danielnjama · September 21, 2019 16:10
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  <title>My favourite food</title>
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  <!--the heading of my work-->
  <h1>My favourite food </h1>
  <!--the main body of my work-->
  <h2><b>Introduction </b> <h2>
    <p>My favourite meal has all along been
      <em> ugali</em> served with <em>beef stew</em>. I developed interest 
    on this nice meal when I was a teenager and up to now
    no other meal has ever replaced it.</p>
    <p>In a few lines, I will describe how to prepare this sweet meal: The 
      steps are easy to follow and anyone who wish to prepare the same meal
    can opt to use my method.</p>
    <h3><b>Ingradients required to make <em>ugali and beef stew</em></b></h3>
    <p>The following are the ingradients I use when preparing for my favourite
      meal</p>
    
    <h2>Beef Stew</h2>
    <!--an unordered list of the ingradients-->
    <ul>
      INGREDIENTS
      <li>1 tbsp. vegetable oil 
      </li>
            <li>2 lb. beef chuck stew meat, cubed into 1" pieces </li>
            <li>1 tbsp. extra-virgin olive oil </li>
            <li>2 stalks celery, chopped </li>
            <li>1 onion, chopped </li>
            <li>2 carrots, peeled and cut into rounds </li>
            <li>2 stalks celery, chopped </li>
            <li>Kosher salt </li>
            <li>Freshly ground black pepper </li>
            <li> 3 cloves garlic, minced </li>
            <li>1/4 c. tomato paste </li>
            <li>6 c. low-sodium beef broth </li>
            <li>1 c. red wine </li>
            <li>1 tbsp. Worcestershire sauce </li>
            <li>1 tsp. dried thyme </li>
            <li>2 bay leaves</li>
            <li>1 lb. baby potatoes, halved </li>
            <li>1 c. frozen peas  </li>
            <li>1/4 c. freshly chopped parsley, for garnish </li>
      <ul>
        
    <h2>Ugali</h2>
    <ul>
        <li>2 Cups Maize Meal Flour(for my case I use Soko maize meal)</li>
         <li>4 Cups Water</li>
    </ul>
    
        <h2>Directions on how to prepare <em>Beef Stew</em> <h2>
          <ol>
            <li>In a large dutch oven (or pot), 
              over medium heat, heat oil. Add beef 
              and cook on all sides until seared, 10 
              minutes, working in batches if necessary. 
              Transfer beef to a plate. </li>
            <li>In the same pot, cook onion, 
          carrots, and celery until soft, 5 minutes.
          Season with salt and pepper. Add garlic and 
          tomato paste and cook until garlic is fragrant 
          and tomato paste has darkened, 2 minutes. </li>
            <li> Add beef back to dutch oven
              then add broth, wine, Worcestershire sauce,
              thyme, and bay leaves. </li>
            <li> Bring to a boil then reduce heat to a simmer. 
              Season with salt and pepper. Cover and let simmer until beef is
              tender, 30 minutes.</li>
            <li>
              Add potatoes and simmer, covered, until potatoes are tender,
              15 minutes.
            </li>
            <li>
              Remove bay leaves. Stir in peas and cook until warmed through, 2 minutes. Garnish with parsley befor serving. 
            </li>
          
          </ol>
          <br/>
          <br/>
          <h2>Directions on how to prepare <em>Ugali</em> <h2>
            <p>The following is the method I use to prepare <em>ugali</em></p>
            <ol>
              <li>Pour water in a Sufuria (Large deep Pan) and let it simmer until it starts to boil. It should completely boil</li>
              <li>Pour in a good quantity of the Maize Meal Flour. Wait for a few minutes as the water keeps boiling </li>
              <li> Turn the mixture with a long wooden spoon as you incorporate the Water and Flour. Add more flour but sprinkle it and continue mixing</li>
              <li> The mixture should start becoming heavier</li>
              <li>Keep mixing and stirring as you sprinkle more flour. The Ugali will begin to firm up</li>
              <li>Now the work starts. Hold the Sufuria (Deep cooking pan) with Mittens or heavy 
                cloth to prevent burning your hands. Keep stirring the Flour with a wooden
                spoon like you are folding the Flour into itself</li>
              <li>The Ugali (Cornmeal) has now become firm. It will start coming off the 
                sides of the cooking pan. Press it against the wall of the Sufuria 
                (Deep cooking pan) with the wooden spoon</li>
              <li>Stick your wooden spoon under the pressed Ugali (cornmeal) and turn, remove it from the wall to the center of the pan</li>
              <li>Repeat the pressing of the Ugali (Cornmeal) and turning it to the middle of the pan. At this 
                point the Ugali (Cornmeal) will start smelling really good.
                That's how you know the Ugali (Cornmeal) is cooking well</li>
              <li>Let the Ugali (Cornmeal) stay in the middle of the 
                Sufuria (Deep cooking pan) and turn down the heat really low. 
                After a few minutes press and turn it again</li>
              <li>Form the Ugali (Cornmeal) into a round form 
                and remove from heat. Turn the Ugali (Cornmeal) onto a
                plate from the Sufuria (Deep cooking pan)</li>
              <li>Cover the plate with the cooking pan for a few minutes as you dip the wooden spoon into some water to make it wet</li>
              <li>Use the wet wooden spoon to press the Ugali
                (Cornmeal) into a round mound. As you press, keep turning the plate so that you can shape the whole Ugali (Cornmeal)</li>
                <p> And Alas! the meal is all ready; you can choose to warm the stew or if still warm, serve and enjoy the meal </p>
            </ol>
            


