Kenyan Kunde with Ugali (Porridge) (In Swahili)   
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(For all ingredients, please use organic versions if available)

Brawny people prefer ugali because of the strength they get [from it].
If you want thicker ugali, you have to cook a little faster.

Kunde (green leafy vegetable)
Cooking oil
Ugali (Thick Porridge)
Maize flour

  1. Remove the skin of the onions and slice it into small pieces.
  2. Cut the tomatoes.
  3. Heat about 2 to 3 teaspoons of cooking oil and then put in the onions. Stir and let the onions cook for about 2 minutes.
  4. Add in the tomatoes, let it sit for 2 minutes. Cover the pan for faster cook. Stir after 2 minutes.
  5. Pour in the kunder. Stir well and cover the pan.
  6. Let it cook for a while and then add some water for some gravy.
  7. Use low heat to avoid burnt.
  8. Add the lemon juice and stir.
  9. Add some salt. And let it cook for about a minute longer.
  10. The kunde is ready.
Ugali (Thick Porridge)
  1. Boil some water in a cooking pan. The amount of water should be according to the amount of ugali (1 water for 2 servings of ugali).
  2. After the water boils, add in the flour and stir.
  3. Add some more flour to thicken the mixture.
  4. Keep stirring the ugali. Use medium heat.
  5. Cover the pan, and let it cook.
  6. The ugali is ready.
Ugali and Kunde can be served in separate dish or in one dish.

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