Ugali Recipe

User Reviews

4.9

108 reviews
Excellent
  • Prep Time

    5 mins

  • Cook Time

    5 mins

  • Total Time

    15 mins

  • Servings

    5

  • Calories

    488 kcal

  • Course

    Lunch, Dinner

  • Cuisine

    African

Ugali Recipe

Learn how to make East African ugali with this tasty and easy Kenyan cornmeal recipe. Perfect to serve with sukuma or your favourite stews.

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Ingredients

Servings
  • 2 cups maize flour (coarse cornmeal)
  • 4 cups water
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Instructions

  1. Using a medium-sized and deep pot, bring water to boil. Once boiling, reduce the heat to low and set ½ a cup of water aside.
  2. To the pot, add the maize flour (cornmeal), a quarter of a cup at a time, and use a wooden spoon to stir, using circular motions. At this point, it should be slightly thick and resemble porridge.
  3. Continue adding the maize flour (cornmeal) a little at a time, and stirring until all of it has been used up and the mixture is firm. This will take about 5 minutes.
  4. Using the wooden spoon, poke small holes on the surface of the ugali and add the previously preserved hot water to the holes. Next, cover and allow to cook for a further 5 minutes stirring halfway through, or until all the water has evaporated and the bottom of the pan is browned up but not burning.
  5. Use the wooden spoon to transfer the ugali to the side of the pot. You will know the ugali is cooked when it easily pulls away from the bottom of the pot and starts to give a strong corn aroma. A small ball pinched between the thumbs will also feel slightly sticky and not grainy.
  6. Finally, run the wooden spoon under tap water (this helps with the shaping). Shape the ugali in the pot until you have something that resembles a round ball.
  7. Take the pot from the stove and tip it upside down onto a plate, so the ugali now falls to the plate. You can shape it again using a wooden stick. Serve ugali while hot with Kachumbari, nyama choma, sukuma wiki, or your favourite dishes.

Notes

  •  
  • While the authentic recipe uses no butter, margarine, or salt, feel free to add this if you prefer. You can also enrich it by using milk or cream.
  • Store leftover ugali in the fridge for 3-5 days. You can also keep it in the freezer for up to 6 months.

Nutrition Information

Show Details
Calories 488kcal (24%) Carbohydrates 93g (31%) Protein 13g (26%) Fat 7g (11%) Saturated Fat 1g (5%) Sodium 10mg (0%) Potassium 410mg (12%) Fiber 12g (48%) Sugar 2g (4%) Calcium 10mg (1%) Iron 4mg (22%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 488 kcal

% Daily Value*

Calories 488kcal 24%
Carbohydrates 93g 31%
Protein 13g 26%
Fat 7g 11%
Saturated Fat 1g 5%
Sodium 10mg 0%
Potassium 410mg 9%
Fiber 12g 48%
Sugar 2g 4%
Calcium 10mg 1%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

4.9

108 reviews
Excellent

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