Ugali Recipes

UGALI - KENYAN CORNMEAL

Steps:

• Bring the water to a boil in a medium saucepan.
• Reduce the heat to low, and stirring constantly with a whisk, slowly add the cornmeal to the boiling water. The ugali will begin to thicken quite quickly.
• Continue cooking on low heat, stirring every minute or so with a sturdy wooden spoon, until the ugali begins to pull away from the sides of the pan and hold together, and takes on the aroma of roasted corn. Turn it out immediately onto a serving plate. If you would like, using a spoon or spatula, quickly shape it into a thick disk or round.
• The ugali will continue to firm as it cools, and will be thick enough to cut with a knife (similar to firm polenta).
• Serve it up with Kenyan Beef Curry or your favorite savory stew.

UGALI

Steps:

• Bring the water and salt to a boil in a heavy-bottomed saucepan.
• Stir in the cornmeal slowly, letting it fall through 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 somewhat.
• Place the Ugali into a large serving bowl.
• Wet your hands with water, form into a ball, and serve.

UGALI

Steps:

• Heat water to boiling in a saucepan. Slowly pour the corn flour into boiling water. Avoid forming lumps.
• Stir continuously and mash any lumps that do form. Add more corn flour until it is thicker than mashed potatoes.
• Cook for three or four minutes, continue to stir. (Continuing to stir as the ugali thickens is the secret to success, i.e., lump-free ugali.)
• Top with a pat of butter or margarine, if desired.
• Cover and keep warm.
• Serve immediately with any meat or vegetable stew, or any dish with a sauce or gravy.