African Cornmeal Mush - Ugali/ African corn bread/ African Staple
Karibu! a.k.a Welcome to yet another Mega blogging marathon month....this time we are spinning alphabetically to take you on a Journey through the cuisines
And if I have not dropped enough hints as yet....my first week journey will be to the land of safaris and colorful tribes
I chose the theme of Congo, Kenyan recipes which is primarily covering the dominic of congo river basin.
This is primarily the eastern side of the Africa and despite being a large continent I was surprised to see the unity in their diverse food culture. The main staples are similar if not same across the continent.
With a huge influence of the various colonies the food in today's times has advanced to adopt complex techniques like barbecuing and baking. In the eastern part there is a huge influence of Indian food culture with many of the dishes also sounding similar. I was amazed reading about the various street food options.
I must confess that before embarking this journey I went back and forth many times keeping in mind my family's preferences for food but once on it, my fears were put to rest by the aromas, textures and taste. It is so close to Indian cooking that I did not have to do much selling for this..
1 cup Corn meal / Makai ka atta
2 cups water
1 tspn salt
1 tspn sugar (optional)
1) In a large skillet or pan heat the water along with salt until it comes to a running boil
2) Using a wooden spoon, drop the flour a little at a time while breaking the lumps.
3) Cook until the water is completely absorbed. Keep stirring as much as you can while this is being done
4) Cover the pot and let it cook on low heat for 7-8 min further. The texture will change from porridge to bread like lump.
5) Make small balls and serve with side dish or gravy of your choice.
The method to eat this bread is similar to puttu or rice unde's in India. Making a small dent in the centre and filling it up with gravy.