Cooking Cassava Ugali in Kisumu

Each of the 54 African countries apart of the African continent has its own food influences. African food recipes are usually based on a carbohydrate staple such as cassava, sweet potatoes, cocoyams, yams, and plantains. It is impossible to group African food into one category.

Cooking dinner in the city of Kisumu Kenya.

African food recipes vary from house to house. The food of Africa is as diverse as its culture and language. Food of Africa reflects its history. The food of Africa is as diverse as its culture and language.

If you like French, Italian, English, Caribbean, American, Spanish, Dutch, and native foods you will love African food.

In Africa, you will find dishes influenced by people who lived there for millions as years as well as major influences from cultures that colonized Africa and newly established fast-food chain restaurants.

In addition, with a range of climates and growing conditions, the ingredients for African cuisine are diverse. It is impossible to group African food into one category.

African food recipes of a community are often closely related to where they live as well as the increasing urbanization of African populations.

Generalizations about African food are not helpful in describing a subject as complex as diets, which depend on many economic, environmental, social and cultural factors. African food recipes are usually based on a carbohydrate staple served with soups, relishes, and sauces, which may or may not be spicy, prepared from a wide variety of other ingredients.

With local influences, colonization and a growing fast-food market, there is no way to precisely describe African food except, the food of Africa reflects its history and future.

Imported and locally grown cereal grains such as sorghum, pearl millet, finger millet, teff, fonio, wheat, and rice are consumed in large quantities and are a major part of the African diet.

Cassava Ugali Kenyan Recipe

Ugali is the common name given to various flour dishes that are prepared by boiling ingredients together and mixing to a semi solid a paste. It is eaten across all communities in Kenya. Most Ugalis are made from grain flours.

Cassava Ugali is prepared from dried cassava flour. It is common among the Luo community. It is usually eaten as a main course with a vegetable or meat side dish.

Cassava Ugali Kenyan Recipe

Ingredients

1 cup cassava flour

1 ¼ cups water

Directions

Over high heat in a large pot add water. When the water boils, add the cassava flour gradually. Keep stirring and turning until it becomes firm. Once it is firm, allow to simmer for 10 minutes. Remove from the stove and serve as a main course with a vegetable or meat side dish.

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