Ugali – Kenyan cornmeal
Hey there, folks! Today I'm gonna show you how to make Ugali, a traditional Kenyan dish that will surely warm your heart. All you need is water and white cornmeal. So, bring the water to a boil and slowly add the cornmeal while stirring constantly. My tip for you: don't stop stirring, or you'll end up with lumps that even your dog won't touch! Trust me, been there, done that. Here's a little fun fact for you: the first time I made Ugali, I mistook the cornmeal for flour. Let's just say the result was more like a brick than a delicious dish. But hey, we learn from our mistakes, right? As the Ugali thickens and pulls away from the pan, you'll know it's ready. And here's a unique tip: if you want to impress your guests, use a mold to shape it into a perfect disk. They'll think you're a Ugali pro! Enjoy this hearty dish that's not just food, but a taste of Kenyan tradition. Bon appétit!
Ingredients
- Water2 cups
- White Cornmeal1 1/2 cups
Nutrition
Directions
- 1
Bring the water to a boil in a medium saucepan.
- 2
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.
- 3
Continue cooking on low heat, stirring constantly with a sturdy wooden spoon, until the ugali begins to pull away from the sides of the pan, 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.
- 4
The ugali will continue to firm as it cools and will be thick enough to cut with a knife (similar to firm polenta).
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