How to Cook Best Ugali

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Ugali served with beef
Ugali is staple food for many communities in East Africa that is prepared with courtesy among  innate Luos and real aborigine Lhuyas (achana na wale wa Lwanda).I have been in some communities where a woman is auditioned by how she cooks Ugali before she is considered either as 1st or 2nd wife.
Commonly its sifted maize flour (white is better) but sometimes Luos from Ugenya and South of Nyanza complicate it by mixing sorghum and barrels of cassava  maize flour to give a perfect promiscuous of arega wuon poda (arega is the aka name elders christened Ugali in the age when Jogoo descended in Nyanza)
Today i will not go into the details of how to cook proper ugali among bumptious Luos or the interior purfed up LuhyaLand where Ugali is worshiped as the second god of Zeus among the natives.I will give hints to work on as you watch this hillarious video of young Luo making ugali for funeral
To prepare Urban Ugali (urban here is used to mean people living in Nairobi or outside Kenya) let people in Kakamega give you there own complicated recipe of cassava and sorghum.

Also Read 
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-You will need to broil water at very high temperature preferably cover tightly with lead as you boil.
-Add handful of  flour and cover the lid tightly continue boiling until white foam like vapor forms over the lead.
-Then add more flour and stir and repeat.
-Continue stirring as you add more flour.
- you realize your ugali is slowly transforming fro thick porridge to hard white soft solid?
-You are almost when you see such signs.
-Once white soft mound of ugali has formed cover it with the lead and leave it for 1 minute...you will sniff some sweet scenes of roasting ugali.
That is important to send the message to the community around that ugali is ripe.Now serve hot with boiled beef or samaki (fish),Remember to wash your hands and enjoy the meal

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