How and Why To Eat More Brown Ugali

My first experience with ugali was at a neighbour’s graduation party. Folks from Kisii who used to eat very traditionally, and therefore healthier, thanks to the Mrs who was a nurse. There was everything a party in the late 90s would have, meats, pilau, chapati but eventually all of that was finished and what remained was the brown ugali. I had no choice but to munch on it only to find it was very tasty and not so different from the white ugali that I was used to then, of course we were eating whole grain maize meal, which I did take the maize to the mill a couple of times, so I was sold, on the idea.

IMG_2478Fast forward to 2012 when I discovered a brand of brown ugali which had whole maize and amaranth (terere) and the taste was amazing, sadly the flour disappeared. But now I there is a new brown ugali in town, organic (raised without toxic chemicals; pesticides, herbicides, fungicides) hence has the real nutrients… Bel’s organic and it tastes good. It is simple whole maize, millet and sorghum mixed in a good ratio for the best flavour and texture.

Millet is a gluten-free grain that is nutrient dense and fibre-rich. It is linked to good heart health, diabetes management, gallstone prevention and also breast cancer, in fact, it ranked as one of the world’s healthiest foods.

Sorghum is also a nutritional powerhouse that is not only good for making beer, but also brings an array of health benefits to the table. Given it’s gluten-free, it is perfect for celiacs and can be used as base for tortilla, Johnny cakes (pancakes made with maize flour) or anything else that would traditionally used corn flour. Science has also show that sorghum helps control cancer tumour growth, helps manage cholesterol, diabetes. Last but not least important, is the fact that sorghum has a high antioxidant content akin to fruits, antioxidants help get rid of toxic by-products of the normal metabolic processes in the body that are known to hasten ageing and increase likelihood of disease.

Recipe

  • Bring to boil some water and natural Himalayan salt.
  • Add a little butter/unrefined peanut oil
  • Add flour to your liking and then spin over very low heat.
  • Cook for about 40 minutes then rest at least 15 minutes without uncovering so that is finishes to cook with the steam.
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9 thoughts on “How and Why To Eat More Brown Ugali

  1. Pingback: Healthy Kenyan Foods Ugali « Healthfood Tips

  2. Pingback: Black millet ugali with meat | Food for Thought Mondo

  3. Cook 40 minutes then rest 15 minutes. Wow; sounds like a long time. How finely or coarsely is Bel’s ugali flour ground? Also, my understanding – and I could be wrong – is that the traditional grain for ugali was just plain millet and that somehow not so long ago, with the introduction of European influences, it got replaced by maize. A Canadian friend who I met in New Jersey US cooked some whole millet seeds for us. It was very tasty.

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