Cassava, Finger Millet Sorghum Flour Ugali

Cassava, Finger Millet & Sorghum Flour Ugali This type of Ugali is typical among the Luhya, Kuria and Luo communities. It is eaten with a stew or a vegetable dish Ingredients 6 cups (780 g) cassava flour 2 1/3 cups (313 g) finger millet flour 2 ½ cups (345 g) sorghum flour 9 cups (1998 g) water Preparation 5 minutes | Cooking 30 minutes | Serves 4 • Add all the water to a cooking vessel/pot and heat to boil. • Mix the flours together in a bowl. • Add the mixture of flours into the boiling water while stirring continuously for 10 minutes. • Keep turning periodically until cooked and cover the pot at intervals. • Remove from fire, turn over onto a plate and serve hot. Nutrition data per 100g of recipe: Energy 613 kJ/ 145 kcal │| Fat 0.6 g |│ Carbohydrates 30.7 g │| Protein 2 g │ Fibre 4.3 g │ Vitamin A 0 mcg |│ Iron 1.7 mg │| Zinc 0.53 mg