Ugali – Kenyan cornmeal
Ugali, a traditional Kenyan dish made from cornmeal, is a staple breakfast in Kenya.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Breakfast, Kenyan, Vegetarian, Vegan, Gluten-Free, Nut-Free, Dairy-Free, Egg-Free
Ingredients
- 2 ml water
- 1.5 cup cornmeal
Instructions
- Heat water in a medium saucepan until it reaches a rolling boil.
- Lower the heat to a gentle simmer.
- Whisk continuously to keep the mixture smooth.
- Gradually incorporate the cornmeal into the boiling water.
- Keep cooking over low heat.
- Use a robust wooden spoon to stir constantly.
- Cook the mixture until it starts to separate from the edges of the pan.
- Check that the ugali holds its shape and emits a toasted corn fragrance.
- Immediately transfer the ugali onto a serving dish.
- If you wish, quickly mold the ugali into a thick disk or round shape using a spoon or spatula.
- Let the ugali sit to cool and firm up.
- Once it has thickened sufficiently, slice the ugali with a knife.