Ugali is a dense porridge or grits dish made from white cornmeal. It is a staple in many countries in Africa. It’s served with stews, soups, meats, fish and vegetables. It is normally placed in the middle of the table for all to enjoy. Traditional Ugali is eaten with your hands, pulling off small individual pieces. You can also cut into wedges to serve.
Servings: 6
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3 cups water
½ teaspoon salt
1 tablespoon butter
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1½ cups coarse white cornmeal
- In a heavy sauce pot, pour in the water, salt and butter.
- Over medium-high heat, bring the water up to a boil.
- Slowly sprinkle in the cornmeal, whisking until the mixture thickens and has no more lumps.
- Reduce the heat to low and cover. Uncover the pot and stir with a wooden spoon, pressing the mixture against the sides of the pot while it cooks to help it form into a ball. It is done once it pulls away from the sides of the pot. This will take 7 to 8 minutes.
- Allow to cool before transferring to a bowl or plate. Cut the Ugali into wedges. Serve alongside the Githeri and the Curried Okra and Tomatoes.
This article was originally published in the January 2023 issue of 225 magazine.