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| − | Traditionally, ''ugali'' is cooked by putting cornmeal into boiling water. To prevent burning, the contents of the pot have to be stirred very well. Then the ''ugali'' is put on a big flat plate and cut into pieces to be served with vegetables. In a solar box cooker it is prepared in a different way: you just put the corn flour into the cold water (1.5 parts water, 1 part cornmeal), stir well, and then put the covered pot into the cooker. If you cook 2 kg of cornmeal, it will take about 2 hours until the ''ugali'' is ready. There is no stirring necessary while it cooks! Another advantage of this method is that the pot almost doesn't need any cleaning afterwards. |
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| + | {{Updated|11|20|14}} |
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| − | When I stayed in [[Kenya]] in November and December, the Kenyans told me it really tasted like the ''ugali'' they know. Another tip: Beans, peas, etc. should be soaked in water overnight before cooking. The soaking and the cooking water should not be salted. Without salt in the water the difference in osmotic pressure between the water and the beans is higher, so the water moves more quickly into the beans and the cooking time is shorter. |
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| + | When cooked over a wood fire or on a conventional stove, '''hard porridge''' (known locally as ''sadza'', ''nshima'', ''ugali'', ''samp'', ''tô'', ''fufu'', ''banku'', ''nigoni'', ''putupap'', and ''maize meal'' among other names) is cooked by putting cornmeal (or other grain) into boiling water. To prevent burning, the contents of the pot may have to be stirred very well. Then the porridge is often put on a large, flat plate and cut into pieces to be served with vegetables. |
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| + | In a solar cooker of the [[:Category:Solar box cooker designs|box]]- or [[:Category:Solar panel cooker designs|panel]]-type, it is prepared in a different way: you just put the corn flour into the cold water (1.5 parts water, 1 part cornmeal), stir well, and then put the covered pot into the cooker. There may be no stirring necessary since the heat is very even and there is no concentrated heat coming from a flame under the pot. Another advantage of this method is that the pot almost never needs any cleaning afterwards. |
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| − | [The original text for this page was written by [[Ursula Bremm-Gerhards]].] |
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| + | [[Jill Miller-Cranko]] of [[Zimbabwe]] reports: We have found that the cornmeal "sadza" does need to be stirred once during cooking. We advise to let it cook for 2 hours, open the pot and stir, and return to cook for a further 1 - 2 hours (depending on the quantity being cooked, and the strength of the sun). If left to cook for 3 - 4 hours without stirring it seems to go hard. But this may only apply to us when we are using [[CooKit]]s. |
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| − | [[Category:Foods requiring special handling]] |
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| + | ==Audio and video== |
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| + | [[File:Cooking Traditional African Cornmeal in a Solar Cooker (Filmed in Chad in 2009)|none|535 px]] |
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| + | ==See also== |
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| + | * [[Guidelines|Cooking guidelines]] |
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| + | * [[Heat-retention cooking]] |
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| + | ==External links== |
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| + | *[http://hedon.info/BP26_SolarCookingOfTraditionalFoodsInWesternAfrica?bl=y Solar cooking of traditional foods in Western Africa] - ''Hollis and Reynald Chatelain'' |
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| + | [[Category:Foods]] |
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Latest revision as of 21:36, 27 April 2020
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Last edited: 20 November 2014
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When cooked over a wood fire or on a conventional stove, hard porridge (known locally as sadza, nshima, ugali, samp, tô, fufu, banku, nigoni, putupap, and maize meal among other names) is cooked by putting cornmeal (or other grain) into boiling water. To prevent burning, the contents of the pot may have to be stirred very well. Then the porridge is often put on a large, flat plate and cut into pieces to be served with vegetables.
In a solar cooker of the box- or panel-type, it is prepared in a different way: you just put the corn flour into the cold water (1.5 parts water, 1 part cornmeal), stir well, and then put the covered pot into the cooker. There may be no stirring necessary since the heat is very even and there is no concentrated heat coming from a flame under the pot. Another advantage of this method is that the pot almost never needs any cleaning afterwards.
Jill Miller-Cranko of Zimbabwe reports: We have found that the cornmeal "sadza" does need to be stirred once during cooking. We advise to let it cook for 2 hours, open the pot and stir, and return to cook for a further 1 - 2 hours (depending on the quantity being cooked, and the strength of the sun). If left to cook for 3 - 4 hours without stirring it seems to go hard. But this may only apply to us when we are using CooKits.
Audio and video[]
See also[]
External links[]
- Solar cooking of traditional foods in Western Africa - Hollis and Reynald Chatelain