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Ugali

This traditional Kenyan cornmeal dish is easy to prepare and pairs beautifully with stews and vegetables, offering a delightful blend of flavors and textures.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Kenyan
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups fine white cornmeal Provides the structure and texture of ugali.
  • 4 cups water Base liquid for achieving the perfect consistency.
  • 1 teaspoon salt Enhances the flavor of the cornmeal.
  • 2 tablespoons vegan butter Adds richness and creaminess to the dish.

Method
 

Preparation
  1. In a medium sized pot, bring the water to a boil.
  2. Once boiling, add the salt and reduce the heat to medium-low.
  3. Add the vegan butter and stir until melted.
Cooking
  1. Very slowly and gradually pour the cornmeal into the water, whisking constantly.
  2. When it becomes too hard to whisk, switch to a wooden spoon.
  3. Stir and cook the ugali for about 5 minutes, scraping along the sides and bottom of the pot.
  4. Press the ugali against the side of the pot with your spoon to press out any lumps.
  5. After 5 minutes, the ugali should start pulling away from the sides of the pot and holding its shape.
  6. Let it rest and cook for an additional 1-2 minutes.
  7. Remove the pot from the heat and keep warm until serving.
Serving
  1. Form the ugali into a disc or roll into a cylinder, then slice or scoop for serving.
  2. Serve alongside sukuma wiki or any stew or curry.

Notes

For the best texture, let the ugali rest after cooking. Store leftovers in an airtight container in the fridge for up to three days.