Recipe origin: Kenya
Ingredients
- 1 cup milk
- 1¼ cups cornmeal
- 1 cup water
Procedure
- Pour the milk into a mixing bowl. Slowly add ¾ cup of the cornmeal and whisk constantly into a paste.
- Heat the water in a medium saucepan to boiling.
- Using a wooden spoon, stir cornmeal and milk paste mixture into the boiling water. Reduce heat to low.
- Slowly add the remaining ½ cup of cornmeal, stirring constantly. The mixture should be smooth with no lumps.
- Cook for about 3 minutes. When the mixture begins to stick together and pull away from the sides of the pan, remove from heat.
- Pour mixture into a greased serving bowl and allow to cool.
- Serve at room temperature as a side dish to meat and vegetables.
Serves 4.
Recipe origin: Tanzania
Ingredients
- 2 to 3 cups white cornmeal (cornmeal grits, farina, or cream of wheat may be substituted)
- 2 cups water
Procedure
- Heat water in a saucepan until boiling.
- Slowly pour in cornmeal, continuously stirring and mashing the lumps.
- Add more cornmeal until it is thicker than mashed potatoes (It may resemble Play Dough consistency.) Cook for 3 or 4 minutes and continue to stir.
- Serve immediately with any meat or vegetable stew, or any dish with a sauce or gravy.
- To eat the ugali, a small amount of dough is torn off, shaped into a ball with a dent in it, and then used to scoop up meat, vegetables, or sauce.
