My recipe for making Karanga and Ugali as learned from my Kenyan family. It's more of an art than a science, hence the lack of very specific amounts in the directions. 😊

karanga-and-ugali-recipe.md

Karanga

• 8-12 large carrots
• 1 bunch of celery
• 3 large white onions
• 1 bag of frozen peas
• 1 bunch of cilantro
• 2 bunches of green onions
• 2 containers of Thai stock
• Garlic
• Tumeric
• Garam Marsala
• Avocado oil, Olive oil, or Vegetable oil
• Optional if you want meat: Boneless skinless chicken thighs (about 8-10)
• Optional if you don't mind MSG and want authentic Kenyan flavor/texture: Royco (you can find this at any local African foods or Indian foods store)
• Optional if you want spicy: Paprika

1. Dice your onions and add with oil into a large pot. Cook on high until carmelized.
2. Slice up the carrots and celery, and add along with some of the Thai stock to your pot. Turn down heat to medium and cook until everything starts to soften.
3. Add a handful of diced cilantro and green onions, and add more Thai stock.
4. Add the rest of the Thai stock, along with garlic, tumeric, and paprika.
5. If you are making it with meat: Slice the chicken thighs into small strips and saute in a saute pan along with a couple table spoons of Royco. Once all of the meat is seared, add it into the pot.
6. Add several cups of peas and a few table spoons of Royco (or Garam Marsala), and the rest of the Thai stock (if you want your karanga to be thicker, add less; if you want it to be soupier, add a lot more).
7. Let the stew simmer for about 30 minutes and stir regularly.
8. Once the aroma of yummy karanga has filled your home, it's time to eat! Garnish your bowl of Karanga with fresh cilantro.

Ugali / Gima

1. Fill a medium saucepan about half full of water and boil it.
2. Once water is boiling, add a couple tablespoons of vegetable oil.
3. Begin to add 1 cup of cornmeal and reduce heat to low. Shake cornmeal in while stiring to avoid clumps.
4. Continue stiring and add about 2 more cups of cornmeal using the same slow process of sprinkling it in while stiring to avoid clumps.
5. Add 1/3 stick of butter and a couple tablespoons of honey and continue stiring.
6. Keep stiring for about 10-15 minutes and remove from heat. If mixture doesn't start to really thicken up, add more cornmeal.
7. Once the mixture is pretty thick (i.e. it should pull away from the sides of your pot as you stir it), set it aside to cool and firm up.
8. Once it's pretty firm, turn it over onto a plate and allow to finish cooling and firming up.
9. Once it's good and firm, slice it up and enjoy with your karanga!