Ugali with Spicy Stir-Fried Vegetables

Ingredients

In this adaptation, the traditional African Ugali is paired with a spicy stir-fried vegetable medley inspired by Northeastern Chinese cuisine. The original Ugali is typically served with stews or sauces, but in this recipe, we incorporate Chinese flavors by stir-frying the vegetables with aromatic spices and seasonings commonly used in Northeastern Chinese cooking. This fusion creates a unique and exciting twist on the traditional Ugali dish. We alse have the original recipe for Ugali, so you can check it out.

• 2 cups (400g) cornmeal 2 cups (400g) cornmeal
• 4 cups (950ml) water 4 cups (950ml) water
• 1 teaspoon salt 1 teaspoon salt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 zucchini, thinly sliced 1 zucchini, thinly sliced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon chili sauce 1 tablespoon chili sauce
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 65g, 8g
• Protein: 7g
• Fiber: 9g
• Salt: 2g

Preparation

1. 1.
   In a large saucepan, bring the water to a boil. Gradually add the cornmeal while stirring continuously to avoid lumps. Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally, until the mixture thickens and pulls away from the sides of the pan. Remove from heat and let it cool slightly.
2. 2.
   Meanwhile, heat the vegetable oil in a wok or large skillet over medium-high heat. Add the onion and garlic, and sauté until fragrant and translucent.
3. 3.
   Add the red and green bell peppers, carrot, zucchini, and grated ginger to the wok. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.
4. 4.
   In a small bowl, whisk together the soy sauce, chili sauce, and Chinese five-spice powder. Pour the sauce over the vegetables in the wok and toss to coat evenly. Cook for an additional 2-3 minutes until the vegetables are well-coated and the sauce has thickened slightly. Season with salt and pepper to taste.
5. 5.
   Serve the spicy stir-fried vegetables over a portion of Ugali. Garnish with fresh cilantro and enjoy!

Treat your ingredients with care...

• Cornmeal — Make sure to gradually add the cornmeal to the boiling water while stirring continuously to prevent lumps from forming.
• Chinese five-spice powder — If you don't have Chinese five-spice powder, you can create a substitute by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns.

Tips & Tricks

• For a spicier kick, add a few slices of fresh chili pepper to the stir-fried vegetables.
• Feel free to customize the vegetable medley by adding or substituting with your favorite vegetables.
• To enhance the flavor of the Ugali, you can add a tablespoon of butter or coconut oil while cooking the cornmeal.
• Leftover Ugali can be sliced and pan-fried until crispy for a delicious breakfast or snack.
• Serve this dish with a side of pickled vegetables to add a tangy contrast to the flavors.

Serving advice

Serve the Ugali with Spicy Stir-Fried Vegetables hot, with the vegetables generously spooned over the Ugali. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

To create an appealing presentation, place a mound of Ugali in the center of the plate and arrange the spicy stir-fried vegetables around it. Drizzle any remaining sauce from the wok over the vegetables for an attractive finishing touch.