Ugali – Kenyan cornmeal
Ugali is the starchy backbone of East African meals, a simple cornmeal porridge that feeds millions daily. What makes this dish essential isn't complexity but technique: the constant stirring builds structure and prevents lumps, transforming basic cornmeal and water into something with genuine body and presence. Serve it alongside beans, greens, or stew, where its neutral character acts as an edible plate and flavor anchor.
Instructions
Bring the water to a boil in a medium saucepan.
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.
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.
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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