Kenyan Dinner Delight: Spicy Ugali Balls and Kachumbari Salad

Allergens

Gluten (maize flour)

Ingredients

• 2 cups maize flour (cornmeal)
• 1 cup water
• 1 tbsp vegetable oil
• Salt, to taste
• For the Spicy Ugali Balls:
• 1/4 cup vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp ginger, grated
• 2 tbsp tomato paste
• 1 tsp cayenne pepper
• 1 cup boiled and mashed potatoes
• Salt, to taste
• For the Kachumbari Salad:
• 1 cup chopped tomatoes
• 1 cup chopped onion
• 2 cups chopped cabbage
• 1/4 cup chopped cilantro
• 2 tbsp lemon juice
• Salt, to taste

Instructions

1. Prepare the ugali dough by mixing maize flour and water in a bowl until a soft dough forms. Knead well and set aside.
2. Heat oil in a pan over medium heat. Add onion, garlic, and ginger, and sauté for 3 4 minutes until softened.
3. Stir in tomato paste, cayenne pepper, and salt. Cook for another minute.
4. Incorporate mashed potatoes into the mixture and mix well. Allow to cool.
5. Roll the cooled ugali mixture into small balls, about 1 inch in diameter. Set aside.
6. For the kachumbari salad, combine tomatoes, onion, cabbage, cilantro, lemon juice, and salt in a bowl. Mix well and set aside.
7. In a large pot, bring water to a boil and carefully drop the ugali balls into the boiling water. Cook for 10 15 minutes or until they float to the surface and are fully cooked. Drain and set aside.
8. Serve the spicy ugali balls with a side of kachumbari salad, garnishing as desired.

Chef’s Insight

To enhance the flavors, allow the spicy ugali balls to marinate for a few hours before cooking.

Notes

Feel free to adjust the spiciness of the dish according to personal preference.