African Sunrise Ugali
by vivian muia
serves: 4
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Fantastic with fried meat/poultry and is best eaten by hand! |
Ingredients: |
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2 c |
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water |
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2 c |
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polenta (yellow maize flour. If difficult to find use white maize flour with a pinch of turmeric) |
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1.50 c |
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dessicated coconut |
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1 T |
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margarine/butter |
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0.25 t |
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salt |
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2 |
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sugar |
Directions: |
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Set oven on high heat (see below --- oven not necessary) --- exact temperature doesn't matter.
Bring the water to a boil and add salt. If using white flour, add turmeric too. Add the flour a little at a time (in no more than three additions) and stir with a large wooden spatula. Ensure that the mixture remains soft. Reduce heat and turn it around in the pot until it stops sticking to the bottom and sides and makes a 'snoring' sound. Remove from heat and set aside. Don't allow it to cool too much (see below).
Pour the coconut onto oven-proof tray and bake on high heat for 3 minutes or until lightly browned. ALTERNATIVELY, dry-fry to golden brown.
Roll the flour mixture (ugali) into balls, apply margarine or butter and roll in roasted coconut. Serve immediately with fried or roasted meat/poultry.
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