How to make maize flour for Ugali food ?
Ugali is a dish made of maize flour (cornmeal), millet flour, or Sorghum flour (sometimes mixed with cassava flour) cooked in boiling liquid (water or Milk) to a stiff or firm but smooth mass. It is the most common staple starch featured in the local cuisines of the African Great Lakes region and Southern Africa. Kenya Ugali is known as Obhusuma. In Kenya Ugali (Cornmeal) is a staple dish that features in Kenyan homes.
In most parts of Africa, cornmeal, is a side dish you would find in restaurant menus and in home kitchens around the continent – under different aliases. The most notable are fufu corn (West Africa) couscous de maize (French-speaking African Countries) Ugali (Kenya) Nshima – Zambia, Nsima – Malawi, and South Africa – Meilie pap.
Are you planning to produce grade 1 flour? Fret not, as we got you sorted with our combined posho mill suitable for private and commercial establishments. The machine combines two critical technologies to give you quality flour.