Ugali Recipe
User Reviews
4.9
Ugali Recipe
Description
Ugali Recipe uses coarse maize flour slowly stirred into boiling water to form a firm, dough-like staple common in many African cuisines. The cornmeal is added gradually to boiling water while stirring with a wooden spoon until it thickens to a porridge-like consistency, then cooked further to become stiff. Hot water is incorporated to finish cooking and create a slightly browned bottom without burning.
The result is a dense, slightly crumbly mass with a strong corn aroma, detachable easily from the pan. Ugali is typically served as a side dish to stews, vegetables, or meats, acting as a neutral base to accompany flavorful dishes.
While traditional preparation excludes additions, butter, salt, or dairy can be added for enrichment if desired. Leftover ugali stores well in the refrigerator for several days and can be frozen for long-term keeping. Reheat thoroughly before serving.
Ingredients
- 2 cups cornmeal maize flour, coarse
- 4 cups water
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- Feel free to enrich ugali with butter, margarine, salt, milk, or cream according to taste.
- Store leftovers in the refrigerator for 3-5 days or freeze for up to 6 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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