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Using your very best judgment is another one of many ways you are able to make healthy decisions out of a lunch menu. This can be best done by analyzing meal pictures on a menu. It is also recommended that you avoid foods teeming with cheese, mayonnaise and even sour cream. If your selection contains these fattening condiments, then make sure you ask for a reduced amount.
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We hope you got benefit from reading it, now let’s go back to ugali, managu(african nightshade) and beef recipe. To cook ugali, managu(african nightshade) and beef you only need 3 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to prepare Ugali, Managu(African nightshade) and beef:
- Get Ugali: 1 cup or more of maize flour/Corn flour
- Provide Managu: managu leaves, 1 onion, salt and cooking oil
- Use Beef,onion, tomatoes, garlic, cooking oil, knorr beefcubes, salt
Steps to make Ugali, Managu(African nightshade) and beef:
- Boil three cups of water in a sufuria.
- Add one cup of maize flour and stir continuously with the cooking stick to do away with any lumps. Add flour to get the right texture which should be firm and smooth.
- Remove the leaves from branches and wash well. Cut into small pieces. You can opt to boil them a bit before frying (optional). Mine were very fresh so I skipped boiling step. Cut. (you can mix Managu and spinach if need be) - Chop onion and fry them till golden brown - Add Managu while stirring. -Add salt to taste
- Cut beef into small pieces. - chop onion and fry it. Add crashed garlic just before the onions brown.
- Add beef while stirring. Cover the pan and cook in medium heat for 3 minutes. - Add diced tomatoes, stir and cover. - Add little water (as desired) and cook till tender
- Add a crashed knorr beef cube and salt to taste. - Stir and let it cook for like three minutes
Ugali is usually served as an accompaniment to meat or vegetable stews, greens or soured milk. To eat ugali, pull off a small ball of mush with your fingers. Form an indentation with your thumb, and use it to scoop up accompanying stews and other dishes. (African cornmeal mush) Known as ugali in Kenya and Tanzania, this starchy, polenta-like side dish goes by different names in sub-Saharan Africa. In Malawi and Zambia it is called nsima or nshima. African nightshades are several species of plants in the section Solanum of the genus Solanum, that are commonly consumed as leafy vegetables and herbs.
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