Saturday, June 21, 2008

Ugali (Cornmeal Porridge)

Serves 4 to 6.

  • 1 cup cold water
  • 1 cup yellow cornmeal (the Mexican flour ‘Mozerapa’ is a close substitute to the Kenyan flour)
  • 1 teaspoon salt (optional)
  • 3 cups boiling water
  • Put cold water in a medium-size saucepan, add cornmeal and salt, mixing continually.
  • Bring to a boil over high heat, gradually stirring and slowly add 3 cups of boiling water to prevent lumps.
  • Reduce to simmer, cover and cook for about 8 minutes, mixing frequently to prevent sticking.
  • The ugali will be done when it pulls from the sides of the pan easily and does not stick.
  • It should look like stiff grits.
  • You can serve ugali with everything from meat stew to sugar and cream.

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