 </body>
 </html>
	<!DOCTYPE html>
	<html>
	<head>
	<meta charset="utf-8">
	<meta name="viewport" content="width=device-width">
	<title>My favourite food</title>
	</head>
	<body>
	<!--the heading of my work-->
	<h1>My favourite food </h1>
	<!--the main body of my work-->
	<h2><b>Introduction </b> <h2>
	<p>My favourite meal has all along been
	<em> ugali</em> served with <em>beef stew</em>. I developed interest
	on this nice meal when I was a teenager and up to now
	no other meal has ever replaced it.</p>
	<p>In a few lines, I will describe how to prepare this sweet meal: The
	steps are easy to follow and anyone who wish to prepare the same meal
	can opt to use my method.</p>
	<h3><b>Ingradients required to make <em>ugali and beef stew</em></b></h3>
	<p>The following are the ingradients I use when preparing for my favourite
	meal</p>

	<h2>Beef Stew</h2>
	<!--an unordered list of the ingradients-->
	<ul>
	INGREDIENTS
	<li>1 tbsp. vegetable oil
	</li>
	<li>2 lb. beef chuck stew meat, cubed into 1" pieces </li>
	<li>1 tbsp. extra-virgin olive oil </li>
	<li>2 stalks celery, chopped </li>
	<li>1 onion, chopped </li>
	<li>2 carrots, peeled and cut into rounds </li>
	<li>2 stalks celery, chopped </li>
	<li>Kosher salt </li>
	<li>Freshly ground black pepper </li>
	<li> 3 cloves garlic, minced </li>
	<li>1/4 c. tomato paste </li>
	<li>6 c. low-sodium beef broth </li>
	<li>1 c. red wine </li>
	<li>1 tbsp. Worcestershire sauce </li>
	<li>1 tsp. dried thyme </li>
	<li>2 bay leaves</li>
	<li>1 lb. baby potatoes, halved </li>
	<li>1 c. frozen peas </li>
	<li>1/4 c. freshly chopped parsley, for garnish </li>
	<ul>

	<h2>Ugali</h2>
	<ul>
	<li>2 Cups Maize Meal Flour(for my case I use Soko maize meal)</li>
	<li>4 Cups Water</li>
	</ul>

	<h2>Directions on how to prepare <em>Beef Stew</em> <h2>
	<ol>
	<li>In a large dutch oven (or pot),
	over medium heat, heat oil. Add beef
	and cook on all sides until seared, 10
	minutes, working in batches if necessary.
	Transfer beef to a plate. </li>
	<li>In the same pot, cook onion,
	carrots, and celery until soft, 5 minutes.
	Season with salt and pepper. Add garlic and
	tomato paste and cook until garlic is fragrant
	and tomato paste has darkened, 2 minutes. </li>
	<li> Add beef back to dutch oven
	then add broth, wine, Worcestershire sauce,
	thyme, and bay leaves. </li>
	<li> Bring to a boil then reduce heat to a simmer.
	Season with salt and pepper. Cover and let simmer until beef is
	tender, 30 minutes.</li>
	<li>
	Add potatoes and simmer, covered, until potatoes are tender,
	15 minutes.
	</li>
	<li>
	Remove bay leaves. Stir in peas and cook until warmed through, 2 minutes. Garnish with parsley befor serving.
	</li>

	</ol>
	<br/>
	<br/>
	<h2>Directions on how to prepare <em>Ugali</em> <h2>
	<p>The following is the method I use to prepare <em>ugali</em></p>
	<ol>
	<li>Pour water in a Sufuria (Large deep Pan) and let it simmer until it starts to boil. It should completely boil</li>
	<li>Pour in a good quantity of the Maize Meal Flour. Wait for a few minutes as the water keeps boiling </li>
	<li> Turn the mixture with a long wooden spoon as you incorporate the Water and Flour. Add more flour but sprinkle it and continue mixing</li>
	<li> The mixture should start becoming heavier</li>
	<li>Keep mixing and stirring as you sprinkle more flour. The Ugali will begin to firm up</li>
	<li>Now the work starts. Hold the Sufuria (Deep cooking pan) with Mittens or heavy
	cloth to prevent burning your hands. Keep stirring the Flour with a wooden
	spoon like you are folding the Flour into itself</li>
	<li>The Ugali (Cornmeal) has now become firm. It will start coming off the
	sides of the cooking pan. Press it against the wall of the Sufuria
	(Deep cooking pan) with the wooden spoon</li>
	<li>Stick your wooden spoon under the pressed Ugali (cornmeal) and turn, remove it from the wall to the center of the pan</li>
	<li>Repeat the pressing of the Ugali (Cornmeal) and turning it to the middle of the pan. At this
	point the Ugali (Cornmeal) will start smelling really good.
	That's how you know the Ugali (Cornmeal) is cooking well</li>
	<li>Let the Ugali (Cornmeal) stay in the middle of the
	Sufuria (Deep cooking pan) and turn down the heat really low.
	After a few minutes press and turn it again</li>
	<li>Form the Ugali (Cornmeal) into a round form
	and remove from heat. Turn the Ugali (Cornmeal) onto a
	plate from the Sufuria (Deep cooking pan)</li>
	<li>Cover the plate with the cooking pan for a few minutes as you dip the wooden spoon into some water to make it wet</li>
	<li>Use the wet wooden spoon to press the Ugali
	(Cornmeal) into a round mound. As you press, keep turning the plate so that you can shape the whole Ugali (Cornmeal)</li>
	<p> And Alas! the meal is all ready; you can choose to warm the stew or if still warm, serve and enjoy the meal </p>
	</ol>



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