How To Cook Tasty Ugali

How To Cook Tasty Ugali

This unique, polenta-like side dish is a Kenyan or Tanzanian favorite, traditionally served for breakfast, lunch and dinner. 

Made by rolling a tiny bit of creamy, thick cornmeal paste (made from cooked white maize) in a hand until it forms into a ball, and making an indentation in it with a thumb, ugali becomes an edible spoon that is often dipped into various stews and sauces.

This dish is usually served with whatever meat is available, mashed vegetables, stews, or sour milk.

RECIPE INGREDIENTS

1 cup maize meal / corn meal

2 cups water

DIRECTIONS ON HOW TO COOK TASTY UGALI

Over medium heat, pour water in a deep pan..Stir in 1 tbsp of the maize meal before the water comes to a boil.

When it boils, add the maize meal or cornmeal and keep on stirring with a strong wooden spoon, pressing the mixture against the sides of the pan to break up the lumps.

As the mixture becomes thicker, it becomes more difficult to mix( here you can add water to soften a bit) but keep mixing until mixture begin to come away from the sides of the pan. Allow it to cook for 2-3 minutes.

Transfer the ugali to a platter from the pan. Place the plate over the pan and turn it upside down.

Or you can transfer to a small heatproof bowl. Pat it down into shape. Place a plate over the bowl and turn it over.

HERE ARE MORE RECIPES YOU CAN ENJOY TOO

HOMEPAGE RECIPES

KENYAN NYAMA CHOMA(MEAT ROAST)

KENYAN PILAU RICE RECIPE

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

How To Cook Tasty Ugali

This unique, polenta-like side dish is a Kenyan or Tanzanian favorite, traditionally served for breakfast, lunch and dinner. 

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Course Side Dish

Ingredients

  

• 1 cup maize meal / corn meal
• 2 cups water

Instructions

 

• Over medium heat, pour water in a deep pan..Stir in 1 tbsp of the maize meal before the water comes to a boil.
• When it boils, add the maize meal or cornmeal and keep on stirring with a strong wooden spoon, pressing the mixture against the sides of the pan to break up the lumps.
• As the mixture becomes thicker, it becomes more difficult to mix( here you can add water to soften a bit) but keep mixing until mixture begin to come away from the sides of the pan. Allow it to cook for 2-3 minutes.
• Transfer the ugali to a platter from the pan. Place the plate over the pan and turn it upside down.
• Or you can transfer to a small heatproof bowl. Pat it down into shape. Place a plate over the bowl and turn it over.