- 1/4 Cabbage (Chopped Julienne style)
- 2 medium-sized onions (Sliced Julienne style)
- 2 eggs
- Desiccated coconut
- Curry powder
- Black pepper
- Chilli flakes
- 2 beef royco cubes
- Fry your onions in some oil till translucent.
- Add in the cabbage into the onions and fry stirring for around 2 minutes.
- Cover for a minute to accumulate a little steam.
- Remove cover and crush the two beef cubes into the cabbage, me salt then stir.
- Finally add the round 2 1/2 tsp of mayonnaise then stir well to combine.
- Bring 2 cups of water with a teaspoon of salt to a boil in a heavy-bottomed saucepan. Stir in a cup of maize flour slowly, letting it fall though the fingers of your hand.
- Reduce heat to medium-low and continue stirring regularly, smashing any lumps with a spoon, until the mush pulls away from the sides of the pot and becomes very thick, about 10 minutes. Remove from heat and allow to cool.
- When cool, apply some cooking oil on your palms and shape the Ugali into balls.
- Beat the eggs in a small bowl with a pinch of salt then dip the balls into the egg
- Next mix the bread crumbs, desiccated coconut, black pepper and curry powder then coat the balls with the mixture.
- Heat some oil in a wok till hot the add the balls one by oil to avoid burning yourself.
- Fry n oil for around 4 minutes or until golden brown all round.
- Se tin a paper towel and serve hot with the mayo cabbage and some roast chicken slices.
Enjoy the magic!!!