The Jain Ahimsa Initiative

Ugali and Beans

Delicious and hearty African main meal with an optional Indian twist.

Recipe by Jigna Malde

Ugali and Beans
Prep
10 min
Cook
30 min
Setting
3 hrs
Cuisine
African

Ingredients

For Ugali

  • 1¼ cups white maize flour
  • 2½ cups water
  • Salt as per taste
  • Pinch of soda bi carbonate
  • ½ tsp cumin seeds (optional)
  • ½ tsp carom (ajwain) seeds (optional)

For Bean Curry

  • 1¼ cups kidney beans (or another available bean of choice)
  • 3 cups boiling water
  • 1 tsp oil
  • A pinch of asafoetida
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • ½ tsp turmeric powder
  • 2 small cloves
  • 1 small cinnamon stick
  • 1 tsp garam masala
  • Chili powder as per taste
  • Salt as per taste

Method

For Bean Curry

  1. Wash, rinse, and soak kidney beans in boiling water for 2-3 hours.
  2. In a pressure cooker or instant pot, boil soaked kidney beans for 15-18 minutes, adding salt to the beans.
  3. In the meantime, boil water for the Ugali in a pan on a medium flame.
  4. Sift the white maize flour and add salt, cumin seeds, carom seeds, and soda bi carbonate.
  5. Once the water has boiled and is bubbling, add the flour slowly and with a wooden spoon or rolling pin, stir the mixture ensuring no lumps remain.
  6. Mix thoroughly and once all the flour has been incorporated, cover the pan with a lid.
  7. Wash, rinse, and soak kidney beans in boiling water for 2-3 hours.
  8. In a pressure cooker or instant pot, boil soaked kidney beans for 15-18 minutes, adding salt to the beans.
  9. In the meantime, boil water for the Ugali in a pan on a medium flame.
  10. Sift the white maize flour and add salt, cumin seeds, carom seeds, and soda bi carbonate.
  11. Once the water has boiled and is bubbling, add the flour slowly and with a wooden spoon or rolling pin, stir the mixture ensuring no lumps remain.
  12. Mix thoroughly and once all the flour has been incorporated, cover the pan with a lid.
  13. Reduce the heat to low and let the Ugali steam until the flour has thoroughly cooked for 10 minutes. Once fully cooked, switch off the flame.
  14. In a tempering pan, heat oil and add asafoetida, mustard seeds, cumin seeds, cloves, and cinnamon stick.
  15. Add remaining spices once the mustard and cumin seeds splutter.
  16. Add the tempering to the boiled kidney beans and mix well.
  17. Crush some boiled kidney beans within the pan to thicken the sauce.
  18. Roll cooked Ugali into the desired shape and serve it with the beans and sauce.

Notes

This can be served as lunch or dinner.

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