Ugali is a favorite amongst many Kenyan homes and is served at least twice or thrice in a week. The fact that you can pair it with so many things is what make it a common meal in most homes. Serve it with collard greens (Sukuma wiki), spinach, traditional greens (mboga za kienyeji), meat, chicken, beans, eggs, maziwa mala or cabbage.
In fact, the memory of disappeared unga on supermarket shelves is still fresh in peoples’ minds. Aside from warming it up at lunch time, did you know that there are other ways of eating leftover ugali? You can try making ugali cakes, which are a great alternative to bread or maandazis.
- Leftover ugali
- 2 eggs
- Wheat flour
- Pinch of salt
- Remove the hardened top layer of skin from the leftover ugali, and cut it into pieces. They can be round or square.
- Coat each piece of ugali in wheat flour and place on a plate.
- Add a pinch of salt to the eggs and beat until fluffy.
- Shake off excess flour from the ugali pieces and dip into the eggs. Ensure that you coat them properly.
- Place the coated ugali pieces in a bowl of breadcrumbs. Both sides of the pieces should be coated in breadcrumbs.
- Heat oil in pan
- Deep fry the pieces until golden brown.
- Serve at breakfast with tea or leftover stew.
Note: you can change the taste of the ugali cakes by adding different spices in the egg mixture. Black pepper, Spanish paprika or sugar can be added instead of salt.
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