Sorghum Finger Millet and Refined Maize Flour Ugali

Sorghum, Finger Millet and Refined Maize Flour Ugali This type of Ugali is common in several communities including Luhya, Kalenjin and Luo. It is eaten as a main dish accompanied by a traditional vegetable and/ or a protein dish. Ingredients 3 ½ cups (444 g) red sorghum flour 1¼ cups (154 g) finger millet flour 4 ½ cups (570 g) maize flour, refined, white, 7 cups (1531 g) water Preparation 5 minutes | Cooking 20 minutes | Serves 4 • Mix the dry ingredients evenly. • In a separate cooking pot, bring all the water to a boil. • Add the flour mixture into the boiling water and stir continuously for 6 minutes or until the mixture is firm. • Simmer and allow to cook for 15 minutes. • Remove from fire, turn over onto a plate and serve hot. Nutrition data per 100g of recipe: Energy 634 kJ/ 150 kcal |│ Fat 0.7 g |│ Carbohydrates 32.1 g |│ Protein 1.9 g │| Fibre 3.6 g │ Vitamin A 0 mcg │| Iron 1.3 mg │| Zinc 0.44 mg