For the ugali:
- 3 cups water
- 2 cups maize meal or maize flour
- ½ tsp salt
- 1 tbsp oil
For the chicha vegetable:
- 5 to 6 cups of chopped chicha (amaranth) lightly packed
- 1 medium onion finely chopped
- 1 cup finely chopped tomatoes
- ¼ tsp turmeric powder or curry powder
- 1 tbsp oil
- ½ cup water
- 1 tsp salt
- 1 cup cooked red beans
To prepare chicha :
- Pluck the leaves off the amaranth stalk. Wash them thoroughly and chop finely.
- Heat oil in a wide pan over medium heat.
- Stir fry the onion till it becomes soft.
- Add the tomatoes and turmeric powder. Cook for 2 to 3 minutes.
- Add the chopped amaranth, salt, water, and cooked beans.
- Mix well. Cover the pan and cook for 5 to 7 minutes till the amaranth is done.
To prepare the ugali:
- Heat water in a deep pan.
- When it comes to a gentle boil, remove 1 cup and keep it aside.
- Add salt and oil to the boiling water.
- Take the pan off the heat and add the flour.
- Mix very well using a wooden spoon.
- Add the remaining water, cover the pan and let the ugali cook over low heat.
- It is done when most of the water evaporates. Don’t let it cook for too long otherwise it tastes dry. Leave it a bit moist.
- Take a plate and put it upside down on the pan. Flip the pan over and the ugali will be on the plate.
- Serve immediately.
- Can make the vegetable curry using kale or spinach instead of amaranth.
- For a softer ugali, add ½ cup more of water after adding the flour.
- Serve it with a dollop of butter. Tastes amazing.
- Can omit salt in the ugali.
- Try adding a bit of chilli and ginger to make it spicy.
- Add about 2 tbsp of maizemeal flour to the water when you put to boil.
- This prevents the ugali from forming lumps when you add the rest of the flour.
- I usually add the water that the beans are cooked in to the chicha. Fresh beans impart a lovely red colour to the preparation.