Food traditionally eaten in Kenya, particularly in poorer communities where this would be the one meal people ate all day.
Scouts should start a fire to cook the meal in the traditional Kenyan way.
This is a very stiff maize meal porridge. Actually, it’s about the consistency of play dough.
4 cups water
3 to 4 cups maize meal
1. Bring water to a boil in a pot.
2. Add the maize meal and stir to prevent lumps.
3. Add more maize meal to make a thick porridge.
4. Keep stirring until the maize meal is well cooked.
5. Tip out onto a plate – the ugali should hold its shape.
*You can add a little bit of butter or margarine to the porridge before it thickens for more flavor.
4 to 6 portions
Oil or fat -- 3 tablespoons
Onion, chopped or minced -- 1
Cabbage -- 2 pounds
Tomatoes, chopped -- 2 cups
Water or stock -- 1 cup
Salt and pepper -- to taste
Heat the oil or fat over medium-high flame in a large, heavy-bottomed pot. Add the onion and sauté until translucent. Add the cabbage in batches.
Add the tomatoes, water or stock, salt and pepper. Bring to a boil, then reduce heat to low and simmer gently until tender, from 20 to 30 minutes.
Adjust seasoning and serve with a little bit of the broth.