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UgaliUgali RecipeSponsored Links Usually made from maize flour and water, ugali can vary in consistency from porridge-like to a more stiff dough-like substance, which is what we experienced while in Garissa, Kenya. This dish is relatively inexpensive to make, and is commonly eaten by the poor who usually combine it with a vegetable stew, such as Sukuma Wiki , or meat stews to make a filling meal. The maize that the flour is made from is very hardy, growing in both the dry seasons and harsh conditions of Sub Sarharan Africa. The flour itself keeps well, the dish is easy to make, and so it's an important Kenya food recipe to share with yo
The RecipeThe usual ratio of mix is one part water to two parts of white cornmeal. Try the following to make between 4 and 6 servings.
Bring the water and salt to a boil in a heavy-bottomed saucepan. Stir in the cornmeal slowly, letting it fall though the fingers of your hand. Reduce heat to medium-low and continue stirring regularly, smashing any lumps with a spoon, until the mush pulls away from the sides of the pot and becomes very thick, about 10 minutes. Remove from heat and allow to cool somewhat. Place the mixture into a large serving bowl. Wet your hands with water, form into a ball and serve. Optional Variations
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