Ugali
Level
Easy
Time
35Min
SERVES
2
An easy Ugali recipe
Learn how to prepare this exotic basic with this easy ugali recipe!
The polenta-like side dish is popular across Sub-Saharan Africa. What’s known as ugali in Tanzania and Kenya is called nsima or nshima in Zambia and Malawi or just pap in South Africa.
Ugali is not a dish by itself. It usually accompanies dishes. Similar to Chapatis, ugali is a side dish and utensil in one.
To eat ugali, form a small ball with hands and slightly smush it with your fingers. Form an indentation and use it to scoop up meats and veggies.
Ugali might seem a little stretchy, but we promise you’ll grow to love the slight popcorn flavor! Its light flavor makes it the perfect side dish for any kind of meat, fish or veggies
Ingredients
- 2 cups of corn flour
- 3 cups of water
- 1 teaspoon salt
Instructions
How to prepare Ugali
- Lightly roast flour in a dry pan
- Bring water to boil in a saucepan
- Add flour to the boiling water and start stirring with a flat wooden spoon mashing out any lumps
- Cook for about 10 minutes while continuously stirring
- Reduce the heat and cover for another 3-5 minutes
- Stir again for 2 minutes before forming a dome. Now the ugali should no longer stick to the spoon and have a tasty, mild aroma of roasted corn. It should not be fine but should have the texture of coarse semolina
- Cook till it has a firm texture
- Serve with veggies or meat of your choice!
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