How to Cook Ugali Mayai

Part 1: Cooking the Ugali

Ingredients for Ugali:

• 2 cups of maize flour (cornmeal)
• 3 cups of water
• A pinch of salt (optional)

Instructions for Ugali:

1. Boil the Water: In a pot, bring 3 cups of water to a boil. You can add a pinch of salt if desired.
2. Add Maize Flour Gradually: Once the water is boiling, start adding the maize flour gradually, stirring constantly with a wooden spoon (mwiko is traditionally used). Stir briskly to avoid lumps.
3. Cook and Thicken: Keep adding the flour and stirring until the mixture thickens into a dough-like consistency. Reduce the heat to low and continue stirring and pressing the mixture against the pot sides to ensure it cooks evenly.
4. Steam and Final Stir: Cover the pot and let the ugali steam on low heat for a few minutes. Then, give it a final stir, shape it into a round form, and serve hot on a plate.

Part 2: Cooking the Mayai (Egg) Scramble

Ingredients for Mayai:

• 3 eggs
• 1 medium onion, chopped
• 1 medium tomato, chopped
• 1/2 green bell pepper, chopped (optional)
• 1/2 teaspoon garlic, minced (optional)
• 1/4 teaspoon chili powder or fresh chili, finely chopped (optional, for spice)
• Salt and black pepper to taste
• 1 tablespoon cooking oil or butter
• Fresh coriander or parsley, chopped (for garnish)

Instructions for Mayai Scramble:

1. Prepare the Eggs: Crack the eggs into a bowl, add salt and black pepper to taste, and beat them until well combined. Set aside.
2. Heat the Pan: In a frying pan, heat the cooking oil over medium heat.
3. Sauté the Vegetables: Add the chopped onion to the pan and sauté until it becomes soft and golden brown. Add the garlic and cook for another minute until fragrant.
4. Add Tomatoes and Peppers: Add the chopped tomato and green bell pepper, and cook until the tomatoes soften and start to break down, forming a sauce. Add chili powder or fresh chili if you like some heat.
5. Add the Beaten Eggs: Pour the beaten eggs into the pan, and stir gently to combine them with the vegetable mixture. Continue stirring until the eggs are cooked through but still soft.
6. Garnish: Once the eggs are cooked, garnish with chopped fresh coriander or parsley for extra flavor.

Serving

• Serve: Place the ugali on a plate with a generous portion of the egg scramble on the side.
• Enjoy: Ugali Mayai is best enjoyed warm and can be eaten as a hearty breakfast, lunch, or dinner.

Tips for the Perfect Ugali Mayai

• Consistency of Ugali: Adjust the flour-to-water ratio based on your desired consistency. Some people prefer a firmer ugali, while others like it softer.
• Egg Variations: Add more vegetables, like spinach or grated carrots, to the egg scramble for added nutrition.
• Spice it Up: If you enjoy spice, add more chili or a dash of paprika to the eggs.

This quick and wholesome dish is a perfect blend of flavors and textures, giving you the energy to start or finish your day strong! Enjoy your Ugali Mayai!