1. 1/4 Cabbage (Chopped Julienne style)
  2. 2 medium-sized onions (Sliced Julienne style)
  3. 2 eggs
  4. Desiccated coconut
  5. Curry powder
  6. Black pepper
  7. Chilli flakes
  8. 2 beef royco cubes



  1. Fry your onions in some oil till translucent.
  2. Add in the cabbage into the onions and fry stirring for around 2 minutes.
  3. Cover for a minute to accumulate a little steam.
  4. Remove cover and crush the two beef cubes into the cabbage, me salt then stir.
  5. Finally add the round 2 1/2 tsp of mayonnaise then stir well to combine.

Ugali Nuggets

  1. 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.
  2. 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.
  3. When cool, apply some cooking oil on your palms and shape the Ugali into balls.
  4. Beat the eggs in a small bowl with a pinch of salt then dip the balls into the egg
  5.  mixture.
  6. Next mix the bread crumbs, desiccated coconut, black pepper and curry powder then coat the balls with the mixture.
  7. Heat some oil in a wok till hot the add the balls one by oil to avoid burning yourself.
  8. Fry n oil for around 4 minutes or until golden brown all round.
  9. Se tin a paper towel and serve hot with the mayo cabbage and some roast chicken slices.

Enjoy the magic!!!



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