“Delightful Kenyan Vegan Stir-Fry: Aromatic Ugali and Vegetable Delight for Two”

Allergens

None

Ingredients

• 2 cups cornmeal
• 1 cup water
• 1 teaspoon salt
• 3 cups mixed vegetables (e.g., bell peppers, carrots, broccoli)
• 1/2 cup coconut oil
• 1/4 cup vegetable broth

Instructions

1. In a medium saucepan, combine the cornmeal, water, and salt. Cook over medium heat, stirring constantly, until the mixture forms a stiff dough. Remove from heat and set aside to cool slightly.
2. While the Ugali is cooling, chop the mixed vegetables into bite sized pieces.
3. Heat 1/4 cup of coconut oil in a large skillet or wok over medium high heat. Add the vegetables and stir fry until they are tender but still crisp, about 5 minutes. Remove from heat and set aside.
4. Knead the Ugali dough gently until it forms a smooth ball. Cut the dough into two equal portions, shaping each into a round, flat patty.
5. In a separate skillet or griddle, cook the Ugali patties over medium heat for 2 3 minutes on each side, or until they are lightly browned and heated through. Set aside.
6. Reheat the vegetables in the skillet with a splash of vegetable broth to prevent sticking and keep them moist.
7. To serve, place one Ugali patty on each plate, top with the stir fried vegetables, and drizzle with the remaining coconut oil for added richness. Enjoy!

Chef’s Insight

The secret to perfect Ugali lies in the kneading process, ensuring the dough is smooth and elastic before shaping.

Notes

Be sure to use fine cornmeal for the Ugali to achieve the desired texture.