Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How come ugali is white traditionally, but corn meal is yellow. Is there a such -I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How come ugali is white traditionally, but corn meal is yellow. Is there a such ),it will help you,my kids.
trying to make some ugali for my husband, and i dont know if it should be yellow or not. HELP! Also anyone have any good recipes for kenyan stew either chicken or meeat(goat or beef).
Answer:
corn flour, white cornmeal or ground maize (white cornmeal is preferred, it should be finely ground, like flour. Latin American style corn flour, as is used in tortillas, tamales, pupusas, etc. is the right kind. Cornmeal grits, farina, or cream of wheat can also be used.) or sorgum flour and millet flour
http://www.whats4eats.com/4rec_kenya.htm...
will help you with recipes
Absolutely -- should be right next to the yellow kind in your grocery store. It is a little milder.
there is white cornmeal,polenta and grits and they are all the same coarse ground white corn and identical, It's all in how it's prepared!!!(hominy, however is different as lye is used to swell and remove the corns' shell before it's ground)
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How come ugali is white traditionally, but corn meal is yellow. Is there a such -I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How come ugali is white traditionally, but corn meal is yellow. Is there a such ),it will help you,my kids.
trying to make some ugali for my husband, and i dont know if it should be yellow or not. HELP! Also anyone have any good recipes for kenyan stew either chicken or meeat(goat or beef).
Answer:
corn flour, white cornmeal or ground maize (white cornmeal is preferred, it should be finely ground, like flour. Latin American style corn flour, as is used in tortillas, tamales, pupusas, etc. is the right kind. Cornmeal grits, farina, or cream of wheat can also be used.) or sorgum flour and millet flour
http://www.whats4eats.com/4rec_kenya.htm...
will help you with recipes
Absolutely -- should be right next to the yellow kind in your grocery store. It is a little milder.
there is white cornmeal,polenta and grits and they are all the same coarse ground white corn and identical, It's all in how it's prepared!!!(hominy, however is different as lye is used to swell and remove the corns' shell before it's ground)
correctness,It's Non-profit and only for informational purposes.
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