Maize Red Sorghum and Finger Millet flour Ugali

Maize, Red Sorghum and Finger Millet flour Ugali This variant of Ugali is common as a traditional dish among the Kalenjin, the Luhya and Luo communities. It is served as a main dish often accompanied by a vegetable dish or a meat/fish dish Ingredients 2 cups (255 g) whole maize flour, white 1 cup (132 g) red sorghum flour 1 cup finger millet (113 g) flour 5 cups (1139 g) water Preparation 5 minutes | Cooking 25 minutes | Serves 4 • Put all the water into a cooking pot and bring to a boil. • Meanwhile, mix the dry ingredients; whole maize flour, finger millet, red sorghum until an even colour is attained. • Pour the dry mixture all at once into the cooking pot and slowly start mixing everything. • Mix while pressing the mixture against the walls of the pot to avoid forming lumps. • Continue mixing the paste until smooth. • Reduce the fire and simmer for 8 minutes. • Remove from fire, turn over onto a plate and serve hot. Nutrition data per 100g of recipe: Energy 543 kJ/ 129 kcal │| Fat 1.4 g │| Carbohydrates 23.3 g | Protein 3.1 g │| Fibre 5.3 g │ Vitamin A 0 mcg |│ Iron 1.9 mg │| Zinc 0.72 mg