Ugali Cake. Ugali, also known as ugali pap, nsima and nshima, is a type of maize flour porridge made in Africa. It is also known as ngima, obusuma, obuchima, kimnyet, nshima, mieliepap, phutu, sadza, kwon,gauli, gima, isitshwala, and other names. Ugali is a favorite amongst many Kenyan homes and is served at least twice or thrice in a week.

A perfect cornmeal side dish for greens, stews and proteins. Ugali is usually served as an accompaniment to meat or vegetable stews, greens or soured milk. To eat ugali, pull off a small ball of mush with your fingers. You can have Ugali Cake using 8 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Ugali Cake

You need 1/2 cup of maize flour.
Prepare 1/2 cup of all purpose flour.
You need 1/2 cup of sugar.
Prepare 1/4 cup of cooking oil.
Prepare 1/2 tbs of baking powder.
It's 1 tsp of vanilla essence.
You need 2 of eggs.
Prepare 1/2 cup of milk.

Form an indentation with your thumb. Ugali with Bean Soup - Tanzania. · Vanilla Magic Custard Cake is melt-in-your-mouth soft and creamy. A custard-like filling mixed with a dense cake layer creates the ultimate vanilla dessert! Boil the water with the salt added in a saucepan.

Ugali Cake instructions

Cream sugar and cooking oil till soft, add in eggs one at a time.
Sieve your flour separately and set aside.
Add dry ingredients to wet ingredients and alternate with milk, start with all purpose mixed with baking powder then finish with maize flour.
Grease your baking tin.
Light your jiko, pour salt on big sufuria then preheat for 10 minutes.
Pour the batter on the baking tin place it on a your jiko oven.
Put hot charcoal on top and bake for 30 minutes.
Insert a knife if it comes out clean the cake is ready.
Serve when cool.
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In a separate bowl, stir the milk into the white cornmeal. Keep stirring until it is smooth. Kenyan Ugali is one of the country's two most common staples that go with nearly every meal. How to Make Ugali: In a suitably sized cooking pot, bring the water to a boil. They are generally made by boiling and vigorously stirring a starchy ingredient into a thick, smooth mush.