Ugali (East African Cornmeal)

Ugali is undoubtedly the national food of Kenya. It resembles Italian polenta and it is an ubiquitous side dish on every Kenyan menu. Beef stew, roast meat, fried fish, vegetarian stews – all these dishes are usually enjoyed with a good portion of ugali.

While on an official visit to Kenya as the President of the U.S, Barack Obama talked fondly of how he used to eat ugali with his sister. Coming to Kenya and not eating ugali would be like visiting Paris and not trying out its famous croissants.

Ugali is a popular food throughout East Africa from Burundi to Uganda, Rwanda and Somalia (known locally as soor).

Ugali can be easily made pretty much anywhere as its recipe is as simple as it gets. Enjoy this classic ugali recipe!

Print

Ugali (East African Cornmeal)

Ugali is made by constantly mixing maize flour or cornmeal with hot water over heat until it reaches a dough-like consistency. While maize flour is the most often used, you can also use millet flour, cassava flour, or sorghum.

Course Side Dish

Cuisine African, Kenyan

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 2

Author Chef’s Pencil Staff

Ingredients

• 2 cups maize flour
• 3 cups water

Instructions

• Boil the water, then stir the maize flour into it and stir with a spatula till it forms a paste.
• Stir continuously for 20 minutes till a thick consistency is obtained.
• Put cold water into the pot, cover, and simmer for another 5 minutes.
• Then stir the maize flour again for another 10 minutes.
• Serve with stew or any soup of your choice.

Notes

 

The post Ugali (East African Cornmeal) appeared first on Chef's Pencil.

from Chef's Pencil https://ift.tt/ziF84hb
via https://chefsspenncil.blogspot.com