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Cooking is a kind of art and there are various sorts of cooking that you could find out. You can become a chef or you can merely try to understand the art of cooking good dishes within your home. Lots of jobs in the office employ cooks, prep-cooks as well as supervisors that additionally supervise chefs. We hope this Chicken stew, brown ugali and mchicha recipe can help make you a much better cook.

Use onion sliced.
You need tomatoes grated.
Use mix of ginger/garlic paste.
You need Corriander powder.
Use Paprika.
Prepare Brown flour (maize + sorghum + cassava 5:2:1).
Use water.
Prepare mchicha.
Use spinach.
Provide tomatoes.
You need Onion.
Provide Salt.
You need Cooking oil.

Short Tips:

- Sometimes all the dish needs could be a squeeze of lime to require it to the next level. To get the foremost juice out of citrus, roll it on a cutting board before slicing in.

For the bhicken stew; Heat your oil add onion till golden brown, add ginger garlic paste. Add your grated tomatoes till well cooked. Add your chicken, cook for 35 min. Add the corriander and paprika..
For the ugali, Boil water in a sauce pan and add your flour little by little as you mix with cooking stick. Keep adding flour until you reach your desired consistency though it should not be too hard. Keep mixing till all the flour is dissolved. Keep mixing for about 30mins..
For the mchicha with spinach; Wash your vegetables thoroughly, cut them into small size and boil for 5 minutes. Then prepare your tomatoes and onions. Into a dry sufuria, heat two spoons of cooking oil, fry the onions to golden brown.Add the tomatoes and fry for 3 minutes. Then add the boiled vegetables,and a little salt and mix well. Leave to Cook for two minutes and serve.

Ugali (made out of corn flour, similar to polenta) - grab the recipe HERE. Kunde (A traditional vegetable, similar to black eyed peas). Terere (A traditional vegetable, greens from the amaranth plant). It is usually eaten with ugali and kachumbari, maharagwe (bean stew) and mchicha Among the Luhya residing in the western region of the country, ingokho (chicken) and ugali is a favorite meal. Rice and stew is more common with working families, and other dishes like chapati which is a staple.

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