Okra Soup
50 min · 498 kcal · African
Ugali
Kenya's everyday staple: white maize flour stirred into boiling water and worked over the heat until it forms a firm, smooth mound that can be broken off and eaten with the fingers. Serve it hot with sukuma wiki, nyama choma or a stew with plenty of sauce.
Instructions
- Pour 300 ml of water into a heavy-based saucepan, add 0.25 tsp of salt if using, and bring to a rolling boil over high heat.
- Measure out 120 g of maize flour. Rain about a third of it into the boiling water in a thin stream with one hand while whisking hard with the other, so no lumps form. Let this thin porridge bubble for 3 minutes, stirring now and then.
- Turn the heat down to low and swap the whisk for a sturdy wooden spoon (mwiko). Add the remaining flour a small handful at a time, working each addition in completely before the next, until the mass is thick enough that the spoon stands up in it.
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427kcal
30gprotein
77gcarbs
1gfat
19gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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