German-Kenyan Currywurst with Ugali

local_grocery_store Ingredients

• 4 Currywurst, sausages
• 1/2 cup Tomato Ketchup
• 1 tablespoon Curry Powder
• 1 Onion, finely chopped
• 1 tablespoon Vegetable Oil
• 2 cups Ugali
• 4 cups Water
• 1 teaspoon Salt

restaurant_menu Method

1. 1.Preheat your grill or stovetop grill pan to medium-high heat.
2. 2.Grill the sausages for about 10-12 minutes, turning occasionally, until cooked through and nicely charred.
3. 3.While the sausages are grilling, heat vegetable oil in a saucepan over medium heat.
4. 4.Add the chopped onion and cook until softened, about 5 minutes.
5. 5.Stir in the tomato ketchup and curry powder, and cook for another 2 minutes.
6. 6.Remove the sausages from the grill and slice them into bite-sized pieces.
7. 7.Add the sliced sausages to the saucepan with the curry sauce, and stir to coat them evenly.
8. 8.Reduce the heat to low and let the sausages simmer in the sauce for 5-10 minutes.
9. 9.In a separate saucepan, bring water to a boil.
10. 10.Gradually whisk in the ugali flour, stirring constantly to avoid lumps.
11. 11.Continue stirring until the mixture thickens and starts to pull away from the sides of the pan.
12. 12.Cover the saucepan and let the ugali cook on low heat for 10-15 minutes, stirring occasionally.
13. 13.Remove the ugali from heat and let it rest for a few minutes before serving.
14. 14.Serve the Currywurst with Ugali hot, and enjoy the delicious fusion of flavors!

lightbulb_outline Tips

• chevron_rightFor a spicier kick, add some chili powder or hot sauce to the curry sauce.
• chevron_rightTry grilling the sausages over charcoal for an extra smoky flavor.
• chevron_rightServe the Currywurst with Ugali alongside a fresh salad or steamed vegetables for a complete meal.
• chevron_rightLeftover currywurst can be enjoyed in sandwiches or wraps the next day.