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Ugali a maizebased staple offers a hearty base that complements the proteinrich eggs perfectly The creamy consistency of Ugali contrasts beautifully with the softness of scrambled or boiled eggs creating a delicious harmony of flavors and textures
Ugali was first popularized in the coastal region in the Facebook
On his very first trip to Kenya Mark Zuckerberg founder of Facebook ate local ugali and fish A staple in Kenya this polentalike dish is also eaten in several other African countriesMaize flour is commonly used but in the western region they prefer sorghum or millet flourIt is prepared using boiling water to form a semisolid doughlike thickness then served with a meat stew and
Ugali was first popularized in the coastal region in the 19th century when Portuguese traders introduced maize to the countryOnlyinKenya Ugali foodlover
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Shaping the Ugali signals the completion of a laborintensive cooking process and elevates it from a simple staple to a centerpiece of a meal When served with flavorful stews the round shape of Ugali provides a perfect vessel to scoop up the rich sauce enhancing the overall dining experience
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