Omena,kunde,ugali and avocado
Omena,kunde,ugali and avocado

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, omena,kunde,ugali and avocado. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

It would mean so much to me if you subscribe to my YouTube Channel! Thumbs up if you enjoyed the video Subscribe for more videos on • Easy Food recipes. Omena is one of the best Kenyan meals that originated from the lake sides.

Omena,kunde,ugali and avocado is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Omena,kunde,ugali and avocado is something which I’ve loved my entire life.

To get started with this recipe, we have to prepare a few components. You can cook omena,kunde,ugali and avocado using 7 ingredients and 1 steps. Here is how you cook it.

The ingredients needed to make Omena,kunde,ugali and avocado:
  1. Take 200 g omena
  2. Prepare Flour
  3. Prepare Kunde
  4. Get Avocado
  5. Make ready Tomatoes
  6. Get Onions
  7. Take Dania

However, like any Kenyan meal, it has been tasted in most. Omena can be served with vegetables and enjoyed with ugali. Or feasted on their own as a snack. Some people enjoy it with rice.

Steps to make Omena,kunde,ugali and avocado:
  1. Cook ugali…as you behead the omenas…boil the omenas.after boiling rewash with cold water and fry using onions and tomatoes…add dania after cooking..fry the kales using onions and tomatoes..serve with hot ugali

Ugali a maize meal delicacy is Kenya's staple food. There's no part of Kenya you travel and fail to meet Ugali on the table. You can however add some beef fry, chicken or any protein you wish. When you visit Kenya make sure you try some Ugali and sukuma wiki. Philadelphia bacon Hosomaki & wakame Crunchy tempura Dragon avocado Avocado chicken Salmon Masago Nori tamago Furikake.

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