even made it into a spoon by pushing a dent into it with your thumb and plunging it into the stew or sukuma wiki to bring up some supu. In the US you just get corn porridge all over your hand. So I eat it with a spoon. I did just watch a video of someone making ugali in the US with store-bought masa corn flour kzbin.info/www/bejne/Z52pqGekfd2sp7M which means the corn flour has been soaked in alkaline solution, maybe also called lime, which does I don't know what to it, but it seemed to firm up pretty well for the cook on that video. He could mold it, drop it onto a plate and slice it with a knife. He seemed pretty happy with it, though it did not show him eating it.

[@jikonimagic]

You're right, that's quite steep for maize flour. Wow!!

[@chrisrushlau]

Now that I've adjusted my recipe (2c water, 1c flour) I had quite a successful ugali with US whole grain "corn" flour. If you go to the KZbin I mentioned with masa flour, which is alkaline-treated, it still turned out alright. What will be missing is the flavor. East African maize, before it is ground (if you live in the country and buy maize seed from the farmer like I did, then take them to a small petrol/diesel mill that someone owns for grinding), is very heavy, large kernels, not all nice and small and identically yellow like Jolly Green Giant in the frozen foods aisle. It is a different kind of maize/corn, but "close enough for government work".

[@ifixmsa1336]

good one

[@afiaboateng9275]

This is called akpele/akple in Ghana.

[@ሀገሬኑሪ-ዠ2ጨ]

The best

[@Tobi-yb3kc]

Throwing ugali at the wall was high school mischief. Good ole days 😁😃. and yes, if it sticks to the wall its not cooked.

[@jikonimagic]

Hahaaa!!! Kabsaa, ikikwama endelea kupika.

[@moemorisho6416]

We missed you jikoni magic

[@jikonimagic]

Aaw, thanks hun, I missed being here on this platform sharing what I love doing. I needed a loooong break and now I'm back.

[@jaredthepsychologist5610]

nice

[@a.856]

Thx