Ugali (pronounced oo-ga-ly) is a staple starch component of many African meals, especially in southern and east Africa. It is generally made from maize flour (or ground maize) and water, and varies in consistency from porridge to a dough-like substance. When ugali is made from another starch, it is usually given a specific regional name. This is a filling dish and you will not need to eat anything else for hours. Enjoy and to good health!
- 4 cups water
- Accompanying meat/vegetables
- Measure and bring to boil 4 cups water.
- Add cornflour slowly while stirring with a wooden cooking stick. This can be a 10-20 minute process of slowly adding cornmeal and stirring, then adding more.
- Continue adding flour while still stirring to a thickened form. You have to use the cooking stick consistently as the dough thickens.
- Cook to desired texture (which is usually thicker than mashed potatoes and until the dough pulls from the side of the pot). This can be very hot.
- Turn cooked ugali on to a serving plate.
- Serve with any stew, i.e beef, chicken, fish or vegetables such as collard greens or spinach prepared to your desired taste. Ugali goes well with buttered milk for those who wish to add real tradition.
Things You'll Need
- wooden cooking stick.