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We hope you got benefit from reading it, now let’s go back to dry fried omena, and kales with ugali recipe. You can cook dry fried omena, and kales with ugali using 11 ingredients and 3 steps. Here is how you achieve that.
The ingredients needed to prepare Dry fried Omena, and Kales with Ugali:
- Get Omena
- Use kales (sukuma wiki) cut into small pieces
- Get large onions, cut in small pieces
- Prepare tomatoes, cut in small pieces
- Prepare Salt
- Provide Oil
- Provide Tomato paste
- You need I tablespoon of hot and sweet tomato sauce
- Take Spices (optional)
- Take Maize flour
- Take Water
Instructions to make Dry fried Omena, and Kales with Ugali:
- Wash and prepare the ingredients. In a pan, put oil then add the onions and cook for a while, then add the tomatoes and the tomato paste and cook them on low heat. Add salt a 2 tablespoons of water, then add the kales. Mix well and cook for 5 minutes.
- Wash the omena well. Soak in hot water mixed with salt for 10 minutes. Completely drain off the water. In a pan, put some oil, just a little or enough to shallow fry the omena. Once the oil is hot, add your spices and a little salt if need be, then add the omena and let them fry as you toss the pan after every few intervals for about 5 minutes. Make sure you are using low heat, the add the onions and cook for 3 minutes. Then add the hot and sweet tomato sauce and simmer for 2 minutes.
- Prepare your ugali, the normal way. Place half a litter of water in a pan, when it's almost to boil, add a little flour. When it has completely boiled, put some flour and wait for a minute before cooking the ugali. Now add flour as you mix well the ugali to make it firm. Once ready, serve and enjoy the meal.
However, like any Kenyan meal, it has been tasted in most Kenyan homes. Wait for the oil to get and pour in the omena and stir. Stir continually until the omena turns golden brown. Remove the stems : Nothing bothers me more than eating kale with the stems still in tact. Wrapping the tofu with paper towels and pressing it helps release extra moisture, which means crispier tofu when you fry it.
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