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Ugali is a staple dish in Kenya and in Tanzania - a porridge-like starch made with maize meal (corn).
- 4 cups white cornmeal or ground maize
- 8 cups water
- salt to taste (optional)
- Boil the water in a saucepan. When the water is bubbling, add salt (if desired) and pour the corn flour slowly into boiling water, stirring continuously. Try to mash up any lumps that do form - the aim is to get a smooth consistency. Continue to cook, stirring constantly, until it has the consistency of thick oatmeal.
- Serve hot ugali immediately with any meat or vegetable stew, or any dish with a sauce or gravy.