Vegetarian Kenyan Brunch Delight: Nutritious Ugali with Spicy Kachumbari & Avocado Salsa

Allergens

None

Ingredients

• 1. 2 cups cornmeal 2. 4 cups water 3. 1/2 teaspoon salt 4. 1 large avocado, diced 5. 1 small red onion, finely chopped 6. 1 medium tomato, diced 7. 1/2 cup fresh coriander leaves, roughly chopped 8. 1 lime, juice only 9. 1 teaspoon red pepper flakes 10. 1 tablespoon olive oil 11. Salt and black pepper to taste

Instructions

1. Begin by preparing the Ugali. In a large pot, combine cornmeal, water, and salt. Bring to a boil over medium heat, stirring frequently. Reduce heat to low and cook for about 5 minutes or until the mixture thickens and forms a soft dough. Cover and set aside.
2. While the Ugali is resting, prepare the Spicy Kachumbari by mixing together diced avocado, chopped red onion, diced tomato, fresh coriander leaves, lime juice, red pepper flakes, salt, and black pepper in a small bowl.
3. Next, create the Avocado Salsa by mashing the avocado with olive oil, salt, and black pepper until smooth and creamy. Set aside.
4. To serve, place a portion of Ugali on each plate, then top with a generous spoonful of Spicy Kachumbari. Finish off with a dollop of Avocado Salsa on the side.

Chef’s Insight

The combination of creamy Ugali, spicy Kachumbari, and cooling Avocado Salsa creates a perfect balance of flavors and textures for an unforgettable brunch experience.

Notes

The Ugali can be reheated in the microwave before serving if desired.