How do you make it? I know there are a few Kenyan peeps on here. Want to hear a real description not cookery book stuff.

acha hizo

why Kenyans only?

I would ask my cucu (grandma) but she in Kenya at the moment!!

milesdavis wrote: Kwa sababu?

By the way dont blind me with your language like you usually do. You know I only speak pigeon. But I suppose Tanzania and Uganda people eat it too? Educate me.

@Blackbutterfly

Now Granny is exactly the source of authority Im looking for. Ni Kweli!!

Ugandans do eat it aswell. If anyone lives in brum there is a really nice east african restaurant. Went there in february after my cousins graduation. The decor is amazing and the food is spot on. But I cant remember where exactly it is, think it is kind of by the Matalan a junction somewhere??! if that helps.

Bredder Tukoma wrote: Where I ate it they used corn flower.

Na sisi warundi, wanyarwanda, wa kongo tunakula ugali pia!! yumma!!

Boil some water, pour in enough fufu or cassava flour and make a soft cassava bread then eat it with meat, fish,beans,or vegetables whatever you want, it's that easy!

Russengo wrote: Not enough info. How long, what consisitency is the dough/ no additional ingrediants etc?

As for the Kiswalhi. I only can recognise eating (tunakula)in the future tense?? Ugali.

Thanks anyway.

I know I was just being silly, It's not that easy some people use corn flour, some wheat flour, some sorghum flour, some cassava flour. Some people like it very soft,some not so soft, it depends on the culture.